Skillet Chicken with Tomato, another very tasty version of stewed chicken after Chicken Cacciatore.
It is a rather simple and light recipe to prepare, rich in good flavorful sauce that allows for a delicious bread dipping that is loved by both adults and children. You can use fresh cluster tomatoes, especially in the summer when they are very tasty, but it can also be perfectly prepared with canned tomatoes.
It does not require a particularly long cooking time because the chicken is first skinned and cut up in the skillet. You can enrich it with the spices you prefer, and the use of chili can easily be replaced by black pepper according to your taste.
I usually use farm-raised chicken for this recipe, but it’s also excellent with free-range chicken. Just remember to extend the cooking time by at least 30 minutes for the latter, taking care not to let the sauce dry out too much. If you see that the sauce is reducing too much, you can add a bit of white wine or water and keep the heat medium/low.
For main course lovers, I also remind you of
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 583.07 (Kcal)
- Carbohydrates 7.79 (g) of which sugars 0.03 (g)
- Proteins 53.73 (g)
- Fat 36.56 (g) of which saturated 10.81 (g)of which unsaturated 19.34 (g)
- Fibers 1.47 (g)
- Sodium 768.28 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 chicken
- 1 package tomato pulp (or fresh cluster tomatoes)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste chili (or pepper)
- 1/4 cup white wine
- A few leaves basil
Tools
To prepare this recipe, you need to cut up the chicken, so I recommend kitchen shears. For cooking, a good 11-inch to 12-inch non-stick skillet is useful to use less fat.
- 1 Scissors
- 1 Skillet
Preparation
The preparation is very simple; it’s important to properly skin the chicken and cut it into at least 8 pieces.
Prepare the chicken by completely removing the skin and cutting it into at least 8 pieces. Personally, with the help of kitchen shears, I start cutting from the breast division, then following the spine line, I first divide it into two, then into four by separating the thighs from the wings and cut each chicken quarter into two parts.
Place the chicken pieces in the skillet, add oil, salt, chili, cover with the lid, and bring to high heat.
Brown the chicken well on all sides, turning it occasionally and keeping it always covered with the lid. When well browned, pour over the quarter cup of white wine and, still covered, let it reduce.
When the wine is reduced but not completely evaporated, add the tomato, crushed garlic, and basil leaves, adjust the salt. The stove flame should be medium/low until the end of cooking. Always cook with the lid on. It will take about 45 minutes total to have the chicken well cooked. If you see the sauce reducing too much, you can add a bit of water or more white wine, but if you maintain the right cooking temperature, it shouldn’t happen.
NOTES
Skillet chicken with tomato sauce is best consumed hot, but being a stewed preparation, it gives you the convenience of preparing it in advance and reheating it when needed. To reheat, I always suggest adding a bit of water to hydrate the sauce and heat it well. It keeps well in the fridge for a couple of days.
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