Baking Chicken Breast in Tomato Sauce: How Long Does It Take?

Tomato sauce chicken is incredibly delicious, healthy, and a time-saving dinner option. However, depending on how it's made, the cooking time can vary. So, how long should you cook tomato sauce chicken in the oven? Today, let’s dive into this question.

How long to cook chicken breast in tomato sauce in the oven?

The cooking time for tomato sauce chicken breast in the oven depends on the thickness of the chicken breast and the oven temperature. For me, I preheat the oven to 375°F (190°C), then place the chicken breast coated with tomato sauce in a baking dish, and bake it for about 25-30 minutes.

If you’re using regular chicken breasts that are about 1 to 1.5 cm thick, preheat the oven to 180°C and bake for 15-20 minutes. Afterward, flip the chicken and bake for another 10-15 minutes. It should be perfectly cooked by then.

To check if the chicken is fully cooked, its internal temperature should reach 165°F (75°C) to ensure it's completely done. If you're using thicker chicken breasts, you may need to slightly increase the cooking time. You can also cover it with aluminum foil to prevent the surface from drying out too much.

During baking, the tomato sauce will soak into the chicken, enhancing the flavor while keeping it moist. If you like a slightly crispy texture, you can increase the oven temperature to 400°F (200°C) for the last 5 minutes, which will help caramelize the sauce a little and give it a richer texture.

Is it better to bake chicken at 350 or 400?

Both 350°F and 400°F temperatures are suitable for baking chicken, but each gives different results:

350°F (175°C)

Advantages: Lower temperature, perfect for slow roasting, allowing the chicken to cook through while staying juicy. It’s great for roasting whole chickens. Typically, roast for 30-40 minutes per kilogram of chicken.

Disadvantages: Longer cooking time, and the skin might not get crispy enough.

400°F (200°C)

Advantages: Higher temperature, great for getting crispy skin. It’s ideal for smaller chicken pieces like thighs or breasts, and the cooking time is shorter, usually around 20-30 minutes.

Disadvantages: If not carefully monitored, it can burn, and the inside might not stay as juicy.

My suggestion is, if you want juicy chicken, 350°F (175°C) is a better choice. If you're after crispy skin, then 400°F (200°C) works better for chicken legs or breasts, but be sure to keep an eye on it to avoid burning.

Should I cook chicken before putting it in sauce?

Whether you should cook the chicken before adding it to the sauce depends on the dish you’re making.

For dishes like cold chicken salads, you definitely need to cook the chicken first, so it can absorb the flavors of the sauce more effectively.

However, for stews or slow-cooked dishes, you don't need to pre-cook the chicken. You can add raw chicken directly into the sauce and cook it slowly. The long cooking time will ensure the chicken is thoroughly cooked and will soak up the sauce's flavor, making the dish more flavorful.

For stir-fries or quick sautés, it’s best to cook the chicken first. This ensures the chicken gets a slightly crispy exterior while staying juicy inside. This method helps lock in moisture, so the chicken doesn’t dry out quickly.

If you’re using chicken breast, which tends to be drier, I recommend cooking it first before adding it to the sauce, or cook it over low heat to avoid drying it out.

How to cook chicken in marinara sauce?

Ingredients

2-3 chicken breasts (about 300-400g), or you can use chicken thighs for a richer taste, preferably boneless, skin-on thighs.

1 medium onion, adds a unique flavor and sweetness to the dish.

3-4 garlic cloves, a great way to add aroma.

100-150g tomato sauce, choose a pure tomato sauce with no added preservatives for the best flavor.

1 tablespoon light soy sauce, for seasoning.

1 tablespoon oyster sauce, for a deeper umami flavor.

Salt and black pepper to taste.

Cooking oil, for sautéing the chicken and vegetables.

A small amount of water to adjust the sauce's thickness.

Steps

Prepare the chicken: Clean the chicken breasts and pat them dry with a paper towel. Cut them into evenly sized pieces (about 2-3 cm per piece).

Marinate the chicken: Add 1 tablespoon of soy sauce, half a tablespoon of oyster sauce, a pinch of salt, and black pepper to the chicken pieces. Mix well and marinate for 15-20 minutes.

Prepare the vegetables: While the chicken is marinating, chop the onion into small pieces and mince the garlic.

Sauté the chicken: Heat a pan with a little oil, then add the marinated chicken. Cook over medium-low heat until the chicken is golden brown on the outside. When it moves easily in the pan, flip it to cook the other side. Once both sides are golden brown, remove the chicken and set it aside.

Sauté the vegetables: In the same pan, leave a bit of oil and sauté the minced garlic until fragrant. Then add the chopped onions and stir-fry until they soften and become translucent.

Prepare the sauce: Add the 100-150g of tomato sauce to the pan, mixing well with the onions. Add half a tablespoon of oyster sauce, salt, and black pepper to taste. Then, pour in a small amount of water to adjust the sauce's thickness. Stir well and let it cook for 2-3 minutes to let the flavors blend.

Add the chicken back: Return the cooked chicken pieces to the pan, making sure they are evenly coated with the sauce. Simmer on low heat for 3-5 minutes to allow the chicken to absorb the sauce’s flavor and cook through.

Does chicken get more tender the longer you cook it in sauce?

In general, cooking chicken in sauce for a longer period can make it more tender, but only within a reasonable timeframe. As the chicken cooks, the fibers in the meat gradually soften, and the sauce’s flavors can penetrate the chicken more thoroughly, making it more flavorful and tender.

For example, cooking bone-in chicken, like thighs or wings, for 30-40 minutes will make the meat fall off the bone and become tender and juicy.

However, if you cook the chicken too long, the proteins will break down excessively, causing it to lose moisture and become dry and tough. This is especially true for chicken breasts, which are already leaner and can easily dry out if overcooked. Typically, cooking chicken breasts in sauce for 15-20 minutes is enough. Any longer, and it may start to affect the texture.

The cooking method and heat level also play a role. If you cook on low heat, you can afford to extend the cooking time a bit, but if you’re cooking over high heat, you need to be more careful to avoid overcooking the chicken.

So, the cooking time in the sauce should be just right to achieve the most tender texture—longer doesn’t always mean better. It’s essential to adjust the cooking time based on the type of chicken, its size, and the specific cooking method.

Can you cook raw chicken in pasta sauce?

Yes, you can cook raw chicken in pasta sauce.

Pasta sauces, like classic tomato sauce or creamy mushroom sauce, are great for cooking chicken. The chicken absorbs the sauce's flavors, making it even more delicious.

Cooking raw chicken in pasta sauce isn’t hard—simply cut the chicken into bite-sized pieces or thin slices, season with salt and pepper, and marinate for about 30 minutes. Then, heat a little olive oil in a pan and brown the chicken on all sides to lock in moisture and keep it tender.

Next, add the pasta sauce to the pan, using enough to cover the chicken. You can also add a little water or chicken broth to adjust the consistency. Cover the pan and simmer on medium-low heat for about 15-30 minutes, depending on the size and thickness of the chicken, until it’s fully cooked and flavorful.

Make sure to stir occasionally to prevent the sauce from sticking to the pan. If the sauce becomes too thick, you can add a bit more water. Once done, you’ll find that the chicken has absorbed the rich flavors of the pasta sauce. This dish is perfect on its own or served with pasta or rice.