17 Weeknight Chicken Breast Meals with Diced Tomatoes

Kick your weeknight dinner routine up a notch with these 17 chicken breast meals starring canned diced tomatoes. They’re quick, crowd-pleasing, and perfect for busy evenings—from zesty skillet dishes to cozy one-pan wonders. Dive in for effortless dinner inspiration!

Oven-Baked Chicken Breast with Diced Tomatoes

Under the glow of your oven, a humble weeknight staple transforms into something worthy of a dinner party. Juicy chicken breasts are blanketed with a fragrant tomato topping, infusing the meat with garlic and herbaceous flavor as it bakes to golden perfection.

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

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Tomato Topping

• 1 can (14.5 oz) diced tomatoes, drained
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels to ensure even browning.
2. In a small bowl, combine 2 tablespoons olive oil, salt, and pepper. Brush this mixture over both sides of the chicken breasts.
3. Arrange the chicken breasts in a single layer in a 9×13-inch baking dish. Set aside.
4. In a medium bowl, stir together the drained diced tomatoes, minced garlic, oregano, basil, and the remaining 2 tablespoons olive oil until well combined.
5. Spoon the tomato mixture evenly over each chicken breast, spreading to cover the surface. Tip: For extra moisture, add a splash of white wine or chicken broth to the dish before baking.
6. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer. Tip: Let the chicken rest for 5 minutes after baking to reabsorb juices.
7. If desired, switch the oven to broil for the last 2 minutes to lightly caramelize the tomatoes. Watch closely to avoid burning.

Served over a bed of creamy polenta or alongside roasted asparagus, each forkful offers tender, juicy meat punctuated by sweet-tart tomatoes and aromatic herbs. The subtle richness from the olive oil ties everything together, making this dish a weeknight triumph that feels anything but ordinary.

Chicken Breast and Diced Tomato Soup

Here's a soup that feels like a warm hug on a busy weeknight: tender chunks of chicken breast simmered in a savory tomato broth, bright with the acidity of diced tomatoes and aromatic with oregano. This is comfort food that comes together in under an hour, with minimal effort and maximum flavor.

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

Ingredients

• a splash of olive oil
• 1 medium onion, diced
• a couple of cloves of garlic, minced
• 1 pound boneless skinless chicken breasts
• 2 cans (14.5 ounces each) diced tomatoes (fire-roasted preferred)
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• a handful of fresh basil leaves, chopped, for garnish

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Place the chicken breasts in the pot and cook for 2 minutes per side, just until lightly browned. (Tip: Don't skip this step — browning adds depth.)
3. Pour in the diced tomatoes with their juices and the chicken broth. Add the dried oregano, salt, and pepper. Stir everything together.
4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through. (Tip: An instant-read thermometer should register 165°F in the thickest part.)
5. Remove the chicken breasts to a cutting board and let them rest for a few minutes. Use two forks to shred the meat into bite-sized pieces. (Tip: For faster shredding, use a hand mixer on low speed right in the pot.)
6. Return the shredded chicken to the soup and stir well. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh basil.

Keen to dress it up? Serve with a crusty baguette for dipping, or stir in a handful of fresh spinach at the end for extra greens. Either way, this soup is a soul-satisfying bowl of everyday elegance.

Chicken Breast Pasta with Diced Tomatoes

Elegant in its simplicity, this chicken breast pasta with diced tomatoes is a weeknight marvel that proves a handful of quality ingredients can create something truly sublime. Tender sautéed chicken, sweet burst tomatoes, and al dente pasta come together with a whisper of fresh basil.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• a couple of boneless, skinless chicken breasts (about 1 pound)
• salt and freshly ground black pepper
• a generous glug of olive oil (about 2 tablespoons)
• 2 cloves of garlic, minced

For the Pasta

• 12 ounces of short pasta, like penne or fusilli
• salt for the pasta water

For the Sauce

• one 14.5-ounce can of diced tomatoes, undrained
• a splash of dry white wine or chicken broth (about 1/4 cup)
• a splash of heavy cream (about 1/4 cup)
• a generous handful of freshly grated Parmesan (about 1/4 cup)
• a handful of fresh basil, roughly chopped
• extra-virgin olive oil, for drizzling

Instructions

1. Cook pasta in salted boiling water until al dente, per package directions. Reserve 1 cup pasta water, then drain.
2. Season chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through (internal temp 165°F), about 5-6 minutes per side. Transfer to a cutting board; let rest 5 minutes, then slice into bite-sized pieces.
3. Reduce heat to medium. Add minced garlic to the skillet; sauté just until fragrant, about 30 seconds. (Tip: Watch closely—burnt garlic turns bitter.) Pour in diced tomatoes and white wine. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
4. Stir in heavy cream and Parmesan until smooth and creamy. (Tip: Add Parmesan off the heat or at a low simmer to prevent clumping.) Add cooked pasta and sliced chicken; toss to combine, adding a splash of reserved pasta water if the sauce seems thick. (Tip: The starch in the pasta water helps the sauce cling beautifully.)
5. Remove from heat. Fold in fresh basil. Serve immediately, finished with a drizzle of extra-virgin olive oil and extra Parmesan if desired.

The result is a creamy, comforting pasta that feels both hearty and refined—each forkful delivers tender chicken, juicy tomatoes, and a silky sauce. For a touch of brightness, finish with a squeeze of lemon or a pinch of red pepper flakes. Serve with a simple arugula salad and a glass of Pinot Grigio for an effortless dinner that impresses.

Stir-Fried Chicken Breast with Diced Tomatoes

Lately, when the weeknight clock is ticking and you crave something vibrant yet speedy, this stir-fried chicken breast with diced tomatoes becomes your go-to. It’s a dish that marries the savory depth of soy sauce with the bright acidity of tomatoes, all pulled together in a hot wok in under twenty minutes.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 6 minutes

Ingredients

• 1 large boneless skinless chicken breast (about 8 oz), sliced into thin strips against the grain
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 medium tomato, diced into ½-inch pieces
• ¼ cup low-sodium chicken broth
• 1 teaspoon sugar
• a pinch of red pepper flakes (optional)
• 2 green onions, thinly sliced
• Salt and freshly ground white pepper, to taste

Instructions

1. In a medium bowl, toss the chicken strips with 1 tablespoon soy sauce and the cornstarch. Let marinate for 5 minutes at room temperature. (Tip: Slicing against the grain ensures tender bites.)
2. Heat a wok or large heavy skillet over high heat until a drop of water sizzles and evaporates instantly. Add 1 tablespoon of the vegetable oil and swirl to coat. Carefully add the chicken in a single layer without overcrowding. (If needed, cook in two batches.) Sear undisturbed for 1 minute, then stir-fry until the chicken is just cooked through and lightly browned, about 2 minutes total. Transfer to a clean plate.
3. Reduce the heat to medium-high. Add the remaining 1 tablespoon oil to the wok. Add the minced garlic and diced tomato. Stir-fry until the tomato softens and releases its juices, about 1 minute. (Tip: Using ripe, in-season tomatoes gives the best flavor.)
4. Return the chicken and any accumulated juices to the wok. Pour in the chicken broth, sugar, and red pepper flakes (if using). Stir-fry everything together for 30 seconds, allowing the sauce to slightly thicken and coat the chicken. (Tip: The cornstarch in the marinade helps create a light, glossy sauce.)
5. Taste and season with salt and white pepper. Sprinkle the sliced green onions over the top, toss once, and remove from heat. Serve immediately over steamed rice or noodles.

Crispy-edged chicken and jammy tomatoes meet in a glossy, savory sauce that’s just begging to be spooned over steamed jasmine rice. A final flourish of sliced scallions adds a fresh green note, making this simple stir-fry feel like a complete, elegant weeknight dinner.

Chicken Breast Curry with Diced Tomatoes

Whether you're seeking a weeknight dinner that feels special or a dish that showcases simple ingredients, this Chicken Breast Curry with Diced Tomatoes delivers. Tender chicken simmers in a luscious coconut curry sauce punctuated by bursts of tomato, a harmony of warmth and brightness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• a couple of boneless, skinless chicken breasts (about 1½ pounds)
• a generous pinch of kosher salt and freshly ground black pepper
• a splash of neutral oil, like canola or avocado

For the Curry Sauce

• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon tomato paste
• one 14.5-ounce can of diced tomatoes, undrained
• one 13.5-ounce can of full-fat coconut milk, shaken well
• a pinch of granulated sugar (optional)
• a handful of fresh cilantro leaves, for garnish

Instructions

1. Pat the chicken dry with paper towels; season generously on all sides with salt and pepper. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
2. Sear the chicken breasts for 4–5 minutes per side, until deep golden brown. Transfer to a plate; set aside. (Tip: Resist moving the chicken too early—the crust needs time to form.)
3. Reduce the heat to medium. Add the diced onion to the pan and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in the garlic and ginger; cook for 1 minute until fragrant. Add the curry powder, cumin, coriander, and tomato paste; cook, stirring constantly, for 1 minute more to bloom the spices.
5. Pour in the diced tomatoes (with their juices) and the coconut milk. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle simmer.
6. Nestle the seared chicken breasts back into the sauce, along with any accumulated juices. Reduce the heat to low, cover, and let simmer gently for 15–20 minutes, until the chicken is cooked through (internal temperature reaches 165°F on an instant-read thermometer).
7. Taste the sauce and adjust seasoning with additional salt, pepper, or a pinch of sugar if it needs balancing. Let the curry rest off the heat for 5 minutes before serving.
8. Slice the chicken against the grain; spoon the sauce and tomatoes over the top. Garnish with fresh cilantro.

Just a handful of ingredients transforms into a curry that’s both comforting and elegant. The sauce clings to each slice of chicken, while diced tomatoes add pockets of bright acidity. Serve over steamed basmati rice or with warm naan for soaking up every last drop.

Chicken Breast Tacos with Diced Tomatoes

There’s something utterly satisfying about a taco that balances tender, spiced chicken with the bright pop of fresh tomatoes and cilantro. This recipe turns simple chicken breasts into a weeknight hero, ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper

For the Tacos

• 8 small corn or flour tortillas
• 1 cup diced tomatoes (drained if canned)
• ¼ cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Pat the chicken breasts dry with paper towels. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Rub the spice mixture evenly over both sides of the chicken.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken in the skillet and cook without moving for 6 minutes, until a deep golden crust forms. Flip and cook another 6–7 minutes, until an instant-read thermometer inserted into the thickest part registers 165°F. (Tip: For extra flavor, add a pat of butter and a squeeze of lime in the last minute of cooking.)
3. Transfer the chicken to a cutting board and let rest for 5 minutes—this keeps the juices inside. Then dice into ½-inch cubes.
4. While the chicken rests, warm the tortillas. You can wrap them in foil and heat in a 350°F oven for 5 minutes, or char them directly over a gas flame for 30 seconds per side. (Tip: For soft, pliable tortillas, stack them between damp paper towels and microwave for 30 seconds.)
5. To assemble, divide the diced chicken among the tortillas. Top each with a spoonful of diced tomatoes and a sprinkle of fresh cilantro. Squeeze a lime wedge over the tacos just before serving. (Tip: Add a dollop of sour cream or sliced avocado if you like extra creaminess.)

Done, these tacos deliver juicy, deeply seasoned chicken against the cool, tangy tomatoes and fragrant cilantro. Serve them with extra lime wedges and a bowl of your favorite salsa for a meal that feels both effortless and celebratory.

Grilled Chicken Breast Salad with Diced Tomatoes

Meticulously grilled chicken breast meets a vibrant medley of diced tomatoes, creamy avocado, and a zesty lime dressing atop fresh greens. This salad is a celebration of summer flavors, perfect for a light yet satisfying meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Dressing

• 3 tablespoons fresh lime juice (from about 1 1/2 limes)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 4 cups mixed greens (such as arugula and spinach)
• 1 cup diced tomatoes (from 2 medium Roma tomatoes)
• 1 ripe avocado, sliced
• Optional: fresh cilantro for garnish

Instructions

1. Preheat your grill to medium-high heat, about 400°F. For best results, clean and oil the grates to prevent sticking.
2. Pat the chicken breasts dry with paper towels to ensure a good sear. Rub them with olive oil, then season evenly with salt and pepper.
3. Grill the chicken for 6 minutes on the first side, until nice grill marks form. Flip and cook for another 6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. (Tip: Letting the chicken rest for 5 minutes after grilling keeps it juicy.)
4. While the chicken rests, make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Set aside.
5. In a large serving bowl, combine the mixed greens, diced tomatoes, and sliced avocado. (Tip: For the best texture, use an avocado that yields slightly to gentle pressure.)
6. Slice the rested chicken breasts against the grain into 1/2-inch thick strips.
7. Drizzle the dressing over the salad and toss gently to coat. Top with the sliced chicken and garnish with cilantro if desired. Serve immediately to keep the greens crisp. (Tip: Add the dressing just before serving to avoid soggy leaves.)

Vibrant and satisfying, this salad offers a perfect balance of smoky chicken, creamy avocado, and bright citrus. The crunch of fresh greens and pop of tomatoes make every bite delightful. Serve with a side of crusty bread for a complete meal.

Chicken Breast Skewers with Diced Tomatoes

Our grilled chicken skewers, marinated in a bright citrus-herb mixture, transform simple ingredients into a vibrant summer meal. Diced tomatoes and bell peppers add bursts of sweetness and color, making each bite a celebration of fresh flavors.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Marinade

• ¼ cup olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Skewers

• 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved (or diced Roma tomatoes)
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
2. Place the chicken cubes in a resealable plastic bag or shallow dish, pour the marinade over them, and toss to coat evenly. Seal and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.
3. While the chicken marinates, prepare the bell pepper and tomatoes. Tip: Choose firm bell peppers and ripe but still-firm tomatoes so they hold up on the grill.
4. Thread the marinated chicken, bell pepper pieces, and tomato halves onto the soaked skewers, alternating ingredients. Leave a small gap between pieces for even cooking.
5. Preheat an outdoor grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
6. Grill the skewers for 10–12 minutes, turning every 3–4 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are slightly charred. Tip: Avoid moving the skewers too often to develop nice grill marks.
7. Remove the skewers from the grill and let them rest for 2–3 minutes before serving. This allows the juices to redistribute for tender, moist chicken.

Crowned with a final squeeze of fresh lemon, these skewers boast juicy, herb-infused chicken and vibrant, charred vegetables. Serve them over fluffy couscous or alongside a crisp green salad for a complete, elegant meal that celebrates the bounty of the season.

Chicken Breast and Diced Tomato Rice Bake

Many a weeknight dinner calls for something hearty yet effortless, and this Chicken Breast and Diced Tomato Rice Bake delivers exactly that. A comforting casserole-style dish where tender chicken, fluffy rice, and melted cheese come together in one pan, it’s the kind of meal that feels both rustic and refined.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• a couple of boneless, skinless chicken breasts (about 1.5 lbs)
• a splash of olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• a 14.5-ounce can of diced tomatoes, undrained
• 1 cup long-grain white rice
• 1.5 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• a generous handful of shredded sharp cheddar cheese (about 1 cup)
• a sprinkle of fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken breasts evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
3. In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Add the can of diced tomatoes (with juices), the chicken broth, the remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and the dried oregano. Stir to combine and bring to a simmer.
5. Stir in the rice, making sure it's evenly distributed in the liquid. Remove the skillet from heat.
6. Nestle the seasoned chicken breasts into the rice mixture, pressing them down slightly so they are partially submerged.
7. Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 35 minutes. (Tip: Use a meat thermometer to check doneness; the chicken should reach 165°F.)
8. After 35 minutes, remove the skillet from the oven and carefully uncover. Sprinkle the shredded cheese evenly over the chicken and rice. (Tip: For a golden crust, switch the oven to broil for the final 2 minutes.)
9. Return the skillet to the oven, uncovered, and bake for an additional 5–7 minutes, until the cheese is melted and bubbly and the rice is tender. (Tip: Let the dish rest for 5 minutes before serving to allow the rice to absorb any remaining liquid.)
10. Garnish with fresh parsley and serve warm.

Velvety rice absorbs the tangy tomato broth while the chicken stays juicy and fork-tender, all under a blanket of melted cheddar. Serve it straight from the skillet for a rustic presentation, or spoon it onto plates with a side of steamed green beans for a complete meal.

Chicken Breast Sandwich with Diced Tomatoes

Every great sandwich begins with perfectly cooked chicken, and this pan-seared version with juicy diced tomatoes and creamy mozzarella on crisp toasted bread delivers a satisfying crunch in every bite. It’s a refined yet approachable lunch or light dinner that feels special without being fussy.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 2 boneless skinless chicken breasts (about 6 oz each)
• a splash of olive oil (about 2 tbsp)
• a pinch of salt (about 1/2 tsp)
• a sprinkle of black pepper (about 1/4 tsp)
• a dash of garlic powder (about 1/2 tsp)
• 1 cup canned diced tomatoes, drained well
• 4 oz fresh mozzarella, sliced into 4 rounds
• 4 thick slices sourdough or ciabatta bread
• a few fresh basil leaves (optional, for garnish)

Instructions

1. Pat the chicken breasts dry with paper towels, then season evenly on both sides with the salt, pepper, and garlic powder.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering (about 30 seconds).
3. Place the chicken in the skillet and cook without moving for 5–7 minutes, until the bottom is golden brown and the chicken releases easily. Flip and cook another 5–7 minutes, until the internal temperature reaches 165°F on an instant-read thermometer. Tip: Let the chicken rest on a cutting board for 5 minutes to keep it juicy.
4. While the chicken rests, place the bread slices in a toaster or under the broiler for 1–2 minutes per side, until golden and crisp.
5. Reduce the skillet heat to medium, add the drained diced tomatoes, and stir for 1–2 minutes just until warmed through.
6. Slice each chicken breast on the bias into 1/2-inch-thick strips.
7. Assemble each sandwich: Place one slice of toasted bread, top with half the chicken strips, then half the warm tomatoes, then two slices of mozzarella. Add a few basil leaves if using. Top with the second slice of bread.
8. Optional: For a melty finish, place the assembled sandwiches under the broiler for 30–60 seconds until the mozzarella begins to bubble. Serve immediately.

Velvety mozzarella melts into the warm tomatoes and seared chicken, while the crunchy bread holds everything together in a perfect, balanced bite. Serve these sandwiches with a simple side salad or sweet potato fries for a complete meal that feels both indulgent and fresh.

Braised Chicken Breast with Diced Tomatoes

Just as the sun-drenched flavors of the Mediterranean call to mind lazy summer afternoons, this braised chicken breast with diced tomatoes, olives, and capers delivers that same warmth and depth from your own kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken

• 1½ lbs boneless skinless chicken breasts (about 2 large or 3 medium)
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil

For the Braise

• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• ½ cup pitted Kalamata olives, halved
• 2 tbsp capers, drained
• 1 tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• ½ cup low-sodium chicken broth
• ¼ cup fresh parsley, chopped

Instructions

1. Season the chicken breasts all over with salt and pepper. Let rest at room temperature for 10 minutes.
2. In a large heavy skillet (preferably 12-inch) over medium-high heat, warm the olive oil until shimmering. Sear the chicken for 3-4 minutes per side, until golden brown. Work in batches if necessary to avoid crowding. Transfer the chicken to a plate.
3. Reduce heat to medium. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the diced tomatoes (with their juices), olives, capers, oregano, red pepper flakes, and chicken broth. Stir, scraping up any browned bits from the pan. Bring to a simmer.
5. Nestle the chicken breasts back into the skillet, along with any accumulated juices. Spoon some of the sauce over the chicken. Cover and reduce heat to low. Simmer gently for 15-20 minutes, until the chicken is cooked through (internal temperature reaches 165°F on an instant-read thermometer).
6. Uncover the skillet and increase heat to medium. Let the sauce bubble and reduce for 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt if needed.
7. Sprinkle with fresh parsley and serve.

Luscious and tender, each bite of this braised chicken is a testament to the beauty of simple, quality ingredients. For an especially satisfying meal, nestle the chicken over a bed of creamy polenta or alongside crusty bread to soak up every last drop of the briny, tomato-rich sauce.

Chicken Breast and Diced Tomato Chowder

With the chill of early spring lingering, there's nothing quite like a bowl of hearty chowder to warm the soul. This Chicken Breast and Diced Tomato Chowder combines tender chunks of chicken, sweet corn, and creamy tomatoes in a velvety broth that feels both comforting and refined.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Chowder Base

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Chicken and Vegetables

• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup frozen corn kernels
• Fresh parsley for garnish (optional)

Instructions

1. In a large pot or Dutch oven over medium heat, melt the butter. Add the onion, carrot, and celery; cook, stirring occasionally, until softened and fragrant, about 5 minutes. (Tip: Sweating the vegetables slowly draws out their natural sweetness, building a deep flavor base.)
2. Add the garlic and cook for 1 minute more, until aromatic.
3. Sprinkle the flour over the vegetables and stir to coat evenly. Cook, stirring constantly, for 2 minutes to eliminate the raw flour taste. (Tip: This roux will thicken the chowder and ensure a silky, lump-free texture.)
4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom. Add the diced tomatoes with their juice, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer.
5. Add the cubed chicken breast to the pot, stirring to submerge. Return to a simmer and cook for 10 minutes, or until the chicken is cooked through and tender. (Tip: Keep the heat low—a gentle simmer prevents the chicken from becoming tough.)
6. Stir in the frozen corn and heavy cream. Simmer for another 5 minutes, until the corn is heated through and the chowder is creamy and slightly thickened.
7. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley, if desired.

Nothing beats the creamy, chunky texture of this chowder on a chilly evening. Serve it with crusty bread for dipping, or garnish with crispy bacon bits for an extra savory crunch.

Chicken Breast Fried Rice with Diced Tomatoes

Many a busy weeknight calls for a meal that is both swift and satisfying—a fragrant skillet of fried rice fits the bill perfectly. This version pairs tender chicken breast with the bright acidity of diced tomatoes, all bound together with fluffy eggs and a whisper of scallions.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups cooked white rice, preferably day-old (or cook fresh and spread to cool)
• 1 large chicken breast (about 8 oz), diced into bite-sized pieces
• 2 large eggs, lightly beaten
• 1 cup diced tomatoes (from 2 medium tomatoes or use canned, drained)
• 3 scallions, sliced (white and green parts separated)
• 2 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper (or black pepper)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat until shimmering. Add the diced chicken breast and cook, stirring constantly, until golden and cooked through, about 3–4 minutes. (Tip: High heat ensures browning without drying out the chicken.) Transfer to a plate.
2. Reduce heat to medium-high. Add the remaining 1 tablespoon of oil to the same skillet. Pour in the beaten eggs, letting them set for a few seconds before scrambling with a spatula until just cooked but still moist, about 30 seconds. Remove to the plate with chicken.
3. Increase heat to high again. Add the diced tomatoes and the white parts of the scallions to the skillet. Cook, stirring, for 1 minute until tomatoes start to soften and release juices. (Tip: Cooking tomatoes briefly keeps them chunky, not mushy.)
4. Add the cooked rice, breaking up any clumps with your spatula. Spread it in an even layer and let it sear undisturbed for 30 seconds to get some crisp edges. Then stir-fry for 2 minutes. (Tip: Day-old rice is drier and less sticky, yielding the best texture.)
5. Return the chicken and eggs to the skillet. Drizzle soy sauce and sesame oil over everything. Sprinkle with salt and white pepper. Toss well to combine and heat through, about 1 minute.
6. Remove from heat. Garnish with the green scallion slices. Serve immediately.

Every forkful delivers a harmony of textures—tender chicken, fluffy rice, and bursts of tomato—with a subtle smokiness from the hot wok. For a complete meal, serve alongside a simple cucumber salad dressed with rice vinegar and a touch of sugar.

Chicken Breast Burger with Diced Tomato Relish

A perfectly seasoned ground chicken patty, seared to golden-brown perfection, meets a vibrant diced tomato relish that bursts with freshness. This lighter take on a classic burger delivers all the satisfaction with a fraction of the guilt—ideal for a backyard cookout or a quick weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Patties

• 1 pound ground chicken
• ½ cup plain breadcrumbs
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Tomato Relish

• 2 Roma tomatoes, diced
• ¼ cup finely diced red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon chopped cilantro
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

For Assembly

• 4 burger buns, split
• 4 lettuce leaves

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon pepper. Mix gently with your hands until just combined—do not overwork, or patties will be dense.
2. Divide the mixture into 4 equal portions and shape into ¾-inch-thick patties. Press a shallow indent in the center of each with your thumb (this helps them cook evenly and stay flat).
3. Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan.
4. Cook the patties for 5–6 minutes per side, until the internal temperature reaches 165°F on an instant-read thermometer. Resist pressing down with a spatula; you want to keep the juices in. Once done, transfer to a plate and let rest for 2 minutes.
5. While the patties rest, make the relish: in a small bowl, combine diced tomatoes, red onion, lime juice, olive oil, cilantro, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir to blend and set aside.
6. Toast the buns on the grill or in a dry skillet, cut-side down, for about 1 minute until lightly golden.
7. Assemble the burgers: place a lettuce leaf on each bun bottom, set a patty on top, and spoon a generous tablespoon of tomato relish over the patty. Crown with the bun top and serve immediately.

Bite into the juicy patty, and you'll first taste the slight char from the grill, then the cool crunch of lettuce, and finally the bright, tangy tomato relish that ties everything together. For a twist, swap the lettuce for a bed of arugula or add a slice of sharp cheddar. Serve with a side of sweet potato fries or a crisp green salad.

Chicken Breast Risotto with Diced Tomatoes

When the craving strikes for a dish that feels both luxurious and comforting, this chicken breast risotto with diced tomatoes delivers on every level. The creamy Arborio rice, tender chicken, and bright tomato notes come together in a bowl that’s perfect for a weeknight dinner or a special occasion.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (about 1 lb)
• Salt and freshly cracked black pepper
• 2 tablespoons olive oil (a generous splash)

For the Risotto

• 1 tablespoon butter
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (a good glug, like Pinot Grigio)
• 4 cups chicken broth, warmed
• 1 cup canned diced tomatoes, drained
• 1/2 cup freshly grated Parmesan cheese, plus more for garnish
• 2 tablespoons chopped fresh basil (optional)

Instructions

1. Season the chicken breasts generously with salt and pepper on both sides.
2. In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5–6 minutes per side. Transfer to a plate and let rest. (Tip: Letting the chicken rest before slicing keeps it juicy.)
3. Reduce heat to medium and add 1 tablespoon butter to the same pot. Add the diced onion and cook, stirring occasionally, until softened, about 3 minutes. Add the minced garlic and cook 1 minute more until fragrant.
4. Add 1 cup Arborio rice and stir to coat with the butter and oil, cooking for 1–2 minutes until the edges become translucent. (Tip: Toasting the rice helps it absorb liquid gradually for a creamier texture.)
5. Pour in 1/2 cup dry white wine and stir until mostly absorbed, about 1 minute.
6. Begin adding the warmed chicken broth one ladleful at a time (about 1/2 cup), stirring frequently and allowing each addition to be mostly absorbed before adding the next. Continue for about 18–20 minutes until the rice is tender but still al dente. (Tip: Keep the broth warm on the stove; adding cold broth can slow cooking.)
7. After about 15 minutes of adding broth, stir in the drained diced tomatoes.
8. While the risotto cooks, slice the rested chicken breast into bite-sized pieces.
9. When the risotto is done, remove from heat and stir in the grated Parmesan cheese and sliced chicken. Reserve a bit of cheese for garnish.
10. Taste and adjust seasoning with salt and pepper if needed. Serve immediately, garnished with fresh basil and remaining Parmesan.

Mouthfuls of this risotto are pure comfort: the creamy rice hugs tender chunks of chicken and bursts of tomato brightness. Each spoonful is a testament to how simple ingredients can become extraordinary when treated with care.

Chicken Breast Burrito with Diced Tomatoes

Generous in both flavor and texture, this Chicken Breast Burrito with Diced Tomatoes wraps tender shredded chicken, black beans, rice, and juicy tomatoes in a warm tortilla. The filling is lightly spiced and simmered until savory, creating a hearty, balanced meal that feels both comforting and refined.

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

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked white or brown rice
• a squeeze of fresh lime juice
• 4 large flour tortillas
• optional: sour cream or sliced avocado for serving

Instructions

1. Season the chicken breasts on both sides with cumin, chili powder, and salt. Let rest 5 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5 minutes per side, until golden brown and cooked through (internal temp 165°F). Tip: Pound chicken to even thickness for uniform cooking.
3. Transfer chicken to a plate; let rest 5 minutes, then shred with two forks.
4. In the same skillet over medium heat, add onion and garlic. Sauté for 2 minutes until softened, scraping up any browned bits.
5. Add drained diced tomatoes, black beans, rice, and shredded chicken. Cook for 5 minutes, stirring occasionally, until heated through. Stir in a squeeze of lime juice for brightness. Tip: Let any excess liquid evaporate so filling stays compact.
6. Warm tortillas in a dry skillet for about 30 seconds per side until pliable. Tip: Stack warm tortillas under a clean towel to keep soft.
7. Divide filling among tortillas (about 3/4 cup each). Fold in the sides, then roll tightly from bottom to top. For extra crispness, return burrito seam-side down to the skillet and cook 1–2 minutes per side.

Zesty and satisfying, each bite offers a symphony of textures—tender shredded chicken, creamy beans, and juicy tomatoes all wrapped in a lightly charred tortilla. Serve with a dollop of sour cream or sliced avocado for a cool, creamy finish that balances the warm spices beautifully.

Pan-Seared Chicken Breast with Diced Tomatoes and Quinoa

Nothing says weeknight elegance quite like a perfectly pan-seared chicken breast—crisp golden crust, tender meat—paired with bright diced tomatoes and fluffy quinoa. This dish balances hearty grains with a bright, savory tomato topping, all while keeping prep and cook time refreshingly quick.

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

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• a generous pinch of kosher salt and freshly cracked black pepper
• a couple tablespoons of olive oil
• a pat of unsalted butter
• a few cloves of garlic, minced

For the Quinoa & Topping

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• one 14.5-ounce can of diced tomatoes, drained
• about 3 cups fresh baby spinach
• a squeeze of fresh lemon juice (about 1 tbsp)
• a handful of fresh parsley, chopped

Instructions

1. Pat the chicken dry with paper towels; this ensures a crust. Season both sides generously with salt and pepper.
2. Heat olive oil in a large stainless-steel or cast-iron skillet over medium-high heat until shimmering. Carefully place the chicken in the skillet—don't crowd. Cook without moving for 5–6 minutes until the underside is deep golden brown.
3. Flip the chicken and cook another 5–6 minutes, until the internal temperature registers 165°F on an instant-read thermometer. Transfer to a plate and let rest (tip: resting keeps juices inside).
4. Reduce heat to medium. Add the butter and minced garlic to the skillet; stir constantly for about 30 seconds until fragrant.
5. Add the rinsed quinoa; stir to coat in the garlic butter and cook for 1 minute, toasting lightly.
6. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
7. Remove from heat, fluff with a fork. Stir in the drained diced tomatoes and fresh spinach; cover and let stand 2 minutes until spinach wilts.
8. Slice the rested chicken against the grain. Serve the quinoa mixture onto plates, top with sliced chicken, drizzle with lemon juice, and garnish with chopped parsley.

Under the golden crust, the chicken remains exceptionally juicy, while the quinoa soaks up the savory tomato and garlic notes. For a touch of brightness, finish with a sprinkle of fresh parsley and a final squeeze of lemon—your weeknight just got a whole lot more elegant.

Conclusion

Unlock a world of flavor with these 17 weeknight chicken breast meals starring diced tomatoes! Easy, budget-friendly, and oh-so-delicious. Try them, then drop your fave in the comments and save this roundup on Pinterest for busy weeknights ahead. Happy cooking!

Laura Hauser

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