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This one-skillet, 30-minute Chicken in Tomato Sauce is a must-add to your dinner rotation. Pan-seared chicken breasts are simmered to flavorful perfection in a rich, creamy tomato sauce with capers.
Picture this. Chicken breasts cooked to juicy perfection in a creamy tomato sauce. Sounds good, right? That’s because it is!
This chicken in tomato sauce has become a quick and easy weeknight favorite for my fam and I. It’s so quick and easy, and the sauce is just the right amount of rich and just the right amount of tangy.
Did I mention it has capers in it, too? I love the bright little zing they add. And that chicken!? It’s irresistibly tender and juicy. Put it all together, and this is a comforting, convenient, satisfying meal that will have you making it again and again.
Why You’ll Love This Recipe
- Dynamic flavor profile. There’s so much going on in this sauce! Between the tang of the tomatoes, the bite of the capers, and the subtle sweetness of basil and white wine, your taste buds are in for a treat.
- Rich and creamy. I love the addition of half and half to this sauce. It breaks up the acidity of the tomatoes and wine, smoothing the flavors out for a perfectly balanced sauce.
- Dinner in 30 minutes. Need I say more? This is a great quick and easy weeknight dinner to add to your recipe book. Plus, it’s all done in 1 skillet! Can someone say, “Easy cleanup!”?
Ingredient Notes
Here’s what you’ll need to make this tangy, savory, creamy chicken and tomato sauce. Be sure to scroll to the recipe card below for precise measurements.
- Olive oil – For the pan. You could use avocado oil or another neutral cooking oil of your choosing.
- Boneless skinless chicken breasts – Boneless skinless thighs or breast tenderness would also work. You’ll just need to adjust your cooking time.
- Dried basil – For that Italian flare. Italian seasoning would also do the trick.
- Fresh ground pepper – Grinding pepper from whole peppercorns yields the best flavor. Pre-ground black pepper will work in a pinch, though.
- Butter – The butter acts as the base of this sauce and contributes a wonderful richness to the dish. Not a butter person? You can use olive oil instead.
- Yellow onion – Or a red or white onion. Or a couple of shallots!
- Garlic – Fresh cloves of garlic are best. You can use jarred, pre-minced cloves or even garlic powder, but the flavor won’t be quite the same.
- Dry white wine – I generally use a pinot grigio or a sauvignon blanc.
- Diced tomatoes – I like using canned, no-salt-added tomatoes. They are super convenient. If you’d like to dice up some fresh Roma tomatoes instead, though, go for it!
- Tomato paste – The tomato paste deepens the tomato flavor of the sauce.
- Dried oregano – Italian seasoning would also do the trick.
- Half & half – You could also use light cream, heavy cream, or evaporated milk. It depends on how rich you want your sauce to be.
- Capers – The capers deliver a peppery little bite that I love. Be sure to drain them before adding to the sauce.
- Fresh parsley – The parsley brings a little pop of color and some freshness to the finished dish.
How to Make Chicken in Tomato Sauce
Time to get cooking! Here’s a quick rundown of how to make this mouthwatering entree. Have a look at the recipe card below for more detailed instructions.
- Brown the chicken. Heat the olive oil in a large skillet and season the chicken with basil, salt, and pepper. Cook the chicken in the pan for 3-4 minutes per side. Remove the chicken from the pan and set aside.
- Saute. Melt the butter in the pan and then add the onions. Saute for 2 minutes. Add the garlic and saute for 30 seconds.
- Deglaze. Add the wine and cook for 4 minutes, stirring occasionally to knock any brown bits from the pan.
- Make it saucy. Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
- Put it all together. Return the chicken to the pan, bring the sauce to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through.
- Finishing touches. Remove the chicken in tomato sauce from the heat and garnish with parsley.
Tips & Variation Ideas
- A note on deglazing the pan. When deglazing with wine, be sure to use a wooden spoon to scrape any brown bits from the bottom of the pan. They will deepen the sauce’s flavor.
- Don’t over-cook the chicken. No one likes dry chicken breasts, so be sure not to simmer yours in the sauce for too long. Use a meat thermometer to check on the internal temperature of the largest piece a couple of minutes before your timer goes off. Once it reaches 165°F, your chicken is done.
- Control your temperature. Once you add the half & half, you’ll bring the sauce to a boil. Then, you want to reduce the temperature immediately. If the sauce boils for too long, the half & half will scald.
- Try a different cut of chicken. If you’re not a boneless, skinless chicken breast person, try boneless, skinless thighs or breast tenders. You could also use bone-in, skin-on chicken breasts or thighs. Just note that you will have to adjust your cooking time. Anything bone-in, skin-on will take longer. So will boneless, skinless thighs. Breast tenders will need less time in the pan.
- Add richness. If you want your sauce to turn out extra rich, go ahead and use heavy cream instead of half & half.
- Make it cheesy. You can sprinkle some freshly grated parmesan sauce on top of the saucy chicken as it simmers. Cover the pan and watch as the cheese melts.
Serving Suggestions
I love serving this saucy chicken dish with a light salad and a hunk of crusty bread to mop up the sauce. Consider this Green Goddess Salad and your favorite sourdough loaf OR (if you have time) some Homemade Focaccia.
Looking for a slightly heartier meal? Serve it over pasta or rice with plenty of the sauce from the pan.
How to Store & Reheat Extras
- Refrigerator. Allow the chicken and sauce to cool to room temperature before transferring it all to an airtight container. You can store the leftovers in the fridge for up to 4 days.
- Freezer. Once cool, transfer the chicken and sauce to a freezer-safe, airtight container and store it in the freezer for up to 3 months.
- To reheat. Allow the leftovers to thaw in the fridge (if applicable) before transferring them to a baking dish. Bake covered at 350°F for 15-20 minutes or until heated through. Alternatively, microwave individual servings in 30-second intervals until warm.
More Chicken Dinner Ideas
- Mojo Chicken
- Chicken Noodle Soup
- Crack Chicken
- Creamy Crock Pot Chicken Marsala
- Harissa Chicken
- Baked Honey Mustard Chicken
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Chicken in Tomato Sauce Recipe
Quick and easy one-skillet dish with pan seared chicken breasts cooked in a flavorful and creamy tomato sauce with capers. It’s a perfect midweek meal that takes only 30 minutes to make!
Ingredients
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1 teaspoon dried basil
- salt and fresh ground pepper, to taste
- 1 tablespoon butter
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 can (14 ounces) no-salt added diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/3 cup half & half, you can also use light cream, heavy cream, or evaporated milk
- 1/4 cup drained capers
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet.
- Season chicken with dried basil, salt, and pepper.
- Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
- Remove chicken breasts from skillet; set aside.
- Add butter to the skillet and melt.
- Add diced onions and cook for 2 minutes.
- Stir in garlic and cook for 30 seconds.
- Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
- Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
- Place chicken back in the skillet.
- Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.
- Remove from heat.
- Garnish with parsley and serve.
Nutrition
Calories: 334kcal | Carbohydrates: 12g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 679mg | Potassium: 816mg | Fiber: 2g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 20.3mg | Calcium: 104mg | Iron: 2.9mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Hi what does half & half mean please half & half of what?
Hi!
It’s sold in the USA as Half & Half, which means half heavy cream, half whole milk. If you have cream & milk, just mix together 3 tablespoons cream + 3 tablespoons milk.
How big are each chicken breast? The recipe only says 4 chicken breasts.
About 4 to 5 ounces, each.
Excellent recipe! Chicken turned out super juicy and flavorful. I used skim milk, because that’s all I had, and it still turned out great. I will be making this often.
This was soooo good…. chef inspired, easy, delish….my kids loved it also! Served it over spiralized squash/zucchini. YUM!
I’m very glad you enjoyed it! Thank YOU! 🙂
Made this for dinner tonight. Delicious! I’d love to adapt it for slow cooker. Any hints?
I’m very glad you enjoyed it! Thank YOU! 🙂