Weeknight Chicken with Tomatoes
A fast, flavorful 30-minute meal that's perfect for busy weeknights. Simple, hearty, and endlessly customizable for the whole family to enjoy!
Servings: 4
Ingredients
- 4 chicken breasts boneless skinless and trimmed of fat
- 2 Tablespoons olive oil
- ¼ cup onion finely chopped
- 3 large garlic cloves chopped or pressed
- 15 ounce can tomato sauce
- 14 ounce can roasted diced tomatoes drained
- 2 Tablespoons heavy cream or half and half
- 2 teaspoons italian seasoning +more for seasoning chicken
- ¼ teaspoon red pepper flakes optional
- 2-3 Tablespoons white wine cooking wine is fine
- salt and pepper to taste
- Granulated garlic
- 12 ounces cooked spaghetti
Instructions
- Between 2 sheets of plastic wrap pound chicken breasts slightly so they are all the same thickness.
- Heat large skillet on medium high heat.
- While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt, pepper, granulated garlic and on ONE side also add some Italian seasoning.
- In hot skillet add about 1-2 Tablespoons olive oil. Place prepared chicken into hot skillet and do not touch for 3-4 minutes until it forms a nice crust. Flip and cook for another 3-4 minutes until browned. (chicken may not be fully cooked at this point, but will continue to cook in the sauce). Remove seared chicken to a plate and set aside.
- Reduce heat to medium. Add in white wine and deglaze the pan a bit by scraping all the bits off the bottom. Add a little olive oil. Add onion and saute until translucent. 1-2 minutes. Add chopped garlic and cook an additional minute. Add tomato sauce, drained diced roasted tomatoes, heavy cream and italian seasoning (and pepper flakes if using). Bring to a simmer. Add chicken back to pan and simmer for about 15 minutes or until chicken reaches 165 degrees.
Notes
See the blog post for a video and detailed tips!
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