Creamy Tomato Chicken Drumsticks

Creamy Tomato Chicken drumsticks simmered in a rich sauce that's full of flavor and comfort.

This chicken in tomato sauce is the kind of recipe that makes you want to grab a spoon and soak up every drop over fluffy rice or a bowl of quinoa. We love tossing in mushrooms and a few broccoli florets for extra texture and color. It's a hearty meal that is ready with minimal effort and always disappears FAST.

What Makes This Recipe Works

We know you are here for a quick and easy recipe, and this tomato chicken is one of our favorites when we're looking for the exact same thing. We love that you get a deep, slow-cooked flavor, but the whole thing is done in exactly 30 minutes. The method here is simple: you sear the chicken drumsticks first to build up flavor in the pan, then let them simmer directly in the liquids. Browning the meat and then lifting those browned bits off the bottom of the skillet creates a great base fast without needing to simmer for hours.

It is a straightforward chicken tomato recipe you can make for busy nights. Because it is a simple chicken in tomato sauce, it gives you a lot of options for serving. The sauce reduces down as it cooks, becoming thick enough to coat the chicken and the vegetables. You will want to spoon this chicken with tomato sauce over plain rice or pasta, or just use a piece of bread to clean your plate.

We usually just serve this soup with a side of bread, but on nights when we want something filling, we turn it into a baked tomato pasta loaded with cheese.

What Goes Into Tomato Chicken

• Chicken Drumsticks: We use bone-in drumsticks because the meat stays soft while it simmers. We have tried making this before with boneless chicken breasts, but they dry out way too quickly in the pan. If you want to swap the cut, bonein chicken thighs are your best option and give you the exact same result.
• Tomato Soup or Passata: Passata is puréed, strained tomatoes, giving you a smooth texture without the chunks you get from regular canned diced tomatoes. Condensed tomato soup works just as well if that is what you have in the pantry.
• Cream Cheese: Stirring this in at the end thickens the liquid and cuts right through the acidity of the tomatoes. You can easily replace the cream cheese with plain full-fat Greek yogurt. Tip: we highly recommend the yogurt if you prefer a tangier finish to your chicken tomato recipe. Just take the pan off the heat before stirring it in so it does not curdle.
• Mushrooms and Broccoli: Cooking the vegetables straight in the skillet saves you from washing another pot. The broccoli florets absorb the sauce as they cook. You can replace them with chopped zucchini or spinach, but we recommend keeping the broccoli for the texture it adds.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

We always start with a wide skillet. Cook your chopped onion and crushed garlic in a little olive oil just until they soften up. Drop the chicken drumsticks right in and let them sear. You want to see actual color on the outside of the chicken because that browning gives your final sauce its depth. If the skin sticks to the pan when you try to flip it, leave it alone for another minute until it releases naturally.

Next, toss in the broccoli florets, sliced mushrooms, and diced tomatoes. Stir everything around just until the broccoli starts to turn bright green. As the mushrooms cook, they release moisture, which is exactly what you need to scrape up any of those browned bits stuck to the bottom of the skillet.

Pour in your tomato soup or passata and stir in a tablespoon of tomato paste to thicken the liquid. Turn the stove down to medium-low so the sauce stays at a gentle simmer.

• Keep the heat low so the liquid does not boil aggressively, otherwise the chicken will turn out tough.
• You will know the chicken is completely done when the meat shrinks back and exposes the bone at the ends of the drumsticks.

Take the skillet completely off the hot stove before adding your cream cheese. Cutting it into small cubes first helps it melt into the warm sauce faster without leaving lumps. Stirring the dairy in off the heat is a reliable trick to make sure it does not separate, leaving you with a completely smooth finish.

Kitchen tip

• Brown the chicken first: We always sear the drumsticks before adding any liquids. You are not trying to cook the meat all the way through right now, just building up browned bits on the bottom of the skillet to flavor the sauce later.
• Adjust the sweetness: If you decide to use condensed tomato soup, taste your sauce as it simmers. Some brands have a lot of added sugar. If the base tastes too sweet to you, just stir in a splash of white vinegar or a squeeze of lemon juice to balance it out.
• Watch the heat: Keep the stove on medium-low once the passata or soup goes in. If the liquid boils too aggressively, the chicken will toughen up and dry out. You just want a gentle bubble so the sauce reduces and thickens.
• Prevent the dairy from splitting: Take the skillet completely off the stove before you stir in the cream cheese. If the sauce is still actively simmering, the dairy will separate and leave you with a grainy texture instead of a smooth one.

Serve it with

We usually serve this straight out of the skillet over plain rice or mashed potatoes so they soak up the sauce. For an easier side, we will quickly make a batch of broccoli fritters to dip into the extra tomato liquid.

If we have the family over, we usually start with some cheese sticks in the air fryer while the chicken is simmering on the stove. This recipe also leaves you with great leftovers. We like to shred any remaining chicken to toss through a quick one-pot onion pasta the next day, or honestly, just warm up the leftover sauce and spoon it over a toasted breakfast bagel in the morning.

Recipe FAQ's

Absolutely. Chicken thighs work just as well in this recipe and stay juicy in the creamy tomato sauce. Just adjust the cooking time slightly if using boneless pieces.

Greek yogurt or light cream both work beautifully. They'll keep the sauce creamy while adding a little tang to your chicken tomato recipe.

Let it simmer uncovered for a few minutes, or add a spoonful of tomato paste for a richer texture and color.

What you need

• 2 teaspoons olive oil
• 1 medium brown onion finely chopped
• 2 cloves garlic crushed
• 8 pieces chicken drumsticks
• 2 cups broccoli florets
• 1 cup mushrooms
• 1 large ripe tomato diced
• 15 oz can condensed tomato soup (or Passata also know in the U.S as Tomato Sauce)
• 1 tablespoon tomato paste
• 8.8 oz reduced fat or fat free cream cheese (substitute with greek yogurt for a healthier option)
• Chives to garnish

Method

1. Fry the onion and garlic in a large skillet/frying pan until fragrant and soft.
2. Add in the chicken drumsticks and fry while turning occasionally to brown on all sides.
3. Add the broccoli, mushrooms and tomato, and continue to cook until the broccoli just begins to change colour and the tomato softens.
4. Pour in the soup; reduce the heat and allow to simmer for about 10-15 minutes, or until the chicken is cooked through
5. Add in the tomato paste, stirring to thicken the sauce
6. Take off the heat, stir the cream cheese (or Greek yogurt) through, and serve.