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chicken with fire roasted tomatoes

(3 ratings)
fortheloveoffood avatar
Blue Ribbon Recipe by
Sue Adame
@fortheloveoffood
McMinnville, OR

We love Fire Roasted Tomatoes so what better way to use them but with chicken, some herbs, wine and cheese! It took a few times making it to get measurements for the recipe as I am one of those that throws it in and says "yes, that looks like the right amount!" ha-ha This can be made with chicken thighs or boneless skinless chicken breast. Just adjust your cooking time.

Blue Ribbon Recipe

Chicken is a staple in my household, and I'm always looking for new ways to serve it. This is a great way to spice up your chicken! Adjust the pepper flakes to suit your taste buds. This is guaranteed to become a family favorite.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For chicken with fire roasted tomatoes

  • 8
    chicken thighs
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    black pepper
  • 2 Tbsp
    oregano, dried
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 1 Tbsp
    garlic salt
  • 1 md
    red onion, chopped
  • 1
    green bell pepper, julienned
  • 1 can
    (15 oz) diced fire roasted tomatoes
  • 1 can
    (15 oz) diced tomatoes with oregano and garlic
  • 2 tsp
    red pepper flakes
  • 1/4 c
    white wine
  • 1/4 c
    mozzarella cheese, shredded

How To Make chicken with fire roasted tomatoes

  • 1
    In a plastic Zip Lock bag mix the black pepper, oregano, garlic powder, garlic salt and onion powder. Add chicken, a few pieces at a time to coat.
  • 2
    Heat 2 tablespoons olive oil in oven safe skillet over medium heat.
  • 3
    Place thighs skin side down. Cook 10 minutes (moving occasionally) turn and cook an additional 7 minutes. Remove chicken to platter.
  • 4
    Sauté red onion and sliced (julienne) green bell pepper until tender.
  • 5
    Add ¼ cup white wine with additional salt, pepper and oregano to taste. Mix well. Add chicken on top of onion and bell pepper.
  • 6
    Mix 1 can Diced Fire Roasted Tomatoes and 1 can diced oregano and garlic tomatoes. Add red pepper flakes to tomato mixture. Pour over chicken.
  • 7
    Place oven safe skillet in a 350° pre-heated oven for 60 minutes or until chicken is no longer pink or internal temp. reaches 180° (Thighs) 170° (Breast). Checking and basting every 15 minutes during the first 45 minutes. During the last 15 minutes add ¼ cup shredded Mozzarella. Bake until melted. Top with fresh chopped chives if desired.
  • 8
    Serve with fettuccine,a vegetable and some great french bread
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