Sautéed Chicken with Tangy Tomato Sauce is a great, lighter dinner recipe.
This is a super easy dinner to make for a busy weeknight. Serve it on its own for a nice, low-carb style meal. Or serve it over rice with all of that delicious tomato sauce and sautéed peppers to accompany the chicken. Sautéed Chicken with Tangy Tomato Sauce is a good recipe to make if you’re trying to eat a little bit lighter.
How to make Sautéed Chicken with Tangy Tomato Sauce:
Lightly coated chicken is sautéed in a skillet with a tiny bit of olive oil. The chicken is then removed from the pan, and a tomato and bell pepper mixture is mixed in and sautéed to create a tangy sauce. After cooking that for a couple of minutes, the chicken is added back into the pan until it is cooked though- only about 8 more minutes. It’s that easy!
There is plenty of sauce to go around to top the chicken for individual servings. You can serve it over rice or alongside a few roasted potatoes.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post. They’re very low, which is awesome!
Enjoy!
Here are a few more chicken recipes you might enjoy:
- Chicken Pizzaiola
- Indian Butter Chicken
- Slow Cooker Chicken Cacciatore
- Chicken Spaghetti Casserole
- Lemon Chicken
- Baked Parmesan Chicken Tenders
- Beer Can Chicken
- Korean Fried Chicken
Sautéed Chicken with Tangy Tomato Sauce
Recipe Details
Ingredients
- 2 tablespoons all purpose flour
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 pound boneless skinless chicken breasts
- 2 teaspoons olive oil
- 3 whole green onions, thinly sliced
- 2 medium garlic cloves, minced
- ¼ cup red wine vinegar
- ⅔ cup fat free, low sodium chicken broth
- 1 medium tomato, coarsely chopped
- 2 tablespoons tomato paste
- 1 medium yellow bell pepper, seeded and cut into strips
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
Instructions
- In a low wide bowl, combine flour, ¼ teaspoon salt, and ¼ teaspoon of pepper. Dredge the chicken in the flour mixture, shaking off the excess. In a large nonstick skillet, heat the oil until hot but not smoking over medium-heat. Add the chicken and cook until golden brown, about 2 minutes per side. Transfer the chicken to a plate. Set aside.
- Add green onions and garlic to the pan and cook until the green onions are softened, about 1 minute. Add the vinegar, increase the heat to high and cook until slightly evaporated, about 1 minute. Add the remaining ingredients, plus the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, add the chicken back to the pan, reduce to a simmer; cover and cook until the chicken is cooked through, about 8 minutes. Divide the chicken and sauce among 4 bowls and serve.
Notes
- If you are preparing this recipe as gluten free, use GF all-purpose flour in place of regular, and be sure to use a brand of chicken broth that is designated as gluten free.
