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Skillet Chicken with Fire Roasted Tomatoes
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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.
Course Main Course
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet
Keyword bell peppers, dinner, fire roasted tomatoes, healthy, quick and easy, skillet chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 202kcal
Author Robin Miller

Equipment

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

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.

Nutrition

Calories: 202kcal | Carbohydrates: 8g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 301mg | Potassium: 479mg | Fiber: 1g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg