Chicken Breasts with Tomato & Garlic
Submitted by christian
Seared chicken breasts simmered in a rustic sauce of fresh tomatoes, garlic, white wine, and thyme. A simple one-pan Italian-style dinner ready in 30 minutes flat.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minSome of the best dinners come from the simplest moves: sear chicken, build a quick sauce in the same pan, simmer, done.
This one-pan recipe does exactly that. Four chicken breasts get a quick sear in olive oil, then braise in a chunky sauce of fresh tomatoes, four cloves of garlic, white wine, onions, and thyme.
Fifteen minutes of simmering and the chicken is tender, the sauce has thickened, and your kitchen smells like a trattoria.
Serve it over pasta, with crusty bread, or alongside roasted potatoes. It’s one of those endlessly flexible weeknight meals you’ll come back to again and again.
Variations
- Swap thyme for fresh rosemary or basil depending on the season and your mood.
- Toss in a handful of olives or capers during the last five minutes for a puttanesca twist.
- Use canned San Marzano tomatoes in winter when fresh ones lack flavour.
Pro Tips
- Get the pan hot before adding the chicken. A good sear builds fond on the bottom that flavours the entire sauce.
- Don’t skip the white wine. It deglazes the pan and adds a brightness that balances the tomatoes.
- Remove the bay leaf before serving. Nobody wants to bite into that.
Ingredients
Directions
Salt and pepper the chicken.
Sauté in oil for 3 to 4 minutes on each side.
Add garlic, onions, wine, tomatoes, bay leaf and thyme (if you don’t like thyme, use rosemary or basil).
Bring to a boil, reduce heat and simmer for 15 minutes, until chicken is done.
Discard bay leaf before serving.
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