Tomato Baked Chicken Recipes

TENDER TOMATO CHICKEN BREASTS

Tender Tomato Chicken Breasts image

This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.

Provided by Erin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 3

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 tablespoon ground black pepper, or to taste
3 tablespoons onion powder, or to taste
1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
1 (14 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
¼ cup water

Steps:

Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 36.2 g, Cholesterol 64.1 mg, Fat 8.3 g, Fiber 7.3 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1301.9 mg, Sugar 12.2 g

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

TOMATO BAKED CHICKEN RECIPE

Tomato baked chicken recipe image

This delicious tomato baked chicken recipe is a tasty way to cook your chicken thighs or cut of chicken meat. It's such a quick and easy family meal

Provided by Jessica Dady

Categories Dinner

Time 35m

Yield Serves: 4

Number Of Ingredients 8

Ingredients

8 large chicken thighs
350g basil, Parmesan and cherry tomato ready-made sauce
1 punnet of button mushrooms
4tbsp of freshly chopped basil
350ml chicken stock
500g baby potatoes
40ml olive oil
100g-200g mozzarella cheese, optional

Steps:

Preheat your oven to 180ºC/350ºF/Gas 4. Colour the chicken in a frying pan of hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock.
Place the dish in the oven and cook for 25 mins. While the chicken is cooking, boil the baby potatoes until cooked.
Drain and serve the potatoes on a plate, placing the chicken on top of them. Finish by sprinkling the other half of the basil, drizzling the olive oil over the top and add cheese if using it.

Nutrition Facts : @context https, Calories 697 Kcal, Sugar 7.2 g, Fat 24.6 g, SaturatedFat 8.1 g, Sodium 2.31 g, Protein 92.0 g, Carbohydrate 27.5 g

TOMATO BAKED CHICKEN

Tomato Baked Chicken image

Make and share this Tomato Baked Chicken recipe from Food.com.

Provided by carolinafan

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 small red onion, thinly sliced
4 small boneless skinless chicken breast halves
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup low fat balsamic vinaigrette salad dressing
1/4 teaspoon garlic powder
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 425*.
Place onions in bottom of 13x9-inch baking dish; top with chicken.
Combine tomatoes, dressing and garlic powder; pour over chicken.
Sprinkle with cheese.
Bake 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 191.4, Fat 3.4, SaturatedFat 1.5, Cholesterol 73.9, Sodium 395.9, Carbohydrate 8.6, Fiber 1.7, Sugar 4.7, Protein 30.6

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Creamy Baked Tomato-Chicken Casserole image

A creamy tomato-chicken casserole.

Provided by Becky Webster

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

cooking spray
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon lemon-pepper seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter, or as needed
2 cups dried penne pasta
1 (14.5 ounce) can diced tomatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
¼ (10 ounce) package frozen peas
¼ (10 ounce) package frozen cauliflower and broccoli
3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
Bake in the preheated oven until bubbly and browned, about 42 minutes.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g

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