This easy and delicious chicken in tomato sauce by Jamie Oliver is a quick and hearty meal perfect for busy weeknights. Made with tender chicken breasts, a creamy tomato sauce, and simple pantry staples, this dish is versatile enough to pair with pasta or rice. It’s a flavorful crowd-pleaser the whole family will enjoy!
Ingredients Needed
- 4 boneless chicken breasts
- 2 tablespoons (30ml) olive oil
- 1 cup (150g) chopped onion
- 3 large garlic cloves, chopped
- 1 can (14 oz / 400g) crushed tomatoes (or substitute with tomato sauce)
- 1 can (14 oz / 400g) roasted diced tomatoes, drained
- 1/8 cup (30ml) heavy cream or half-and-half
- 2 teaspoons Italian seasoning (or 1 tsp dried basil and 1 tsp dried oregano)
- Salt and pepper, to taste
- 12 ounces (340g) cooked spaghetti or rice, prepared according to package directions
How To Make Chicken In Tomato Sauce
- Heat the skillet: Heat a large skillet over medium-high heat.
- Prepare the chicken: Rub chicken breasts with olive oil and sprinkle generously with salt and pepper.
- Sear the chicken: Place chicken in the hot skillet and cook for 3-4 minutes without moving until it forms a golden crust. Flip and cook for another 3-4 minutes. The chicken won’t be fully cooked yet. Remove it from the skillet and set aside.
- Sauté the onion and garlic: Reduce heat to medium and add 1 tablespoon (15 ml) of olive oil. Add the onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for 1 more minute.
- Make the tomato sauce: Add the crushed tomatoes, drained roasted diced tomatoes, heavy cream, and Italian seasoning. Stir well and bring the mixture to a simmer.
- Cook the chicken in the sauce: Return the seared chicken to the skillet. Simmer for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Serve the chicken with the tomato sauce over cooked spaghetti or rice. Enjoy!
Recipe Tips
- Sear the chicken properly: Let the chicken cook undisturbed for 3-4 minutes to get a golden crust. This adds extra flavor to the dish.
- Drain the diced tomatoes: Removing the excess liquid from the canned roasted tomatoes ensures the sauce isn’t too watery.
- Use a meat thermometer: Check the chicken’s internal temperature to make sure it reaches 165°F (74°C) for safe and juicy meat.
- Simmer the sauce gently: Cooking the sauce on low heat helps blend the flavors without drying out the chicken.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken in tomato sauce cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the chicken and sauce to cool completely. Place them in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Place the chicken and sauce in a skillet over medium heat. Cover and simmer gently for 10-15 minutes, stirring occasionally, until fully reheated.
Nutrition Facts
Serving Size: 1 serving (recipe yields 4 servings)
- Calories: 257.7
- Total Fat: 1.5g
- Saturated Fat: 0.2g
- Cholesterol: 34.2mg
- Sodium: 69.9mg
- Potassium: 196.1mg
- Total Carbohydrate: 40.8g
- Dietary Fiber: 6.2g
- Sugars: 7.5g
- Protein: 22.1g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Fried Rice
- Jamie Oliver Chicken Filo Pie
- Jamie Oliver Chicken Chilli Con Carne
- Jamie Oliver Chicken Cacciatore Slow Cooker
Jamie Oliver Chicken In Tomato Sauce
Description
This easy and delicious chicken in tomato sauce by Jamie Oliver is a quick and hearty meal perfect for busy weeknights. Made with tender chicken breasts, a creamy tomato sauce, and simple pantry staples, this dish is versatile enough to pair with pasta or rice. It’s a flavorful crowd-pleaser the whole family will enjoy!
Ingredients
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat.
- Prepare the chicken: Rub chicken breasts with olive oil and sprinkle generously with salt and pepper.
- Sear the chicken: Place chicken in the hot skillet and cook for 3-4 minutes without moving until it forms a golden crust. Flip and cook for another 3-4 minutes. The chicken won’t be fully cooked yet. Remove it from the skillet and set aside.
- Sauté the onion and garlic: Reduce heat to medium and add 1 tablespoon (15 ml) of olive oil. Add the onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for 1 more minute.
- Make the tomato sauce: Add the crushed tomatoes, drained roasted diced tomatoes, heavy cream, and Italian seasoning. Stir well and bring the mixture to a simmer.
- Cook the chicken in the sauce: Return the seared chicken to the skillet. Simmer for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Serve the chicken with the tomato sauce over cooked spaghetti or rice. Enjoy!
Notes
- Sear the chicken properly: Let the chicken cook undisturbed for 3-4 minutes to get a golden crust. This adds extra flavor to the dish.
- Drain the diced tomatoes: Removing the excess liquid from the canned roasted tomatoes ensures the sauce isn’t too watery.
- Use a meat thermometer: Check the chicken’s internal temperature to make sure it reaches 165°F (74°C) for safe and juicy meat.
- Simmer the sauce gently: Cooking the sauce on low heat helps blend the flavors without drying out the chicken.
Jamie Oliver Chicken In Tomato Sauce