This chicken in tomato sauce features juicy chicken breasts cooked in a rich and delicious fresh tomato sauce topped with tangy feta. The sauce is ready in minutes and there is no need to marinate the chicken, so this easy dish comes together in less than 45 minutes!
See also chicken tomato pasta bake!
This chicken in tomato sauce is a Mediterranean-style dish that comes together in a few simple steps. It is a delicious, healthy meal perfect to serve with or without pasta.
How to cook chicken breast in tomato sauce
This is a 6-step process involving firstly coating the chicken breasts in herbs and seasoning then searing it until lightly browned but still raw inside. The next step involves cooking a simple tomato sauce. The final stage of preparation is assembling the recipe and baking it in the oven until the chicken is cooked through.
Seasoning and browning the chicken will lock the flavours in before the meat is added into the tomato sauce. The advantage of cooking chicken breasts in a sauce is that the meat will absorb even more flavour from the sauce and stay moist (though be careful not to overcook it!). The juices from the chicken will in turn enhance the flavour of the sauce (see also chicken in white sauce).
So you’ll end up with delicious, juicy chicken in tomato sauce!
Do I have to marinate the chicken
No, you don’t! The process of marinating is typically used to infuse meat with flavour and tenderise it (see yogurt marinated chicken). But in this recipe your chicken will be delicious as well as tender without being marinated!
However, if you want to save time and prefer to prepare the chicken the night before that’s absolutely fine, too! Season the chicken, add the herbs, paprika, then cover and refrigerate it.
Chicken in tomato sauce ingredients and substitutions
- Chicken: use skinless, boneless chicken breasts. If you prefer to use chicken thighs cook the dish 10-15 minutes longer to ensure the meat is tender.
- Tomatoes: I used fresh tomatoes to make my tomato sauce for chicken, but you can use canned if preferred. If you make this swap you may need to use a little less tomato paste.
- Tomato paste: thickens the sauce. A good alternative is tomato puree.
- Onion and garlic: you can use brown or white onion instead of red.
- Spices: I used chili flakes in the sauce for a bit of heat and paprika to add colour to the chicken.
- Herbs: Italian herbs work well but you can use a different mixture (such as herbes de Provence) or a single herb, such as thyme or oregano.
- White wine and balsamic vinegar: add depth of flavour to the sauce.
- Olive oil.
- Feta: Feta tastes fantastic with tomato-based dishes (see fennel casserole, shrimp saganaki and tuna bake) and works great in this recipe. However, you can omit it if you prefer or substitute Italian mozzarella (torn into chunks), Greek manouri cheese or a little grated parmesan.
Can I add raw chicken into the tomato sauce
Theoretically, yes, you can, but I do not recommend it. Searing the chicken not only makes the meat taste better, it also infuses the oil in the pan with flavour which is important for the tomato sauce. Adding raw chicken directly into the sauce would not produce the same results.
Step-by-step instructions
1.Season chicken: Lightly season each chicken breast on both sides with salt and pepper then sprinkle with the herbs and paprika (adjust the amounts of herbs and paprika to suit your taste). Set aside.
2. Brown chicken: In a large shallow pan heat the oil then add the chicken and cook for about 2 minutes on each side over a medium heat until lightly browned. Transfer the chicken to a large plate leaving the juices in the pan.
Preheat the oven to 400F/200C/gas mark 6.
3. Cook onion: To the pan add the chili flakes, onion and garlic and cook gently for 3-4 minutes until the onion is softened stirring often. Pour in the wine and cook for 2 more minutes.
4. Add tomatoes: Add the tomatoes, tomato paste, salt and pepper to taste. Stir thoroughly, cover and simmer for 10 minutes stirring occasionally. Stir in the balsamic vinegar, taste the sauce and adjust the seasoning as needed.
5. Add chicken: Tuck the chicken breasts into the sauce and pour in any leftover chicken juices. Scatter chunks of feta over the sauce.
6. Bake: Place in the centre of the oven and bake for about 20 minutes or until the chicken is cooked through. Try not to overcook it. Remove from the oven and serve!
Serving suggestions
This chicken with tomato sauce is perfect to serve with pasta (such as penne or fusilli), crusty bread or simply on its own. You can also enjoy it with boiled or roasted vegetables including eggplant/aubergine and broccoli.
I like to serve it with raw broccoli pasta salad as a delicious summer meal.
How to prepare this dish ahead
If you want to save time and prepare this dish the night before do the following:
1) Complete steps 1-4 as in the recipe Instructions.
2) You can either assemble the dish ready for baking, cover and refrigerate overnight (once cooled completely) or refrigerate the chicken breasts and tomato sauce separately and assemble the following day.
3) Remove from the fridge 30 minutes before baking. Bake as per Instructions (your chicken might need a few extra minutes in the oven).
Top tips
- Try not to overcook the chicken. If after 20 minutes in the over you pierce the chicken gently with a fork and the juices run clear your dish is ready. For very large chicken breasts you may need to add on another 5 minutes of cooking time.
- Best served immediately. Leftover chicken and tomato sauce can be refrigerated, covered, for up to 3 days. Reheat individual portions in the microwave.
- Freeze in an airtight container for up to 3 months. Defrost overnight
- in the fridge.
More chicken and tomato recipes
- Chicken Tomato Pasta Bake
- Chicken Tomato Pasta Bake
- Easy Chicken Fajitas Caserole
- Ground Chicken Pasta Casserole
- Easy Chicken Tagine with Chickpeas
Browse all my easy chicken recipes including more healthy chicken dishes!
Recipe
Easy Chicken Breast in Tomato Sauce
Equipment
- Large shallow dish
Ingredients
- 4 chicken breasts skinless, boneless
- 1 teaspoon Italian herbs
- ⅓ teaspoon paprika
For the tomato sauce
- 1⅓ pounds (600 g) tomatoes approx. 5 med. tomatoes, finely chopped
- 1½ tablespoons tomato paste
- 1 red onion finely chopped
- 3 garlic cloves finely chopped
- ½ teaspoon chili flakes
- 3 tablespoons white wine
- 1½ teaspoons balsamic vinegar
- 2 tablespoons olive oil
- ⅓ teaspoon fine sea salt plus a little for seasoning the chicken, and pepper to taste
- 3.53 ounces (100 g) feta cheese
Instructions
- Season chicken: Lightly season each chicken breast on both sides with salt and pepper then sprinkle with the herbs and paprika (adjust the amounts of herbs and paprika to suit your taste). Set aside.
- Brown chicken: In a large shallow pan heat the oil then add the chicken and cook for about 2 minutes on each side over a medium heat until lightly browned. Transfer the chicken to a large plate leaving the juices in the pan.Preheat the oven to 400F/200C/gas mark 6.
- Cook onion: To the pan add the chili flakes, onion and garlic and cook gently for 3-4 minutes until the onion is softened stirring often. Pour in the wine and cook for 2 more minutes.
- Add tomatoes: Add the tomatoes, tomato paste, salt and pepper to taste. Stir thoroughly, cover and simmer for 10 minutes stirring occasionally. Stir in the balsamic vinegar, taste the sauce and adjust the seasoning as needed.
- Add chicken: Tuck the chicken breasts into the sauce and pour in any leftover chicken juices. Scatter chunks of feta over the sauce.
- Bake: Place in the centre of the oven and bake for about 20 minutes or until the chicken is cooked through. Try not to overcook it. Remove from the oven and serve!
Notes
- Try not to overcook the chicken. If after 20 minutes in the over you pierce the chicken gently with a fork and the juices run clear your dish is ready. For very large chicken breasts you may need to add on another 5 minutes of cooking time.
- Best served immediately. Leftover chicken with tomato sauce can be refrigerated, covered, for up to 3 days. Reheat individual portions in the microwave.
- Freeze in an airtight container for up to 3 months. Defrost overnight in the fridge.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this chicken in tomato sauce recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!
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