Chicken Breast in a Spicy Tomato Sauce

Chicken breast seared in butter then finished in a sage & tomato sauce that’s given and a bit of spice from Worcestershire & Tabasco sauces.

This recipe is gloriously simple and pretty quick too, it will go from your fridge to your table in 35-40 minutes.

Chicken Breast in a Spicy Red Sauce

Chicken breast gets a bit of a rough ride in some “foodie” circles. This is probably because its price-to-flavour ratio is not the best.

However, it is a wonderfully lean piece of meat and given that I buy whole chickens and break them down to save a few pennies, I often have them available in my kitchen.

I use them in a host of recipes that range from Chicken balmoral (haggis stuffed chicken breast) to chicken piccata and gochujang steamed chicken breast to my air fryer mozzarella stuffed chicken breast.

My latest offering is a delicious and simple chicken breast “braised” in a simple spicy tomato sauce. The techniques in this recipe are very similar to the ones that I use in my tarragon chicken recipe, but the results are very different.

The spice in this recipe comes from a combination of Worcestershire sauce and a generous splash of Tabasco sauce.

It’s also quite quick and wonderfully simple to cook.

You should budget around 10 minutes to prepare the dish and maybe 25 minutes to cook it, which makes it a superb midweek meal.

Frequently Asked Questions

Can I make this with chicken thighs or chicken legs?

Yes, but you will need to change the cooking technique and timing a little.

Follow the methodology in my recipe until point 8, but instead of cooking it on the stovetop, transfer it to an oven at 180°C or 350°F and cook for around 20 minutes or until the chicken is cooked.

Do I have to add the Tabasco sauce?

No, this recipe is delicious with or without the Tabasco sauce.

Is this very spicy?

It depends on how much Tabasco you add, but generally speaking this is not particularly “hot” in terms of spice.

It has a slow building heat that should not be overwhelming for most people.

Can I remove the skin from the chicken?

Yes, if shedding a few calories is important to you feel free to remove the skin.

Do I have to use a meat thermometer?

No, people have been cooking chicken without a meat thermometer forever. However, they make the cooking of meat much more accurate, as a result, I swear by using one.

Serving Suggestions

I have served my chicken breast in tomato sauce with Parmentier potatoes and green beans amandine in these pictures.

But it is a very versatile centre piece to a meal and you can serve it with a whole host of sides.

Whilst it is awesome with spuds like potato wedges or crushed roasted new potatoes, it is also awesome with something like my fried polenta chips or even a cheesy polenta.

When it comes to greens I fall back on roasted tenderstem broccoli so often, it is stupidly simple, quick and you can cook it in the oven or in an air fryer.

Rice is also a nice option as a side and something with a little spice like this Nandos-inspired spicy rice would be great.

You could also serve this with some plain pasta dressed with olive oil or butter.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Grill/Broiler
• 25cm or 10″ frying pan with a lid.
• Kitchen tongs.
• Chopping board.
• Grater.
• Kitchen knife.
• Stirring and serving spoons.
• A combination of weighing scales, a measuring jug, cups and spoons.
• Quick read meat thermometer.

Chicken in Tomato Sauce Step-by-Step Photos.

1. Heat a frying pan over medium-high heat. Add the oil and butter, and once the butter is melted, add the seasoned chicken. Brown on both sides for 3-4 minutes, then set aside.
   
2. Reduce the heat the medium-low, and add the shallot, garlic and sage, then saute for 3-5 minutes
   
3. Pour in the tomato passata, stock, Worcestershire and Tabasco sauces, then add the sugar and stir.
   
4. Return the chicken to the pan, add a lid, and simmer until the chicken is cooked this will take around 10-12 minutes. Pre-heat your grill (broiler) whilst this is happening.
   
5. Sprinkle the chicken with grated parmesan, and place under the grill until the cheese is golden. Serve with snipped chives and sides of your choice.