Quick one-skillet dinner with pan seared chicken breasts! Cooked in a flavorful and creamy tomato sauce with capers, this easy chicken recipe takes only 30 minutes to make.
Tomato Sauce Chicken
Tender chicken breasts in a yummy tomato sauce that includes wine and light cream and capers!
This amazing skillet chicken recipe only requires a handful of pantry ingredients + wine. It tastes like your favorite restaurant meal, only THIS was prepared by YOU in your own kitchen!
Making this Chicken in Tomato Sauce Recipe actually makes me feel like a real chef. A chef who doesn’t follow the rules and just goes with whatever I-have-a-taste-for-feeling that comes to mind.
Our tomato sauce chicken is so deliciously tangy and savory and sweet, has a deep and creamy texture, thanks to the half and half + wine, and it’s super good.
It reminds me of my One Dish Chicken Bake, except for the fact that this recipe is prepared on the stovetop, plus it includes a whole bunch of more amazing ingredients that I *think* you’ll appreciate.
HOW TO MAKE CHICKEN BREASTS IN TOMATO SAUCE
- The chicken breasts are rubbed with seasonings and pan seared for about 3 minutes per side, or until lightly browned.
- We then add some butter, onions, and garlic to the skillet, and follow up with wine, tomatoes, tomato paste, capers, and half & half.
- Chicken breasts will be added back into the skillet and cooked for an additional 8 minutes so that all the flavors blend well together and we end up with a juicy and tender chicken dinner.
For a light meal, serve this with a side of a big Avocado and Feta Kale Salad – it’s SO GOOD! Or, you can also serve it over pasta, veggies, and/or rice.
WANT MORE STOVETOP CHICKEN RECIPES?
- One Pan Chicken Piccata and Rice<
- Skillet Chicken in White Wine Sauce
- Skillet Catalina Chicken
- Chicken Marengo
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Chicken in Tomato Sauce Recipe
- 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
- 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.