Tangy Skillet Chicken with Tomatoes
Hi friends, I wanted to share another easy weeknight dinner idea with you. Tangy Skillet Chicken with Tomatoes is super simple and delicious.
And it really is all about how you cook it and bringing out the true flavors of each ingredient. The key to this dish is the Fire Roasted Tomatoes.
A word on substitutions
Now I would be lying if I told you I have never made this with regular diced tomatoes. We all forget things from time to time. And I want you to always remember, food is not something to stress over. If you forget the Fire Roasted tomatoes and you have regular diced tomatoes, make this dish anyway. It will be delicious. If you forget scallions, use 1/2 of a regular onion (and some chives if you have any.) Don’t be afraid to google substitutions when you forget an ingredient. You will be surprised what you might have on hand that will work.
You will need an oven proof skillet or (large roasting pan for doubling recipe for large family). In my video you will notice that I used my Lodge 12″ Cast Iron Skillet. If you don’t have a cast iron skillet or yours is not large enough for this dish, any skillet heat-resistant to 350 degrees will work. I love the versatility of my cast iron pan. You can cook a main dish in it, dessert in it, different types of side dishes, or even breads. I also used a Digital Instant Read Meat Thermometer. This is a very important safety step. We want to make sure our meat if properly cooked and this is the safest way to insure that.
Now if you have a large family or you would like to double this recipe for left overs for later in the week. Pull out your roasting pan, you know, the one you use once a year for your turkey. Place that over 2 burners on your stove. Be careful since this pan will probably be thinner than the cast iron or your other skillet. You may have to lower the heat so nothing burns.
Here is the YouTube video detailing the instructions for this Quick & Easy weeknight favorite. Tangy Skillet Chicken with Tomatoes is sure to be a hit with your whole family!
Tangy Skillet Chicken with Tomatoes
Equipment
- 12" oven safe skillet
Ingredients
- 3 tbsp. avocado oil
- 4 boneless skinless chicken breasts
- Salt/Pepper
- 2 cloves garlic minced
- 1 bunch scallions washed and cut into 1-inch pieces
- 2 tbsp. white wine vinegar
- 2 tbsp. brown sugar
- 1 28 oz can organic fire roasted tomatoes in the video I used crushed, diced it fine
Instructions
- Preheat the oven to 350 degrees.
- Preheat your oven proof skillet over med high add avocado oil
- Season your chicken breasts with salt and pepper on both sides. Add to your preheated skillet to brown. Brown on each side for 3-4 minutes. Remove to a plate to rest while you build your sauce.
- Add your scallions and minced garlic to same pan your chicken was in. Saute for 2-3 minutes. Make sure not to burn the garlic. You may have to turn down the heat to
- medium or medium low.
- Once your scallions begin to soften add your vinegar, brown sugar, and tomatoes. Stir well to combine. Increase heat again. Once your sauce begins to bubble add your chicken back to your pan. Toss the chicken to coat in the tomato sauce.
- Move pan to preheated oven for 15-20 minutes depending on the thickness of your chicken breasts. After 15-20 minutes remove your pan from the oven. You will need to check the internal temperature of your chicken to insure proper cooking. Your goal temperature is 160-165 degrees F.
I hope you and your family enjoy this sweet and tangy chicken. Serve it with some buttery mashed potatoes or rice.
