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
Units
Scale
- 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.