This Italian Chicken in Tomato Sauce is a classic, comforting dish featuring tender chicken simmered in a rich, garlicky tomato sauce with Italian herbs. Simple, hearty, and bursting with bold Mediterranean flavors, this recipe is perfect for weeknight dinners or a cozy Sunday meal. Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce!
Why You’ll Love This Recipe
- Simple and flavorful – Made with pantry staples and fresh herbs.
- Tender and juicy chicken – Slow-simmered in a rich tomato sauce.
- One-pan meal – Easy to make and minimal cleanup.
- Versatile – Serve with pasta, polenta, or bread for a complete meal.
- Great for meal prep – Tastes even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Garlic (minced)
- Onion (finely chopped)
- Canned crushed tomatoes
- Tomato paste
- Dried oregano
- Dried basil
- Fresh thyme or rosemary (optional)
- Red pepper flakes (optional, for heat)
- Salt and black pepper
- Fresh parsley or basil (chopped, for garnish)
- Parmesan cheese (optional, for serving)
Directions
- Prepare the chicken: Season the chicken breasts or thighs with salt, pepper, and a pinch of dried oregano and basil.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides for 3-4 minutes until golden but not fully cooked. Remove and set aside.
- Cook the aromatics: In the same skillet, add more olive oil if needed. Sauté the onion and garlic for 3-4 minutes until softened and fragrant.
- Make the tomato sauce: Stir in crushed tomatoes, tomato paste, dried oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer.
- Simmer the chicken: Return the chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/75°C).
- Garnish and serve: Top with fresh parsley, basil, and a sprinkle of Parmesan. Serve over pasta, rice, or with crusty bread.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Italian Chicken – Add extra red pepper flakes or diced chili peppers.
- Cheesy Italian Chicken – Top with mozzarella or Parmesan and broil for 2-3 minutes until bubbly.
- Vegetable-Packed Sauce – Add chopped bell peppers, zucchini, or spinach for extra nutrients.
- Creamy Tomato Sauce – Stir in ¼ cup of heavy cream for a richer sauce.
- Low-Carb Option – Serve with zucchini noodles or cauliflower rice.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop or microwave in 30-second intervals until heated through.
FAQs
Can I use bone-in chicken?
Yes! Bone-in chicken thighs or drumsticks work well, but increase the cooking time by 10-15 minutes.
Can I use fresh tomatoes instead of canned?
Yes, but simmer the sauce longer to break down the tomatoes and enhance the flavor.
What’s the best pasta to serve with this dish?
Spaghetti, penne, or rigatoni work well, but any pasta will complement the sauce beautifully.
Can I cook this in the oven?
Yes! Bake the seared chicken in the sauce at 375°F (190°C) for 25-30 minutes until cooked through.
How do I prevent the chicken from drying out?
Use thighs instead of breasts for juicier meat and avoid overcooking.
Is this recipe gluten-free?
Yes, just serve with gluten-free pasta or rice and ensure all your ingredients are gluten-free.
Can I make this recipe ahead of time?
Yes, it can be made 1-2 days ahead and reheated before serving for even better flavor.
What sides pair well with Italian chicken in tomato sauce?
Garlic bread, a simple green salad, roasted vegetables, or creamy polenta are perfect sides.
Can I use chicken sausage instead of whole chicken pieces?
Yes, slice the sausage and cook it directly in the sauce for a quicker, flavorful meal.
How do I thicken the tomato sauce?
Simmer uncovered for a few extra minutes or add a tablespoon of tomato paste to thicken the sauce.
Conclusion
This Italian Chicken in Tomato Sauce is a hearty, flavorful dish that’s simple to make yet packed with authentic Italian flavors. With tender chicken, a rich tomato sauce, and plenty of herbs, it’s perfect for weeknight dinners, meal prep, or even a special occasion. Serve it with pasta, bread, or vegetables for a satisfying and comforting meal that’s sure to become a household favorite!
Print
Italian Chicken in Tomato Sauce
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This tender, juicy chicken is simmered in a rich, garlicky tomato sauce infused with Italian herbs. It’s simple, hearty, and perfect for serving over pasta, rice, or with crusty bread for a satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400g) crushed tomatoes
- 1 tablespoon tomato paste (for depth of flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup (120ml) chicken broth (or water)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
1. Prepare and sear the chicken
- Season chicken breasts with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat.
- Sear the chicken for 4–5 minutes on each side until golden brown (they don’t need to cook through yet). Remove and set aside.
2. Make the tomato sauce
- In the same skillet, add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar (if using), and chicken broth. Stir to combine.
3. Simmer the chicken
- Return the chicken to the pan, nestling it into the sauce.
- Cover and simmer on low heat for 20–25 minutes until the chicken is cooked through (internal temperature of 165°F/75°C).
- Flip the chicken halfway through cooking and spoon some sauce over the top.
4. Serve
- Garnish with fresh parsley or basil and a sprinkle of Parmesan cheese if desired.
- Serve hot over pasta, rice, or with garlic bread for dipping.
Notes
- Add sliced mushrooms or bell peppers for extra veggies.
- Use chicken thighs for a juicier result or bone-in chicken for a more traditional version (increase cooking time to 35–40 minutes).
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.