This Chicken Tomato Recipe is a delicious deep dive into the heart of Mediterranean kitchens, where bright tomatoes and olive oil turn simplicity into soul food. It tastes just as good as Chicken Salad Lettuce Wraps or Chicken Mango and Avocado Salad, only with a touch more warmth.
Inspired by rustic trattorias in Southern Italy and weeknight dinners back home in Alabama, this dish balances acidity, spice, and slow-simmered richness. Think of it as a stovetop journey, where professional flavor meets easygoing charm.
Use the French technique of pan-searing to lock in flavor, then let the tomatoes stew like they do in Provence. The result is crave-worthy comfort with an adventurous spirit—and a sauce you’ll want to mop up with warm bread.
What Makes This Recipe Special?
- Most of all, it just tastes so good—like a hug in a bowl with a European passport and Southern hospitality.
- I first discovered this combo while traveling through Tuscany—tomatoes and chicken cooked down to a velvety sauce felt both homestyle and gourmet. That balance is what makes this a go-to for cozy nights.
- It’s become a lifesaver during busy weeks: toss everything in one pan, let it simmer, and dinner practically cooks itself. No stress, all flavor.
- I’ve swapped in cherry tomatoes, heirloom varieties, and even added olives—each twist makes the dish uniquely yours without complicating the method.
- It’s surprisingly great for weight management—light, satisfying, and protein-packed without needing heavy cream or carbs.
Chicken Tomato Recipe
This chicken tomato dish simmers tender chicken in a fragrant blend of spices and tangy tomatoes. The rich onion-garlic-ginger base creates deep flavor, while slow cooking melds everything into a comforting, aromatic meal that pairs perfectly with rice or flatbread.
Equipment
- Food processor
- Large skillet
- Wooden spoon or spatula
- Measuring spoons
- Knife
- Cutting board
- Mixing bowls
- Stove or cooktop
Ingredients
- 1 tsp ground turmeric
- ¼ tsp ground nutmeg
- 2 bay leaves
- 6 skinless chicken thighs
- 1 can whole peeled tomatoes, crushed
- ½ tsp ground cardamom
- 2 tsp ground cumin
- 1 slice fresh ginger root
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 piece cinnamon stick
- 1 tsp ground black pepper
- ¼ tsp ground cloves
Instructions
- Add chopped onion, garlic, and ginger to a food processor and blend into a paste.
- Heat oil in a large skillet over medium heat, then add the onion paste and sauté it for about 10 minutes, stirring continuously.
- Mix in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves, and nutmeg.
- Stir and cook the spices for 1 to 2 minutes.
- Add chicken pieces and coat them well with the spiced mixture and saute for 4 minutes.
- Pour in the tomatoes along with their juices, stir everything together.
- Reduce the heat to low, and simmer the mixture for 1 to 2 hours, stirring occasionally, until the oil separates from the sauce.
- Once the oil has separated and the chicken is tender, remove from heat.
- Discard the bay leaves and whole spices if desired.
- Serve hot with steamed rice.
Notes
- Use bone-in chicken for richer flavor and more tender meat.
- Toasting whole spices before grinding can enhance aroma.
- If the sauce thickens too much, add a splash of water or chicken stock during simmering.
| Calories | 134kcal |
| Carbohydrates | 7g |
| Fiber | 2g |
| Fat | 5g |
| Protein | 15g |
| Cholesterol | 57g |
