This Italian Chicken Skillet with Tomatoes brings bright, rustic flavors to your table with almost no fuss. It’s a one-pan dish, so cleanup is easy and the cooking is straightforward. Tender chicken simmers in a garlicky tomato sauce with herbs, a splash of balsamic, and a touch of heat.
Serve it with crusty bread, pasta, or a simple salad, and you’re set. It’s the kind of recipe you’ll keep coming back to on busy nights.
What Makes This Special
This dish captures the heart of Italian home cooking: simple ingredients, cooked well. The sauce comes together in the same skillet you sear the chicken, which means more flavor and fewer dishes.
Cherry tomatoes and canned tomatoes combine for a fresh-meets-cozy texture, and the balsamic adds a gentle sweetness that balances the acidity. You can keep it classic with herbs, or dress it up with olives, capers, or a sprinkle of Parmesan. It’s versatile, reliable, and deeply satisfying.
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, cut into cutlets)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or Italian seasoning)
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, thinly sliced or minced
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) crushed tomatoes
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup low-sodium chicken broth (or water)
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped fresh basil (plus more for garnish)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons capers or sliced black olives (optional)
- Shaved or grated Parmesan for serving (optional)
- Crusty bread, cooked pasta, or polenta for serving
How to Make It
- Season the chicken. Pat the chicken dry.
Sprinkle with salt, pepper, oregano, basil, and red pepper flakes. Press the seasoning in so it sticks.
- Brown the chicken. Heat the olive oil in a large skillet over medium-high. Add the chicken in a single layer and sear 3–4 minutes per side until golden.
Transfer to a plate. It doesn’t need to be cooked through yet.
- Soften the aromatics. Reduce heat to medium. In the same skillet, add the onion with a pinch of salt.
Cook 3–4 minutes until translucent, scraping up browned bits. Stir in the garlic for 30 seconds until fragrant.
- Build the sauce base. Add the tomato paste and cook 1 minute, stirring, until it darkens slightly. This concentrates the flavor.
- Add tomatoes and liquid. Stir in crushed tomatoes, cherry tomatoes, chicken broth, and balsamic vinegar.
Bring to a gentle simmer.
- Return the chicken. Nestle the chicken back into the skillet with any juices. Reduce heat to medium-low. Simmer uncovered 10–15 minutes, flipping once, until the chicken is cooked through and the sauce thickens.
Aim for an internal temp of 165°F.
- Finish with herbs and extras. Stir in fresh basil and parsley. Add capers or olives if using. Taste and adjust salt, pepper, and heat.
- Serve. Spoon the sauce over the chicken.
Top with Parmesan if you like. Serve with crusty bread to soak up the sauce, or over pasta or creamy polenta.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop over low heat with a splash of broth or water.
Avoid boiling to keep the chicken tender.
Benefits of This Recipe
- One-pan convenience: Everything cooks in the same skillet for easy cleanup.
- Balanced flavors: Tomato, garlic, herbs, and balsamic bring brightness without being heavy.
- Weeknight-friendly: From start to finish, it usually takes about 35–40 minutes.
- Flexible ingredients: Use thighs or breasts, canned tomatoes or fresh, and swap herbs as needed.
- Meal prep ready: The flavors deepen as it rests, making great leftovers.
- Nutrient-dense: Lean protein, antioxidant-rich tomatoes, and healthy fats from olive oil.
What Not to Do
- Don’t overcrowd the pan when searing. The chicken will steam instead of brown. Work in batches if needed.
- Don’t skip salting the onions. A pinch helps them soften and release moisture, which deglazes the pan.
- Don’t overcook the garlic. Burnt garlic turns bitter. Keep it moving and add the tomatoes quickly.
- Don’t forget to taste and adjust. Tomatoes vary in acidity.
A pinch of sugar or an extra splash of balsamic can balance the sauce.
- Don’t simmer on high heat. A gentle bubble thickens the sauce without drying out the chicken.
Alternatives
- Protein swaps: Try turkey cutlets, Italian sausage, or seared shrimp (add shrimp in the last 4–5 minutes).
- Vegetarian version: Use cannellini beans or chickpeas and sliced mushrooms. Simmer the sauce, then add beans to warm through.
- Tomato variations: Use diced tomatoes for a chunkier sauce, or San Marzano crushed tomatoes for a sweeter finish.
- Herb variations: Fresh oregano or thyme are great. In a pinch, use 1–2 teaspoons Italian seasoning.
- Creamy twist: Stir in 2–3 tablespoons mascarpone or a splash of cream at the end for a silky sauce.
- Add-ins: Sliced bell peppers, spinach, artichoke hearts, or roasted red peppers bring extra color and texture.
- Spice level: Adjust red pepper flakes, or add a pinch of smoked paprika for warmth.
FAQ
Can I use bone-in chicken?
Yes.
Sear as directed, then simmer longer—about 20–25 minutes—until the meat reaches 165°F and is tender. You may need an extra splash of broth to keep the sauce from reducing too much.
What kind of skillet works best?
A large, heavy skillet such as cast iron or stainless steel holds heat well and gives a better sear. Use a lid if you prefer a softer, more braised texture, though the recipe works uncovered as written.
Is there a way to make it dairy-free and gluten-free?
It’s naturally dairy-free if you skip the Parmesan.
It’s also gluten-free as long as you serve it with gluten-free sides like polenta, rice, or gluten-free pasta.
How do I prevent dry chicken breasts?
Use evenly sized cutlets, sear quickly, and finish gently in the sauce. Pull them as soon as they reach 165°F and rest for a few minutes before serving.
Can I make this ahead?
Yes. Cook it fully, cool, and refrigerate.
Reheat gently on the stovetop. The flavors often improve on day two.
What can I serve with it?
Crusty bread, garlic bread, buttered pasta, creamy polenta, or a simple green salad all work well. Roasted asparagus or green beans make a nice, quick side.
Will fresh tomatoes work instead of canned?
Absolutely.
Use about 4 cups chopped ripe tomatoes. You might need to simmer a bit longer to concentrate the sauce and adjust seasoning to balance acidity.
Final Thoughts
This Italian Chicken Skillet with Tomatoes is simple food with a lot of comfort built in. It’s forgiving, quick, and easy to customize with what you have on hand.
Keep it classic or add your own twist with olives, greens, or a touch of cream. However you make it, you’ll end up with tender chicken and a bright, garlicky sauce that begs for bread or pasta. Weeknight dinner, solved.