Tomato Chicken is a super-simple, one-pan, 30-minute chicken dinner recipe, guaranteed to spark a summer love song in your kitchen. I posted a sneak peek of it to my Instagram story last week and immediately received a flurry of messages requesting the recipe. You must adore fresh tomatoes and easy skillet meals as much as I do. I knew we were virtual friends for a reason!

cast iron pan of skillet tomato chicken dinner

When Instagram stories first rolled out, my immediate reaction was “SRSLY?” I’m supposed to record and share live, unfiltered, in-the-moment videos of my actual life that anyone can watch? Scary!

Hey, Mom: Instagram stories is that row of little round profile pictures at the very top of your Instagram feed. Click on any one of them to watch and be careful. It’s addictive! (Here’s mine. You’ll need to be using the Instagram app on your phone or tablet to see it.)

Although I’ve grown to love Instagram stories for reasons I will share, I do still have some hesitations around them, all of which are based on my own insecurity.

While the writing and emotions I express in blog posts are absolutely sincere, they capture an edited moment in time.

My blog life, in some ways, looks like pretty food photos and carefully crafted sentences.

My real life, 99% of the time, looks like messy hair buns and an even messier kitchen.

What if no one watches this,” demands the small, doubting voice inside of my head.

Or worse, “Your life is not cool enough to Instagram.”

Well guess what, small, doubting voice.

close up image of skillet Chicken and Tomatoes with Garlic and Capers

People DO watch, and they happen to have great recipe feedback too!

Rather than making me feel uncool (I mean, I am uncool, but I’m hoping it’s in a self-aware, I’m-using-the-Instagram-nerd-glasses-filter-on-purpose sort of way), Instagram stories has actually become one of my favorite ways to connect with you. I still cherish comments and emails, so please don’t stop. At the same time, however, I’ve learned to appreciate the in the moment, unpolished intimacy of Instagram stories.

I also really appreciate when you help me decide which recipe to post next!

Case in point: Skillet Tomato Chicken

I often post behind-the-scenes shots of the different recipes I’m testing, and I love seeing your reactions. Of all of the recipes I’ve posted to my story in the last few weeks, today’s simple combination of chicken and fresh tomatoes received the most requests.

Healthy skillet Chicken and Tomatoes dinner

Don’t let the basic ingredient list or small number of steps in the skillet tomato chicken recipe fool you. This one-pan wonder hits every note on the flavor bar.

Simple Ingredients in Skillet Tomato Chicken

The chicken is moist and juicy, a handful of capers and splash of red wine vinegar provide acidity and pop, garlic and parsley add freshness, and a small drizzle of honey adds just the right amount of sweetness to balance the dish and help the tomatoes caramelize.

And oh, the cherry tomatoes! They are my very favorite part of the tomato chicken recipe.

Fresh tomatoes in all sizes, colors, and shapes are one of summer’s most precious gifts. I could not imagine a better way to celebrate them and land dinner on the table in a timely fashion than with today’s Garlic Chicken and Tomatoes recipe. If you love fresh tomatoes the way I do, use them to make my Italian Farro Salad or Martha’s fried green tomatoes recipe sometime. So good!

I used a tri-color selection of cherry and grape tomatoes, but feel free to swap whatever looks best at the store or is most ripe from your garden.

Simple ONE PAN chicken and tomatoes dinner in a cast iron skillet

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skillet chicken and tomatoes dinner

Simple Chicken and Tomatoes Skillet with Garlic and Capers

4.99 from 50 votes
Easy, flavor-packed ONE PAN chicken and tomatoes skillet dinner. Chicken breasts cooked with garlic and burst fresh tomatoes. A healthy, 30-minute meal!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 4 servings


  • 1 1/4 pounds boneless skinless chicken breasts (about 4 small or 3 medium breasts)
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 2 tablespoons extra-virgin olive oil divided
  • 1/2 medium red onion diced (about 1 cup)
  • 1 tablespoon minced garlic about 3 cloves
  • 4 cups grape tomatoes or other assorted tomatoes, or diced plum tomatoes, halved
  • 1/4 cup drained capers
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 1/4 cup chopped fresh parsley


  • Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
  • Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.


Serving: 1(of 4), 1 chicken breast + about 1/3 cup tomato mixtureCalories: 224kcalCarbohydrates: 8gProtein: 29gFat: 11gSaturated Fat: 2gCholesterol: 69mgSodium: 588mgFiber: 2gSugar: 3g

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photo collage of skillet chicken and tomatoes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Thanks for posting after our “flurry”. Cuz it’s been so hot, I much prefer one skillet meals!! Making tonite!

  2. This looks so good and a very sensible thing to make on a hot night – and the one pot plan is a big seller! Even though most of us have AC in our homes, this just makes sense to not heat up the house. Anything with tomatoes gets my vote…our heirlooms in the garden are loaded with blossoms and there’s also a bunch of tomatoes already on the vines. Our parsley and basil are growing wonderfully – love fresh parsley on just about anything. Can’t wait to try this recipe.

    1. Chris, I agree with you on the tomatoes! It sounds like you have a beautiful garden going. I hope you enjoy this recipe!

  3. I love Instagram stories, too – a rare glimpse into the person behind the food! Thanks for sharing this recipe – looks delicious and so pretty!

  4. I was totally against IG stories too, but now I love them. It’s so fun to see inside peoples kitchens! This skillet looks so good. Chicken and tomatoes are a match made in heaven!

  5. This was a great simple and easy dinner! I substituted a whole yellow onion for the half red, just because I like the taste better, and the dish came together perfectly. This will definitely be part of our dinner rotation!5 stars

    1. Woohoo Steffi! Thanks so much for giving this recipe a try and reporting back—I’m so glad to hear you enjoyed it!

  6. I made this recipe last night, and it was easy, tasty and quick to make. My husband said it is “a keeper.” It also reheats well as a left-over.5 stars

    1. Lisa, I’m so glad to hear you enjoyed the recipe! Thanks so much for giving it a try and taking the time to report back. :)

  7. Has anyone made this with chicken thighs? Thinking it could be an easy substitute, but wanted to check first!

    1. Susan, I’m so happy to hear the recipe was a winner! Thank you so much for taking the time to leave this review.

  8. This look delicious and we have a TON of cherry tomatoes from our garden, but ZERO capers (or olives or pickles). Will it drastically alter the taste of the meal if I leave them out?

    1. Hi Stephanie, it’ll be missing the caper flavor, of course, but I wouldn’t let a lack of capers stop me from making the recipe! I hope you enjoy it!

  9. I finally got around to making this recipe – SO good! I used the cherry/grape tomatoes from our garden along with our fresh parsley. We’re having our house stained/painted this week so we needed to make all the tomato plants gone. This process took us 2-3 hours but now we have many that will ripen in the basement. I served this with a cold corn salad with arugula by Alex Guarnaschelli and it went very well with your recipe…a bit of sweet with the garlic.5 stars

    1. Hi, the capers do add some salt, as does the kosher salt that’s in the dish for seasoning. If you’re concerned about sodium, you could start with a lower level of kosher salt and add additional to taste as needed!

  10. Hi This looks very nice, i’m cooking this on Friday night can this be done in a normal frying pan or does it
    have to be done in a skillet pan, hope i don’t burn it lol if this is a success i will be making it again,looking forward to it. thank you Mike

  11. This is one of my family’s favorites, so, today at the Farmer’s Market, I got colored baby tomatoes to put in with this dish. my daughter requested it yesterday and can’t wait for it again!5 stars

    1. Sue, thank you so much for taking the time to leave this review. I’m so happy to hear you both enjoyed the recipe!

  12. Hi Elizabeth, thanks for giving the recipe a try and taking the time to leave your feedback! I’m glad you were able to identify how you’d like to tweak the recipe for next time to make it more to your taste.

  13. Finally made this for dinner tonight and it was really good. I did not have chicken breasts but used boneless skinless thighs and they worked out well. I am not a fan of capers so I left them out. Delicious and easy!

  14.  Easy AND delicious! I’m currently losing weight on the freestyle program with weight watchers and this recipe fits perfectly with the plan. ? Thanks for sharing it with us   5 stars

  15. My garden is in full cherry tomato mode, and I could make this with everything on hand. I served it over a simple (boxed) cheese risotto and it was a huge  success in our house. The kids ate it up! The only thing I changed was swapping parsley for fresh basil from our garden! Yum! This is a keeper.5 stars

    1. Lisa, YAY! So happy to hear this (and jealous of your garden veggies!). Thank you for letting me know how it came out!

  16. I’ve been trying to eat healthier home cooked meals since dropping some excess weight many months ago.  I was having a bad pizza craving and this filled the void.  Not only that but one of the best recipies I’ve found on the internet.  Followed recipie to a tee.  5 stars

  17. Hi Erin,

    Lovely lovely dish. I omitted the capers entirely as I do not like them and substituted fresh basil for parsley. I also used boneless skinless chicken thighs as that was what I had on hand. It was a wonderful flavor packed meal. Summer in a cast iron skillet!

    Thank you!4 stars

  18. Well… this was very tasty!  I made a coconut with brown and wild rice as a base!  My wife has said it’s been her most favourite meal so far.  Mind she said that about last nights Thai trout to!.  Still this really was an excellent meal, thank you.  I did add a small amount of fresh Basil and tbh, made no other changes.  Fabulous choice of ingredients!  Saved to my/our favs… Thanks 5 stars

  19. We don’t care for capers, so skipped them, and used diced Roma’s from our garden. Served over long grain brown rice. About midway through dinner hubby stated “this is really good…I didn’t think I’d like it”, then went for seconds! Will definitely make this again!5 stars

  20. My co-worker brought in the last of the season’s delicious heirloom tomatoes from the garden to work, and I had thawed some chicken tenderloins, so I googled tomatoes and chicken recipe and this popped up. I prepped this all tonight very quickly and my husband plans to sling it in the pan and cook it up for us tomorrow for dinner. Serving with couscous with peas and parmesan, also made ahead in ten minutes time to hurry the process at crunch time. I’ll report back!

  21. Hello!

    Quick question, I am hoping to make this tonight but was curious if you could use canned diced tomatoes?

    Thank you, looks yummy!

    1. Hi Nicki! Honestly, I really recommend fresh tomatoes for this recipe. You could try using 2 cans of fire roasted tomatoes and drain them VERY well, but I’ve never done that myself. I think it’s worth it to seek out fresh!

  22. My daughter requests this time and time again! The simplest but most flavorful recipe. The capers make it!5 stars

  23. I loved this. Used regular tomatoes since that is what I had. Rinsing capers helps remove salt taste and I added very little salt. Since I was out of red wine vinegar I used balsamic.. Fabulous! Can’t wait to try it with the other and compare. Thanks for a great recipe the whole family loves. Will make it a staple now!5 stars

  24. Wow! This was soooo good! I still can’t believe how something so simple could be so flavorful. Love how healthy it is! My husband and kids loved it too. It also looked very pretty on the plate. I will definitely make this again. Thank you! 5 stars

  25. Very good recipe. I like the addition of capers also. I used canned tomatoes so far, very yummy. Thank you for this recipe, it’s a repeat winner at my house in Canada! Will try it with fresh tomatoes this summer :)5 stars

  26. Big hearts to this! I did make a few changes:

    -used diced tomatoes on the vine instead of cherry
    -ditched the capers because I don’t like them
    -used balsamic vinegar instead of red wine, and upped to 3 tbsp since I skipped the capers
    -I had two large chicken breasts, so I sliced them up and cooked them that way to divide it up better
    -I completely forgot to add the fresh parsley even though I had it

    It came out super delicious! I made the skillet for two of us, but only half a serving survived the night… which tells you a lot about how well it went over!5 stars

  27. Delish!! My daughter commented that it tasted like it has been marinating all day— that’s how much flavor it has. I made one addition of a bit of chicken broth – maybe 1/4 cup and thickened it with some corn starch to make a sauce. I was afraid the capers plus vinegar would be too tart for my family.  It was a hit! Will make it again. 5 stars

  28. Made it with garden cherry and grape tomatoes. Served it over angel hair pasta with a little parmigiana. Perfect for a hot summer day! Delicious.?

  29. I wish that I could post a picture! It was so simple, yet so good! I do wish that it had more of a sauce, but that wouldn’t discourage me from making it again. We did pair it with rice because our kids don’t like tomatoes. Such a quick and delicious meal!

  30. We have a Matts Wild Cherry tomato that comes back every year. They are smaller than a regular cherry tomato and perfect in this dish! Grand recipe!5 stars

  31. Yes is all I can say about this one. Easy, quick, and full of Flavor (Especially when you use the tomatoes from your own garden for the extra oomph of love!)

    Thank you for the recipe!5 stars

  32. So delish!!!  One pan, easy to make and delicious!!  The trifecta of cooking!!!  Thank you so much for posting!5 stars

  33. Had an abundant amount of cherry tomatoes and chicken breast to use and I found this recipe. Used cilantro because I didn’t have parsley, and boy was it fast, easy and delicious! Fresh simple flavors, and the capers and red wine vinegar gave it the perfect amount of acidity. This will be a go to favorite recipe. Thank you so much Erin!!5 stars

  34. This is a super simple, easy recipe that has great flavor and is super easy to clean up after!!! I do it with potatoes and pour the juice from the tomatoes over top. So. Good. 5 stars

    1. Thank you for taking the time to share this kind review, Julia! I’m so happy to hear that you enjoyed it!

  35. My all-time favorite chicken recipe on Well-Plated! Am on the website looking at one-pan meal recipes and saw this. Just had to comment again. The flavors are wonderful and compliment each other beautifully. The tomatoes and other minor ingredients make a bit of sauce of sorts. For those making this for the first time. Use the red onions; do not substitute other onions unless you are willing to give up flavor. This recipe is a winner!5 stars

    1. I’m so happy to hear that this recipe has been a favorite, Cindy! Thank you for taking the time to share this kind review!

  36. This was good, better than I expected. I thought it might be a little bland without basil or oregano or some other herbs but the flavors worked great. I had some green beans I needed to eat so I steamed them a bit in the microwave then added at the end to heat everything through.

    I love to eat but hate fussy cooking so a tasty easy dish is right in my sweet spot & this delivered.5 stars

  37. This is the best chicken ever, didn’t have capers so I substituted for olives and it turned out amazing!!!! Even my picky 20 year old asked if I could make it again!
    Thank you for sharing!5 stars

  38. Cut this recipe in half for just the two of us. Used tomatoes from our garden and it was delicious. We both love it and I will be making this again!
    Thank you!5 stars

  39. This is a fabulous recipe. I used tomatoes from my garden – half red and half green. Added the green tomatoes to the pan with the onion since they take a little longer to cook than the red. Substituted balsamic vinegar for the red wine vinegar.5 stars

  40. Great recipe!… so simple and quick… I was looking for a way to use up my Roma tomatoes from the garden as I had a bumper crop this year. Flavour was fantastic…. served it with a baguette but I think it would have been great with rice… great by itself as well. Thanks Erin for providing this recipe… if you like tomatoes you won’t be disappointed!5 stars

  41. This was awesome! Easy & flavorful! I don’t like capers so I omitted & I had some pomegranate red wine vinegar that I used, I also covered it when cooking chicken by itself to keep it moist ….and I just cleaned the stove & wanted to reduce the splatter, which it did both! Thanks for the great recipe!5 stars

    1. Hi Rosemary! I’ve never tried this recipe with frozen tomatoes, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  42. This was amazing! I rarely review recipes but this was so delicious I felt I must! .. The only change I made was to use chicken tenders and at the end I added some halved boconcini and let it sit covered on low while the rice finished cooking.5 stars

  43. Searched for a chicken and tomato recipe and this popped up. Made as written, and it rocks. A good dish to serve company.5 stars

  44. Delicious !
    I used chicken tenders cooked 2-3 minutes a side.
    Used sweet onion in place of red/ sliced/diced vine ripe tomatoes / served over noodle nest flavored with butter and garlic salt. Added a wee bit of Italian cheese on top.
    Absolutely delicious!5 stars

  45. I was looking for a recipe to use up my cherry tomatoes and found this recipe. My husband and I really loved it. I was out of red wine vinegar and substituted balsamic vinegar and I did not have caper a so I used green olives and pimento s. It was very good. Thank you for sharing your recipes.

  46. Excellent, a breeze to make and so, so good!! I omitted the parsley but added basil paste and organic arugula along with the tomatoes and loved it!! Delicious and healthy!5 stars