All credit for this Skillet Tomato Chicken recipe goes to my mom. She’s a genius. There is something about mom food. And grandma food. I wonder if Leah will grow up and think the same thing. I hope so.
This Skillet Tomato Chicken is so simple and so delicious. The flavors are surprising and different from what I thought when I first saw it. It’s rich and filled with that classic tomato flavor but there is something deeper to it that makes it comfy and cozy. The chicken falls apart easily and melts in your mouth. This one will become a staple in your chicken recipe stash.
The best part about this Skillet Tomato Chicken is that it’s cooked all in one pan. It’s my favorite kind of recipe.
Check out the recipe below and let me know what you think!
If you like this Skillet Tomato Chicken recipe, than be sure to check out these other skillet recipes.
This Skillet Tomato Chicken sauce is really easy to make. I mean, really easy. Made up of onions, chicken broth, a can of crushed tomatoes and spices. That’s it.
A big old skillet will work best for this recipe. Also one with a lid. My favorite pan to use with most things I cook is a cast iron pan. I love this cast iron pan, but there are tons. But don’t worry, you can use any skillet. You could probably use a dutch oven for this one too.
Rich Tomato sauce full of deep flavor covering chicken thighs that fall aparte and melt in your mouth. So easy and good!
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
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.