Chicken breast coles is a simple, comforting skillet dish where tender chicken breast pieces are simmered in a savory, lightly sweet tomato-based sauce until perfectly cooked. It’s a versatile, budget-friendly meal that comes together in about 30 minutes, making it ideal for busy weeknights. The sauce clings beautifully to the chicken, and the whole thing pairs wonderfully with rice, pasta, or crusty bread.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14.5 oz / 410 g) can diced tomatoes, undrained
- 1 (8 oz / 227 g) can tomato sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 g) paprika
- ½ tsp (2.5 g) dried oregano
- ½ tsp (2.5 g) salt, plus more to taste
- ¼ tsp (1.25 g) black pepper
- 1 tbsp (15 ml) brown sugar (optional, for a touch of sweetness)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, until browned on all sides (they don’t need to be cooked through yet). Remove chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, paprika, oregano, salt, black pepper, and brown sugar (if using). Bring the sauce to a simmer.
- Return the chicken pieces to the skillet, stirring to coat them in the sauce. Reduce heat to low, cover, and let simmer for 10-12 minutes, or until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as verified with a food thermometer.
- Uncover and let the sauce thicken slightly for 2-3 minutes if desired. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot.
Tips
- Don’t overcook the chicken: Chicken breast can dry out quickly. Use a food thermometer to check for doneness and remove from heat as soon as it hits 165°F (74°C).
- Cut chicken evenly: Cut the chicken into uniform 1-inch pieces so they cook at the same rate. If you prefer larger chunks, increase the simmering time slightly.
- Substitution for Worcestershire sauce: If you don’t have Worcestershire, you can use 1 tablespoon of soy sauce mixed with a dash of vinegar and a pinch of sugar. It will change the flavor slightly but still be delicious.
- Make it creamier: For a richer sauce, stir in 2 tablespoons of heavy cream or sour cream at the end, just before serving. Heat through but do not boil.
Serving Suggestions
This chicken breast coles is wonderful served over steamed white rice, egg noodles, or mashed potatoes to soak up the savory sauce. It also pairs well with a side of crusty bread, a simple green salad, or sautéed green beans. For a low-carb option, serve it with cauliflower rice or roasted vegetables.
Variations
- Spicy Coles: Add ½ teaspoon of red pepper flakes or a chopped jalapeño with the garlic for a kick of heat.
- Vegetable-Packed: Sauté sliced bell peppers, mushrooms, or zucchini along with the onion for extra veggies.
- Herb Infusion: Add a bay leaf to the sauce while simmering, and remove before serving. Fresh basil or thyme can also be stirred in at the end.
- Different Protein: This sauce works well with chicken thighs (increase cooking time to 15-20 minutes) or even turkey cutlets.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. The dish will keep for 3-4 days. To reheat, place it in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). You can also microwave individual portions in 30-second intervals, stirring in between. The sauce may thicken upon storage; add a splash of water or chicken broth when reheating to loosen it if needed.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs are a great substitute. They are more forgiving and stay moist even if slightly overcooked. Just increase the simmering time to 15-20 minutes and ensure they reach 165°F (74°C).
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the onion and garlic first for the best flavor, then transfer everything to a slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
What does “coles� mean in this recipe? “Coles� is a term used in some regions for a simple, homey chicken stew or braise. It’s not a standard culinary term, but rather a colloquial name for this type of dish. The recipe itself is flexible and can be adapted to your taste.
Can I freeze this dish? Yes, this freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until piping hot.
How can I thicken the sauce? If your sauce is too thin, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering sauce and cook for 1-2 minutes until thickened. Alternatively, you can simply simmer uncovered for a few extra minutes to reduce the liquid.
Can I add other vegetables? Yes, this is a very adaptable recipe. Diced carrots, celery, or bell peppers can be sautéed with the onion. You can also stir in frozen peas or green beans during the last 5 minutes of cooking.
Related
- Glamorgan Sausage Recipe (Welsh Veggie Sausages)
- Frozen Glamorgan Sausages: Recipe & Guide
- Glamorgan Sausage Calories & Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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