Picture this: a can of tomatoes, some chicken, and dinner is practically done. These 12 savory recipes prove canned tomatoes are your pantry’s MVP for quick, flavorful meals. From cozy stews to zesty skillet dishes, each one delivers big comfort with minimal fuss. Ready to get cooking?
Chicken Tomato Basil Skillet
When you need a fast, flavor-packed dinner, this one-pan chicken skillet delivers. Chicken thighs get perfectly browned, then simmer in a savory tomato-basil sauce. Ready in under 30 minutes, it's a weeknight hero.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
- Chicken thighs – 1.5 lbs
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Garlic – 4 cloves, minced
- Canned diced tomatoes – 1 (14.5 oz) can
- Fresh basil – ¼ cup, chopped
Instructions
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down in a single layer (work in batches if needed to avoid crowding). Cook until golden brown, about 4-5 minutes per side.
- Remove chicken and set aside. Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in canned tomatoes with their juices. Stir to scrape up any browned bits from the pan bottom.
- Return chicken to the skillet, nestling it into the tomato sauce. Bring to a simmer.
- Cover and cook for 15-20 minutes, until chicken is cooked through (internal temperature reaches 165°F). Use a meat thermometer for accuracy.
- Uncover and sprinkle fresh basil over the top. Simmer for 2 more minutes to meld flavors.
- Taste the sauce and adjust salt and pepper if needed. If the sauce tastes too acidic, add a pinch of sugar to balance.
Finish with a drizzle of extra virgin olive oil and serve over crusty bread or pasta. The chicken stays juicy, and the tomato-basil sauce is rich and savory. This is the kind of meal that makes weeknights feel special.
Spicy Mexican Chicken Tomato Stew
A hearty one-pot meal that delivers bold flavor without the fuss. This Spicy Mexican Chicken Tomato Stew combines shredded chicken with chipotle, canned tomatoes, beans, and corn for a satisfying dinner.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Main
- Chicken breast (boneless, skinless) – 1.5 lbs
- Olive oil – 2 tbsp
- Onion (diced) – 1 medium
- Garlic cloves (minced) – 3
- Chipotle peppers in adobo (minced) – 2 tbsp
- Canned diced tomatoes – 14.5 oz can
- Canned black beans (drained, rinsed) – 15 oz can
- Frozen corn – 1 cup
- Chicken broth – 1 cup
- Ground cumin – 1 tsp
- Dried oregano – 1 tsp
- Salt – ½ tsp
- Fresh cilantro (chopped) – for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Season chicken with salt and cumin. Sear chicken until golden, about 3 minutes per side. Remove and set aside. (Tip: Don't overcrowd the pot – sear in batches if needed.)
- Add diced onion to the pot; cook until softened, about 4 minutes. Add garlic and chipotle; cook 1 minute until fragrant.
- Stir in canned tomatoes, chicken broth, dried oregano, and remaining cumin. Bring to a simmer.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 25 minutes until chicken shreds easily. (Tip: Check chicken for doneness – internal temp should be 165°F.)
- Remove chicken; shred with two forks. Return shredded chicken to pot.
- Add drained black beans and frozen corn. Simmer uncovered for 10 minutes until corn is tender. Adjust salt if needed. (Tip: If stew is too thick, add a splash of broth.)
- Serve hot, garnished with cilantro.
With tender shreds of chicken and a smoky kick from chipotle, this stew captures the essence of Mexican comfort food. Spoon it over rice or scoop it up with warm tortillas for a complete meal.
Tuscan Chicken with Sun-Dried Tomatoes
Need a quick, creamy dinner that feels fancy? This Tuscan chicken with sun-dried tomatoes, spinach, and parmesan comes together in one skillet and delivers big flavor with minimal effort.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Chicken breasts – 4 (about 6 oz each), pounded to even thickness
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Sun-dried tomatoes in oil – ½ cup, drained and chopped
- Heavy cream – 1 cup
- Chicken broth – ½ cup
- Parmesan cheese – ½ cup, grated
- Baby spinach – 3 cups
Instructions
- Season both sides of chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 4-5 minutes per side until golden brown and cooked through (165°F internal). Remove and set aside.
- Reduce heat to medium. Add garlic and sun-dried tomatoes; cook 1 minute until fragrant.
- Pour in heavy cream and chicken broth, scraping up browned bits.
- Bring to a simmer, then stir in Parmesan until melted and smooth.
- Add spinach and cook 2-3 minutes until wilted.
- Return chicken to skillet, spoon sauce over. Simmer 2 minutes to warm through.
- Taste and adjust salt if needed. Serve hot.
Pour that luscious, tangy cream sauce over everything—it clings perfectly to the chicken. Pair with pasta, rice, or crusty bread to soak up every last drop.
Chicken Tomato Curry
Here's a chicken tomato curry that's pure comfort. It's spiced with garam masala and simmered in a creamy coconut tomato sauce. Ready in under an hour.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- Chicken – 1 lb boneless skinless thighs, cut into chunks
- Onion – 1 medium, diced
- Garlic – 4 cloves, minced
- Ginger – 1 inch, grated
- Canned diced tomatoes – 1 can (14.5 oz)
- Coconut milk – 1 can (13.5 oz)
- Garam masala – 1 tbsp
- Salt – 1 tsp
- Vegetable oil – 2 tbsp
Instructions
- Heat vegetable oil in a large pot over medium-high heat.
- Add diced onion and cook until translucent, about 4 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add chicken pieces in a single layer (sear in batches if needed to avoid overcrowding) and cook until golden brown on all sides, about 5 minutes.
- Pour in canned diced tomatoes (with juices) and coconut milk (use full-fat for best creaminess). Stir to combine.
- Add garam masala and salt; stir and let it bloom for 30 seconds to deepen flavor.
- Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes.
- Remove lid and simmer uncovered for 5 minutes to thicken the sauce.
- Taste and adjust salt if needed. Serve hot.
Grab some warm naan or fluffy basmati rice to soak up every bit of this curry. The sauce is rich, fragrant, and just the right amount of spicy. One bowl and you'll be hooked.
Chicken Tomato Orzo Soup
Under the weather? This chicken tomato orzo soup is your cure. It's hearty, brothy, and comes together in one pot.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
Soup
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Chicken breast – 1 lb, diced
- Chicken broth – 6 cups
- Canned diced tomatoes – 1 can (14.5 oz)
- Italian seasoning – 1 tsp
- Bay leaf – 1
- Orzo pasta – 1 cup
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; cook 5 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Add diced chicken breast; cook 5 minutes, stirring occasionally, until no longer pink. (Tip: Pat chicken dry before cooking for better browning.)
- Pour in chicken broth and canned diced tomatoes (with juice).
- Add Italian seasoning, bay leaf, salt, and pepper; bring to a boil.
- Stir in orzo; reduce heat to medium-low and simmer 12 minutes, stirring occasionally, until orzo is tender. (Tip: Taste orzo for doneness—it should be al dente, not mushy.)
- Remove bay leaf and discard.
- Taste and adjust salt and pepper if needed. (Tip: A squeeze of lemon juice at the end brightens the flavor.)
Creamy without cream, this soup gets its body from the orzo. The tomatoes add a slight tang that balances the rich broth. Serve with crusty bread for dipping.
Balsamic Chicken with Roasted Tomatoes
Kick off a simple weeknight dinner with this one-pan balsamic chicken. Juicy chicken thighs get a tangy glaze while canned tomatoes roast to sweetness. Ready in under 40 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
Main
- Chicken thighs (boneless, skinless) – 1.5 lbs
- Canned diced tomatoes – 1 (14.5 oz) can
- Balsamic vinegar – ¼ cup
- Olive oil – 2 tbsp
- Garlic – 3 cloves, minced
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Dried oregano – ½ tsp
Instructions
- Preheat oven to 400°F.
- Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and dried oregano. (Tip: Patting dry helps browning.)
- In a bowl, whisk together balsamic vinegar, olive oil, and minced garlic.
- Pour balsamic mixture over chicken; toss to coat.
- Spread canned diced tomatoes in a single layer in a 9×13 baking dish.
- Place chicken thighs on top of tomatoes. Pour any remaining marinade over.
- Roast for 25-30 minutes until chicken reaches 165°F internal temp. (Tip: Use an instant-read thermometer for accuracy.)
- Switch oven to broil for 2-3 minutes to caramelize the top. Keep an eye on it to avoid burning. (Tip: Broiling adds a sticky glaze.)
- Let rest for 5 minutes before serving.
Crusty bread soaks up the tangy tomato pan sauce. The chicken is tender with a sticky balsamic finish. Perfect with a side salad or roasted potatoes.
Chicken Tomato Pasta Bake
Very busy weeknights call for a one-dish wonder. This chicken tomato pasta bake uses pantry staples and bakes to cheesy perfection. It's simple, satisfying, and requires minimal cleanup.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- Penne pasta – 1 lb
- Chicken breasts, boneless skinless – 1 lb, cubed
- Olive oil – 2 tbsp
- Garlic, minced – 3 cloves
- Canned tomato sauce – 24 oz
- Italian seasoning – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Shredded mozzarella cheese – 2 cups
Instructions
- Preheat oven to 375°F.
- Cook penne pasta in salted boiling water until al dente, about 1 minute less than package directions. Drain and set aside.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned on all sides, about 5-7 minutes. (Tip: Don't overcrowd the pan; cook in batches if needed for even browning.)
- Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in canned tomato sauce, Italian seasoning, salt, and pepper. Stir and bring to a simmer. Cook for 3 minutes, scraping up any browned bits from the pan.
- Combine the cooked pasta and the chicken-tomato sauce mixture in a large bowl. Toss well to coat evenly.
- Transfer the mixture to a 9×13-inch baking dish. Spread evenly. (Tip: For a crisper top, use a shallow dish to maximize surface area.)
- Sprinkle shredded mozzarella over the top. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly, and edges are slightly browned.
- Let rest for 5 minutes before serving. (Tip: Resting helps the bake set so slices hold together.)
A creamy, bubbly top with tender pasta and juicy chicken makes this bake irresistible. Serve straight from the dish with a side salad or crusty garlic bread to soak up every last bit of sauce.
Lemon Herb Chicken with Tomatoes
Looking for a quick weeknight dinner? This Lemon Herb Chicken with Tomatoes is light, bright, and ready in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken breasts – 4 (about 1.5 lbs)
- Olive oil – 2 tbsp
- Garlic cloves, minced – 3
- Canned diced tomatoes, drained – 1 (14.5 oz) can
- Fresh lemon juice – 3 tbsp
- Dried oregano – 1 tsp
- Dried thyme – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Pound chicken breasts to even ½-inch thickness using a meat mallet. (Tip: This ensures even cooking.)
- Season both sides of chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken and cook 4 minutes per side, until golden brown. Transfer to a plate.
- Reduce heat to medium. Add minced garlic and cook, stirring, 30 seconds until fragrant. (Tip: Don't let garlic burn.)
- Add drained diced tomatoes, lemon juice, oregano, and thyme. Stir to combine and bring to a simmer.
- Return chicken to skillet, nestle into sauce. Cover and cook 5–7 minutes, until chicken reaches internal temperature of 165°F. (Tip: Use an instant-read thermometer for accuracy.)
- Let chicken rest 2 minutes before slicing. Spoon sauce over top.
Dinner is done in a flash. The chicken stays moist from the tomato-lemon sauce, and the herbs give it a fresh finish. Serve over rice or with crusty bread to soak up the juices.
Chicken Tomato Chili
For a chili that's hearty but not heavy, this chicken tomato chili hits the spot. Ground chicken keeps it lean, while canned tomatoes and kidney beans pack in flavor and texture. It's a one-pot meal that delivers comfort without the wait.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
Main Ingredients
- Olive oil – 2 tbsp
- Onion, diced – 1 medium
- Garlic, minced – 3 cloves
- Ground chicken – 1 lb
- Canned diced tomatoes (15 oz) – 1 can
- Canned kidney beans, drained and rinsed – 1 can (15 oz)
- Chicken broth – 1 cup
- Chili powder – 2 tbsp
- Ground cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground chicken. Cook, breaking it apart, until no longer pink, about 6–8 minutes. Tip: Use a wooden spoon to break the meat into small pieces for even cooking.
- Stir in chili powder and cumin. Cook for 1 minute to toast the spices.
- Pour in diced tomatoes (with their juices), chicken broth, and kidney beans. Stir to combine.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally. Tip: Simmering thickens the chili; if you prefer thinner, add more broth.
- Season with salt and pepper. Taste and adjust if needed. Tip: For deeper flavor, let it sit off heat for 10 minutes before serving.
Dig in and enjoy the smoky warmth. The chicken keeps it light, while beans and tomatoes make it satisfying. Serve with cornbread or over rice for a hearty meal.
Greek Chicken with Tomatoes and Olives
Our go-to weeknight dinner, this Greek chicken braises in a savory tomato sauce with briny olives. It's one-pan, bold-flavored, and ready in under an hour. Serve it over rice or with crusty bread.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- Chicken thighs (bone-in, skin-on) – 6 pieces (about 2 lbs)
- Olive oil – 2 tbsp
- Onion – 1 medium, chopped
- Garlic – 4 cloves, minced
- Canned diced tomatoes – 1 can (14.5 oz)
- Kalamata olives – ½ cup, pitted
- Dried oregano – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Feta cheese – ½ cup, crumbled
Instructions
- Pat chicken dry with paper towels; season both sides with salt and pepper.
- Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat.
- Place chicken skin-side down, sear until golden brown, about 5 minutes. Tip: Don't crowd the pan; work in batches if needed.
- Flip chicken and cook 3 more minutes. Remove to a plate.
- Add onion to the pan; cook until softened, 3 minutes, scraping up browned bits. Add garlic; cook 30 seconds until fragrant.
- Stir in diced tomatoes (with juices), olives, and oregano. Tip: Use a wooden spoon to break up tomatoes for a smoother sauce.
- Return chicken to the pan, skin-side up. Cover, reduce heat to low, and simmer 30 minutes until chicken is cooked through and tender. Tip: For a thicker sauce, uncover during the last 5 minutes.
- Sprinkle crumbled feta over the chicken. Let stand 2 minutes to soften slightly. Garnish with fresh parsley if desired.
Herby and savory, this chicken stays juicy while the sauce thickens into a rich, briny-sweet coating. The feta melts into creamy pockets against the tender meat. Excellent over orzo or with a side of roasted lemon potatoes.
Chicken Tomato Rice Casserole
Ditch the fussy recipes. This chicken tomato rice casserole comes together in one dish. Bake it until bubbly and golden for an effortless dinner.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Casserole
- Chicken thighs, boneless skinless – 1½ lbs
- Long grain white rice – 1 cup
- Canned diced tomatoes – 15 oz
- Chicken broth – 2 cups
- Onion, medium, diced – 1
- Garlic cloves, minced – 2
- Dried oregano – 1 tsp
- Dried basil – 1 tsp
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 375°F.
- In a large bowl, mix rice, canned tomatoes with juices, broth, onion, garlic, oregano, basil, olive oil, salt, and pepper.
- Pour mixture into a 9×13 baking dish and spread evenly.
- Season chicken thighs with salt and pepper on both sides, then place them on top of the rice mixture.
- Cover dish tightly with aluminum foil and bake for 45 minutes. Tip: Use a meat thermometer to check chicken reaches 165°F.
- Remove foil and bake an additional 15 minutes until chicken is golden and rice is tender. Tip: If rice still seems crunchy, add ¼ cup broth and bake 10 more minutes.
- Let casserole rest for 5 minutes before serving. Tip: Resting allows rice to absorb remaining moisture for a fluffier texture.
Velvety rice and juicy chicken make this a weeknight winner. Pair with a simple green salad or steamed vegetables. Leftovers reheat beautifully—just add a splash of broth.
Moroccan Chicken with Tomato and Chickpeas
Every home cook needs a one-pot wonder that delivers big flavor with minimal effort. This Moroccan chicken stew combines tender chicken, sweet raisins, and warm spices for a weeknight win.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
Main Ingredients
- Chicken thighs – 4 (about 1.5 lbs), bone-in, skin-on
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Fresh ginger – 1 tbsp, grated
- Ground cinnamon – 1 tsp
- Ground cumin – 1 tsp
- Ground coriander – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Canned diced tomatoes – 1 can (14.5 oz)
- Canned chickpeas – 1 can (15 oz), drained and rinsed
- Raisins – ½ cup
- Chicken broth – ½ cup
Instructions
- Season the chicken thighs with ½ tsp salt and ¼ tsp black pepper on both sides.
- In a large Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken skin-side down and cook until golden brown, about 5 minutes. Flip and brown the other side, 3 minutes. Transfer to a plate.
- Add remaining 1 tbsp olive oil. Sauté onion for 4 minutes until softened. Add garlic and ginger; cook 1 minute until fragrant.
- Add cinnamon, cumin, coriander, remaining ½ tsp salt, and ¼ tsp pepper. Stir and cook 30 seconds to toast spices.
- Pour in diced tomatoes with juices, drained chickpeas, raisins, and chicken broth. Stir, scraping up any browned bits. Return chicken to pot, nestling it into the liquid.
- Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, until chicken is tender and cooked through. Uncover and simmer 5 more minutes to thicken sauce slightly.
- Serve immediately. (Tip: For deeper flavor, let the stew rest 10 minutes before serving. Adjust consistency with extra broth if needed. To toast spices, watch them closely—they burn fast.)
Serve this stew over couscous or with crusty bread to soak up the sauce. The sweetness from raisins balances the warm spices, while chickpeas add heartiness. It’s even better the next day.
Conclusion
Make sure to bookmark this collection of savory chicken recipes with canned tomatoes! They’re perfect for busy weeknights, offering bold flavors with minimal effort. Try one tonight, then share your favorite in the comments. Don’t forget to pin this roundup for later on Pinterest!
