Best 20 Tomato Chicken Recipes

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

CHICKEN WITH TOMATO-CREAM SAUCE

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY

Steps:

• Season chicken thighs with salt and pepper.
• Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
• Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
• Bake at 400˚F (200˚C) for 25 minutes.
• Serve immediately and drizzle remaining broth mix over chicken.
• Enjoy!

STUFFED TOMATO BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

SUN-DRIED TOMATO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
• While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
• Serve the sauce over the cooked penne.

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

Steps:

• Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
• In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
• When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

CHICKEN WITH CHICKPEA AND TOMATO RAGU

Steps:

• Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
• Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
• Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

NO-PEEK TOMATO CHICKEN

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
• Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
• Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

FETA AND SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
• Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE

Steps:

• Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
• Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
• Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.