Skillet Chicken with Fire Roasted Tomatoes
This one-pan meal boasts pan-seared chicken in a sweet and savory blend of tomatoes, white wine, aromatic vegetables, and herbs. It looks (and tastes) like a restaurant meal, but it’s made with pantry staples and ready in about 20 minutes.
This is the ultimate meal for a busy weeknight. You need one skillet to make the entire dish, and you can serve the chicken and sauce either alone (like this), or over pasta, rice, or your favorite grain. You could also serve a nice chunk of warm bread on the side.
This gluten-free chicken dinner is an excellent way to raid the pantry. First, we take advantage of the convenience and consistent flavor/quality of canned tomatoes. I love how the roasted flavor adds depth to the meal. That said, although I used fire-roasted tomatoes, you can use whatever you already have on hand. Even crushed and pureed tomatoes work here.
The same is true with the herbs – customize the dish with what you have in your spice rack. I used a floral combination of dried basil and cilantro (a great pairing), but you can use oregano, parsley, Italian seasoning, marjoram, rosemary, and/or any other dried herb you like. The cool thing is, you can make this dish every week and never serve it the same way twice!
Skillet Chicken with Fire Roasted Tomatoes
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- Salt and freshly ground black pepper
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried cilantro
- 15- ounce can fire roasted tomatoes
- 1/2 cup white wine or chicken broth
- Fresh cilantro leaves for serving, optional
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper and add it to the hot pan. Cook for 2 to 3 minutes per side, until golden brown. Transfer the chicken to a plate.
- Add the onion and celery to the same pan over medium heat (add a little more oil if necessary). Cook for 3 to 5 minutes, until soft. Add the garlic, dried basil, and dried cilantro and stir to coat. Cook for 1 minute, until fragrant.
- Add the tomatoes and wine (or broth) and bring to a simmer.
- Return the chicken to the pan with any accumulated juices from the plate and bring to a simmer. Cook for 5 to 10 minutes, until the chicken is cooked through.
- Top with cilantro leaves, if using, and serve.