Sautéed Chicken with Tangy Tomato Sauce

Name: Sautéed Chicken with Tangy Tomato Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

By Lori Lange

5 from 2 votes

Sep 15, 2008

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Sautéed Chicken with Tangy Tomato Sauce is a great, lighter dinner recipe.

serving Sauteed Chicken with Tangy Tomato Sauce

Sautéed Chicken with Tangy Tomato Sauce

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.

🛒Ingredients needed:

flour
salt & freshly ground black pepper
boneless, skinless chicken breasts
olive oil
onion and garlic
vinegar
chicken broth
fresh tomato & tomato paste
yellow bell pepper
thyme & rosemary

✏️How to make Sautéed Chicken with Tangy Tomato Sauce:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

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.

cooking Sauteed Chicken with Tangy Tomato Sauce

➡️Recipe Tips:

Feel free to use any or all colors of bell peppers. Their flavor profiles are all very similar.
If you want even more veggies, you could add some diced zucchini in near the end of the cooking.
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.

✔️What to serve with Sautéed Chicken with Tangy Tomato Sauce:

There is plenty of sauce to go around to top the chicken for individual servings. So serving it over rice works nicely.
You could also try serving it with these Mustard Roasted Potatoes.
If you’re being extra healthy, you might like to have a simple green salad on the side.

Sauteed Chicken with Tangy Tomato Sauce

★How to Store:

Leftovers should be stored in the refrigerator and eaten within the next 2-3 days. It makes a nice lunch!

❤️Why I love this recipe:

I love that this is one of those recipes that’s truly low in fat and healthy, but tastes amazing.
It’s quick to make and can be on the table in 40 minutes, making it perfect for busy weeknights.
The vegetables listed in the recioe can be changed up, so if I happen to have a red bell pepper instead of yellow, no problem! I might try adding some sliced mushrooms next time I make this.

Chicken recipes you might enjoy:

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below. They’re very low, which is awesome!