Skillet Chicken with Diced Romatoes Recipe

Chicken with diced tomatoes is comfort food that feels both homey and satisfying any night of the week.

Bright, juicy tomato pieces bring natural sweetness and acidity that complement tender poultry beautifully.

Preparation is straightforward enough for busy weeknights but impressive enough when company comes over.

The dish works perfectly over rice, pasta, or alongside crusty bread to soak up all the flavorful sauce.

Minimal cleanup and maximum flavor make it a go-to option when time is tight but nobody wants to compromise on taste.

Leftovers taste just as good the next day, making meal prep a breeze.

It fits seamlessly into rotation for families seeking wholesome, budget-friendly dinners that actually taste delicious.

Pull out a skillet and dinner will be on the table faster than takeout would arrive.

Why Chicken with Diced Tomatoes Is Always A Hit

• Quick Weeknight Hero: This recipe rescues dinner when time is tight, giving you a complete meal with protein, veggies, and amazing flavor in practically no time.
• One-Pan Wonder: Cleaning up is a breeze since everything cooks in the same skillet, which means less dish washing and more relaxing after your meal.
• Nutrition Packed: The combination of lean chicken and mixed vegetables means you’re serving a balanced plate that keeps your family feeling satisfied and healthy.
• Adaptable Meal: With simple ingredients and basic seasonings, this dish welcomes creative tweaks like adding different herbs or swapping vegetables to match what’s in your refrigerator.

Ingredients Used in Chicken with Diced Tomatoes

• Chicken Breast Halves (3 skinless, boneless): They will soak up all the delicious flavors and become perfectly cooked.
• Ground Black Pepper (1 tablespoon): Adds a nice kick and depth to your chicken’s flavor profile.
• Onion Powder (3 tablespoons): Brings a savory, aromatic touch that complements the chicken beautifully.
• Chopped Stewed Tomatoes (1 28-ounce can, half liquid reserved): Creates a rich, hearty sauce that will make your chicken extra juicy and flavorful.
• Chicken Broth (1 14-ounce can): Enhances the overall savoriness and moisture of the dish.
• Water (1/4 cup): Helps balance the liquid consistency and blend the ingredients.
• Frozen Mixed Vegetables (1 10-ounce package): Adds nutrition, color, and variety to transform this from a simple chicken dish into a complete meal.

Common Cooking Tools for Chicken with Diced Tomatoes

• Large Skillet: Your go-to pan for cooking the chicken and creating a delicious one-pot meal that saves on cleanup.
• Measuring Cups: Perfect for accurately portioning chicken broth and water without guesswork.
• Wooden Spoon or Spatula: Essential for stirring vegetables and moving chicken around the skillet without scratching the surface.
• Sharp Kitchen Knife: Helps trim chicken breasts and ensure even cooking.
• Cutting Board: Provides a clean surface for preparing ingredients safely.
• Liquid Measuring Cup: Helps you drain and measure the tomato liquid precisely.
• Meat Thermometer (Optional): Guarantees your chicken reaches the perfect safe internal temperature of 165°F.

How Do You Prepare Chicken with Diced Tomatoes

Helpful Notes for Chicken with Diced Tomatoes

• Always add extra black pepper and onion powder to your chicken for deeper flavor before cooking.
• Take time to brown your chicken well, creating delicious caramelized edges that boost overall taste.
• Don’t pour in all tomato liquid – reserving half helps prevent your dish from becoming too watery.
• Frozen mixed vegetables keep their texture perfectly when added midway through simmering.
• Warm naan bread makes an excellent companion to soak up the savory tomato sauce.

Flexible Options for Chicken with Diced Tomatoes

• Spicy Jalapeño Kick: Add diced jalapeños for extra heat, reducing them by half for a milder version so your taste buds won’t get overwhelmed.
• Mediterranean Herb Style: Swap water with white wine and sprinkle fresh oregano, thyme, and rosemary to transform the dish with Mediterranean flavors your family will appreciate.
• Vegetarian Protein Swap: Replace chicken with firm tofu or chickpeas, cutting cooking time to 15 minutes and ensuring your protein gets well-seasoned and tender.
• Low-Carb Veggie Alternative: Skip mixed vegetables and use zucchini noodles or cauliflower rice to keep the meal light and reduce carbohydrate content while maintaining delicious flavor.

How to Serve Chicken with Diced Tomatoes

• Serve with Crusty Bread: Grab a warm baguette or naan to soak up the delicious tomato sauce from your chicken dish.
• Quick Vegetable Boost: Toss a simple green salad on the side to add fresh crunch and balance the hearty main course.
• Wine Pairing Pick: Grab a crisp white wine like Pinot Grigio that complements the tomato and chicken flavors perfectly.
• Presentation Tip: Sprinkle some fresh chopped parsley on top to add a bright pop of color and fresh herb taste to your plate.

Best Way To Store Chicken With Diced Tomatoes

• Cool the chicken and tomato mixture completely before storing in an airtight container in the refrigerator for up to 3 days, making sure to keep those tender chicken pieces sealed tight.
• Reheat gently in a covered skillet over medium-low heat, adding a splash of chicken broth to keep the chicken moist and prevent drying out during warming.
• Freeze flat in freezer-safe containers for up to 2 months, remembering to leave a little space at the top for expansion when the liquid freezes.
• Transform leftover chicken into a quick lunch by shredding and tucking into a wrap with fresh greens, which makes your meal feel totally new and exciting.

Chicken with Diced Tomatoes Common Questions

Chicken with Diced Tomatoes Recipe

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4.8 from 29 reviews

• Total Time: 30-35 minutes
• Yield: 3 to 4 1x

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Description

Whipping up chicken & diced tomato brings pure comfort right to your dinner table. Seasoned with simple herbs and quick to prepare, this dish delivers satisfying flavor without complicated steps.

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Ingredients

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Proteins:

• 3 chicken breast halves

Main Ingredients:

• 1 28 ounce can chopped stewed tomatoes
• 1 14 ounce can chicken broth
• 1 10 ounce package frozen mixed vegetables

Seasonings and Liquids:

• 1 tablespoon olive oil
• 1 tablespoon ground black pepper
• 3 tablespoons onion powder
• ¼ cup water

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Instructions

1. Drizzle 1 tablespoon olive oil into a large skillet, warming it over medium heat until it shimmers slightly.
2. Sprinkle 1 tablespoon ground black pepper and 3 tablespoons onion powder evenly across both sides of your 3 chicken breast halves.
3. Carefully place seasoned chicken into the heated skillet, allowing each side to develop a golden-brown crust for 3-4 minutes.
4. Pour the entire 28-ounce can of chopped stewed tomatoes into the skillet, retaining half the original liquid for moisture.
5. Add 1 14-ounce can of chicken broth and ¼ cup water to create a flavorful cooking liquid around the chicken.
6. Gently mix in the 10-ounce package of frozen mixed vegetables, distributing them evenly in the pan.
7. Reduce heat to low, cover the skillet, and let the dish simmer for 20-25 minutes until your chicken reaches a safe internal temperature of 165°F.
8. Taste the sauce and adjust seasoning with additional salt and pepper as your palate desires.
9. Transfer the chicken and vegetable mixture to serving plates, ensuring each portion includes a generous amount of sauce.

Notes

• Drain excess liquid from tomatoes to prevent the dish from becoming too watery and diluting the flavors.
• Select chicken breasts of similar size to ensure even cooking and prevent some pieces from drying out while others remain undercooked.
• For a gluten-free version, swap regular chicken broth for a certified gluten-free alternative and check vegetable blend ingredients.
• Add fresh herbs like parsley or basil just before serving to boost the dish’s brightness and create a restaurant-quality presentation.

• Prep Time: 5 minutes
• Cook Time: 25-30 minutes
• Category: Chicken
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 3 to 4
• Calories: 230 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 70 mg