This recipe is the one I fall back on when I’ve got no plan, no energy, and about thirty minutes to make something that won’t feel like an apology. Chicken in tomato sauce sounds plain — and yeah, it is simple — but the magic’s in the little things: searing the chicken so it gets that golden crust, splashing in a touch of cream to round it all out, letting the garlic do its thing without shouting.
I first made this on a Tuesday that felt like a Friday. You know the kind — laundry half-folded, inbox still pinging, brain already halfway on the sofa. But once that sauce started bubbling, the kitchen started to smell like something proper. It felt like I was looking after myself. That’s the kind of meal this is.
Why You’ll Love It
- One pan, zero drama, big flavour
- Ready in 30 minutes (but tastes like it took way longer)
- Feels like comfort food without being heavy
- Uses pantry staples you probably already have knocking about
- Leftovers make killer chicken parm sandwiches
- Works with rice, pasta, or just hunks of bread for dipping
Ingredients
- 4 boneless chicken breasts
- 2 tbsp olive oil (divided)
- 1 cup chopped onion
- 3 large garlic cloves, chopped
- 1 can (14 oz) crushed tomatoes
- 1 can (14 oz) roasted diced tomatoes, drained
- ⅛ cup heavy cream or half and half
- 2 tsp Italian seasoning (or 1 tsp dried basil + 1 tsp oregano)
- Salt and black pepper, to taste
- 12 oz cooked spaghetti or rice (optional, for serving)
How to Make It
Get that chicken golden:
Heat a large skillet over medium-high heat. Rub the chicken with 1 tbsp olive oil, sprinkle with salt and pepper, and place it in the hot pan. Don’t move it — let it sit for 3–4 minutes until it lifts easily with a golden crust. Flip and cook another 3–4 minutes. Remove and set aside (don’t panic, it’s not fully cooked yet).
Start the sauce off right:
Drop the heat to medium and add the remaining tablespoon of oil. Toss in the chopped onion and let it soften for 3–4 minutes. Then in goes the garlic — stir it around for another minute, until it smells just slightly toasted.
Build that tomato base:
Add both cans of tomatoes (crushed and drained diced) into the pan. Stir in the cream and Italian seasoning. Bring to a simmer — it should start smelling like you’ve been cooking all day, even if you haven’t.
Nestle the chicken back in:
Pop the seared chicken back into the pan, cover partly with a lid, and simmer gently for about 15–20 minutes. The sauce will thicken slightly, and the chicken will finish cooking and soak up all that goodness.
Check and finish:
Cut into one piece to check it’s cooked through (165°F if you’re measuring). Taste the sauce — season with more salt, pepper, or a bit more cream if you fancy. It’s your kitchen.
Serve it up:
Spoon over cooked spaghetti or rice, or just dunk torn crusty bread straight in. No one’s judging.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overcooked it. Sear quickly and finish gently in the sauce — that’s the trick.
My sauce is too acidic.
Add a pinch of sugar or an extra splash of cream. Roasted tomatoes help, too.
Can I use chicken thighs?
Absolutely — they’re juicier and harder to mess up. Just adjust cook time slightly.
It’s bland — what happened?
Did you forget to salt the chicken and the sauce? Season both, always.
Storage and Reheating
Fridge: Keeps well for up to 3 days.
Freezer: Freeze the chicken in its sauce up to 2 months. Thaw in fridge overnight.
To reheat:
- Microwave: Fine in a pinch, but cover to keep it moist.
- Stovetop: Simmer gently in a covered pan with a splash of water or broth.
- Oven: 180°C (350°F) for 15–20 mins, covered.
Frequently Asked Questions
Can I use tomato sauce instead of crushed tomatoes?
Yep. It’ll be smoother, less chunky — still delicious.
Is this spicy?
Not at all. Want heat? Add a pinch of red pepper flakes or a chopped chili with the garlic.
Can I make it dairy-free?
Sure. Just skip the cream or use a splash of coconut milk for richness.
Do I have to serve it with pasta or rice?
Nope. Try mashed potatoes or crusty sourdough. Or eat it straight from the pan — we’ve all done it.
Nutrition Facts (Per Serving):
- Calories: ~287 kcal
- Fat: 20g
- Carbs: 4g
- Protein: 24g
- Sodium: 76mg
- Sugar: 1g
Jamie Oliver Chicken In Tomato Sauce
Description
Golden-seared chicken breasts simmered in a rich tomato and garlic sauce, finished with a splash of cream for pure weeknight magic.
Ingredients
Instructions
- Sear chicken in hot oil, 3–4 mins per side. Remove and set aside.
- Sauté onion in oil until soft. Add garlic and cook 1 min more.
- Stir in tomatoes, cream, and herbs. Bring to a simmer.
- Return chicken to pan, cover, and simmer 20 mins.
- Check seasoning. Serve with rice, pasta, or bread.
Notes
- Use roasted tomatoes for deeper flavour.
- Add a pinch of sugar if your sauce tastes too sharp.
- Thighs work great too — just adjust cooking time.
- To stretch it further, stir in spinach or white beans.