WHAT’S FOR DINNER?
Skillet Tomato Chicken
Array/5
COOK TIME
40 min
TOTAL TIME
50 min
SERVINGS
4-6 servings
Simple, rich, and comforting, that’s exactly how I describe this easy Skillet Tomato Chicken! This one-pan meal features tender chicken that simmers in a tomato sauce made with onions, broth, a splash of wine, and herbs until it’s full of flavor. Serve it over rice or noodles and you’ve got a dinner that feels like it took all day to make!
Skillet meals have to be one of my favorite types of dinners. What’s not to love about a one pan meal that can pretty much be served with any side dish? I love making my Chicken Sausage, Broccoli, and Orzo Skillet,
Sweet Potato and Spinach Skillet, or these Skillet Enchiladas on weeknights, but this tomato chicken skillet is the genius of my mom!
It honestly is pure comfort food with such simple ingredients. The sauce is made with onions, broth, crushed tomatoes, and herbs, plus just a splash of white wine to give it that extra depth with a restaurant style taste. The chicken cooks right in that sauce until it’s tender enough to fall apart with a fork, and every bite has that rich flavor.
Another reason I love this recipe is that it all comes together in one pan. Less cleanup is always a win, especially on busy nights, and the flavors really build and layer as everything cooks in the same skillet. A cast iron pan works the best here because it gives the chicken a nice sear before it simmers in the sauce, but any large skillet with a lid will do the trick. You could even use a Dutch oven if that’s what you have on hand. The important part is that everything stays in one pan from start to finish!
The flavors in this dish complement so many different ways to serve it. You can pile the chicken and sauce over buttered noodles, rice, or even mashed potatoes or keep it lighter with roasted vegetables or a salad. The tomato sauce is so good you’ll want a piece of crusty bread on the table to soak up every last drop!
Ingredients You’ll Need
Olive Oil – Helps brown the chicken and onions while adding a subtle, rich flavor to the base of the sauce.
Chicken Thighs – Unlike chicken breasts, chicken thighs stay juicy and tender while simmering in the tomato sauce and soak up all that flavor.
Onion – Sautéed until soft and golden, onions bring a natural sweetness that deepens the sauce.
Chicken Broth – Creates the base of the sauce. Low-sodium broth works great if you want more control over the saltiness.
White Wine – Just a splash transforms the sauce by adding brightness and depth you can’t get from broth alone. It brings out the natural sweetness of the onions and tomatoes while cutting through the richness of the chicken. Even though it cooks down, it leaves behind that subtle “fancy” flavor that makes the dish taste like something you’d order at a restaurant. If you don’t want to use wine, add extra broth.
Crushed tomatoes (in thick puree) – These are the backbone of the sauce, giving it that bold, tangy tomato flavor. Because they come packed in a thick puree, the sauce turns out rich without needing a lot of extra ingredients. They make the whole dish taste like it’s been simmering for hours.
Seasoning Blend (kosher salt, black pepper, dried thyme, dried rosemary, lemon pepper) – This blend of seasonings layers in earthy, herby, and citrusy notes that make the sauce taste complex and comforting without being heavy.
How To Make One Pan Tomato Chicken
Heat the skillet: Add olive oil to a large skillet (cast iron works best) and warm over medium-high heat until hot.
Season and sear the chicken: Pat chicken thighs dry with paper towels, then season both sides with kosher salt and black pepper. Place in the hot skillet and cook for about 4 minutes per side until golden brown. Transfer chicken to a plate and set aside.
Sauté the onions: Add sliced onions to the same skillet and cook for 3 minutes, stirring occasionally, until softened and lightly golden.
Deglaze the pan: Pour in chicken broth and white wine. Stir and scrape up any browned bits stuck to the bottom of the skillet. Increase the heat to high and let the liquid reduce by half, about 3 minutes.
Make the tomato sauce: Stir in crushed tomatoes along with dried thyme, dried rosemary, and lemon pepper. Mix well and bring to a gentle simmer.
Simmer the chicken: Return the seared chicken thighs to the skillet, placing them into the sauce. Cover with a lid, reduce the heat to medium-low, and cook for 40 minutes until the chicken is fork-tender and cooked all the way through.
Serve and enjoy: Remove the chicken from the skillet and spoon plenty of tomato sauce over the top. Serve with buttered rice, pasta, or mashed potatoes and garnish with parsley. Enjoy!
Expert Tips
Pat the chicken really dry before searing because any extra moisture keeps the thighs from browning and that golden crust adds so much flavor!
Heat the skillet until it’s good and hot before the chicken goes in, otherwise the meat will stick and you’ll miss out on that sear.
Give each piece of chicken a little breathing room in the pan so they can caramelize properly instead of steaming against each other.
Let the onions sit still for short bursts while cooking rather than stirring nonstop, which helps them caramelize and turn naturally sweet.
Scrape every bit off the bottom of the skillet while deglazing because those browned bits are where the deep, savory flavor comes from.
Nestle the chicken thighs down into the sauce so they’re mostly covered, which keeps them juicy and lets them soak up more flavor.
Decide how saucy you want it before covering the skillet. Leave the lid cracked for a thicker sauce or closed if you want more to spoon over rice or pasta.
Ways To Customize
Swap chicken thighs for boneless chicken breasts if you prefer a leaner cut of meat with more protein. The breasts will cook quickly in the sauce and still soak up plenty of flavor even though they are drier by nature.
Use fresh herbs like rosemary and thyme instead of dried for a brighter, garden-fresh taste. Add them toward the end of cooking so they don’t lose their flavor.
Stir in a splash of heavy cream or half and half at the end to transform the sauce into a silky, creamy version.
Toss in a handful of spinach or kale near the end for extra greens that wilt right into the sauce.
Add a pinch of crushed red pepper flakes when seasoning to give the sauce a gentle kick of heat that pairs well with the tomatoes.
Use bone-in chicken thighs or drumsticks for an even richer flavor, since the bones release more juices as they simmer.
Finish with freshly grated Parmesan or Pecorino Romano cheese sprinkled over the top before serving. It melts slightly into the sauce and adds a salty, cheesy flavor.
Storing, Freezing and Reheating
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Keep the chicken and sauce together so the meat stays tender and doesn’t dry out.
Freezing: To freeze, let the chicken and sauce cool completely before transferring to a freezer-safe container or zip-top bag. Freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
Reheating: Warm leftovers gently in a skillet over medium-low heat until heated through, adding a splash of broth or water if the sauce has thickened too much.
FAQ
Can I use bone-in chicken thighs instead of boneless?
Yes, bone-in thighs work well and add even more flavor to the sauce. Just keep in mind they may need an extra 5–10 minutes of cook time to become fully tender and cooked through.
What type of white wine works best for cooking this dish?
Dry white wines like Pinot Grigio or Sauvignon Blanc are perfect because they add brightness without sweetness. Avoid sweet wines, which can make the sauce taste unbalanced.
Is there a way to thicken the sauce if it’s too thin?
Yes, simmer the skillet uncovered for the last 5–10 minutes to let excess liquid evaporate. You can also stir in a small spoonful of tomato paste to quickly add thickness.
What if I don’t have a cast iron pan?
Any large, heavy-bottomed skillet with a lid will work, and even a Dutch oven is a great option. The key is using a pan that holds heat well so the chicken sears well and the sauce simmers evenly.
More One Pan Dinners
Print
Skillet Tomato Chicken
Rich Tomato sauce full of deep flavor covering chicken thighs that fall aparte and melt in your mouth. So easy and good!
Ingredients
2 Tablespoons olive oil
6 Chicken thighs
1 teaspoon kosher salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken broth
1/2 cup white wine (or just increase the chicken broth if not using wine)
1 (14.5 ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 Tablespoon dried rosemary
1 Tablespoon lemon pepper
Buttered Rice or Noodles
Instructions
a1. In a large skillet, heat the olive oil over medium high heat.
2. Pat chicken dry with a paper towel and then season with salt and pepper. Brown the chicken, about 4 minutes on each side. Transfer to a plate and set aside.
3. Add onion to the pan and saute until soft, about 3 minutes. Add the broth and wine, stir and scrape the brown bits off the bottom of the pan.
4. Turn heat to high and reduce sauce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan. Cover and cook on medium- low heat for 40 minutes.
5. Remove chicken from liquid and serve over buttered rice or noodles. Spoon sauce over top and garnish with parsley if desired.
Notes
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.