Baked Chicken With Onion Garlic And Tomatoes Recipes

ONE DISH CHICKEN BAKE

One Dish Chicken Bake image

Flavorful chicken baked on a bed of tomatoes and covered in cheese makes for a one-dish dinner the whole family will enjoy.

Provided by Katerina | Diethood

Categories Dinner

Time 40m

Number Of Ingredients 11

Ingredients

1 can (14.5 ounces) Hunt's Original Diced Tomatoes (Hunt's Original Diced Tomatoes, drained)
1 tablespoon extra virgin olive oil
1 yellow onion (, chopped)
3 cloves garlic (, minced)
1 teaspoon dried oregano
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
4 boneless, skinless chicken breasts
salt and fresh ground pepper (, to taste)
3/4 cup grated gruyere cheese
chopped fresh parsley (, for garnish)

Steps:

Preheat oven to 400F.
Lightly grease a baking dish with cooking spray and set aside.
Combine tomatoes, olive oil, onions, garlic, oregano, Italian seasoning and fresh parsley in a mixing bowl; toss to combine.
Pour tomato mixture into prepared baking dish. (You can also combine the ingredients inside the baking dish).
Season chicken with salt and fresh ground pepper.
Place chicken on top of tomatoes; make sure that the chicken is nestled down in the tomatoes so it simmers in the sauce while it cooks.
Bake for 35 minutes, or until sauce bubbles and chicken is done cooking. Chicken is cooked when internal temperature reaches 165F degrees.
Sprinkle with cheese; bake for 4 to 5 minutes or until cheese is melted.
Garnish with chopped parsley.
Serve.

Nutrition Facts : Calories 297 kcal, Carbohydrate 8 g, Protein 32 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 99 mg, Sodium 364 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EASY TOMATO BAKED BONELESS CHICKEN BREAST

Easy Tomato Baked Boneless Chicken Breast image

Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 small red onion, thinly sliced
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 425ºF.
Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

BAKED CHICKEN WITH ONION, GARLIC, AND TOMATOES

Baked Chicken With Onion, Garlic, and Tomatoes image

Make and share this Baked Chicken With Onion, Garlic, and Tomatoes recipe from Food.com.

Provided by English_Rose

Categories Chicken

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 pieces chicken, skin on (such as thighs, breasts)
1 tablespoon all-purpose flour
2 tablespoons olive oil
6 slices streaky bacon, chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
3 sticks celery, finely chopped
3 carrots, finely chopped
1/2 cup white wine
14 ounces peeled whole tomatoes, chopped (from a can)
1 1/2 cups hot vegetable stock
1 pinch salt
1 pinch pepper

Steps:

Preheat the oven to 400°F Season the chicken well with salt and black pepper, then dust with the flour.
Heat 1 tablespoon of the oil in a large flameproof casserole (preferably a cast-iron one) over a high heat. Add the chicken pieces, skin-side down, together with the bacon, and cook the chicken for 5-8 minutes on each side until everything is golden. Remove from the pan, and set aside.
Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of salt. Sweat for about 5 minutes until soft, then add the garlic, celery, and carrots. Sweat for a further 5-6 minutes until soft.
Increase the heat to high once again, and add the wine. Let boil for a few minutes until the alcohol has evaporated. Tip in the tomatoes and their juices, and pour in the stock. Gently boil for a few minutes more. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Stir through, cover, and transfer to the oven to cook for about 1 hour. Top up with more stock or hot water if it begins to dry out. Serve with creamy mashed potato.

Nutrition Facts : Calories 833, Fat 62.8, SaturatedFat 18.1, Cholesterol 188.6, Sodium 709.3, Carbohydrate 14.3, Fiber 3.4, Sugar 6.6, Protein 45.9

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