Tomato Chicken Skillet

Recipe by Kittencalrecipezazz

This is such a very simple way to prepare chicken, and everything is made in just one large skillet.I usually serve it with hot cooked spaghetti.

Top Review by Charlotte J

I used skinless chicken breast for this recipe and the red wine it called for. I enjoyed the flavors that were cooked into the meat by just using a few vegetables and the wine. I thought it would not have much of a flavor but it really did. This is a very easy recipe to fix. I omitted steps 2 and 3 and served this over rice. Next time I'll have to try the spaghetti and grated Parmesan cheese. Thank you, Kittencal, for another keeper that the whole family enjoyed.

Ingredients Nutrition


  1. Pat the chicken pieces dry with a paper towel.
  2. Coat the chicken all over with olive oil.
  3. Season well with salt and pepper.
  4. In a large heavy-bottomed fry pan, with 1/4 cup olive oil, (large enough to hold all the chicken and the sauce in), over medium-high heat, brown the chicken pieces until brown on both sides (do not burn the chicken, otherwise the sauce will have a bitter taste).
  5. Remove the browned chicken pieces to a plate; keep warm.
  6. Add in the chopped onions, green bell pepper and the garlic to the same skillet; saute for 3-4 minutes.
  7. Add the chicken pieces back to the skillet.
  8. Add in the wine (or water if using); cover and simmer for 10 minutes.
  9. Add in the tomato sauce and the mushrooms, cover again; cook for another 20-30 minutes, or until the chicken is done (turn once during the last stage of cooking).
  10. ***NOTE***If desired grated Parmesan cheese may be sprinkled over the chicken before serving.

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