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Tomato Butter Chicken

Pan-fried chicken served over rice with a buttery tomato sauce.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: butter, chicken, rice, tomatoes
Servings: 6
Cost: $10



  • 8-10 chicken tenders
  • 2 T olive oil
  • 2 cans diced tomatoes
  • 1 t garlic powder
  • 1 t dried basil
  • salt
  • pepper
  • 8 T butter sliced thin
  • 1 C rice
  • 2 C water


  • Heat a large frying pan over medium heat until hot. Add olive oil to pan and tilt to spread over surface. Add chicken tenders and flip about every five minutes, adding salt and pepper to both sides.
  • While chicken is cooking, wash rice and place in a pot with water. Bring water to a boil and immediately turn heat to low. Stir and cover with a lid. Watch rice until the risk of boiling over has past. Stir down when the water boils too high. Rice is done when it has absorbed all of the water.
  • When chicken is cooked through, without any pink left, add tomatoes and season with garlic powder, basil, and more salt and pepper.
  • Heat until tomatoes are warm, then add butter slices over the tomatoes. Turn heat to low and cover with a lid. Serve over rice when butter is melted.