Best 7 Sauteed Chicken With Tomatoes Recipes

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**Discover a Symphony of Flavors: Dive into the Culinary Delight of Sautéed Chicken with Tomatoes**

Embark on a culinary journey with our sautéed chicken with tomatoes, a delectable dish that tantalizes taste buds and captivates hearts. This extraordinary dish is a harmonious blend of succulent chicken, juicy tomatoes, and an array of aromatic herbs and spices, all sautéed to perfection. Our comprehensive guide offers two irresistible variations: a classic sautéed chicken with tomatoes recipe that embodies simplicity and elegance, and a tantalizing spicy sautéed chicken with tomatoes recipe that packs a flavorful punch. Whether you seek a comforting weeknight meal or a dish to impress at your next dinner party, our sautéed chicken with tomatoes recipes will undoubtedly leave you craving for more. So, prepare to be amazed as we unveil the secrets behind this culinary masterpiece, transforming your kitchen into a haven of mouthwatering aromas and unforgettable flavors.

Let's cook with our recipes!

SAUTEED CHICKEN WITH CHERRY TOMATOES



Sauteed Chicken With Cherry Tomatoes image

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
  • Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
  • Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

SAUTéED CHICKEN WITH SPINACH & TOMATOES RECIPE - (4/5)



Sautéed Chicken with Spinach & Tomatoes Recipe - (4/5) image

Provided by Coldsnap46

Number Of Ingredients 11

2 tablespoons oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 (14 1/2-ounce) can diced tomatoes, undrained
1/4 cup water
1 teaspoon McCormick basil laves
1/2 teaspoon McCormick black pepper, ground
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick oregano leaves
1/2 teaspoon salt
1 (6-ounce) package baby spinach leaves

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened. Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through. Stir in spinach; cook 2 minutes or until spinach begins to wilt.

SAUTEED CHICKEN WITH TOMATO RELISH AND SPINACH



Sauteed Chicken with Tomato Relish and Spinach image

When tomatoes and spinach aren't in season, canned and frozen varieties are sound choices -- they're packed fresh, are less expensive, and can be kept on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

1 can (14.5 ounces) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon jarred capers, drained
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 packages (10 ounces each) frozen leaf spinach, thawed and squeezed dry

Steps:

  • In a bowl, stir together tomatoes, parsley, 1 tablespoon oil, lemon juice, and capers. Season tomato relish with salt and pepper.
  • Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
  • To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

Nutrition Facts : Calories 343 g, Fat 10 g, Fiber 4 g, Protein 53 g

SAUTEED CHICKEN WITH TOMATOES



Sauteed Chicken With Tomatoes image

Make and share this Sauteed Chicken With Tomatoes recipe from Food.com.

Provided by threeovens

Categories     Chicken

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

3 lbs chicken, cut into serving pieces
salt & freshly ground black pepper
3 tablespoons olive oil
1/2 lb mushroom, halved (or quartered, if large)
1 bay leaf
1/4 teaspoon dried thyme
3/4 cup onion, finely chopped
1 1/2 teaspoons garlic, minced
2 tablespoons flour
1/2 cup dry white wine
1 cup crushed tomatoes
3/4 cup chicken broth
6 anchovy fillets, chopped
24 green olives, pitted and drained

Steps:

  • Season the chicken with salt and pepper. Heat a large skillet over medium high heat. Add oil and cook chicken 3 to 5 minutes, until golden brown. Turn and cook other side about 3 minutes, until golden brown. Add the mushrooms and continue cooking. Add bay leaf, thyme, onion, and garlic. Cook, shaking and stirring the skillet so everything cooks evenly. After chicken is done (about 10 to 12 minutes), remove chicken and set aside.
  • Sprinkle flour into pan and stir to blend. Add wine, tomatoes, and broth. Stir and bring to a boil.
  • Return chicken and any juices that accumulate. Add anchovies, salt and pepper to taste. Cover and simmer 5 minutes. Add olives and cook another 5 minutes.

Nutrition Facts : Calories 929, Fat 65, SaturatedFat 16.6, Cholesterol 260.2, Sodium 856.3, Carbohydrate 9.6, Fiber 1.8, Sugar 2.9, Protein 68.7

SAUTEED CHICKEN WITH TOMATOES AND CILANTRO



Sauteed Chicken with Tomatoes and Cilantro image

Provided by Michael B. Moore

Categories     Chicken     Garlic     Tomato     Sauté     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10

2 tablespoons olive oil
6 large chicken thighs, skin removed
1 large yellow onion, chopped
4 large garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
2 tablespoons red wine vinegar
1 teaspoon ground cumin
4 dashes hot pepper sauce (such as Tabasco)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro

Steps:

  • Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
  • Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.

SAUTEED CHICKEN WITH WHITE WINE AND TOMATOES



Sauteed Chicken with White Wine and Tomatoes image

Provided by Samuel Chamberlain

Categories     Chicken     Olive     Tomato     Sauté     Dinner     White Wine     Winter

Number Of Ingredients 8

1 4-lb Chicken
1/4 cup olive oil
1 tablespoon onion, finely chopped
1/2 cup dry white wine
4 medium-sized tomatoes, peeled, seeded, chopped coarse
1 clove garlic, chopped adn mashed
1 tablespoon finely minced parsley
12 black Italian olives, pitted

Steps:

  • Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour. In a broad sauté or frying pan brown them on all sides in 1/4 cup of hot olive oil. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden. Add 1/2 cup of dry white wine and cook until this is reduced by about half. Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley. Cover the pan and cook the chicken slowly for 15 to 20 minutes. Five minutes before it is done, add a dozen pitted black Italian olives. Serve with steamed potatoes.

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

  • Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  • Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  • Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use skinless, boneless chicken breasts or thighs. This will make the dish leaner and easier to cook.
  • Cut the chicken into uniform pieces. This will help them cook evenly.
  • Season the chicken generously with salt and pepper. This will help to bring out the flavor of the chicken.
  • Use a large skillet or sauté pan. This will give the chicken plenty of room to cook without overcrowding.
  • Cook the chicken over medium-high heat. This will help to sear the chicken and prevent it from sticking to the pan.
  • Do not overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken until it is browned on all sides and cooked through. This will take about 8-10 minutes per side.
  • Add the tomatoes, onion, garlic, and oregano to the pan. Cook until the vegetables are softened, about 5 minutes.
  • Add the chicken broth and bring to a simmer. Cook for an additional 10 minutes, or until the chicken is cooked through.
  • Season with salt and pepper to taste.
  • Serve immediately over rice, pasta, or vegetables.

Conclusion:

This sautéed chicken with tomatoes is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is tender and juicy, and the tomatoes and vegetables add a delicious flavor. Serve this dish over rice, pasta, or vegetables for a complete meal.

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