Tomato-Braised Skillet Chicken

This Tomato-Braised Skillet Chicken is what happens when you want comfort food now, not after a 12-step marinade or a surprise trip to three grocery stores. It’s creamy, savory, tomato-kissed, and ready in about 20 minutes—which is roughly the amount of patience most of us have left on a weeknight.

Cubed chicken cooks fast (size matters here—your cube, your rules), onions bring the cozy, and a simple blend of pantry spices does the heavy lifting. A splash of chicken broth, a can of diced tomatoes, and a swirl of yogurt turn everything into a rich, spoon-over-something situation. Serve it over egg noodles, rice, or mashed potatoes and call it what it is: a win.

This is the kind of stovetop chicken recipe that tastes like effort, but secretly isn’t. My favorite kind.

Why You’ll Love This Recipe

• It’s fast. This seasoned stovetop chicken goes from “what’s for dinner?” to “why didn’t I make this sooner?” in about 20 minutes.
• It uses pantry staples. No obscure ingredients, no last-minute grocery run, no regrets.
• It’s creamy without being heavy. Yogurt keeps things rich and comforting without tipping into food-coma territory.
• It’s endlessly flexible. Serve it over noodles, rice, or mashed potatoes—and toss in veggies based on what’s lurking in your fridge.
• It tastes like effort (but isn’t). This is one of those easy chicken dinners that feels cozy, homemade, and way more impressive than the actual work involved.

Basically, it’s a low-stress, high-reward kind of meal—and those are the best kind.

Making Tomato-Braised Skillet Chicken

Heat 1 tablespoon oil in a large skillet over medium heat.
Add 1 pound skinless, boneless chicken breasts, cubed, and cook until no longer pink—about 6 minutes, depending on the confidence level of your cube size. Remove chicken to a plate.

Add 1 chopped onion to the skillet and cook 5–7 minutes, until softened and just starting to brown (translation: it smells amazing).

Return the chicken to the pan. Add ½ teaspoon each of:

• Salt
• Black pepper
• Garlic powder
• Italian seasoning

Stir to coat everything like it owes you money.

Pour in ½ cup chicken broth and one 14.5-ounce can diced tomatoes (undrained). Bring to a boil and cook 2–3 minutes, or until slightly thickened.

Remove from heat and stir in ½ cup plain yogurt until creamy and dreamy.

Serve over egg noodles, rice, or mashed potatoes. Sprinkle with optional chopped parsley if you’re feeling fancy—or trying to convince someone this was harder than it was.

Easy Add-Ins (Because We’re Not Here to Limit Joy)

Want to bulk it up or clean out the produce drawer? Toss these in when you add the onions:

• ½ chopped green bell pepper
• 1 cup sliced mushrooms
• A pinch of red pepper flakes for a little drama
• A handful of spinach stirred in at the end

This recipe is flexible, forgiving, and very much on your side.

Still not tired of chicken?

Same. Click HERE or search “chicken” for baked, stovetop, and slow-cooker recipes.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Tomato-Braised Skillet Chicken

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