chicken with tomatoes

A simple recipe for one-skillet baked chicken with tomatoes, garlic, and fresh herbs. Chicken thighs are seared until crispy and golden in a cast iron skillet, and then baked with tomatoes and garlic. Recipe updated 8/27/19.

Baked Chicken Thighs with Tomatoes and Garlic

extra virgin olive oil

sea salt, (plus more for sprinkling)

chicken thighs

hardneck garlic, (smashed, peeled, and chopped)

pepper

kale

herbs

Preheat oven to 375 degrees. Rub 1 teaspoon sea salt all over the chicken.

Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until skin is deep golden. Flip, and sear 3 minutes more. Add garlic when there's 1 minute of cook time left. Remove from heat.

In the same skillet, carefully arrange kale ribbons around pan, tucking them under the chicken, and then tuck tomatoes all over so they surround the chicken thighs. Sprinkle generously with sea salt and 1/2 teaspoon pepper. Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the tomatoes are bubbling and jammy. Remove from oven and sprinkle chicken with fresh herbs.

Place a generous dollop of buttery grits in a bowl, spoon chicken and tomatoes, and finish with several spoonfuls sauce and an herb sprig.

This Chicken Tomato Recipe combines combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes!

Chicken and Tomato Recipe

2-3 lbs boneless & skinless chicken breasts (about 4 large)

oregano

tsp salt

black pepper (to taste)

Oil (for frying)

tomatoes

garlic

Basil or parsley (finely chopped)

Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic.

Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way.

Reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken).

Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up the heat to medium and cook tomatoes for about 5 minutes, gently tossing them around (if tomatoes aren’t juicy enough, add a splash of water).

When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck it in between tomatoes and sprinkle with fresh basil or parsley.

Serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.

https://content.jwplatform.com/videos/qmLZAmvs.mp4

This Chicken with Tomatoes combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs for one of the best healthy dinner ideas. It’s a simple, flavorful one pan recipe ready in 30 minutes!

Chicken with Tomatoes and Garlic

This succulent Baked Lemon Chicken Tenders with Tomatoes and Zucchini is your solution to a quick and easy weeknight dinner! Marinaded chicken tenderloin, sliced zucchini, and whole tomatoes are baked together for a fuss-free sheet pan meal.

Baked Lemon Chicken Tenders with Tomatoes and Zucchini

tbsp + 1 tsp extra virgin olive oil

garlic powder

paprika

tbsp honey

lemon

lb chicken tenderloin (option to remove tendon)

zucchini

shallot (thinly sliced)

lemon juice (about ½ lemon)

Salt and pepper (to taste)

Preheat oven to 400°F. Option to line a sheet tray with foil or parchment paper.

In a gallon size zip-top bag, combine 2 tbsp olive oil, scant 1 tsp salt, ½ tsp pepper, garlic powder, oregano, paprika, honey, and lemon zest. Lightly whisk so there aren&#39;t any clumps. Add chicken tenders to the bag, squeeze out as much air  as possible, and seal the bag. Massage to evenly distribute the marinade. Let sit for 20-30 minutes.

Meanwhile, spread zucchini slices, tomatoes, and shallot around sheet tray. Add 1 tsp oil, ¼ tsp salt, and ¼ tsp pepper. Lightly mix, then bake for 10 minutes.

Carefully take out the sheet tray and flip the zucchini slices. Clear a space in the middle and place chicken tenders onto the baking sheet. Pour lemon juice on top of the chicken. Bake for 8-12 minutes or until internal temperature of chicken is 155°F. Let rest 5-10 minutes.

These tenders were so good. Next time I will cut the salt in half,.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699651031/vgrivpa3qtuesslbhfpq.mp4

This succulent Baked Lemon Chicken Tenders with Tomatoes and Zucchini is your solution to a quick and easy weeknight dinner! Marinaded chicken tenderloin, sliced zucchini, and whole grape tomatoes are baked together for a fuss-free sheet pan meal.

You&#x27;ll love traditional Italian chicken cacciatore with tender braised chicken thighs in a rich spicy stew of tomatoes, mushrooms, onions, and bell peppers.

Chicken Cacciatore

chicken

salt

black pepper

all-purpose flour

olive oil

onion,

red bell pepper,

green bell pepper,

white mushrooms,

garlic,

thyme

red pepper

dry white wine

(28 oz.) crushed tomatoes

parsley,

Preheat

Season Chicken

Season both sides of chicken thighs with salt and pepper, and then dredge chicken in flour. 

Brown

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, if necessary, place chicken skin down in pan. Brown chicken on both sides, about 3 to 4 minutes per side; remove to plate. If needed, pour off fat in the pan so only about 1 tablespoon remains.

Cook

Add onions and pepper to pan, and cook for 2 to 3 minutes or until onions begin to soften. Add mushrooms and garlic, continuing to cook, stirring, for about 2 minutes. Add oregano, thyme, salt, and red pepper flakes.

Add Wine

Add wine to the pan and cook until slightly reduced, about 3 minutes, scraping up any browned bits.

Bake

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and carefully put it into the oven and bake for 45 minutes. 

Increase Heat

Remove lid and increase heat to 375ºF. Cook for an additional 15 minutes, or until sauce has thickened slightly.

Serve

Remove pan from the oven. Serve over cooked pasta, mashed potatoes, or polenta, sprinkled with chopped fresh parsley.

I made the chicken Cacciatore today for dinner. Had it over linguini.  What a  wonderful meal. So much flavor. This is in my favotites

This is a new favorite! First time having Chicken Cacciatore and I loved it!

https://content.jwplatform.com/videos/CmPakszb.mp4

Tender braised chicken thighs in a rich tomato sauce make this chicken cacciatore recipe comforting, delicious, and so flavorful!

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Top 4 chicken with tomatoes recipes from across the web

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The most viewed chicken with tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine