Hey there! If you’re tired of scrambling for dinner ideas on busy weeknights, these 10 chicken recipes with tomato sauce are here to save the day. From saucy skillet dishes to comforting baked pastas, each one comes together in under an hour. Grab your apron—your new favorite meal is waiting!
Chicken Parmesan
Want a classic Chicken Parmesan that’s crispy on the outside and tender inside without deep frying? This baked version delivers all the crunch and cheesy goodness with less oil and mess.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
- 1 cup all-purpose flour (for dredging)
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (or regular breadcrumbs; panko gives extra crunch)
- 1/2 cup grated Parmesan cheese (freshly grated recommended)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (divided; for baking sheet and drizzling)
- 1 1/2 cups marinara sauce (store-bought or homemade)
- 8 oz fresh mozzarella, sliced or shredded (about 1 1/2 cups shreds)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment and brush with 1 tbsp olive oil.
- Place chicken breasts between two sheets of plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper. (Tip: even pounding ensures uniform cooking.)
- Set up breading station: place flour in a shallow dish, beaten eggs in a second dish, and mix panko, Parmesan, garlic powder, and oregano in a third dish.
- Dredge each chicken piece in flour, shaking off excess. Dip into egg, then coat in panko mixture, pressing firmly so crumbs adhere. (Tip: press crumbs in for better crunch.)
- Place breaded chicken on prepared baking sheet. Drizzle with remaining 1 tbsp olive oil.
- Bake for 12 minutes. Flip each cutlet with a spatula, then bake another 8 minutes until golden and internal temp reaches 165°F. (Tip: use an instant-read thermometer for safety.)
- Remove baking sheet from oven. Spoon about 1/4 cup marinara over each cutlet, then top with mozzarella slices or shreds.
- Return to oven and bake 5 more minutes until cheese is melted and bubbly.
- Let rest 2 minutes, garnish with fresh basil if desired, and serve immediately.
Between the crispy, Parmesan-crusted exterior and the gooey melted mozzarella, every bite is satisfying. Serve over a bed of spaghetti or alongside a simple green salad for a complete dinner.
Easy Tomato Chicken Pasta
Pasta lovers, this one-pot wonder is your new weeknight hero. Juicy chicken and tender pasta simmer in a rich tomato sauce with minimal cleanup.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil (or any neutral oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (15 oz) crushed tomatoes
- 2 cups chicken broth
- 8 oz dried pasta (penne or rotini)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Add chicken and brown on all sides, about 5 minutes. Remove chicken and set aside.
- In the same pot, add onion and cook until softened, about 3 minutes. Add garlic, oregano, and red pepper flakes; cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and chicken broth. Bring to a boil.
- Stir in pasta and return chicken to the pot. Reduce heat to medium-low, cover, and simmer until pasta is tender, 12–15 minutes, stirring occasionally to prevent sticking.
- Taste and adjust seasoning with salt and pepper. For extra richness, stir in a pat of butter.
- Serve hot, garnished with fresh basil if desired.
Juicy chicken and perfectly al dente pasta in a silky tomato sauce—this one-pot meal delivers big flavor with minimal cleanup. Try it with a side of crusty bread to soak up every drop.
Slow Cooker Tomato Chicken
Hectic weeknights call for set-it-and-forget-it dinners. This slow cooker tomato chicken delivers tender, juicy chicken thighs in a rich, herb-kissed tomato sauce with minimal effort.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or bone-in; adjust cooking time)
- 1 tbsp olive oil (for searing; use any neutral oil)
- 1 small onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp tomato paste (adds richness)
- 1 can (15 oz) tomato sauce (or crushed tomatoes for chunkier texture)
- 1 tsp dried oregano
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
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. Sear chicken thighs for 2-3 minutes per side until golden brown. Tip: Don't crowd the pan; work in batches if needed to ensure browning.
- Transfer the seared chicken to the slow cooker.
- In the same skillet, reduce heat to medium. Add diced onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds, stirring constantly.
- Stir in tomato paste and cook for 1 minute to caramelize, scraping up any browned bits from the pan for extra flavor.
- Pour in tomato sauce, dried oregano, and dried basil. Stir and bring to a simmer.
- Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until chicken is tender and shreds easily. Tip: Check at 4 hours on low; thighs are forgiving but can dry out if overcooked.
- If desired, shred the chicken with two forks and stir back into the sauce. Taste and adjust salt and pepper before serving.
Don't be surprised if this becomes your go-to weeknight dinner. The sauce is rich and savory, the chicken is fall-apart tender, and leftovers work great over pasta, rice, or even on crusty bread for a hearty sandwich.
Mexican Tomato Chicken Tacos
These Mexican Tomato Chicken Tacos deliver big flavor in under an hour. The spicy tomato sauce coats shredded chicken perfectly for quick weeknight tacos. No complicated steps—just bold, real food.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts (or thighs, adjust cooking time)
- 2 tbsp olive oil (or any neutral oil)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (fire-roasted if available)
- 1-2 chipotle peppers in adobo, minced (adjust to taste)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt, plus more to taste
- 1/4 cup chicken broth (or water)
For Serving
- 8 small corn or flour tortillas (warm)
- Fresh cilantro, chopped
- Lime wedges
- Optional: diced avocado, sour cream, shredded cheese
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat chicken dry, season with salt and pepper. Cook chicken 5-6 minutes per side until golden brown and cooked through (165°F internal). Transfer to a plate; let rest.
- Reduce heat to medium. Add remaining 1 tbsp oil. Sauté onion 3-4 minutes until softened. Add garlic; cook 30 seconds until fragrant.
- Stir in diced tomatoes, chipotle peppers, cumin, oregano, and 1/2 tsp salt. Bring to a simmer, scraping up browned bits.
- Return chicken to skillet, add chicken broth. Partially cover, simmer 10 minutes. (Tip: For deeper flavor, let the sauce reduce slightly—don't rush.)
- Remove chicken to a cutting board. Shred with two forks. Return shredded chicken to sauce; stir to coat. Simmer 2 minutes to meld flavors. (Tip: If sauce is too thin, cook uncovered a few more minutes.)
- Meanwhile, warm tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap in foil in a 350°F oven.
- Fill tortillas with chicken mixture. Top with cilantro, squeeze of lime, and any desired toppings.
How the tender shredded chicken soaks up that smoky-spicy sauce is pure comfort. Serve these tacos with black beans or a simple slaw for a complete meal. The leftovers are even better the next day—if there are any.
Mediterranean Tomato Chicken Skewers
Zest up your grill game with these Mediterranean Tomato Chicken Skewers. Juicy chicken marinated in a bold tomato and spice blend, then charred to perfection. No fuss, just flavor.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1.5-inch cubes
- 1/2 cup tomato sauce (use low-sodium for less salt)
- 3 tbsp olive oil (or any neutral oil)
- 2 tbsp lemon juice (fresh squeezed preferred)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 8-10 wooden skewers, soaked in water for 30 minutes
Instructions
- Whisk together tomato sauce, olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a medium bowl until smooth.
- Add chicken cubes to the marinade. Toss well to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
- Meanwhile, soak wooden skewers in warm water for 30 minutes to prevent burning.
- Thread marinated chicken onto skewers, leaving a small gap between pieces for even cooking. Aim for 4-5 pieces per skewer.
- Preheat grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
- Place skewers on the grill. Cook for 4-5 minutes per side (tip: rotate 90 degrees after 2 minutes for crosshatch marks), until internal temperature reaches 165°F and chicken is lightly charred. Total cook time: 10-12 minutes.
- Remove from grill and let rest for 2 minutes before serving. This keeps the juices locked in.
Dinner is ready: each bite delivers smoky char from the grill, tender chicken, and a tangy tomato kick. Serve with warm pita, tzatziki, or a simple lemon-herb rice for a complete meal. Great for meal prep too—just reheat gently.
Indian Tomato Chicken Curry
You want a curry that's bold, tangy, and deeply spiced? This Indian Tomato Chicken Curry delivers. It’s a one-pot wonder perfect for weeknights.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs (or bone-in for more flavor)
- 1/2 cup plain yogurt (full-fat preferred)
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder (adjust to taste)
- 1 tbsp ginger-garlic paste
- 1 tsp salt
For the Curry
- 2 tbsp vegetable oil (or any neutral oil)
- 1 large onion, diced
- 2 cups crushed canned tomatoes
- 1 tsp garam masala
- 2 tbsp heavy cream (optional, for richness)
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, combine chicken, yogurt, turmeric, cumin, coriander, chili powder, ginger-garlic paste, and salt. Marinate for 15 minutes at room temperature.
- Heat oil in a heavy pot over medium-high heat. Add onion and cook until golden brown, about 8 minutes, stirring occasionally.
- Add the marinated chicken pieces in a single layer. Sear for 2-3 minutes per side until lightly browned.
- Stir in crushed tomatoes and 1/2 cup water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until chicken is cooked through and tender.
- Uncover and stir in garam masala and heavy cream, if using. Simmer uncovered for 5 minutes, until the sauce thickens to your liking.
- Garnish with chopped cilantro and serve hot.
Rich, tangy, and comforting, this curry pairs perfectly with basmati rice or warm naan. The cream adds a luxurious finish, but it’s just as good without. Enjoy leftovers the next day — the flavors deepen overnight.
Tomato Chicken Soup
Skip the can. This tomato chicken soup delivers comfort in a bowl. Started with seared chicken and slow-simmered broth, it’s a weeknight win.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
- 2 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 1 can (28 oz) crushed tomatoes (fire-roasted for extra flavor)
- 4 cups chicken broth (low-sodium preferred)
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
Instructions
- Pat chicken thighs dry; season with 1/2 tsp salt and 1/4 tsp pepper.
- Heat olive oil in a large pot over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes, stirring, until softened. (Tip: scrape up browned bits for extra flavor.)
- Add garlic and thyme; cook for 1 minute until fragrant.
- Pour in crushed tomatoes and chicken broth. Add bay leaf, remaining 1/2 tsp salt, and 1/4 tsp pepper. Stir.
- Return chicken to pot; bring to a boil. Reduce heat to low; cover and simmer for 25-30 minutes until chicken is tender and cooked through. (Tip: Simmer gently for best flavor.)
- Remove chicken; shred with two forks. Return shredded chicken to pot. Discard bay leaf. (Tip: For thicker soup, mash some tomatoes with a spoon.)
- Taste and adjust seasoning. Serve hot.
Pair this soup with crusty bread for dipping. The tangy broth and tender chicken make it a complete meal. Leftovers taste even better the next day.
Tomato Chicken Casserole
Use this Tomato Chicken Casserole to warm up your weeknight dinners. It's a one-dish wonder that combines tender chicken, rich tomato sauce, and fluffy rice. Perfect for feeding a hungry family with minimal fuss.
Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces (or thighs for more flavor)
- 1 tbsp olive oil (or any neutral oil)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup uncooked long-grain white rice (not instant)
- 1 1/2 cups chicken broth (or water, but broth adds flavor)
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5 minutes. (Tip: Don't overcrowd the pan; brown in batches if needed.)
- Remove chicken and set aside.
- In the same skillet, add diced onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes (with juice), tomato sauce, oregano, salt, and pepper; bring to a simmer.
- Add uncooked rice, chicken broth, and the browned chicken back to the skillet; stir to combine.
- Bring the mixture to a boil, then cover the skillet with a lid or foil.
- Transfer to the preheated oven and bake for 35 minutes.
- Remove cover, sprinkle mozzarella cheese on top if using.
- Return to oven, uncovered, and bake for an additional 10 minutes until cheese is melted and bubbly and rice is tender.
- Let it rest for 5 minutes before serving. (Tip: This allows the rice to absorb any remaining liquid.)
For a hearty, comforting meal, serve this casserole with a side salad or steamed vegetables. The creamy tomato sauce and tender chicken make every bite satisfying. Leftovers reheat well the next day.
Sweet and Spicy Tomato Chicken
Perfect for busy weeknights, this sweet and spicy tomato chicken comes together in under 30 minutes. The sauce strikes a balance between tangy tomato, honey sweetness, and a kick of chili. Serve it over steamed rice for a complete meal.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces (or chicken breast)
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup tomato sauce
- 2 tbsp honey (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sriracha (or more for spiciness)
- 1/2 cup water
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 green onions, sliced (for garnish)
- Cooked white rice for serving
Instructions
- In a bowl, toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
- Heat vegetable oil in a wok or large skillet over high heat until shimmering.
- Add chicken in a single layer (work in batches if needed) and cook without stirring for 2 minutes to sear.
- Stir-fry chicken for another 2-3 minutes until golden and cooked through. Remove to a plate.
- Reduce heat to medium. Add garlic and ginger to the pan; stir for 30 seconds until fragrant.
- In a small bowl, whisk together tomato sauce, honey, soy sauce, sriracha, water, and rice vinegar.
- Pour sauce into the pan and bring to a simmer, scraping up any browned bits for flavor.
- Return chicken and any juices to the pan. Toss to coat and cook for 1-2 minutes until sauce thickens.
- Drizzle with sesame oil and toss. Garnish with green onions.
- Serve immediately over cooked rice.
Pile the chicken over steaming white rice and drizzle any extra sauce on top. The coating keeps the meat juicy while the sauce clings to every bite. For extra crunch, top with crushed peanuts or sesame seeds.
Tomato Chicken Meatballs
Unexpectedly juicy, these chicken meatballs simmer in a rich tomato sauce until tender. They're perfect over spaghetti for a weeknight dinner that feels special.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Tomato Sauce
- 4 tbsp olive oil, divided (2 for meatballs, 2 for sauce)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes (San Marzano recommended)
- 1 tsp dried basil
- 1/2 tsp sugar (to balance acidity)
- Salt and black pepper to taste
For Serving
- 12 oz spaghetti (or any pasta)
- Fresh basil leaves, for garnish
- Extra grated Parmesan cheese
Instructions
- In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined; overmixing makes meatballs tough.
- Roll mixture into 1.5-inch meatballs (about 16-18). Place on a plate.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer; cook, turning occasionally, until browned on all sides, about 5-7 minutes. Transfer to a plate; set aside.
- Reduce heat to medium. Add remaining 2 tbsp olive oil. Add onion; cook until softened, about 3 minutes. Add garlic; cook 30 seconds until fragrant.
- Stir in crushed tomatoes, dried basil, sugar, salt, and pepper. Bring to a simmer.
- Return meatballs to skillet. Spoon sauce over them. Cover and simmer on low heat for 15-20 minutes until meatballs are cooked through and sauce thickens slightly.
- Meanwhile, cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- Add cooked spaghetti to the skillet with sauce and meatballs; toss to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time to loosen.
- Serve topped with fresh basil and extra Parmesan.
The meatballs stay incredibly moist thanks to the gentle simmer in the sauce. The tomato sauce is robust but not overpowering, coating each strand of spaghetti perfectly. For a low-carb twist, serve over zucchini noodles or with crusty bread.
Conclusion
Bring weeknight dinners to life with these tomato-sauced chicken recipes! They’re quick, comforting, and perfect for busy families. Try one tonight, then leave a comment with your favorite. Don’t forget to share this article on Pinterest for easy access later!
