chicken with tomato sauce recipe
The Best chicken with tomato sauce recipe
I started making this recipe because it’s easy to prep ahead and reheats beautifully, which is a lifesaver when life gets hectic. My kids love how it tastes, and it’s a comfort food that doesn’t feel like a chore to cook. It’s the kind of dish that feels special on game night or a Sunday dinner, but it’s also just as good for a quick lunch or a weeknight meal. The health benefits are real too—lean protein, fiber from the veggies, and natural sugars from the tomatoes make it a balanced choice without being overly heavy. It’s the kind of meal that’s simple enough to make from memory but still feels like a treat, and that’s what makes it my go-to. My family doesn’t care if it’s a weekend special or a daily staple, they’ll eat it every time.
Garlic Butter Chicken with Tomato Sauce
A flavorful dish featuring tender chicken pieces coated in garlic butter and simmered in a rich tomato sauce. Perfect for a comforting weeknight meal.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- 1 tbsp olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sugar (optional)
- 1 tbsp tomato paste
- Fresh parsley, chopped
- Grated Parmesan cheese
👨🍳Directions
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1
Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt, pepper, oregano, thyme, and red pepper flakes. Cook for 6-7 minutes per side until golden and cooked through. Remove chicken and set aside. -
2
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add diced onion and cook for 5 minutes until softened. -
3
Pour in crushed tomatoes, chicken broth, tomato paste, salt, and sugar (if using). Stir well and bring to a simmer. Reduce heat to low and let it cook for 10 minutes. -
4
Add the cooked chicken breasts to the sauce and simmer for another 10-15 minutes until the chicken is fully cooked and the sauce thickens slightly. -
5
Taste and adjust seasoning if needed. Remove from heat and garnish with chopped parsley and grated Parmesan cheese before serving.
🔧Equipment
- Large skillet or Dutch oven
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken with Tomato Sauce Works
❓ Frequently Asked Questions About Garlic Butter Chicken with Tomato Sauce
What is the best way to prepare the chicken for cooking in this tomato sauce recipe?
To ensure your chicken is perfectly cooked and flavorful, start by patting the chicken pieces dry with paper towels. Season them generically with salt and pepper, then marinade them in a mixture of olive oil, garlic, and Italian herbs (like oregano or basil) for about 30 minutes before cooking. For extra tenderness, you can marinate them overnight in a sauce made from tomato passata, red wine, garlic, and a splash of vinegar.
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Can I substitute any ingredients in this recipe, and if so, what are the slow substitutes?
Yes, you can make some substitutions to suit your preferences or dietary needs:
– Tomato sauce: Use marinara sauce, crushed tomatoes, or even a blend of tomato paste and broth for a thicker consistency.
– Chicken thighs or breasts: Thighs add more richness and stay juicier, while breasts can be used if you prefer a lighter texture.
– Garlic: Substitute with onion powder or fresh shallots if needed.
– Cheese (optional): Swap Parmesan with Pecorino Romano or add a sprinkle of mozzarella for a creamy finish.
– Wine: Use a dry white wine like Sauvignon Blanc or skip it entirely and add extra broth or water.
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How long should I cook the chicken in the tomato sauce, and what temperature should I keep it at?
For whole chicken or thighs, cook until it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat. For breasts, aim for 160°F (71°C) to avoid overcooking. In a pot or skillet:
– Stovetop: Cook over medium heat for about 20–25 minutes for thighs or 15–20 minutes for breasts, simmering occasionally to thicken the sauce.
– Oven: Bake at 375°F (190°C) for 30–40 minutes, basting with sauce halfway through.
– Pressure cooker: Cook on high pressure for 10–12 minutes for thighs or 8–10 minutes for breasts, then release pressure.
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Why is my tomato sauce turning out too watery, and how can I fix it?
A watery sauce often happens due to overcooking, excess liquid, or not reducing properly. To fix it:
1. Simmer longer: Reduce the sauce over low heat for 10–15 minutes to evaporate excess moisture.
2. Add a thickening agent: Stir in 1–2 tbsp cornstarch mixed with 2 tbsp cold water, a 1 tbsp flour, or a 1 tbsp tomato paste while simmering.
3. Strain: If the sauce has chunks or is too thin, strain it through a fine-mesh sieve to remove bits.
4. Deglaze properly: After cooking the chicken, scrape up browned bits (fond) and deglaze the pan with a splash of wine or broth to enhance flavor and reduce liquid.
5. Adjust seasoning: Taste and add more salt, sugar, or herbs to balance the sauce.
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Can I make this recipe ahead of time and store it properly?
Yes, you can prepare this dish ahead and store it well:
– Make-ahead: Cook the chicken and simmer the sauce until it’s thick enough, then cool completely before refrigerating. Store in an airtight container for 3–4 days.
– Freezing: Portion the sauce and chicken into freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
– Reheating: Warm the dish gently over medium heat, stirring occasionally, until heated through. Avoid boiling to prevent wateriness. For extra flavor, add a splash of broth or wine when reheating.
