Tomato Baked Chicken: A Juicy, Flavor-Packed Delight
Serves 4 | Prep: 15 mins | Cook: 45 mins
Main Ingredients
- 4 boneless, skinless chicken breasts(or thighs for more juiciness)
- 1 (28 oz) can crushed tomatoes (or 4 cups fresh tomatoes, blended)
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp dried basil (or 1 tbsp fresh)
- 1 tsp paprika (smoked or sweet)
- ½ tsp red pepper flakes (optional for heat)
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp sugar (balances acidity)
- Salt & black pepper to taste
Substitutions
- Tomatoes: Use marinara sauce for a quicker version.
- Chicken: Swap with turkey cutlets or tofu for a vegetarian twist.
- Herbs: Italian seasoning blend works in place of individual herbs.
Step-by-Step Instructions
1. Prep the Chicken
- Pat chicken dry with paper towels (key for even cooking).
- Season generously with salt, pepper, and paprika.
2. Sauté Aromatics
- Heat olive oil in an oven-safe skillet (or Dutch oven).
- Sauté onions until soft (~3 mins), then add garlic (30 secs until fragrant).
3. Build the Sauce
- Stir in crushed tomatoes, herbs, vinegar, sugar, and red pepper flakes.
- Simmer for 5 mins to meld flavors. Taste and adjust seasoning.
4. Bake to Perfection
- Nestle chicken into the sauce.
- Cover with foil or a lid and bake at 375°F (190°C) for 25 mins.
- Uncover, bake 10–15 mins more until chicken reaches 165°F (74°C)internally.
