This chicken dish brings Mediterranean warmth to your table with minimal effort. The rich tomato sauce develops deep, complex flavors as it simmers with tender chicken pieces.
The secret lies in slow cooking, allowing the tomatoes to break down into a velvety sauce that coats every bite. Simple ingredients combine to create something far greater than their sum.
You’ll end up with fall-off-the-bone chicken in a savory, aromatic sauce that’s perfect over pasta or rice. Each spoonful delivers comfort with every bite.
Perfect for weeknight dinners or weekend gatherings, this dish proves that home cooking can rival any restaurant.
Ingredients for Chicken Recipe with Tomato Sauce
Rich tomatoes, tender chicken, and warm spices create this comforting Mediterranean classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs 🍗 | 2 lb | Boneless, skinless preferred |
| San Marzano Canned Tomatoes 🍅 | 28 oz | Whole peeled, crushed by hand |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Divided for cooking and finishing |
| Dry Red Wine 🍷 | ½ cup | Bold variety like Cabernet |
| Tomato Paste 🍅 | 2 tbsp | Double-concentrated preferred |
| Dried Oregano 🌿 | 1 tsp | Mediterranean variety ideal |
| Dried Basil 🍃 | 1 tsp | Crushed between fingers |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust for heat preference |
| Bay Leaf 🌿 | 1 whole | Removed before serving |
| Chicken Stock 🥣 | 1 cup | Low-sodium preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal brand ideal |
| Freshly Ground Black Pepper 🌶️ | ¾ tsp | Coarse grind preferred |
| Fresh Flat-Leaf Parsley 🌿 | ¼ cup | Chopped, for garnish |
The tomatoes are everything here. San Marzano cans from Eataly or Whole Foods are worth the splurge—their sweet, low-acid flesh breaks down into that promised velvety sauce. Chicken thighs (bone-in if you have time) stay juicier than breasts during the long simmer. For the wine, any bold Cabernet you’d actually drink works better than cooking wine (which tastes like salt).
No wine? Extra chicken stock with a splash of balsamic gets you 90% there. Out of fresh parsley? Dried at half the amount works, or just skip it. Tomato paste in a tube (Amoretti brand at Target) means no wasted leftovers. And if you only have chicken breasts, trim them and reduce the cook time by half (or they’ll dry out).
This tastes even better the next day—sauce thickens, flavors meld. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. I always make extra to stash away for lazy nights (just thaw and reheat gently).
Why You’ll Love This Recipe
- One Pan Wonder: I toss everything in, let the San Marzano tomatoes simmer with the chicken thighs, and cleanup is just one pan.
- Ridiculously Rich: The garlic and olive oil turn those canned tomatoes into a sauce so deep, I swear it tastes like it cooked all day.
- Feeds Different Moods: It’s my lazy Sunday dinner, but also what I meal prep for lunches—even better the next day.
- Budget’s Best Friend: Chicken thighs stay cheap, and a can of tomatoes stretches this into a solid, filling meal for four.
Step-by-Step Instructions for Chicken Simmered in Tomato Sauce
Here’s my method for building layers of Mediterranean flavor without complicating the process.
Step 1: Sear the Chicken Thighs to Golden Perfection
Heat 2 tablespoons of the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Pat the 2 lb chicken thighs completely dry with paper towels—this ensures a proper sear rather than steaming. Season both sides with 1 tsp of the kosher salt and 0.5 tsp of the freshly ground black pepper.
Working in batches to avoid crowding, sear the chicken for 4-5 minutes per side until deep golden brown and easily released from the pan. The fond left behind is pure flavor for your sauce. Transfer the chicken to a plate and tent with foil to keep warm.
Step 2: Build the Aromatic Base for the Sauce
In the same pot, add the remaining extra-virgin olive oil and reduce heat to medium. Add the finely diced yellow onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Don’t rush this—raw onion will make your sauce harsh.
Add the minced 6 cloves garlic cloves, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, and 0.5 tsp red pepper flakes. Stir constantly for 1-2 minutes until the tomato paste darkens slightly and the aroma becomes intoxicating. This step develops the depth that makes the sauce special.
Step 3: Deglaze and Simmer the Sauce
Pour in the 0.5 cup dry red wine and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half. The alcohol will cook off, leaving behind concentrated flavor.
Add the 28 oz San Marzano canned tomatoes (crushed by hand), 1 cup chicken stock, and 1 whole bay leaf. Stir to combine, then bring to a gentle simmer. Return the chicken to the pot along with any accumulated juices. The liquid should just cover the chicken—if not, add a splash of water.
Step 4: Finish with Fresh Herbs and Adjust Seasoning
Reduce heat to low, cover, and let it simmer gently for 30-35 minutes, stirring occasionally, until the chicken is fork-tender and nearly falling off the bone. The sauce should have thickened slightly and taken on a rich, brick-red color.
Remove the bay leaf and discard. Taste the sauce and adjust seasoning with the remaining 0.5 tsp kosher salt and 0.25 tsp freshly ground black pepper if needed. Stir in the 0.25 cup fresh flat-leaf parsley just before serving. The parsley adds a bright, fresh contrast to the rich sauce.
Pro Tips For Making Chicken Recipe With Tomato Sauce
- Brown the Chicken Well: Sear the chicken thighs skin-side down in hot olive oil for 5-7 minutes until deep golden—this builds flavor that carries through the sauce.
- Crush the Tomatoes: Use your hands to break up the San Marzano tomatoes before adding them to the pot; it saves time and helps thicken the sauce naturally.
- Skip the Overcrowding: I learned this the hard way—don’t cram all the chicken in at once or it’ll steam instead of brown. Cook in batches if needed.
- Bloom the Garlic: After the onions soften, add minced garlic and cook just until fragrant, about 30 seconds—any longer and it turns bitter.
Pro Cooking Tips for This Recipe
Perfect Searing Technique
Pat the 2 lb chicken thighs completely dry before seasoning—this prevents steaming. Heat 2 tbsp olive oil in a Dutch oven until shimmering, then sear in batches over medium-high heat for 4-5 minutes per side. Crowding the pan lowers the temperature. 🔥
Sauce Depth Development
After removing the chicken, cook the diced onion until soft before adding garlic and 2 tbsp tomato paste. This 1-2 minute step caramelizes the paste, building complex flavors that define the sauce.
Deglazing Mastery
Use 0.5 cup bold red wine to scrape up browned bits from the pot. Simmer until reduced by half—this incorporates fond into the sauce. A wooden spoon works best for scraping.
Low and Slow Simmer
Return chicken to the pot with tomatoes and 1 cup chicken stock. Cover and simmer on low heat for 30-35 minutes. Stir occasionally to prevent sticking and ensure even cooking.
Seasoning Adjustment
Remove the bay leaf before tasting. Adjust with remaining 0.5 tsp salt and 0.25 tsp pepper. The sauce should taste balanced, not flat or overly acidic.
Fresh Herb Finish
Stir in 0.25 cup chopped parsley just before serving. This adds a bright contrast to the rich, developed flavors. The parsley wilts slightly in the hot sauce. 💫
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time to 15-20 minutes to prevent drying out. Thighs stay juicier during the long simmer.
What if I don’t have red wine?
Substitute with extra chicken stock and a splash of balsamic vinegar for depth. The acidity mimics wine’s effect.
How do I thicken the sauce if it’s too thin?
Simmer uncovered for 5-10 minutes to reduce. For faster results, mix 1 tbsp cornstarch with water and stir in.
Can I make this ahead of time?
The flavors improve after 1-2 days in the fridge. It keeps for 4-5 days or freezes for 3 months.
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