Chicken With Tomato


Chicken with tomato is a classic French dish and is really popular in Europe. It’s delicious, cost-effective, simple to prepare and looks great on the dinner table. Chicken is one of the most popular meats eaten in France, and it is often served with Mediterranean vegetables, like carrots, zucchini and peppers or, for a richer taste, a white cream sauce may be used.


Last summer I made this Tomato Basil Vinaigrette and I’ve been dying to turn it into a pan sauce for chicken ever since. Well, I finally did it and the result was just as easy and delicious as expected! The garlicky marinade and tangy tomato pan sauce make this simple chicken extra flavorful! Quick, easy, delicious, and perfect for busy weeknights. 🙂

A sliced tomato basil chicken breast on a plate with garlic bread and a salad


Sure! I used dried because it’s a bit more budget-friendly, but if you have access to fresh basil it will definitely take this dish over the top. I’d probably use about a tablespoon chopped in the marinade and then another teaspoon added into the pan sauce. You can also sprinkle some fresh basil over the finished dish.


This is my favorite part of every recipe. I love sharing ideas for other things you can add to the dish to make it extra special, if you want. Here are some modifications to take this tomato basil chicken over the top:

  • Make it creamy: stir a splash of heavy cream or a couple tablespoons of cream cheese into the sauce.
  • Add grape tomatoes: after removing the chicken from the pan, add halved grape tomatoes and sauté until softened before adding the ingredients for the pan sauce.
  • Add bacon: cook some bacon in the pan before the chicken, then crumble it over the finished dish.
  • Make it cheesy: top each piece of chicken with a slice of fresh mozzarella. Place a lid on the skillet to melt the mozzarella.


I like to keep things easy, so I paired my chicken with a simple side salad and some homemade garlic bread. It would also go great with something like Cucumber Tomato Salad, Lemon Parsley Pasta, or Pesto Cheese Toast.

Side view of tomato basil chicken in the skillet
Garnished with chopped parsley for color.


A garlicky marinade and tangy tomato pan sauce make this Tomato Basil Chicken an easy and flavorful option for dinner.

Author: Beth – Budget Bytes

 Prep Time: 10 mins

 Cook Time: 20 mins

Marinate Time: 30 mins

 Total Time: 1 hr



  • 1/4 cup olive oil ($0.64)
  • 2 Tbsp red wine vinegar ($0.20)
  • 4 cloves garlic, minced ($0.32)
  • 1 tsp dried basil, divided ($0.10)
  • 1/4 tsp salt ($0.02)
  • 1/8 tsp freshly cracked black pepper ($0.02)
  • 1.3 lbs. boneless, skinless chicken breast ($6.24)
  • 1/2 cup chicken broth ($0.07)
  • 2 Tbsp tomato paste ($0.14)
  • 1/4 tsp sugar ($0.01)


  • In a small bowl, combine the olive oil, red wine vinegar, minced garlic, ½ tsp dried basil, salt, and pepper.
  • Use a sharp knife to fillet the chicken breasts into two thinner pieces each.
  • Place the chicken breast pieces in a shallow dish and pour the marinade over top. Flip the chicken a couple of times to make sure all surfaces are coated. Marinate the chicken for 30 minutes, or up to one day (refrigerated), flipping once or twice throughout.
  • Heat a large skillet over medium. Once the pan is hot, transfer the chicken pieces to the skillet. There should be enough oil from the marinade to prevent sticking. Cook the chicken for about five minutes on each side, or until golden brown and cooked through, then remove it to a clean plate.
  • Add the tomato paste, chicken broth, the remaining ½ tsp dried basil, and sugar to the skillet. Use a whisk to combine the ingredients and dissolve any browned bits off the bottom of the skillet.
  • Let the sauce simmer over medium-low heat for about five minutes, or until slightly thickened. Return the chicken to the skillet and spoon the sauce over top. Serve and enjoy.

Tomato Chicken Recipe

How to make Tomato Chicken

Chicken bits smeared generously with deep succulent tomato puree and added seasoning.

  • Total Cook Time02 mins 01 seconds
  • Prep Time01 seconds
  • Cook Time02 mins
  • Recipe Servings8
  • Intermediate

Ingredients of Tomato Chicken

  • 1 chicken, cut into pieces
  • 1 kg tomato puree
  • 2-3 Tbsp ghee
  • 3 Tbsp browned onions
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp chopped green chillies
  • Salt to taste

How to Make Tomato Chicken


First cook the tomato puree with a bit of oil and water for about 2 hours on a medium flame and keep aside.


In a separate vessel, heat the ghee, add the onions and stir for a bit.


Add the chicken, ginger paste and garlic paste.


Cook for for 15 to 20 minutes while stirring all the time.


Pour in the tomato puree and mix.


Then add the turmeric powder, red chilli powder, chopped green chillies and salt.


Stir, cover and cook for about 10-15 minutes.


Garnish with coriander leaves and serve.

Garlic Basil Chicken with Tomato Butter Sauce

Garlic Basil Chicken with Tomato Butter Sauce! Perfectly tender chicken, summery tomatoes, fresh basil, and lots of butter. We’re singing praises at this amazing and utterly simple combo.

Garlic Basil Chicken with Tomato Butter Sauce? This real food recipe only requires 7 simple ingredients: chicken, pasta, garlic, olive oil, tomatoes, basil, butter. SO good.

Garlic Basil Chicken - you won't believe that this easy real food recipe only requires 7 ingredients like basil, garlic, olive oil, tomatoes, and butter. |

This is amazing! Like, wow wow amazing! I have a ton of garden tomatoes and this recipe really highlights the natural flavors. Highly recommend. Delish.🍅

Welcome, welcome, friends!

And may I introduce you to what may be my new favorite way to eat chicken? It’s that beauty right up there, the one coated in the buttery garden-fresh tomato sauce featuring a few leaves of summertime basil and the aroma of freshly minced garlic. Yes, THAT is how I eat chicken.

To be honest, I always feel a little hypocritical posting chicken recipes, because you already know how I really feel – a lot of the time I’m only so-so on this very regular white meat which is supposedly everyone’s favorite thing ever. But I guess that means that when I actually do post chicken recipes, you kindred chicken-meh spirits out there can join with me in knowing that there are at least a few good ways to make chicken that do indeed exist in the universe. Where my kindred chicken-meh spirits at?

On the flip side of kindred spirits, this summer I *think* I might have officially joined the ranks of People Who Garden by no kindred association whatsoever – more by sheer determination and a lot of luck.

And my entrance into the club really depends on if you can count plants that were purchased from a grocery store and/or plants that have shriveled and completely died since being in your care. It also depends on if your definition of Garden has a quantity cut off, because we’re working with about (count em) 1-2-3-4-5 single plants this summer.

But if you’ll have me, Gardeners, I’ll happily join you, because look at what came OUT OF THE GROUND FROM A SEED in my very own little backyard box. 🏆🏆🏆

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