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Tomato Basil Braised Chicken

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Tomato Basil Braised Chicken is an easy, delicious one-pot meal. Braised chicken thighs cook in a rich and hearty tomato broth for a mouthwatering meal that’s finished with fresh basil leaves. This is a dish your entire family will love.

overhead shot of finished Tomato Basil Braised Chicken. One piece of tomato and sauce on a white plate, with can of tomatoes in the background

I have to admit, I wasn’t a huge fan of cooked tomatoes growing up. I’m a big texture person, and I just didn’t like them. But I finally realized the wonderful depth of flavor from cooking with tomatoes, and I was hooked.

I now always have canned tomatoes in my pantry. And with an affordable price point, I know I can count on the trusted national brand of Hunt’s San Marzano Style Tomatoes. The tomatoes are picked at the peak of ripeness, steam-peeled, and go from field to can in 8 hours.

Hunt’s tomatoes are all-natural with no artificial preservatives and, with its simple ingredients, you can feel good about using San Marzano Style Tomatoes for your family’s favorite dishes.

The 28-oz can is the main size used for pasta sauces, but they’re also the perfect size to add to soups and other comfort foods. And that’s why San Marzano Style Tomatoes are one of the key base elements in my Tomato Basil Braised Chicken

WHY THIS RECIPE WORKS
  • It’s an easy recipe full of simple, delicious ingredients
  • It’s great for leftovers
  • You can easily adjust the portion sizes
overhead close up shot of finished Tomato Basil Braised Chicken

Tomato Basil Braised Chicken has quickly become one of my favorite meals. The tomatoes, broth, and vegetables create a mouthwatering sauce that you’ll want to eat straight out of the pot. The fresh basil at the end adds another punch of flavor, and the chicken is incredibly tender.

You can find San Marzano Style Tomatoes in the pasta and canned sauce aisle of the grocery store. With a Walmart less than a mile from my house, it’s so convenient to pick up the ingredients I need for Tomato Basil Braised Chicken

overhead shot of ingredients in a Walmart grocery cart

Click HERE or the image below to earn $.50 cash back on Hunt’s San Marzano Style Tomatoes! Offer good while supplies last.

overhead shot of groceries and Walmart bag
INGREDIENT TIPS FOR TOMATO BASIL BRAISED CHICKEN

San Marzano Style Tomatoes add a rich, robust flavor that you don’t find in other canned tomatoes. They’re grown in California and have a thicker juice for maximum flavor.

Use a Dutch oven or enameled cast-iron braiser for the best results. You want something with a heavy bottom that can transfer from stove to oven to table. I use a braiser because I like the wide, shallow surface area.

I’m a die-hard dark meat chicken girl, so bone-in, skin-on chicken thighs are my go-to for this dish. I don’t recommend chicken breast, because it will dry out while cooking. You can certainly substitute drumsticks.

Can you use skinless chicken? I don’t recommend it, because the skin helps to retain the moisture while the chicken cooks. You can certainly remove the skin before serving.

Searing the chicken first creates a fabulous flavor base for the sauce. And then cooking the chicken in the sauce allows all of the flavors to develop.

overhead close up shot of finished Tomato Basil Braised Chicken
STEP BY STEP INSTRUCTIONS

Preheat oven to 350 degrees.

Season chicken well on both sides with salt, pepper and dried basil.

Heat butter and avocado oil in a Dutch oven or cast-iron braiser over medium-high heat. Add chicken skin-side down and sear for 4 minutes. Flip chicken and sear the other side for 4 minutes.

overhead process shot of braised chicken

Transfer chicken to a plate and set aside.

Add carrots, celery, and onion to the pot and cook for 5 minutes over medium heat. Add garlic and cook for 1 minute. Next, add tomato paste and stir to combine

overhead process shot of vegetables and tomato paste in the braiser

Pour in the wine, and use a spoon to scrape up the brown bits for 1 minute.

NOTE: only use a silicone or wooden spoon, to avoid scratching the enamel surface!

In a bowl whisk the cornstarch into the broth until there are no lumps. Pour broth into the pot and cook for 1 minute. Add San Marzano Style Tomatoes, and stir to combine. If desired, break up the tomatoes with a spoon.

overhead process shot of tomatoes added to braiser, and can of tomatoes on the side

Place chicken, skin-side up, into braiser. Cover and put into the oven for 1 hour.

Remove from oven, garnish with fresh basil leaves, and serve

overhead shot of finished Tomato Basil Braised Chicken in a braiser
PORTIONS, SERVINGS, AND LEFTOVERS

As written, Tomato Basil Braised Chicken is for 8 pieces. However, it’s super easy to half, quarter, or even double the recipe. I normally do half, because that’s the size my braiser will hold. And then I’ve got leftovers for the next day.

The great thing about Tomato Basil Braised Chicken is that you can enjoy it in different ways. Served on its own, it’s a great low carb meal. Or, serve it over rice, creamy polenta or even pasta. I’ve tried it all, and there is no wrong decision.

How long will leftovers last? Stored in an airtight container, up to one week.

If I make a smaller portion, what about the extra tomatoes? Store the San Marzano Style Tomatoes in an airtight container, and they will last in the fridge for up to 2 weeks.

overhead shot of finished Tomato Basil Braised Chicken. One piece of tomato and sauce on a white plate
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Tomato Basil Braised Chicken

Tomato Basil Braised Chicken

Yield: 8 pieces
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Tomato Basil Braised Chicken is an easy, delicious one-pot meal. Braised chicken thighs cook in a rich and hearty tomato broth for a mouthwatering meal that’s finished with fresh basil leaves. This is a dish your entire family will love

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 teaspoons black pepper
  • 2 teaspoons Kosher salt
  • 2 teaspoons dried basil
  • 3 Tablespoons avocado oil 
  • 2 Tablespoons unsalted butter
  • 1 1/2 cup onion, cut into 1" pieces
  • 2 medium carrots, roughly chopped into 1" pieces (1 1/2 cups)
  • 2 stalks celery, roughly chopped into 1" pieces (1 1/2 cups)
  • 5 cloves garlic, roughly chopped
  • 2 Tablespoons tomato paste
  • 1 cup dry white wine
  • 2 cups low sodium chicken or vegetable broth
  • 2 teaspoons cornstarch
  • 1 can (28oz) Hunt's San Marzano Style Tomatoes
  • 2 Tablespoons chopped fresh basil leaves

Instructions

  1. Preheat oven to 350 degrees
  2. Pat chicken dry with paper towels. Season both sides of chicken generously with salt, pepper, and Italian seasoning
  3. Heat avocado oil and butter in a Dutch oven or cast iron skillet over medium heat until butter is melted.
  4. Place chicken skin-side down in the pot and sear for 4 minutes. Turn chicken over and sear other side for 4 minutes
  5. Transfer chicken to a plate and set aside
  6. Add onion, celery, and carrots and cook for 5 minutes. Add garlic and cook for one minute
  7. Add tomato paste and stir well
  8. Add white wine and cook for 1 minute, scraping up the bits on the bottom of the pot with a spoon
  9. Whisk cornstarch into broth until there are no lumps. Add broth to the pot and cook for 1 minute
  10. Add tomatoes to the pot and stir to fully combine
  11. Place chicken, skin-side up in the pot
  12. Put the pot in the oven, partially cover, and cook for 1 hour
  13. Remove pot from oven, add basil leaves, and stir well to combine
  14. Serve over rice or pasta

Notes

Use a Dutch oven or enameled cast-iron braiser for the best results. You want something with a heavy bottom that can transfer from stove to oven to table. 

Braiser size:

  • A 3 1/2qt braiser will comfortably hold 8 pieces of chicken
  • For half the recipe, use a 2 1/4qt braiser

NOTE: When you use enameled cast iron, only use a silicone or wooden spoon, to avoid scratching the enamel surface!

FREQUENTLY ASKED QUESTIONS

Can you use skinless chicken? I don’t recommend it, because the skin helps to retain the moisture while the chicken cooks. You can certainly remove the skin before serving.

How long will leftovers last? Stored in an airtight container, up to one week.

If I make a smaller portion, what about the extra tomatoes? Store the San Marzano Style Tomatoes in an airtight container, and they will last in the fridge for up to 2 weeks.

Nutrition Information:
Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 383Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 75mgSodium: 1638mgCarbohydrates: 21gFiber: 4gSugar: 9gProtein: 19g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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