Do you love Italian food? This Baked Chicken With Tomatoes recipe is so good, yet it takes very little time to prepare and cook. The result is simply delicious! The whole family will probably devour this meal and even ask for seconds.
It’s really pretty easy. You can apply it to any baked chicken recipes with tomatoes or tomato sauce. And you don’t need to follow a recipe exactly. But here are some tasty baked chicken recipes with tomatoes:
Baked Chicken Thighs with Tomatoes and Mushrooms
Fantastic chicken thighs supper that’s ideal for a weeknight or weekend dinner. With baked chicken thighs that have been marinated and cooked in a mixture of olive oil, balsamic vinegar, garlic, lemon, and herbs, it is flavorful and filling. Cherry tomatoes and mushrooms go well together as a side dish or topping.
BAKED CHICKEN THIGHS
It will smell amazing while this chicken bakes in the oven and fills the home. Using the ideal blend of ingredients, this chicken creates a juicy and tasty supper. It is quite simple to make and will only take you an hour to prep and bake.
Most of the time is spent on the baking with very little effort. With this chicken, you can offer potatoes or vegetables on the side. After cooking, I topped the tomatoes and vegetables with some feta cheese. This dish was fantastic with feta.
You’ll need a baking dish or pan that can be used in the oven. Use of a baking dish eliminates the need to adjust timing or temperature. Depending on the size of your chicken thighs, baking time will vary. You will need to allow it to bake completely for a bit longer if you are using huge, plump ones.
CAN I MAKE IT AHEAD OF TIME?
Yes, you can! It’s easy to combine the marinade/sauce with chicken and place it in the refrigerator for 4-6 hours. You can do it in the morning and just bake it for dinner time too.
A few notes for making it ahead:
Do NOT prepare it ahead in a cast iron skillet but use a baking dish instead.
Don’t add mushrooms and tomatoes until ready to make. Cut mushrooms and add cherry tomatoes into the pan right before baking, and bake it all together.
Try not to let it sit in the sauce for longer than 10-12 hours because the sauce is quite acidic.
Serving rice as a side dish with these baked chicken thighs is fantastic. The sauce and all the wonderful flavors will be absorbed by it. Use couscous, farro, or quinoa for a lighter side.
On the side, add some more roasted or pan-seared vegetables. This chicken will go well with green beans, asparagus, broccoli, cauliflower, and zucchini.
Mediterranean-Inspired Baked Chicken With Tomatoes and Capers Recipe
Don’t settle for a boring chicken dish anymore—you’ll love this one that’s packed with flavor.
Have you ever wondered why something “tastes like chicken” when you hear it? Because chicken doesn’t actually taste like much in particular, it serves as a generalized metaphor for other items that have no discernible flavor. However, because chicken is a lean meat, you have a great chance to create a culinary masterpiece with it.
The good news is that this recipe makes chicken that actually tastes rather delectable. In order to keep the meat moist and finally give it a chunky, textured topping and an immensely gratifying sauce to pour over the top, this baked chicken breast dish calls for roasting the meat with tomatoes and capers before basting the chicken in a flavorful broth. Additionally, you’ll save time on cleanup in addition to calories! All of this can be prepared in a single baking dish, but we also included foil to catch any drippings, so you won’t have to worry about cleaning up after dinner. Win-win situation.
Chicken and caramelized tomatoes in a salad
NUTRITION: 310 calories, 18 g fat (2.5 g saturated), 420 mg sodium
4 boneless, skinless chicken breasts (4–6 oz each), pounded to uniform 1⁄4″ thickness
Salt and black pepper to taste
1 pint cherry tomatoes or 2 cups chopped tomatoes
1⁄2 red onion, diced
1⁄4 cup green olives, pitted and chopped
1⁄4 cup pine nuts
2 Tbsp capers
2 Tbsp olive oil
Thinly sliced fresh basil (optional)
HOW TO MAKE IT
- Set the oven’s temperature to 450 degrees Fahrenheit. Sprinkle some salt and pepper on the chicken.
- Fold four large sheets of aluminum foil in half, then raise about an inch of each edge to make four trays that can each accommodate a chicken breast without strain. Each piece of foil should have a breast on it.
- In a mixing dish, combine the tomatoes, onion, olives, pine nuts, capers, and olive oil. Season with a little salt and pepper.
- Add the mixture on top of the chicken breasts.
- Once the chicken is cooked through, place the chicken trays on a baking sheet and bake for about 15 minutes. Serve with the tomato mixture and any liquids that have gathered on the foil.
- basil should be used as a garnish.
Baked chicken with tomatoes, olives and capers recipe (variations for GF and vegan!)
This recipe, which I recently finished teaching in my March courses, was a big success! I don’t even like chicken, but I always seemed to be seeking for something to eat after class. Even if the pictures aren’t the best, I had to comply with so many demands to offer this recipe. With one small change, I believe this would be a fantastic preparation for Passover. Additionally, it’s a fantastic recipe to modify as beefsteak tomatoes and cherry tomatoes become available.
The dish is essentially a braise, but because the chicken is cooked mostly uncovered, I prefer to term it baked chicken rather than braised chicken. However, the procedure remains largely the same: brown the meat first to provide flavor and color, sauté the onions, deglaze the pan, add the meat back in, and bake in the oven until well heated through. Once you are familiar with the techniques, you can start coming up with your own recipes or modifying existing ones by adding new ingredients or adjusting the flavors.
In my opinion, bone-in, skin-on chicken parts, particularly breast portions, taste better and retain a little more moisture. Unluckily, cooking with bone-in, skin-on pieces takes longer than cooking with boneless, skinless pieces, so it might not be the best choice for those of you looking for a meal you can make quickly after work. Look for those alternatives in the instructions as this dish can be modified for cutlets and even a slow cooker.
The chicken in this meal is exceptionally soft and flavorful, and the onions and sauce that go with it are also delicious. The option to either keep or drain the tomato juice is included in the ingredient list. I would preserve the liquid if you were going to serve the chicken with polenta, mashed potatoes, noodles or pasta, or anything else that would benefit from a lot of sauce. Aside than that, just use the tomato chunks and drain the juice. During the cherry tomato season, I also enjoy this meal and will substitute 1 1/2 pounds of halved sweet cherry tomatoes for the jarred ones and add basil leaves in place of the thyme. Another excellent option is large, diced, vine-ripened tomatoes. A dish made with either of these choices is significantly lighter and fresher. However, each variant is really tasty.
Other adaptations I discussed in class:
- replacing half of the onion with fennel
- leaving out the olives and combining the onions and sliced mushrooms
- Crushed red pepper flakes are added in moderation along with the garlic.
- In the summer, you can replace some of the onion with sliced sweet bell pepper.
- For a vegetarian/vegan version, substitute chicken with seared cauliflower steaks.
Since the majority of my pupils favor white meat, I usually use breasts when I teach because doing so makes it simpler for me to buy only breasts. Of course, you are free to use any chicken part you like. In fact, purchasing a whole chicken and having the butcher cut it into portions for you is more cost-effective. But I strongly advise against buying one breast for each customer. Unless you are an Olympian or a physique builder, that is too much meat to consume in one sitting! I’ve never actually witnessed someone consume an entire breast at a dinner party or at my home. They can be cut in two, with one portion being pushed to the side and then split in half, as I have seen people do. What I enjoy doing is preparing the chicken breasts, allowing for 1/2 each person, and taking out the bones once it has been cooked and has had some time to rest. The meat is then sliced at an angle. This method of consumption makes it considerably easier to handle, as well as more elegant and appealing to present.