Easy Tomato Herb Chicken Marinade (Juicy, Flavorful & Simple)
This tomato herb chicken marinade is an easy way to turn simple chicken into something juicy, flavorful, and full of Italian-inspired flavor. Made with tomato paste, garlic, olive oil, and dried herbs, it creates tender chicken with a rich, savory flavor and a golden seared crust.
It’s perfect for busy weeknights when you want something homemade but still satisfying. Serve it with Italian-style rice, roasted vegetables, or a fresh green salad, and you’ve got an easy dinner that feels a little special without any extra work.
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Why You’ll Love This Tomato Herb Chicken Marinade
- Made with simple pantry ingredients
- Rich Italian-inspired flavor
- Juicy chicken with a golden crust
- Great for meal prep or easy dinners
- Works with chicken breast or thighs
- Easy stovetop recipe with minimal prep
Similar to my Mediterranean Herb Chicken Marinade, this recipe uses simple pantry spices to build flavor fast.
Ingredients
- Boneless Chicken Breast (Butterflied or Pounded Thin)
- Olive Oil
- Tomato Paste
- Fresh Garlic
- Seasonings: Italian Seasoning, Oregano, Dried Basil, Salt, Black Pepper
How To Make Tomato Herb Chicken Marinade
1. Make the marinade
In a bowl, mix together the olive oil, tomato paste, minced garlic, Italian seasoning, dried oregano, dried basil, salt, and black pepper until smooth and well combined.
2. Marinate the chicken
Add the butterflied chicken breasts and coat them well in the marinade. Make sure every piece is fully covered. Cover and marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
How To Cook Tomato Herb Chicken Marinade
1. Cook the chicken:
- Place a large skillet or frying pan over medium-high heat. Add 1–2 tsp olive oil and let it heat until hot and shimmering. Add the chicken to the hot pan in a single layer. Cook uncovered for 5–7 minutes on the first side until golden and nicely seared.
- Flip the chicken and cook for another 5–7 minutes on the second side over medium heat.
2. Finish covered:
- Lower the heat to medium-low, cover the pan with a lid, and cook for another 2–4 minutes. Covering the pan for the last few minutes helps keep the chicken juicy while it finishes cooking.
3. Rest and serve:
- Remove the chicken from the pan and let it rest for 5 minutes before slicing. Serve warm with rice, roasted vegetables, or a fresh salad.
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How Long to Marinate Tomato Herb Chicken
This marinade works quickly, but a little extra time gives the chicken even deeper flavor.
- Minimum: 30 minutes
- Ideal: 2–8 hours
- Maximum: 24 hours
Substitutions
Equipment
- Large Skillet or Frying Pan with Lid
- Knife and Cutting Board
- Measuring Spoons
- Mixing Bowl
- Wooden Spoon or Spatula
Storage
This tomato herb chicken is best enjoyed fresh, when it’s juicy, tender, and full of flavor straight from the pan. If you do have leftovers, let the chicken cool completely, then store it in an airtight container in the fridge within 1–2 hours of cooking. It will keep well for up to 3 days.
To reheat, warm it gently in a skillet over low heat or in the microwave in short intervals until heated through. Add a small splash of water or olive oil while reheating to keep the chicken moist and bring back its tenderness.
Recipe Tips
FAQ
What’s the best chicken for tomato herb marinade?
Boneless chicken thighs work great in this recipe. They stay extra juicy and flavorful, and may need a few extra minutes to cook.
How long should I marinate the chicken?
At least 30 minutes is enough, but 2–12 hours will give you the best flavor and juiciest results.
Do I need to cover the pan while cooking?
Yes, but only at the end. Sear the chicken first to build flavor, then cover on low heat for a few minutes to finish cooking and keep it juicy.
How do I know the chicken is fully cooked?
The chicken should be opaque all the way through with clear juices. If using a thermometer, the internal temperature should reach 75°C (165°F).
What should I serve this with?
This chicken pairs well with Italian rice, roasted vegetables, mashed potatoes, or a fresh green salad.
Can I bake this chicken instead?
Yes. Bake at 400°F for about 20–25 minutes depending on thickness until the chicken reaches 165°F internally.
Related Recipes
Looking for other chicken marinades like this? Try these:
Pairing
This tomato herb chicken pairs well with simple sides like roasted vegetables, a fresh green salad, Italian-style rice, or roasted potatoes for an easy weeknight dinner. It also goes really well with Mediterranean-style sides like Lebanese rice with vermicelli or chickpea salad.
For leftovers, slice the chicken and use it in wraps, rice bowls, or salads the next day. It reheats well and stays juicy with a small splash of water or olive oil.
Looking for more easy chicken marinades? My Garlic Yogurt Chicken Marinade and Air Fryer Chicken Marinade are both great for busy weeknights.
Easy Tomato Herb Chicken Marinade
Ingredients
- 1 pound boneless chicken breast, butterflied
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- In a bowl, mix together the olive oil, tomato paste, minced garlic, Italian seasoning, dried oregano, dried basil, salt, and black pepper until smooth and well combined.
- Add the butterflied chicken breasts and coat them well in the marinade. Make sure every piece is fully covered. Cover and marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
- Place a large skillet or frying pan over medium-high heat. Add 1–2 tsp olive oil and let it heat until hot and shimmering. Add the chicken to the hot pan in a single layer. Cook uncovered for 5–7 minutes on the first side until golden and nicely seared. Flip the chicken and cook for another 5–7 minutes on the second side over medium heat.
- Lower the heat to medium-low, cover the pan with a lid, and cook for another 2–4 minutes. Covering the pan for the last few minutes helps keep the chicken juicy while it finishes cooking.
- Remove the chicken from the pan and let it rest for 5 minutes before slicing. Serve warm with rice, roasted vegetables, or a fresh salad.
Notes
Don’t skip marinating time for the best flavor.
Sear on medium-high heat first, then lower heat to finish.
Cover briefly at the end to keep the chicken tender.
Rest before slicing so the juices stay inside. Calories are estimated and may vary depending on ingredients used.
Food Safety
- Don’t leave chicken or marinade out for more than 1–2 hours.
- Cook chicken to 74°C (165°F) using a Meat Thermometer.
- Don’t reuse raw marinade unless boiled first.
- Wash hands, knives, and cutting boards after handling raw chicken.
Follow safe storage and handling tips from USDA.
