17 Delicious Chicken and Tomato Recipe Ideas

Nothing beats the classic combination of juicy chicken and fresh tomatoes in your kitchen. These two ingredients create magic together in countless ways.

From quick weeknight dinners to impressive weekend meals, these recipes showcase how versatile and delicious this pairing can be for any occasion.

01. Cheesy Chicken and Tomato Quesadillas

Crispy tortillas stuffed with tender shredded chicken, melted cheddar, and fresh vegetables. Perfect for using up leftover chicken in a quick and satisfying meal.

Ingredients: 2 cups cooked chicken (shredded), 4 large flour tortillas, 1½ cups sharp cheddar cheese (shredded), 1 cup fresh spinach leaves, 1 cup cherry tomatoes (diced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Cheesy Chicken and Tomato Quesadillas

1. Season your shredded chicken with salt and pepper, then set aside. Dice the cherry tomatoes into small pieces and pat them dry with paper towels to prevent soggy quesadillas.

2. Lay tortillas flat and divide ingredients evenly on half of each tortilla. Start with cheese, add chicken, spinach, and diced tomatoes, then top with more cheese to help everything stick together.

3. Fold tortillas in half and press gently. Heat olive oil in a large skillet over medium heat until shimmering.

4. Cook quesadillas one at a time for 3-4 minutes per side until golden brown and crispy, and cheese is completely melted. Cut into wedges and serve immediately while hot.

02. Hearty Chicken Tortellini Soup

Comforting soup packed with cheese tortellini, tender chicken, and fresh vegetables. This warming bowl comes together quickly using store-bought ingredients.

Ingredients: 1 package refrigerated cheese tortellini, 2 cups cooked chicken (diced), 1 can diced tomatoes, 2 medium zucchini (diced), 6 cups chicken broth, 2 cloves garlic (minced), 1 medium onion (diced), 2 tablespoons olive oil, Italian seasoning, salt and pepper.

How To Make Hearty Chicken Tortellini Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add minced garlic and cook for another minute until fragrant. Pour in chicken broth and bring to a rolling boil over high heat.

3. Add tortellini and cook according to package directions, usually 3-4 minutes for fresh pasta. Stir in diced tomatoes, zucchini, and cooked chicken.

4. Season with Italian seasoning, salt, and pepper to taste. Simmer for 5 minutes until zucchini is tender and flavors meld together beautifully.

03. Sheet Pan Parmesan Chicken with Tomatoes

Juicy chicken breasts coated in garlic oil and Parmesan, roasted alongside seasoned cherry tomatoes. This one-pan dinner makes cleanup effortless while delivering amazing flavors.

Ingredients: 4 boneless skinless chicken breasts, 2 cups cherry tomatoes, ¾ cup grated Parmesan cheese, 3 tablespoons olive oil, 3 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and black pepper.

How To Make Sheet Pan Parmesan Chicken with Tomatoes

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper. Pound chicken breasts to even thickness for consistent cooking throughout.

2. Mix olive oil with minced garlic in a small bowl. Brush chicken breasts generously with this mixture, then press Parmesan cheese firmly onto both sides of each breast.

3. Place coated chicken on one side of the prepared baking sheet. Toss cherry tomatoes with remaining garlic oil, oregano, basil, salt, and pepper.

4. Arrange seasoned tomatoes around the chicken on the same pan. Roast for 20-25 minutes until chicken reaches 165°F internal temperature and tomatoes are blistered and caramelized.

5. Let chicken rest for 5 minutes before slicing to keep juices locked in. Serve immediately with the roasted tomatoes spooned over top.

04. Fresh Chicken Vermicelli Salad

Light and refreshing pasta salad featuring tender vermicelli, juicy cherry tomatoes, and chicken. The red wine vinaigrette adds bright acidity that makes this perfect for summer.

Ingredients: 12 oz vermicelli pasta, 2 cups cooked chicken (diced), 2 cups cherry tomatoes (halved), ¼ cup red wine vinegar, ½ cup olive oil, 2 tablespoons Dijon mustard, 1 clove garlic (minced), 2 tablespoons fresh herbs, salt and pepper.

How To Make Fresh Chicken Vermicelli Salad

1. Cook vermicelli according to package directions until al dente. Drain and rinse with cold water to stop cooking, then drain thoroughly to prevent watery salad.

2. Whisk together red wine vinegar, olive oil, Dijon mustard, and minced garlic in a large bowl until emulsified and smooth.

3. Add cooled pasta, diced chicken, and halved cherry tomatoes to the dressing. Toss everything together gently but thoroughly to coat evenly.

4. Season with salt, pepper, and fresh herbs like basil or parsley. Refrigerate for at least 30 minutes before serving to let flavors meld together beautifully.

05. BLT Chicken Salad

Creamy chicken salad inspired by the classic BLT sandwich with crispy bacon and fresh tomatoes. This protein-packed salad works great for lunch or light dinner.

Ingredients: 3 cups cooked chicken (diced), 6 strips bacon, 2 large tomatoes (diced), 2 avocados (diced), ½ cup mayonnaise, 2 tablespoons fresh parsley, 2 green onions (chopped), 2 tablespoons lemon juice, 1 teaspoon Worcestershire sauce, lettuce leaves for serving.

How To Make BLT Chicken Salad

1. Cook bacon in a large skillet until crispy, then drain on paper towels and crumble into bite-sized pieces once cooled.

2. Whisk together mayonnaise, fresh parsley, chopped green onions, lemon juice, and Worcestershire sauce in a large mixing bowl until smooth and well combined.

3. Add diced chicken, crumbled bacon, diced tomatoes, and diced avocados to the creamy dressing. Fold together gently to avoid mashing the avocado.

4. Season with salt and pepper to taste. Serve immediately over fresh lettuce leaves, or chill for up to 2 hours before serving for best texture.

06. Stuffed Chicken Thighs with Brown Butter Sauce

Elegant chicken thighs stuffed with creamy goat cheese and sun-dried tomatoes, finished with sage brown butter. This restaurant-quality dish impresses every time you make it.

Ingredients: 6 boneless chicken thighs, 4 oz goat cheese, ½ cup sun-dried tomatoes (chopped), 4 tablespoons butter, 8 fresh sage leaves, 2 cloves garlic (minced), 1 tablespoon olive oil, salt and pepper.

How To Make Stuffed Chicken Thighs with Brown Butter Sauce

1. Pound chicken thighs between plastic wrap until evenly flattened to about ½-inch thickness for easy rolling and even cooking throughout.

2. Mix goat cheese with chopped sun-dried tomatoes in a small bowl. Divide this mixture evenly among the flattened thighs, spreading it in the center.

3. Roll each thigh tightly around the filling and secure with toothpicks. Season the outside with salt and pepper generously.

4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed thighs seam-side down first, then turn to brown all sides, about 8 minutes total.

5. Transfer skillet to a 375°F oven and bake for 15-20 minutes until internal temperature reaches 165°F.

6. Meanwhile, melt butter in a small saucepan with sage leaves and garlic until butter turns golden brown and fragrant. Drizzle over cooked chicken before serving.

07. Spiced Indian Tomato Chicken

Aromatic chicken thighs simmered in fragrant spices and rich tomato sauce. This warming dish brings authentic Indian flavors to your dinner table with beautiful complexity.

Ingredients: 2 lbs chicken thighs, 1 can crushed tomatoes, 1 large onion (diced), 3 cloves garlic (minced), 1 inch fresh ginger (grated), 1 teaspoon turmeric, ½ teaspoon cardamom, ¼ teaspoon ground cloves, 2 tablespoons vegetable oil, basmati rice for serving.

How To Make Spiced Indian Tomato Chicken

1. Heat vegetable oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then brown them skin-side down for 5-6 minutes until golden and crispy.

2. Remove chicken and set aside. Add diced onion to the same pot and cook for 4 minutes until softened, scraping up any browned bits from the bottom.

3. Add minced garlic, grated ginger, turmeric, cardamom, and ground cloves. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. Pour in crushed tomatoes and return chicken to the pot. Bring to a simmer, then reduce heat to low and cover.

5. Simmer gently for 25-30 minutes until chicken is tender and sauce has thickened beautifully. Serve over fluffy basmati rice with extra sauce spooned over top.

08. Fresh Tomato Garlic Linguine with Chicken

Silky linguine tossed with garlic-packed tomato sauce, tender chicken, and aromatic herbs. This pasta dish celebrates fresh summer tomatoes at their absolute peak flavor.

Ingredients: 1 lb linguine pasta, 2 cups cooked chicken (sliced), 4 large ripe tomatoes (diced), 4 oz prosciutto (chopped), 6 cloves garlic (minced), ¼ cup fresh basil (chopped), ½ cup olive oil, ½ cup white wine, Parmesan cheese for serving.

How To Make Fresh Tomato Garlic Linguine with Chicken

1. Cook linguine in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining completely.

2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned, stirring constantly.

3. Add diced tomatoes and white wine to the skillet. Simmer for 8-10 minutes until tomatoes break down and create a chunky sauce consistency.

4. Stir in sliced chicken, chopped prosciutto, and fresh basil. Cook for 2-3 minutes until chicken is heated through and prosciutto is slightly crispy.

5. Add drained linguine to the skillet and toss with the sauce, adding reserved pasta water as needed to create a silky coating. Serve immediately with grated Parmesan cheese.

09. Mediterranean Chicken with Artichokes

Tender chicken breasts paired with tangy sun-dried tomatoes, artichokes, and creamy feta cheese. This Mediterranean-inspired dish brings bold flavors together in perfect harmony.

Ingredients: 4 chicken breasts, 1 jar marinated artichoke hearts, ½ cup sun-dried tomatoes (chopped), 4 oz feta cheese (crumbled), 3 tablespoons olive oil, 2 cloves garlic (minced), 1 teaspoon dried oregano, ½ cup chicken broth.

How To Make Mediterranean Chicken with Artichokes

1. Season chicken breasts generously with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat until shimmering.

2. Sear chicken breasts for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove and keep warm.

3. Add minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits.

4. Add chopped sun-dried tomatoes and drained artichoke hearts. Simmer for 3-4 minutes until heated through and flavors meld together.

5. Return chicken to the skillet and top with crumbled feta cheese. Cover and let rest for 2 minutes until cheese softens slightly before serving.

10. Rustic Chicken and White Bean Stew

Hearty winter stew with tender chicken, creamy cannellini beans, and peppery arugula. This comforting one-pot meal warms you up on the coldest nights.

Ingredients: 2 lbs chicken thighs, 2 cans cannellini beans, 1 can diced tomatoes, 4 cups fresh arugula, 1 cup white wine, 2 cups chicken broth, 1 large onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil.

How To Make Rustic Chicken and White Bean Stew

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then brown them on both sides for about 8 minutes total.

2. Remove chicken and set aside. Add diced onion to the same pot and cook for 5 minutes until softened and lightly golden.

3. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and let it simmer for 2 minutes to cook off the alcohol.

4. Return chicken to the pot along with diced tomatoes, drained cannellini beans, and chicken broth. Bring to a boil, then reduce heat to low.

5. Cover and simmer for 30-35 minutes until chicken is tender and easily shreds with a fork.

6. Stir in fresh arugula during the last 2 minutes of cooking until wilted. Adjust seasoning and serve in deep bowls with crusty bread.

11. Simple One-Pot Tomato Chicken

Easy weeknight dinner with chicken thighs cooked in aromatic spices and fresh tomatoes. This one-pot wonder delivers maximum flavor with minimal cleanup required.

Ingredients: 6 chicken thighs, 4 large fresh tomatoes (diced), 4 cloves garlic (minced), 1 inch fresh ginger (grated), 1 teaspoon chili powder, 1 teaspoon turmeric, 2 tablespoons vegetable oil, salt to taste.

How To Make Simple One-Pot Tomato Chicken

1. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and brown them skin-side down for 6-7 minutes until crispy.

2. Flip chicken and cook for another 3-4 minutes, then remove and set aside on a plate to rest.

3. Add minced garlic and grated ginger to the same pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. Stir in chili powder and turmeric, cooking for 30 seconds until the spices become aromatic and well combined.

5. Add diced fresh tomatoes and return chicken to the pot. Cover and simmer for 20-25 minutes until chicken is cooked through and tomatoes have broken down into a rich sauce.

12. Loaded Chicken Bruschetta

Hearty bruschetta topped with seasoned chicken, sun-dried tomatoes, and fresh spinach. This appetizer is substantial enough to serve as a complete light meal.

Ingredients: 1 French baguette, 2 cups cooked chicken (diced), ½ cup sun-dried tomatoes (chopped), 2 cups fresh spinach, 4 oz feta cheese (crumbled), 3 cloves garlic (minced), ¼ cup olive oil, 2 tablespoons balsamic vinegar.

How To Make Loaded Chicken Bruschetta

1. Slice baguette into ½-inch thick pieces and brush both sides with olive oil. Toast under the broiler for 2-3 minutes per side until golden brown and crispy.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.

3. Add fresh spinach to the skillet and cook until wilted, about 2 minutes. Stir in diced chicken and chopped sun-dried tomatoes.

4. Cook for 3-4 minutes until chicken is heated through. Drizzle with balsamic vinegar and season with salt and pepper.

5. Top each toasted bread slice generously with the chicken mixture and crumbled feta cheese. Serve immediately while the bread is still warm and crispy.

13. Dutch Oven Chicken with Garden Vegetables

Elegant Dutch oven meal featuring chicken thighs with plum tomatoes, mushrooms, and artichoke hearts. This labor of love creates incredibly tender and flavorful results.

Ingredients: 6 chicken thighs, 4 plum tomatoes (chopped), 8 oz mushrooms (sliced), 1 jar artichoke hearts, 4 cups fresh spinach, 1 large onion (sliced), 3 cloves garlic (minced), ½ cup white wine, 2 tablespoons olive oil.

How To Make Dutch Oven Chicken with Garden Vegetables

1. Preheat your oven to 350°F. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

2. Season chicken thighs with salt and pepper, then brown them skin-side down for 6-7 minutes until golden and crispy. Remove and set aside.

3. Add sliced onion and mushrooms to the same pot. Cook for 5-6 minutes until onions are translucent and mushrooms release their moisture.

4. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and let it simmer for 2 minutes.

5. Return chicken to the pot and add chopped plum tomatoes and drained artichoke hearts. Cover tightly with the lid.

6. Braise in the oven for 45 minutes until chicken is fork-tender. Stir in fresh spinach during the last 5 minutes until wilted.

14. Quick Tomato Chicken Skillet

Satisfying chicken dinner that comes together in under an hour using pantry staples. Canned stewed tomatoes and frozen vegetables make this incredibly convenient for busy weeknights.

Ingredients: 4 chicken breasts, 1 can stewed tomatoes, 2 cups frozen mixed vegetables, 1 medium onion (diced), 2 cloves garlic (minced), 1 teaspoon Italian seasoning, 2 tablespoons olive oil, ½ cup chicken broth.

How To Make Quick Tomato Chicken Skillet

1. Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, and Italian seasoning.

2. Sear chicken breasts for 5-6 minutes per side until golden brown and cooked through to 165°F internal temperature. Remove and keep warm.

3. Add diced onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute.

4. Pour in chicken broth and stewed tomatoes, breaking up large tomato pieces with a spoon. Add frozen mixed vegetables and bring to a simmer.

5. Return chicken to the skillet and simmer for 8-10 minutes until vegetables are tender and sauce has thickened slightly around the chicken.

15. Four-Ingredient Artichoke Chicken

Incredibly easy supper using just four simple ingredients from your pantry. This effortless dish proves that delicious dinners don’t have to be complicated.

Ingredients: 4 chicken breasts, 1 can diced tomatoes with green peppers and onions, ¼ cup sun-dried tomato pesto, 1 can artichoke hearts in water (drained), salt and pepper to taste.

How To Make Four-Ingredient Artichoke Chicken

1. Preheat your oven to 375°F. Season chicken breasts generously with salt and pepper on both sides.

2. Place seasoned chicken breasts in a greased 9×13 inch baking dish, arranging them in a single layer for even cooking.

3. Spread sun-dried tomato pesto evenly over the top of each chicken breast, coating completely for maximum flavor.

4. Pour the can of diced tomatoes with peppers and onions around the chicken, then scatter drained artichoke hearts throughout the dish.

5. Cover tightly with foil and bake for 25-30 minutes until chicken reaches 165°F internal temperature. Let rest for 5 minutes before serving with the pan juices.

16. Balsamic Roasted Chicken with Baby Tomatoes

Tender roasted chicken marinated in balsamic vinegar and herbs with sweet baby tomatoes. This simple marinade creates incredibly moist and flavorful results every time.

Ingredients: 6 chicken thighs, 2 cups baby tomatoes, ¼ cup balsamic vinegar, ¼ cup olive oil, 2 tablespoons Dijon mustard, 4 cloves garlic (minced), 1 teaspoon dried thyme, salt and pepper.

How To Make Balsamic Roasted Chicken with Baby Tomatoes

1. Whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, and dried thyme in a large bowl until well combined.

2. Add chicken thighs to the marinade and turn to coat completely. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

3. Preheat your oven to 425°F. Remove chicken from marinade and place in a roasting pan, reserving the leftover marinade.

4. Toss baby tomatoes with the reserved marinade and scatter them around the chicken in the same pan.

5. Roast for 35-40 minutes until chicken skin is golden brown and internal temperature reaches 165°F, and tomatoes are blistered and caramelized beautifully.

17. Italian Tomato Chicken Parmesan

Classic Italian breaded chicken smothered in rich tomato sauce and melted cheese. This comforting dish brings authentic Italian flavors to your family dinner table.

Ingredients: 4 chicken breasts, 2 cups Italian breadcrumbs, 1 cup grated Parmesan cheese, 2 large eggs, 2 cups marinara sauce, 1 cup mozzarella cheese (shredded), ½ cup all-purpose flour, ¼ cup olive oil.

How To Make Italian Tomato Chicken Parmesan

1. Pound chicken breasts to ½-inch thickness for even cooking. Set up three shallow dishes with flour, beaten eggs, and breadcrumbs mixed with ½ cup Parmesan cheese.

2. Dredge each chicken breast in flour, then egg, then breadcrumb mixture, pressing gently to help coating adhere properly.

3. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook breaded chicken for 4-5 minutes per side until golden brown and crispy.

4. Top each chicken breast with marinara sauce, mozzarella cheese, and remaining Parmesan cheese while still in the skillet.

5. Transfer skillet to a 400°F oven and bake for 15-20 minutes until cheese is melted and bubbly, and chicken reaches 165°F internal temperature.

Final Thoughts

These chicken and tomato recipes prove that simple ingredients can create extraordinary meals. From quick weeknight dinners to elegant weekend dishes, there’s something here for every occasion.

Start with whichever recipe catches your eye first, and enjoy discovering new favorite ways to combine these two kitchen staples together.