Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work perfectly for this recipe. They’re juicier, more forgiving, and stay tender even if simmered a little longer. Adjust the cook time slightly since thighs can take 2–3 extra minutes to cook through.

What type of tomatoes works best for this recipe?

Canned diced tomatoes (regular or fire-roasted) are convenient and flavorful. However, if you have fresh tomatoes, use about 3 to 4 medium ripe ones , chopped, and add a tablespoon of tomato paste for thickness.

Is Garlic Tomato Chicken spicy?

Not by default, but you can easily adjust the heat by adding red pepper flakes or a pinch of cayenne. It’s mild enough for families but customizable for spice lovers.

Can I make Garlic Tomato Chicken ahead of time?

Absolutely. This dish reheats beautifully and tastes even better the next day as the garlic and tomato flavors deepen. Store it in the fridge overnight and warm it gently on the stove before serving.

Garlic Tomato Chicken – Easy One-Pan Chicken Tomato Garlic Sauce

Garlic Tomato Chicken – Juicy Skillet Chicken in Garlic Tomato Sauce

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Garlic Tomato Chicken is a juicy one-pan dish featuring tender chicken simmered in a flavorful garlic and tomato sauce. This easy weeknight dinner is healthy, protein-packed, and infused with Mediterranean herbs for a rich, comforting taste.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Skillet Cooking
Cuisine: Mediterranean, Italian
Diet: Gluten Free

Ingredients

Scale

1 1/2 lbs chicken breasts or thighs (boneless, skinless)
2 tbsp olive oil
4–5 cloves garlic, minced
1 can (14 oz) diced tomatoes (fire-roasted preferred)
1 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 tsp balsamic vinegar
1/4 tsp red pepper flakes (optional)
Fresh basil or parsley, chopped (for garnish)
Optional: 1/2 cup shredded mozzarella or grated parmesan for topping

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Instructions

Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in tomato paste and cook briefly until slightly darkened, then add diced tomatoes, balsamic vinegar, and red pepper flakes.
Simmer the sauce for 8–10 minutes until thickened, stirring occasionally.
Return chicken to the pan, nestle it into the sauce, and spoon sauce over the top.
Cover and simmer for 10–12 minutes, or until chicken reaches 165°F (74°C) internal temperature.
Optional: Sprinkle with mozzarella or parmesan and let melt into the sauce before serving.
Garnish with fresh basil or parsley and serve with pasta, rice, or crusty bread.

Notes

Use fresh garlic for the best flavor — jarred garlic can taste bitter.
Thicken the sauce by simmering uncovered for a few minutes if needed.
For extra richness, stir in a tablespoon of cream or butter at the end.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 285
Sugar: 5g
Sodium: 410mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 34g
Cholesterol: 95mg

Find it online: https://recipeshots.com/garlic-tomato-chicken/