Traditional recipes

Tomato Chicken Bake recipe

Tomato Chicken Bake recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Pan fried chicken breasts

Chunks of chicken are baked with a tomato, beer and curry sauce. Real student grub!

230 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets
  • 2 tablespoons butter
  • 1 onion, chopped
  • 160ml beer
  • 1 tin condensed tomato soup
  • 1 teaspoon curry powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • Grated Parmesan cheese

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 180 C / Gas 4.
  2. Place chicken in a casserole or baking dish. Melt butter in a medium frying pan over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken pieces.
  3. Bake at 180 C / Gas 4 for 1 hour; sprinkle with Parmesan for last 10 minutes of baking.

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Reviews & ratingsAverage global rating:(233)

Reviews in English (176)

by TYLOR9

I love this recipe. I have made it many times and changed just a few things. I make all of this in an oven-proof skillet, so when I finish the saute, I just put the whole thing in the oven to finish. Increase curry to 2 tsp, add 1/2 tsp cumin, omit parmesean cheese, use olive oil in place of butter, cut chicken into 1-2 inch pieces, add potatoes cut into 1-2 inch pieces (boil first for 10 minutes). And I bake it for 30 minutes at 350, make sure to let the dish sit for at least 10 minutes before serving -it all settles very nicely that way, seems to be creamier that way. Sometimes I add some dried parsely to it just to give it an "herb" look. Very tasty!!-30 Aug 2006

by IRELANDMEALS

My husband and I loved this dish! I did everything on stovetop instead of baking in the oven. I sauteed the onions and added some chopped green pepper in a skillet with olive oil, instead of butter, and in a separate dutch oven, I cooked cubed chicken breast with salt and pepper and olive oil. In a separate saucepan, I put chopped canned tomatoes, tomato paste, 1 bottle of beer, and all the spices (extra curry and cumin!). I added the onion/peppers to the chicken and poured the sauce & spices over and simmered for about 15-20 min. I have a microwaveable rice cooker, so I partially cooked the rice, and then added it to the tomato and chicken mixture and simmered for another 10 minutes. Sooo delicious! I will be making this when friends and family come over.-02 Oct 2005

by JBAILEY214

This is the recipe my friends ask for the most often. Taking another's advice, I have added some spices and made a few changes. I add a can of drained diced tomatoes in addition to the soup. With the diced tomatoes, I think the recipe needs more spices so I use 2.5 teaspoons of curry and add in 1.5 teaspoons of cumin and 1.5 teaspoons garam masala. After it is finished baking, I dice up the chicken and serve the dish over rice.-26 Nov 2003


Chicken Tomato Bake USDA

Slowly add elbow macaroni. Stir constantly, until water boils again. Cook, about 8 minutes or until tender stir occasionally. DO NOT OVERCOOK. Drain well.

Heat onions, tomatoes, tomato paste, chicken broth, black pepper, garlic, ancho chili powder, ground chili powder, cumin, onion powder, and paprika in a large stock pot. Cook uncovered over medium-high heat for 5-10 minutes or until heated through.

Combine chicken, tomato mixture, and macaroni in a large bowl. Stir well.

Pour 1 gal 3 qt (about 11 lb 13 oz) chicken tomato mixture into a steam table pan (12" x 20" x 2 1/2").

Sprinkle 1 3/4 cups (about 7 oz) cheese over each pan.

Bake: Conventional oven: 350 °F for 30 minutes. Convection oven: 325 °F for 25 minutes.

Portion with 8 fl oz spoodle (1 cup).

Recipe Notes

Nutrition Facts per Serving (1portion)

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


Ingredients

  • 2 Chicken breasts
  • 2 teaspoons Mixed Herbs (Dried)
  • 3 tablespoons Lemon juice
  • 2 teaspoons Extra Virgin Olive Oil
  • Salt , to taste
  • 1 sprig Basil leaves , finely chopped For the tomato basil sauce
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cups Homemade tomato puree
  • 1/4 cup Basil leaves , fresh leaves, loosely packed and roughly torn
  • 1 Onion , finely chopped
  • 10 cloves Garlic , finely chopped
  • 1 tablespoon Mixed Herbs (Dried)
  • 1 teaspoon Red Chilli powder
  • Salt , to taste
  • Sugar , to taste

Chicken and Tomato Casserole

This recipe of Chicken and Tomato Casserole is a quick and easy dinner idea. It can literally be put together in an instant and the rest of the household can be sorted out while it bakes to perfection in the oven.

After all, that is what you are looking for right? A casserole is a perfect dish for a midweek dinner &ndash the best part of it all is that there are very little washing up to do afterwards. A one pot wonders meal!

The &lsquocasserole&rsquo plainly means a deep dish that can be used in the oven and as a serving bowl at the same time. The French are so clever&hellip

It consists of your favorite chicken cuts, smothered in a tomato relish with sweet chutney and a hint of curry, with beautiful pieces of potato and fresh rosemary. This is such a flavorsome combination of ingredients &ndash feel free to add other vegetables to the mix, and you will have a wholesome meal in an instant.


Tomato, chicken and olive traybake with basil oil

Prep 15 min
Cook 40 min
Serves 4-6

8-10 chicken thighs, on the bone and skin on
Salt and black pepper
6 large tomatoes (such as beef or oxheart)
4 garlic cloves, unpeeled
4 sprigs thyme
1½ tbsp small capers
12 black olives (preferably kalamata), stoned
½ tsp dried chilli flakes (optional)
4 anchovies
5 tbsp olive oil
150g stale white sourdough,
torn into large pieces

For the basil oil
1 large bunch each basil and parsley, leaves picked
4 anchovies
2 tsp capers

8 tbsp olive oil
4 tbsp red-wine vinegar
2 garlic cloves, peeled

Heat the oven to 200C/390F/gas 6. Remove the chicken from the fridge, lay it on a plate and season generously with salt and pepper. Leave out for half an hour.

Meanwhile, cut the tomatoes into large chunks and transfer to your largest baking tray. Scatter the garlic cloves over the tomatoes, along with the thyme, capers, olives, chilli and three tablespoons of olive oil. Season generously with salt and pepper, mix with your hands, then roast in the oven for 10 minutes.

Remove the tray from the oven and scatter the bread all around. Toss with the tomatoes and juices, then top with the chicken thighs. Drizzle the whole lot with the remaining two tablespoons of oil. Roast for a further 25-30 minutes, turning the bread pieces over once or twice.

Now make the basil oil, whizzing all the ingredients together. If you want a looser consistency, add a few more slugs of olive oil. Taste and check for seasoning – it will be naturally salty so you may only need the smallest pinch of salt.

Once the thighs are golden and cooked through, serve in the baking tray, drizzled with the basil oil, or transfer to a serving dish. Serve with a green salad and perhaps some cheese for pudding.


Tomato Basil Artichoke Baked Chicken

Tomato Basil Artichoke Baked Chicken – comfort food made with healthy ingredients!

Delicious chicken breasts smothered in fresh mozzarella cheese, chopped artichokes, tomatoes, fresh basil, and baked to perfection! I love Mediterranean style recipes this time of the year (Spring – Summer). And, as the temperatures get warmer outside, I always crave something that’s light and lean, yet delicious, flavorful, and satisfying. This Mediterranean style Tomato Basil Artichoke Chicken fits the bill! Perfect with a glass of wine!

The recipe couldn’t be easier to make. The prep takes only 15 minutes, and then you just bake the chicken for a total of 30 or 40 minutes.

How to make Tomato Basil Artichoke Chicken (step-by-step photos):

Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 – that’s what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered.

In the mean time, combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and Parmesan cheese together in a small bowl.

Remove the chicken from the oven (the chicken will not be completely cooked through – you’ll continue baking it later) – you have baked it for 15 minutes:

Place the vegetable mixture on top of chicken in the baking dish:

Top with sliced fresh mozzarella cheese:

Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired.


Gallery

  • 1 (3- to 3 1/2-pound) whole chicken, patted dry and cut into 6 pieces, or 3 lb. bone-in, skin-on chicken drumsticks and/or thighs
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 medium shallots, halved lengthwise
  • 3 medium zucchini, diagonally cut into 1-inch-thick rounds
  • 2 cups halved cherry tomatoes
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh tarragon
  • 2 medium garlic cloves, grated (about 1 teaspoon)

Preheat oven to 450°F. Rub chicken all over with 2 tablespoons of the oil. Season all over with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on a rimmed baking sheet. Toss together shallots, zucchini, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and remaining 1/4 teaspoon pepper in a medium bowl. Scatter zucchini mixture around chicken.

Bake 25 minutes, rotating baking sheet halfway through bake time. Increase oven temperature to broil. (Do not remove baking sheet from oven.) Broil until chicken is cooked through and skin is lightly browned, 2 to 4 minutes.

While chicken roasts, stir together tomatoes, vinegar, tarragon, garlic, and remaining 6 tablespoons oil and 1 teaspoon salt.

Transfer chicken and zucchini mixture to a platter. Immediately add tomato mixture to hot baking sheet (alternatively, you can scrape the pan juices from the baking sheet into a medium saucepan and then stir in the tomato mixture), and place over medium. Using a flat wooden spoon or spatula, scrape up browned bits from bottom of baking sheet while tomatoes release their juices. Immediately pour tomato salsa over chicken and vegetables, and serve.


What to Serve with Baked Chicken

There is no wrong way to go when it comes to side dishes for this chicken bake. You can always serve as is, of course, but one of these side dishes listed below would be delicious served with this baked chicken recipe:


Baked Chicken With Spinach

Easy chicken dinners are everyone's dream. There's nothing like putting everything in a pan, placing it in the oven, and coming back to a wonderful and juicy piece of chicken. This recipe requires just 20 minutes of preparation, but the ingredients are easy to find and perhaps you already have them in your fridge. Suitable for low-carb diets, this tasty dish is naturally gluten-free and can be dairy-free if you skip the optional Parmesan cheese. Easy to make, the boneless chicken breasts are baked in a bed of spinach and are generously seasoned with Creole seasoning to add some powerful flavor and spice. Serve with roasted vegetables and potatoes for a complete and wholesome meal, or slice and use the chicken and spinach as the filling of a sandwich or wrap.

These breasts will keep well for three days in the fridge and can be repurposed in salads, or served on top of pasta or rice. As a simple recipe, it can be adapted to your needs and likes. Bake the chicken with other seasonings or vegetables if you'd prefer. Thawed corn, peas, carrots, green beans, and cubed zucchinis are a great additions to the dish.


Reviews

This has become a regular family favorite that I make at least once or twice a month. I only use boneless breasts (cut into 2-3 pieces). I also add one head of Cauliflower, broken into large bite sized pieces, into the spiced oil mix along with the beans and tomatoes. I find the addition of the cauliflower makes it a fully satisfying all-in-one meal. I do increase the spiced oil mix as follows to compensate: 1/3 cup olive oil, 5 cloves garlic, heaping Tbsp smoked paprika, heaping tsp cumin and I stick with 1/2 tsp crushed red pepper because I use a particularly strong variety in my house (others will want to increase a little.

This is a great addition to my recipe file. I've made it several times and it's been a big hit every time. Not only is it inexpensive and delicious, but it presents beautifully when baked in an attractive pan. I've successfully used both bone-in breasts and thighs and boneless breasts -- I'm sure it would be good with a whole cut-up chicken too. The only big variable is the cooking time, which obviously varies with the cut of the chicken. I have cherry tomatoes getting ready to ripen very soon -- can't wait to use them in this dish

When I first read the instructions including the 20 minute cook time, I thought, "wow those must be some small bone-in breasts". So I scrounged at my grocer and the two half-breasts I got were the lightest weight available, but still fairly large, about 14-16 ounces per half breast (the others were significantly larger - what are they feeding these guys nowadays?!). I set the breasts out at RT an hour before I seasoned them, to let them come up to temp a bit. Despite this, at 450°F mine took almost 40 minutes to get to 161°F internal and by the time the chicken was done, my tomatoes were flat deflated spongy masses and the chickpeas were dried out rubber bullets. While I enjoyed the flavors of this dish, it would be great if the editors could include an indication of the breast size used in the recipe for the 20 minute cook period. I suspect somewhere in the 8 ounce range, but I'm not sure. Having this information would help people who can only locate larger pieces of meat shift the steps around, for example adding the chickpeas and tomatoes at the 15-20 minute mark if they have significantly larger breasts that are going to take a lot longer to cook. Thanks!

Love, love, love this recipe. I made it twice the same week a few years ago. So satisfying. Like others, I've doubled the amount of sauce but pretty much make it as the recipe states. Tonight, I'm using chicken thighs. It doesn't matter. It's an excellent dish.

This is one of my favourite recipes. Simple, pretty quick, but special and so flavourful. I basically follow the recipe but increase the amount of spice mixture and yoghurt sauce.

My whole family loves this meal, particularly my 11 year old boy! I always double the amount of garbanzo beans/tomatoes bc I can't get enough!

EXCELLENT dish! I did use a can of diced tomatoes instead of the whole tomatoes. I also added the lime to the yogurt. Obviously cooking time depends on the size of your chicken. I thought it was going to taste more Mexican with the Cilantro. But it was definitely more of an Indian dish with the yogurt. All super easy and VERY yummy.

LOVE the chickpeas. I've started making BIG batches of them with these spices for snacking. Delicious!

Practical and tasty, great dinner food. I didn't have dried pepper, instead I added a red pepper to go with the cherry tomatoes and it was great. I also steamed some broccoli which benefited from the tasty yoghurt sauce as well as the turkey.

Amazing flavors! Used boneless chicken breasts, salted them, added a can of diced tomatoes for added moisture, and extra cilantro, just because.

Wait - I forgot something: DEFINITELY FORK the tomatoes first. I only poked them mid-cooking. Next time I will fork ahead of time.

I made this exactly as written except I used a little more garlic, and that per other users, I salt & peppered the chicken breasts first. Chicken breasts were huge - it took about 35 minutes to bake. Per other users I would add lime or lemon to the yogurt sauce. Otherwise it was AMAZING - and the spices were DELICIOUS!

Loved this! I added lime juice to the yogurt sauce and used fat free yogurt to keep it healthy I did add broth to the pan with the chicken and cooked the chicken a lot longer than it said!

Fantastic! Used boneless skinless chicken breasts instead of bone in chicken and 25 min in oven was perfect. I used 2 pts of tomatoes. We had an extra pint that had been in the back of the fridge and were starting to shrivel. Loved having the extra tomatoes! Made sure to salt liberally as recommended. This is going to be a staple. It was pretty effortless for the amount of flavor.

Terrific. Everybody loves it, it's pretty easy, it's in the rotation. Make sure the chicken isn't overcooked.

1) salt. the recipe makes a vague reference to salting, but it is key to tying all of the lovely flavors together. before rubbing the chicken with the spiced oil, give them a nice little rubdown with salt. as a matter of fact, add salt to the spiced oil itself, and even then make sure to add enough salt during cooking as the flavors meld and the tomatoes exuded their juices. i did this tonight, and it made a world of difference 2) liquid. depending on whether or not you are using chicken with skin, you may not end up with a ton of moisture, but a little bit is critical here. tonight, i actually used skinless, boneless chicken breasts cut into large pieces and enveloped in the chickpea tomato mixture before i set them to roast. due to a happy mistake, it ended up getting dark out before i had a chance to go out and pick a pint of the tiny, yellow pear shaped tomatoes that have volunteered all over my garden this year. i did, however, have a cookie sheet of them in the freezer, which i used, hoping that they would not create too much liquid. they did, in fact, create liquid, which kept things juicy and flavorful, and blended beautifully with the chicken, garlic and Spanish paprika. I was careful to taste and to salt the liquid to my liking. if you don't just happen to have a cookie sheet of frozen tomatoes on hand, i think that the same might be achieved by canned tomatoes with their juices or the addition of a little chicken stock.

True to it's reviews, this dish was an excellent weeknight dinner. Quick and easy to make simple ingredients good, simple flavors healthy = a huge win. Look forward to making this many more times.

This was FANTASTIC !! Easy and healthy. I added a few handfuls of spinach to the chickpea/tomato mix as soon as it came out of the oven to wilt in. My family could eat this weekly!

New flavors for us. Really liked the beans. Oh, used cut up Jersey tomatoes since they are so good right now. The meal was OK, nothing Iɽ make again, no raves here. I'll find other ways to use the smoked paprika.

This recipe is fantastic! It has awesome flavours. I will add you can use grape tomatoes which are usually cheaper and easier to find but the cherry tomatoes add a wonderful sweetness! I love the idea of using leftovers in a pita which I never thought about. This is a definite crowd pleasing recipe. Or even good for single guys like me that enjoy making nice meals and then eating leftovers! Bon appetit !

Very easy and flavorful (smoked paprika is my new favorite spice). I have made this a few times and like it best with 6 boneless, skinless chicken thighs instead of breasts. I also added raw cauliflower to the mixture before roasting and it was a great compliment .

Good solid dish, fast and easy, nice depth of flavor -- not bland, nice subtle spiciness. I rubbed 2 TB spice mixture over the chicken, added salt and let sit for about 30 mins before baking. To the yogurt mixture I added squeeze lemon juice, dash of cumin and 2 tsp of spice mixture. Good smoked paprika is the key flavor ingredient to this dish as is the fresh cilantro.

Excellent and easy to impress with! 20 minutes was not enough time to cook thoroughly (to 165 degrees). took about 35 minutes. Served with Basmati Rice with cilantro and sautéed zucchini/summer squash and thyme. Definitely in my repertoire!

Pretty good dish which I made with chicken thighs. It was too hot for me but I used hot paprika and the red pepper flakes which was a mistake. Good flavor and the creamy yogurt dressing was a nice complement to the spicy chicken and chickpeas. If I make it again I will lightly sautee the garlic on low heat as the garlic in the sauce and dish tasted raw and too strong. Did not have cilantro but made it without and it was delicious. Very pretty dish and easily made with ingredients I normally have on hand.


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