Easy Spanish Style Chicken with Tomato Sauce Recipe

Chicken with tomato sauce recipe.
Delicious chicken with tomato sauce. ivanmateev on Getty Images
  • 35 mins
  • Prep: 5 mins,
  • Cook: 30 mins
  • Yield: serves 4
Ratings (64)

Looking for a quick, mid-week chicken recipe? This Spanish style chicken with tomato sauce recipe is our go-to meal when we want something simple, fast and delicious! 

First you'll make a Spanish sofrito of canned crushed tomatoes, onions, mushrooms and pepper. Next, boneless, skinless chicken breast is pan fried in Spanish olive oil. Finally, you have to combine all together for a quick and easy Spanish main course. Serve the chicken with tomato sauce with Spanish homemade french fries or rice on the side.

Leftovers? No problem. The tomato sauce mellows and tastes even better the next day!

What You'll Need

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 red or green bell pepper, diced
  • 10 white mushrooms, sliced
  • 1 28 oz can of crushed tomatoes (or fresh tomatoes that have been washed and pulsed in a food processor)
  • 2 bay leaves
  • 3 boneless, skinless chicken breasts (total weight approx. 1 lb.)
  • 1/3 cup virgin Spanish olive oil
  • salt to taste

How to Make It

This chicken in tomato sauce recipe serves four as a main dish, and six as a tapa.

First, start by peeling and chopping the onion and bell pepper. Then peel and mince the garlic and finally wash the mushrooms, trim the stems and slice mushrooms.

Pour about half of the olive oil into a large frying pan and heat over medium heat. Add the onion, pepper, garlic and mushrooms and sauté over medium heat, stirring often until onions become translucent (about 7 minutes).

Add the crushed tomatoes and bay leaves and stir. Simmer on medium to medium-low heat for ten minutes, stirring often. If sauce becomes too thick or begins to stick, pour in a few tablespoons of water.

While the tomato sauce mixture is cooking, pour the other half of olive oil into a large frying pan and heat over a medium flame. Pat the chicken breasts dry with paper towels and season on both sides with salt and pepper. Pan fry the chicken in the hot oil, turning over twice (for about ten minutes). The chicken should be well-browned on both sides, but may not be completely cooked in the center -- it will finish off when added to the sauce.

After pan frying the chicken, remove the pan from the heat. Slice the chicken breasts into thick slices (about 1/2-inch) and place in pan with tomato sauce. Stir to coat chicken breasts in tomato sauce. Cover and cook over low heat for ten minutes. Taste and add salt as needed.

We serve this chicken with tomato sauce with rice or potatoes-- something to sop up the delicious sauce! Here's a great homemade Spanish french fry recipe, and here's one for Spanish fried potatoes with peppers.