Sangiovese (and all the other names the Italians call it by) is the grape that makes Chianti. It produces wines that have lots of acidity, plenty of earthiness and red fruit flavors.
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This chicken breast in tomato sauce recipe is just plain yummy AND simple to make.
I came up with this recipe because I wanted chicken breast with big flavor, and there are few flavors bigger than tomato sauce. I thought that cooking the chicken in a pot with a semi-homemade tomato sauce would result in flavorful chicken AND a great tomato sauce to enjoy with the chicken, and I was right!
When you cook meat and sauce together, I think the sauce gets richer in flavor, and the meat gets bolder in flavor. This was definitely some of the best tasting sauce I’ve made in a while, and by cooking everything in a enameled Dutch oven with the lid closed, the chicken stayed super juicy and didn’t dry out while it cook in the tomato juices.
I made this recipe with just one of our jumbo sized chicken breast because I have a small family, but I’m writing it for two breasts to feed a larger group. It’s the same amount of cooking time whether you use one or two breasts, so feel free to make one breast or two breast, depending on what your family’s needs are!
There are a few points that may be questions on this recipe, so we’re trying to do our best to answer them. If you just want to check out the recipe, keep scrolling – thanks for reading!
Yes! Our pre-marinated chicken breasts bring big flavor to any dish without you having to do any chicken. If you do use our marinated chicken breasts, they take a bit longer to cook, so plan on 5 more minutes of cooking to get the chicken to temperature.
A few of the best suggestions for flavors may be:
Of course, plain chicken breasts work just fine as well. The tomato sauce brings so much flavor that you don’t need to do very much seasoning of the chicken.
There are a few ways you could tweak this recipe to your taste:
Did you make any tweaks to the recipe? Let us know what you changed in the comments below.
Yes, you could make this recipe a true one pot meal by adding 1 cup of water to the sauce and then adding in one pound of spaghetti. I cooked the noodles separately because sometimes the cooking times don’t quite match up, and it’s not a huge deal to cook the spaghetti while the sauce is cooking in the oven.
If you’re interested in a recipe like this, check out our One Pot Spaghetti Bolognese recipe!
I used my 6 qt. Lodge Enameled Dutch Oven for this recipe. Unlike a traditional Dutch oven, the enamel finish on the inside of this one helps it resist acidic foods better than unfinished cast iron, and it also makes clean up a lot easier! You can make this in a well seasoned traditional cast iron Dutch oven, but make sure you do not let the tomatoes sit in the Dutch oven for long, or it will eat away at the finish.
We made sautéed spinach and garlic bread on the side for this recipe and they were perfect accompaniments!
Roasted vegetables like Brussels sprouts or cauliflower would also be nice side dishes to this recipe.
With a few tweaks, you could definitely make this chicken breast in tomato sauce recipe in a slow cooker. Here’s how:
Heck yeah it is! The flavor of tomato sauces always seem to get more intense with time, so if you don’t eat all of it, you’ll have a delicious lunch to enjoy for the next 3 – 5 days.
We hope that answers all of your questions about this recipe and you’re excited to get going cooking this chicken breast in tomato sauce recipe at home! Let us know your thoughts in the comments below, and we hope to see you soon at Lake Geneva Country Meats!
Add 2 tbsp. butter to an enameled Dutch oven and heat to medium-high heat. While the butter is melting, season the chicken on all sides with salt and pepper. Once the butter is melted, add the chicken breast and sear on all sides, about 3 minutes per side. Once seared, remove the chicken breasts and set aside.
In the same pot, add the olive oil, then add the diced onions and cook for two minutes, then add the minced garlic and cook for 1 minute. Add in the tomato paste and stir together.
Add in the white wine, tomatoes, and Italian seasoning and mix together. Bring the mixture to a boil, then put the chicken on top of the sauce and close the lid. Reduce heat to medium-low and cook for about 20 minutes, or until the chicken reaches 165ºF internal temperature.
While the chicken is cooking, prepare spaghetti according to directions on box and drain. Once chicken is cooked, remove from the sauce, and add the noodles. Stir to combine.
Serve slices of chicken over the tomato sauce and noodles with fresh parsley and grated parmesan on top for garnish. Enjoy!