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Juicy chicken breast simmered in a simple tomato and onion sauce, seasoned with salt and black pepper. A quick, savory one-pan dinner.
Made August 24, 2026
Prep
5m
Cook
15m
Serves
Difficulty
easy
Cook chicken to an internal temperature of 74°C/165°F.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
1/2 onion
200 g canned tomatoes
1/4 tsp salt
1/4 tsp black pepper
100 ml water
Chef's tip: Cutting the chicken into small cubes ensures it cooks quickly and stays juicy.
Chef's tip: If the sauce becomes too thick, add a splash of water to reach your desired consistency.
Cut the chicken breast into 2 cm cubes. Season with salt and black pepper.
Thinly slice the onion.
Heat a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5 minutes. Remove and set aside.
In the same skillet, add the sliced onion and cook until softened, about 3 minutes.
Add the canned tomatoes and water. Stir and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
Return the chicken to the skillet and simmer for 2 minutes until the chicken is cooked through and reaches 74°C/165°F.