Tomato Vinegar Chicken
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Tomato Vinegar Chicken brings bold flavors to your dinner table with effortless simplicity in this one-pan dish. Juicy chicken breasts are simmered in a velvety sauce of wine vinegar, diced tomatoes, rosemary, and butter.
Perfect for weeknights or impressing your guests, this dish will be a hit!
Looking for more delicious chicken meals? Make sure to try my recipes for Carrabba’s Chicken Bryan, Skillet Chicken Cacciatore, and Creamy Mushroom Chicken too!
You may not know this about me, but I love a challenge!
A few years ago I entered my recipe for fudgy avocado brownies in the Clean Eating Baking Contest, and won! That got me wondering what other challenges are out there???
I decided to enter the Dei Fratelli Tomato contest. I had a recipe 23, maybe 24 years ago for Tomato Vinegar Chicken. Did you notice that I said “had”? I think I originally found it in Bon Appetit Magazine, but I have no idea what happened to that recipe. My husband has mentioned it several times over the years so I knew that was the one I had to enter!
I tried a few different versions based on what little I could remember and this is our favorite one. I did not win the contest, but I still think this is an awesome recipe. The tomatoes and vinegar add a tangy undertone to the sauce, while the butter adds richness that puts it over the top!
Key Ingredients
- Olive Oil: Choose a high-quality extra virgin olive oil for sautéing the garlic, and onions.
- Garlic and Onions: Freshly minced garlic adds a bold, slightly spicy bite, while diced onions bring a natural sweetness that balances the acidity of the vinegar and tomatoes.
- Diced Tomatoes: The star of the sauce, juicy diced tomatoes add both acidity and sweetness in every bite.
- Wine vinegar: Delivers a lively tanginess that instantly brightens the dish. It contrasts beautifully with the natural sweetness of ripe tomatoes, creating a mild acidity that coats every bite without being overwhelming. I used white wine, but red wine works too!
- Brown Sugar: Optional, but it adds a very subtle sweetness that helps take the edge off the canned tomatoes.
- Butter: Sweet cream butter rounds out the sauce, creating a velvety texture and taming the acidity of the vinegar for a perfectly balanced finish.
- Rosemary: Brings an earthy, aromatic note that ties everything together, and makes the dish feel comforting yet refined.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Tomato Vinegar Chicken
Place your chicken breast on a cutting board. Slice the chicken horizontally through the center of the thickest part of the breast to split in half. Set aside.
Heat oil in a large skillet over medium heat. Add onions and garlic, stirring occasionally while cooking until softened (3-5 minutes).
Add the tomatoes, tomato paste, vinegar, brown sugar, pepper, salt, broth, and rosemary. Bring to a boil.
Add the chicken, cover, and reduce heat. Simmer for 20 to 25 minutes, or until internal temperature reaches 165°F.
Remove the chicken and cover with foil to keep warm.
Continue to simmer sauce for an additional 20 minutes to reduce down and thicken slightly.
Add butter slices and stir into the sauce.
Serve chicken on a bed of hot pasta or rice with the sauce poured over the chicken. Garnish with chopped parsley.
The flavors in this dish are so amazing, this recipe has the potential to earn a permanent spot in your recipe rotation!
Expert Tips
- A large, heavy-bottomed pan or cast-iron skillet is ideal for even heat distribution. Your ingredients should have space to cook without overcrowding.
- Taste the sauce and adjust seasonings as needed. A pinch of sugar can balance acidity if the vinegar feels too strong.
- If the sauce thickens too much, a splash of chicken stock can loosen it up without diluting the flavors.
- Have leftovers? Shred the chicken, layer it onto a crusty baguette with fresh arugula or spinach, and use leftover sauce as a spread. Add a slice of mozzarella, and you’ve turned dinner into a gourmet lunch.
- Leftovers can be stored in an airtight container, in the refrigerator for up to 3 days.
Wine Pairing Recommendations
- Pinot Noir: A light, fruity Pinot Noir blends beautifully with the tangy vinegar and tomato base. Its soft tannins and cherry undertones enhance the dish without overpowering it.
- Dry Chardonnay: If white wine is your go-to, opt for a dry Chardonnay. Its crisp acidity cuts through the richness of the butter in the sauce, while its fruity and mineral notes meld with the tomato and rosemary flavors.
- Zinfandel: Looking for something bolder? A jammy Zinfandel adds a hint of sweetness that complements the acid from the tomatoes and vinegar.
Tomato Vinegar Chicken
Equipment
- Large Cast Iron Skillet
Ingredients
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 4 cloves garlic minced
- 28 ounce can diced tomatoes undrained
- 0.25 cup tomato paste
- 0.33 cup white wine vinegar any wine vinegar will work
- 2 teaspoons brown sugar optional but recommended
- 0.5 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 cup chicken broth
- 0.25 cup fresh rosemary finely chopped
- 1.25 pounds chicken breasts or thighs boneless, skinless
- 6 tablespoons unsalted butter cut into slices
- 3 tablespoons chopped, fresh Italian parsley to garnish
Instructions
- Place chicken breast on a cutting board. Slice the chicken horizontally through the center of the thickest part of the breast to split in half. Set aside.
- Heat oil in a large skillet over medium heat. Add onions and garlic, stirring occasionally while cooking until softened (3-5 minutes).
- Add the tomatoes, tomato paste, vinegar, brown sugar, pepper, salt, broth, and rosemary. Bring to a boil.
- Add the chicken, cover, and reduce heat. Simmer for 20 to 25 minutes, or until internal temperature reaches 165°F.
- Remove the chicken and cover with foil to keep warm. Continue to simmer sauce for an additional 20 minutes to reduce down and thicken slightly.
- Add butter slices and stir into the sauce.
- Serve chicken on a bed of hot pasta or rice with the sauce poured over the chicken. Garnish with chopped parsley.
Notes
- A large, heavy-bottomed pan or cast-iron skillet is ideal for even heat distribution. Your ingredients should have space to cook without overcrowding.
- Taste the sauce and adjust seasonings as needed. A pinch of sugar can balance acidity if the vinegar feels too strong.
- If the sauce thickens too much, a splash of chicken stock can loosen it up without diluting the flavors.
- Have leftovers? Shred the chicken, layer it onto a crusty baguette with fresh arugula or spinach, and use leftover sauce as a spread. Add a slice of mozzarella, and you’ve turned dinner into a gourmet lunch.
- Leftovers can be stored in an airtight container, in the refrigerator for up to 3 days.
