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Garlic Tomato Chicken – Easy One-Pan Dinner Recipe

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This Garlic Tomato Chicken is a one-pan, 30-minute dinner packed with juicy chicken, fresh tomatoes, garlic, and herbs. It’s a quick, healthy, and flavorful meal that’s perfect for busy weeknights and tastes like it came straight from an Italian restaurant.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 ½ lbs / 680 g)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)
  • 5–6 cloves garlic, minced
  • 2 cups (300 g) cherry or grape tomatoes, halved
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning (or oregano + thyme)
  • ½ cup (120 ml) chicken broth 
  • Handful fresh basil leaves, chopped
  • Pinch of red pepper flakes (optional)
  • Optional Add-ins:
  • 1 cup baby spinach
  • ½ cup fresh mozzarella (for a cheesy version)
  • ¼ cup heavy cream (for a creamy sauce)

Instructions

  1. Pat the chicken dry with paper towels and season both sides with salt, pepper, and paprika.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30–45 seconds until fragrant and lightly golden.
  4. Add the halved cherry tomatoes and cook for 5–6 minutes, pressing some to release their juices. Stir in tomato paste and Italian seasoning, cooking for 1–2 minutes to caramelize.
  5. Pour in chicken broth and scrape up the browned bits from the pan. Simmer for 3–4 minutes until slightly thickened.
  6. Return the seared chicken to the pan, spooning sauce over each piece. Cover and simmer on low heat for 6–8 minutes, until the chicken is cooked through and tender.
  7. Stir in fresh basil. If desired, add spinach, cream, or mozzarella for a richer version. Let everything heat through for 1–2 minutes.
  8. Serve hot over pasta, rice, or with crusty bread. Garnish with more basil or Parmesan if desired.

Notes

  • For the best flavor, use ripe cherry or grape tomatoes — they provide natural sweetness.
  • Don’t overcook the chicken; finish cooking in the sauce to keep it tender and juicy.
  • Deglaze the pan with broth to capture all the flavorful browned bits.
  • Add a pinch of sugar or butter if the sauce tastes too acidic.
  • For a creamy version, stir in heavy cream or cream cheese before serving.
  • Store leftovers in an airtight container for up to 4 days in the refrigerator.
  • Freeze (without cream) for up to 2 months; thaw and reheat gently on the stove.

Nutrition

Find it online: https://recipeeasily.com/garlic-tomato-chicken/