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chicken with fire roasted tomatoes

(3)
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!" This can be made with chicken thighs or boneless skinless chicken breasts, just adjust your cooking time.

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Blue Ribbon Recipe

If chicken is a staple in your household and you're looking for a new way to serve it, try this chicken with fire roasted tomatoes. The seasoning mixture adds delicious flavor to juicy, tender chicken thighs. A fire roasted and seasoned tomato mixture brings even more flavor. Mozzarella cheese on top adds a nice layer of cheesy goodness. Adjust the pepper flakes to suit your taste buds. This is guaranteed to become a family favorite.

— The Test Kitchen @kitchencrew
(3)
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
    dried oregano
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 1 Tbsp
    garlic salt
  • 1 md
    red onion, chopped
  • 1
    green bell pepper, julienned
  • 1 can
    diced fire roasted tomatoes (15 oz)
  • 1 can
    diced tomatoes with oregano and garlic (15 oz)
  • 2 tsp
    red pepper flakes
  • 1/4 c
    white wine
  • 1/4 c
    shredded mozzarella cheese

How To Make chicken with fire roasted tomatoes

  • Add herbs to a resealable bag and coat the chicken thighs.
    1
    Preheat oven to 350 degrees F. In a plastic resealable bag, mix the black pepper, oregano, garlic powder, garlic salt, and onion powder. Add chicken thighs, a few pieces at a time, to coat.
  • Heat oil in an oven-safe skillet.
    2
    Heat 2 Tbsp olive oil in oven safe skillet over medium heat.
  • Brown the chicken.
    3
    Place thighs skin side down. Cook 10 minutes (moving occasionally). Turn and cook an additional 7 minutes. Remove chicken to platter.
  • Remove chicken and add bell peppers and onions.
    4
    Saute red onion and sliced (julienne) green bell pepper until tender.
  • Add wine and chicken to the skillet.
    5
    Add 1/4 cup white wine with additional salt, pepper, and oregano to taste. Mix well. Add chicken on top of onion and bell pepper.
  • Mix cans of diced tomatoes and add on top of the chicken.
    6
    Mix 1 can of diced fire roasted tomatoes and 1 can of diced oregano and garlic tomatoes. Add red pepper flakes to tomato mixture. Pour over chicken.
  • Bake until the chicken is cooked and top with cheese.
    7
    Place in an oven-safe skillet. Bake at 350 degrees for 60 minutes or until chicken is no longer pink or internal temperature reaches 180° (Thighs) 170° (Breast). Check and baste every 15 minutes during the first 45 minutes. During the last 15 minutes add 1/4 cup shredded mozzarella. Bake until melted. Top with fresh chopped chives if desired. Serve with fettuccine, a vegetable, and some great French bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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