Chicken With Tomato Paste Recipe


Chicken With Tomato Paste Recipe — is a common chicken recipe. Its a must in most houses of the world. I remember my mom used to make me this every Sunday. I was 13 when i first ate it and i loved it.

This Chicken With Tomato Paste recipe is surprisingly easy to make and it’s also a very versatile recipe, as you can add things like olives, or some chilli flakes for added spice. You can also use fresh tomatoes instead of tinned ones, but that does make it more of a summer dish.

Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Chicken breasts simmered in a tomato sauce with kale and chickpeas make a delicious and easy one-pot dinner.

In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes.

Why this recipe works:

  • Browning the chicken first adds both color and flavor to the outside
  • Stirring in the kale and chickpeas at the end prevents them from becoming too soft
  • Toasting the breadcrumbs in the pan before searing the chicken avoids the need to dirty other pots.

Active:45 mins

Total:45 mins

Serves:4 servings


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  • 1 cup breadcrumbs
  • 1 tablespoon plus 1 teaspoon dried oregano, divided
  • 1 tablespoon plus 1 teaspoon dried thyme, divided
  • 1 medium garlic clove, minced or grated with a Microplane
  • 4 skinless boneless chicken breasts (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 shallot, thinly sliced
  • Pinch of dried red chile flakes
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 cup homemade chicken stock or store-bought low-sodium chicken broth
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons


  1. Heat a 12-inch skillet over medium heat until hot. Add the breadcrumbs and toast them, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and cook until fragrant, about 1 minute longer. Transfer breadcrumbs to plate and set aside.
  2. Season chicken breasts with salt and pepper. In the same skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add chicken and sear on both sides until golden-brown, 5 to 6 minutes per side. Transfer chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon oil to the skillet and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add chili flakes and remaining 1 tablespoon each oregano and thyme and cook until fragrant, about 30 seconds. Add tomatoes, their liquid and the stock and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has thicken slightly, about 10 minutes. Add chicken and simmer until cooked through, about 5 minutes.
  4. Stir in chickpeas and kale and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Top with the breadcrumbs and serve immediately.

Chicken Breasts with Brown Butter-Garlic Tomato Sauce


Serves 4 (serving size: 1 chicken breast and about 1/3 cup tomato mixture)

Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely; you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape. If your chicken breasts are larger than 6 ounces (some can be as big as 12 ounces), halve the two breasts horizontally instead of pounding them thin. Serve over a bed of whole-wheat couscous, whole-grain polenta, or brown rice.


  • 4 (6-oz.) skinless, boneless chicken breasts
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 6 garlic cloves, sliced
  • 2 cups halved grape tomatoes
  • 3 tablespoons fresh flat-leaf parsley leaves

Nutritional Information

  • Calories 341
  • Fat 17.3g
  • Satfat 5.6g
  • Monofat 8.1g
  • Polyfat 1.6g
  • Protein 39g
  • Carbohydrate 5g
  • Fiber 1g
  • Cholesterol 139mg
  • Iron 1mg
  • Sodium 443mg
  • Calcium 36mg
  • Sugars 4g
  • Est. added sugars g

How to Make It

Step 1

Place chicken breasts on a cutting board; pound to a 1/2-inch-thickness using a meat mallet or small, heavy skillet (all four breasts should fit in one large skillet). Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 2

Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean.

Step 3

Reduce heat to medium. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and garlic to drippings in pan; cook 2 minutes or until butter just begins to brown, stirring frequently. Stir in tomatoes; cook 2 minutes or until tomatoes are wilted. Spoon tomato mixture over chicken; sprinkle with parsley.

Recipe- How To Make Chicken In Tomato Sauce

You can’t get tired of chicken with our chicken recipes. On days when you crave for an unusual tomato sauce with chicken, whip this up. The flavor from the fish and soy sauce leaves you longing for more. This is our new chicken delight you can’t resist!


900 g Chicken thigh

2 tbsp lemon juice

2 pcs garlic

2 tbsp olive oil

2 tbsp soy sauce

1 pc onions

1 tsp ground pepper

1 pc tomato

1 cup tomato paste

1 tbsp salt

1 pc carrot

1 pc irish potatoes

1 cup water

1 pc rodo

2 tbsp fish sauce

1 bunch parsley


  • Marinate the chicken in soy sauce and lemon juice for about 30 minutes. Drain the chicken from marinate and set aside.
  • Chop the onions and tomato and set aside. Mince the garlic and also set aside. In a large sauce pan, heat the oil over medium heat and sauté the onions, tomato and garlic for about 2 minutes.
  • Add the chicken and sauté until nicely brown. Add the fish sauce, ½ cup of tomato paste, water and stir. Reduce heat, cover and allow the mixture to boil for about 20 minutes.
  • Add the carrot, rodo and potato, all chopped and allow to cook for about 10 minutes or until potato is tender. Season with salt and pepper and garnish with parsley.
  • Serve with rice or pasta

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