13 Simple Chicken in Tomato Sauce Favorites

Kick off your weeknight dinner rut with these 13 simple chicken in tomato sauce favorites. Quick, comforting, and bursting with flavor, they’ll become your new go-to meals. Ready for saucy goodness?

Classic Tomato Braised Chicken

You’ve got a busy weeknight and a craving for something deep, saucy, and satisfying. Enter tomato-braised chicken thighs—seared until golden, then simmered in a rich, herby tomato sauce until fall-apart tender. One pot, big flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• About 2 pounds boneless, skinless chicken thighs
• A couple tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• One 28-ounce can crushed tomatoes
• A cup of chicken broth
• A couple tablespoons tomato paste
• A teaspoon each dried oregano and dried basil
• Half a teaspoon red pepper flakes (skip if you don’t like heat)
• Salt and black pepper to taste
• Optional: a handful fresh basil leaves for garnish

Instructions

1. Pat the chicken thighs dry with paper towels—this is key for a good sear. Season generously with salt and pepper.
2. In a large Dutch oven or heavy pot, heat a couple tablespoons olive oil over medium-high heat. Sear the chicken in a single layer (don’t crowd—do two batches if needed) for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add diced onion and sauté 3–4 minutes until soft, scraping up any browned bits from the bottom.
4. Stir in minced garlic, tomato paste, oregano, basil, and red pepper flakes. Cook 1 minute until fragrant.
5. Pour in crushed tomatoes and chicken broth. Bring to a simmer, then nestle the chicken back in along with any juices from the plate.
6. Cover the pot partially (leave a small crack) and reduce heat to low. Simmer gently for 30–35 minutes until chicken is tender and sauce thickens. (Tip: if it reduces too much, add a splash of broth).
7. Taste and adjust salt and pepper. Garnish with fresh basil if using.

A bowl of this saucy chicken over creamy polenta or crusty bread is pure comfort. The sauce clings to every bite, with the herbs melding into a rich, savory hug. Leftovers only get better—perfect for next-day lunch.

Creamy Tomato Chicken Skillet

Yo, this creamy tomato chicken skillet is a weeknight game-changer—all made in one pan with minimal fuss. Juicy chicken breasts swimming in a velvety tomato cream sauce, loaded with garlic and Parmesan. Ready in under 30 minutes, and guaranteed to impress without the stress.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 ounces) crushed tomatoes
• 1 cup heavy cream
• 1 teaspoon dried basil
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Instructions

1. Season both sides of 4 chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Pat them dry first with paper towels for a crispier sear.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook without moving for 5–6 minutes, until golden brown. Flip and cook another 5–6 minutes until the internal temperature reaches 165°F. Transfer to a plate and set aside.
3. In the same skillet, reduce heat to medium. Add 1 diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Pour in 1 can crushed tomatoes, 1 cup heavy cream, and 1 teaspoon dried basil. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to low. Let it bubble for 5 minutes, stirring occasionally, until slightly thickened.
5. Return the chicken to the skillet, nestling it into the sauce. Spoon some sauce over the tops. Cover and cook on low for 5–7 minutes, until the chicken is heated through and the flavors meld.
6. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil if using.

Zesty, creamy, and packed with umami—this skillet meal is pure comfort. Serve it over pasta, rice, or with crusty bread to soak up every last drop of that dreamy sauce. Your weeknights just got a major upgrade.

Spicy Arrabbiata Chicken

Forget takeout—this Spicy Arrabbiata Chicken is a one-pan flavor bomb that’ll have you licking the spoon. Sear, simmer, serve—it’s that easy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

• 2 tbsp olive oil
• 4-6 chicken legs (about 2 lbs)
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 tsp red chili flakes
• 1 tbsp tomato paste
• 1/2 cup chicken broth
• 1 can (28 oz) crushed tomatoes
• Fresh basil or parsley for garnish

Instructions

1. Pat chicken legs dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
3. Place chicken legs skin-side down in the hot oil. Sear until golden brown, about 5 minutes per side. Transfer chicken to a plate and set aside.
4. Reduce heat to medium. Add minced garlic and 1 tsp red chili flakes. Cook for 30 seconds, stirring constantly, until fragrant.
5. Stir in 1 tbsp tomato paste. Cook for 1 minute, stirring often, to deepen the flavor.
6. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
7. Add the can of crushed tomatoes. Stir to combine, then bring to a gentle simmer.
8. Return the seared chicken legs to the pan, skin-side up, nestling them into the sauce. The liquid should come about halfway up the chicken.
9. Cover the pan and reduce heat to low. Simmer for 30-35 minutes, until the chicken is tender and cooked through (internal temperature reaches 165°F). Tip: resist lifting the lid often to keep steam in.
10. Uncover and increase heat to medium-high. Let the sauce simmer for 5-10 minutes, stirring occasionally, until it thickens enough to coat a spoon. Tip: for a richer sauce, tilt the pan and spoon the fat from the chicken over the top.
11. Garnish with fresh basil or parsley before serving.

Dinner doesn’t get better than tender chicken legs bathed in a fiery, garlicky tomato sauce that’s bold enough to stand alone. Serve it over creamy polenta or crusty bread to soak up every last drop—just don’t forget extra napkins.

Chicken Cacciatore

Juicy chicken thighs simmered in a rich tomato sauce with bell peppers and mushrooms. This one-pot wonder is weeknight gold. Let's get that Sunday dinner feeling on a Tuesday.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the Sauce

• 1 medium yellow onion, chopped
• 1 red bell pepper, sliced into strips
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup dry red wine (like Chianti)
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup low-sodium chicken broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Place chicken skin-side down in the pot, working in batches if needed to avoid crowding. Cook 5-7 minutes until skin is golden and crispy, then flip and cook 3 more minutes. Transfer to a plate.
4. Reduce heat to medium. Add onion and bell pepper to the pot. Cook 4 minutes, stirring occasionally, until softened.
5. Add mushrooms and garlic. Cook 3 more minutes until mushrooms release their liquid and start to brown.
6. Pour in the wine, scraping up any browned bits from the bottom. Let it simmer 2 minutes until reduced by half.
7. Stir in crushed tomatoes, chicken broth, oregano, thyme, and bay leaf. Nestle the chicken thighs back into the sauce, skin-side up, along with any juices on the plate.
8. Bring to a simmer, then reduce heat to low. Cover and cook 25 minutes, until chicken is tender and cooked through (internal temp 165°F).
9. Uncover and simmer 5 more minutes to thicken the sauce slightly. Discard bay leaf. Taste and adjust salt if needed.
10. Sprinkle with fresh parsley and serve hot.

Finish with a sprinkle of fresh parsley and serve over creamy polenta or crusty bread. The tender chicken and bold, rustic sauce will have everyone reaching for seconds.

Sweet and Sour Tomato Chicken

Buckle up for a flavor explosion that’s sweet, tangy, and total weeknight hero. This Sweet and Sour Tomato Chicken glazes juicy chicken pieces in a sticky, vibrant sauce with pineapple chunks that add a pop of tropical brightness. Ready in under 30 minutes—it’s basically permission to skip takeout.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 1½ lbs boneless skinless chicken thighs, cut into bite-sized chunks
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable oil

For the Sauce

• ½ cup ketchup
• ¼ cup rice vinegar
• 3 tablespoons brown sugar, packed
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon minced garlic
• ½ teaspoon grated ginger

For the Veg & Pineapple

• 1 cup fresh pineapple chunks (or canned, drained)
• 1 red bell pepper, chopped into 1-inch pieces
• ½ cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a medium bowl, toss chicken chunks with 1 tablespoon cornstarch, salt, and pepper until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer (don't crowd—cook in batches if needed) and sear 4–5 minutes per side until golden and cooked through. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add ketchup, rice vinegar, brown sugar, soy sauce, tomato paste, garlic, and ginger. Whisk until smooth and bubbling, about 1 minute. Tip: If the sauce looks too thick, add a splash of water.
4. Stir in pineapple chunks and red bell pepper. Cook 2 minutes, stirring occasionally, until peppers start to soften.
5. Return chicken to the skillet. Pour in ½ cup water and bring to a simmer. Cook 2 minutes to meld flavors.
6. Give the cornstarch slurry a final stir, then drizzle into the skillet while stirring constantly. Simmer 1–2 minutes until sauce thickens and clings to the chicken and pineapple. Look for a glossy, coat-the-back-of-a-spoon consistency.
7. Remove from heat. Taste and adjust with a pinch more salt or a squeeze of lime if you want extra tang. Tip: For a deeper caramelized flavor, skip the slurry and let the sauce reduce naturally for 3–4 minutes.
8. Serve immediately over steamed jasmine rice or cauliflower rice for a low-carb twist.

Your taste buds will do a happy dance with every bite—the chicken stays tender, the sauce is sticky-sweet with a tart kick, and the pineapple brings a juicy pop. Pile it over rice, add a sprinkle of sesame seeds and green onions, and you’ve got a bowl that screams “I’m a genius cook” without the effort.

Mediterranean Tomato Chicken with Olives

Get ready for a flavor explosion: this Mediterranean Tomato Chicken with Olives is a one-pan wonder that's juicy, briny, and totally weeknight-friendly.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

• 4 boneless skinless chicken thighs (or breasts, about 1.5 lbs)
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup pitted Kalamata olives
• 2 tbsp capers
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• a splash of chicken broth (about 1/4 cup)
• a handful of fresh parsley (optional)

Instructions

1. Preheat your oven to 400°F. Pat the chicken dry with paper towels—this helps get that golden crust. Season both sides with salt, pepper, and oregano.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until deeply browned. Don't crowd the pan; work in batches if needed.
3. While the chicken rests on a plate, reduce heat to medium and sauté garlic for 30 seconds until fragrant. Deglaze the pan with a splash of chicken broth, scraping up the browned bits.
4. Add the diced tomatoes (with their juices), olives, and capers. Stir to combine. Nestle the seared chicken back into the sauce, spooning some over the top.
5. Transfer the skillet to the oven. Bake uncovered for 20-25 minutes, until the chicken reaches 165°F internal temp and the sauce is thickened slightly.
6. Pro tip: For extra richness, add a tablespoon of butter to the sauce before serving. Garnish with fresh parsley if using.

With its briny olives and tangy capers, every bite pops against the tender chicken. Serve it over fluffy couscous or with crusty bread to soak up every drop of that tomatoey sauce.

One-Pot Chicken and Tomato Rice

Okay, grab a single pot and 30 minutes—this one-pot chicken and tomato rice is about to become your weeknight MVP. Juicy drumsticks, seasoned rice, and a tangy tomato sauce all cook together for max flavor with minimal cleanup.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Produce & Aromatics

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• Fresh parsley for garnish (optional)

Pantry Staples

• 4 chicken drumsticks (skin-on, about 1.5 lbs)
• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1½ cups low-sodium chicken broth
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. Pat chicken drumsticks dry with paper towels, then season all over with 1 teaspoon salt and ½ teaspoon black pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken drumsticks and cook until deeply golden brown, about 4 minutes per side. Transfer to a plate; set aside.
3. Reduce heat to medium. Add diced onion and cook, stirring occasionally, until softened, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in rice, paprika, and dried oregano. Toast for 1 minute, stirring constantly, until rice smells nutty.
5. Pour in diced tomatoes (with their juices) and chicken broth. Bring to a rolling boil.
6. Nestle the browned chicken drumsticks into the rice mixture, skin side up. Cover pot tightly, reduce heat to low, and simmer for 20–25 minutes until rice is tender and chicken reaches 165°F internally. Pro tip: resist lifting the lid—steam is key to fluffy rice.
7. Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork, then garnish with fresh parsley if desired.

Perfectly tender chicken falls off the bone, and the rice soaks up every drop of smoky tomato goodness. Pile it high in bowls and finish with a squeeze of lemon or a dollop of Greek yogurt for extra brightness.

Slow Cooker Tomato Chicken

Forget boring weeknight dinners—this slow cooker tomato chicken is about to become your go-to. Toss everything in, walk away, and come back to the most tender, saucy chicken thighs that taste like you simmered all day. Bold flavors, minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 360 minutes

Ingredients

• 2 lbs boneless skinless chicken thighs (about 6-8)
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper
• 2 tbsp olive oil for searing (optional but recommended)
• Fresh basil or parsley for garnish

Instructions

1. Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and a pinch of oregano.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown. (This step adds deep flavor—don't skip it!)
3. Transfer seared chicken to the slow cooker. Spread sliced onions and minced garlic on top.
4. In a medium bowl, whisk together tomato sauce, diced tomatoes, tomato paste, balsamic vinegar, dried oregano, dried basil, and red pepper flakes if using. Pour over chicken.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fork-tender and shreds easily. Tip: resist lifting the lid during cooking—it releases heat and extends cook time.
6. Once done, taste the sauce and adjust salt and pepper. If you want a thicker sauce, remove chicken, stir in a slurry of 1 tbsp cornstarch + 2 tbsp water, and cook on HIGH uncovered for 10-15 minutes.
7. Serve chicken whole or shredded, spooned with the tomato sauce. Garnish with fresh basil or parsley.

Ladle this saucy chicken over creamy polenta or wide egg noodles to catch every drop. The meat is so tender it practically falls apart, and the rich tomato sauce has just a hint of tang from the balsamic. Double the recipe—you'll want leftovers for lunch the next day.

Baked Tomato Parmesan Chicken

Vibrant, saucy, and topped with a golden parmesan crust—this baked tomato parmesan chicken is your new weeknight MVP. Just a few ingredients and one pan for a dinner that feels fancy but takes zero effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup marinara sauce (or your favorite tomato sauce)
• 1/2 cup shredded Parmesan cheese (fresh is best)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil (optional, for garnish)

Instructions

1. Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish with nonstick spray or a drizzle of olive oil.
2. Pat the chicken breasts dry with paper towels. Drizzle with olive oil, then season both sides with salt, pepper, and garlic powder.
3. Place the chicken in a single layer in the prepared baking dish. Spoon the marinara sauce evenly over each breast, about 1/4 cup per piece.
4. Top each chicken breast with a generous sprinkle of Parmesan (about 2 tablespoons per piece) followed by mozzarella (about 2 tablespoons per piece).
5. Bake uncovered for 25-30 minutes, until the chicken is cooked through (internal temp reaches 165°F) and the cheese is bubbly and lightly golden. Tip: If you want a deeper golden crust, switch to broil for the last 2 minutes, but watch it closely.
6. Remove from oven and let rest for 5 minutes. The juices will redistribute, keeping the chicken moist. Garnish with fresh basil if using.

Undeniably juicy under that blanket of melted cheese and tangy tomato sauce. Serve it over pasta, with a crisp salad, or alongside crusty bread to soak up every last drop.

Tomato Basil Chicken with Mozzarella

Just one bite of this Tomato Basil Chicken with Mozzarella and you’ll be hooked. Juicy cutlets in a tangy tomato basil sauce, topped with oozy fresh mozzarella — it’s quick, cheesy, and totally weeknight-friendly. Ready in 30 minutes, start to finish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1½ lbs boneless, skinless chicken breasts (about 2 large), sliced into cutlets
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• ¼ cup fresh basil leaves, chopped (plus more for garnish)
• ¼ tsp red pepper flakes (optional)
• 8 oz fresh mozzarella, sliced into ¼-inch rounds

Instructions

1. Place chicken cutlets between two sheets of plastic wrap and pound to even ½-inch thickness. (Tip: Even thickness ensures they cook at the same rate.)
2. Season both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken in a single layer (don’t overcrowd — cook in batches if needed) and sear 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate.
5. Reduce heat to medium. Add garlic to the skillet and cook, stirring, 30 seconds until fragrant.
6. Pour in crushed tomatoes, chopped basil, and red pepper flakes. Stir to combine, scraping up any browned bits from the pan.
7. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened. (Tip: Taste and adjust salt if needed.)
8. Return chicken to the skillet, nestling it into the sauce. Top each cutlet with mozzarella slices.
9. Cover the skillet and cook over low heat for 2–3 minutes, until the cheese is melted and bubbly. (Tip: If you want browner cheese, pop the skillet under the broiler for 1–2 minutes — watch closely!)
10. Sprinkle with extra basil and serve immediately.

One bite delivers juicy chicken, tangy-sweet tomato sauce, and oozy mozzarella in every forkful. Serve over angel hair pasta or with crusty bread to soak up the extra sauce — it’s pure comfort without the fuss.

Chicken in Tomato Cream Sauce

Ooh, get ready for the creamiest, most crave-worthy chicken dinner. This pan-seared chicken in a luscious tomato cream sauce comes together in under 30 minutes but tastes like you spent hours. Trust me, you'll want to lick the pan.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• a couple of boneless skinless chicken breasts (about 1.5 lbs total)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 tbsp unsalted butter

For the Sauce

• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• a handful of fresh basil leaves, roughly torn (plus more for garnish)

Instructions

1. Pat the chicken breasts dry with paper towels – moisture is the enemy of a good sear. Season both sides evenly with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high until shimmering. Gently place the chicken in the pan – do NOT crowd; cook in batches if needed. Sear 5-6 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and loosely tent with foil.
3. Reduce heat to medium. Add butter to the same pan. Once melted, sauté the diced onion for 3-4 minutes until softened and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
4. Pour in white wine (or broth) and scrape up any browned bits from the bottom of the pan – that's flavor gold! Let it simmer for 2 minutes until reduced by half.
5. Stir in crushed tomatoes and bring to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, until slightly thickened.
6. Reduce heat to low. Slowly pour in heavy cream while stirring. Add Parmesan cheese and stir until melted and smooth. Taste and adjust salt/pepper if needed.
7. Return the chicken and any accumulated juices to the pan. Spoon sauce over the chicken. Let it simmer together for 2-3 minutes to meld flavors. Be careful not to boil once cream is added, or it might curdle.
8. Remove from heat. Stir in torn basil leaves just before serving. Garnish with extra basil.

Undeniably, this sauce is the star – velvety, tangy, and rich with savory depth. Serve the chicken over buttered egg noodles or with crusty bread to soak up every last drop. And don't be shy with that extra basil on top.

Garlicky Tomato Chicken with Spinach

Need a dinner that hits hard without the fuss? This garlicky tomato chicken with spinach is sautéed to golden perfection, then simmered in a rich, tangy sauce that'll have you licking the pan. Ready in 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the chicken and sauce

• 2 boneless skinless chicken breasts (about 1 lb)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes
• 2 tbsp tomato paste
• ½ cup chicken broth
• ¼ cup heavy cream
• 5 oz baby spinach
• ¼ cup grated Parmesan cheese

Instructions

1. Season chicken breasts on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken in the skillet and cook 5-6 minutes per side, until golden brown and internal temp reaches 165°F. Tip: Don't move the chicken too much—let it get a good sear.
4. Transfer chicken to a plate; set aside.
5. Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly so it doesn't burn.
6. Add cherry tomatoes and cook 3-4 minutes, stirring occasionally, until they start to burst and release their juices. Tip: Press down on stubborn tomatoes with a spatula to help them pop.
7. Stir in tomato paste and cook for 1 minute to deepen the flavor.
8. Pour in chicken broth, scraping up any browned bits from the bottom of the pan (this is pure flavor).
9. Bring to a simmer, then stir in heavy cream until the sauce is smooth.
10. Return chicken to the skillet along with any juices from the plate. Add baby spinach on top, cover, and cook 2-3 minutes until the spinach is wilted. Tip: If the spinach isn't fully wilted, toss it gently with tongs.
11. Sprinkle grated Parmesan over the chicken and sauce. Serve immediately.

Velvety sauce clings to each slice of chicken, while the wilted spinach adds a pop of green. The tangy tomatoes and creamy finish make this a weeknight winner. Serve over rice, pasta, or with crusty bread to soak up every drop.

Healthy Tomato Chicken with Vegetables

A lean, mean tomato chicken that slaps your diet into flavor town. Zucchini and carrots join the party, soaking up that tangy sauce—no boring meals here.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced into half-moons
• 2 medium carrots, peeled and diced
• 1 can (15 oz) tomato sauce (no salt added preferred)
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

Instructions

1. Pat the chicken breasts dry with paper towels—this helps them sear, not steam. Season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Transfer to a plate (they'll finish cooking later).
3. In the same skillet, add onion and garlic. Sauté for 2 minutes until fragrant. Tip: scrape up any browned bits from the pan—they're pure flavor.
4. Toss in zucchini and carrots. Cook for 4–5 minutes, stirring occasionally, until they start to soften but still have a bite.
5. Pour in the tomato sauce and sprinkle in the Italian seasoning. Stir well, then nestle the chicken back into the skillet, spooning sauce over the top.
6. Reduce heat to low, cover, and simmer for 10–12 minutes. Check that the chicken reaches 165°F at the thickest part. Let it rest 2 minutes off heat before slicing—keeps the juices locked in.

Kick this healthy bowl up a notch with a sprinkle of fresh basil or a side of crusty bread to mop up every drop. The chicken stays juicy, and the veggies keep that perfect crunch—dinner win.

Conclusion

So, whether you’re a seasoned cook or just starting out, these 13 simple chicken in tomato sauce recipes are sure to become family favorites. Try one tonight, then leave a comment sharing your go-to—and don’t forget to pin this roundup for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.