Tomato Baked Chicken

Introduction

Tomato Baked Chicken is the perfect marriage of tender, juicy chicken and rich, tangy tomato sauce. The slow baking process allows the chicken to absorb the savory-sweet flavors of tomatoes, garlic, herbs, and spices, creating a dish that is both hearty and comforting. This recipe works beautifully for weeknight dinners yet is elegant enough to serve to guests. Pair it with pasta, rice, or crusty bread to soak up every drop of sauce.

Ingredients

For the Chicken:

4–6 chicken thighs or breasts (bone-in for juiciness, or boneless for faster cooking)
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon dried oregano

For the Tomato Sauce:

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes (or fresh tomatoes, peeled & chopped)
2 tablespoons tomato paste
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried basil
½ teaspoon chili flakes (optional, for heat)
½ cup chicken broth or water

For Garnish:

Fresh parsley or basil leaves
Freshly grated Parmesan cheese (optional)

Instructions

Prepare the Chicken
- Preheat oven to 375°F (190°C).
- Pat chicken dry with paper towels. Season both sides with salt, pepper, paprika, and oregano.
Sear the Chicken
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden brown (do not fully cook). Transfer to a plate.
Make the Tomato Sauce
- In the same skillet, add olive oil if needed. Sauté onion for 3–4 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, tomato paste, sugar, basil, chili flakes, and chicken broth.
- Simmer for 5–7 minutes to thicken slightly.
Bake the Chicken
- Nestle chicken pieces into the sauce, spooning sauce over the top.
- Transfer skillet (or oven dish) to the oven. Bake for 25–35 minutes, until chicken reaches 165°F (74°C).
Serve
- Garnish with fresh herbs and Parmesan if desired.
- Serve hot with pasta, rice, or bread.

Methods (Variations & Tips)

Cheesy Version: Add mozzarella or Parmesan over the chicken during the last 10 minutes of baking.
Mediterranean Twist: Add olives, capers, and roasted peppers to the sauce.
One-Pan Meal: Add diced potatoes or zucchini to the baking dish for a complete dinner.
Slow Cooker Option: Cook chicken and sauce in a slow cooker on low for 4–5 hours.
Fresh Tomato Upgrade: Use ripe, in-season tomatoes for a fresher flavor.

History

Baking chicken in tomato-based sauces is a culinary tradition seen across many cultures. Italian “pollo al pomodoro” and Mediterranean baked chicken dishes have been around for centuries, relying on slow cooking to infuse meat with herb-rich tomato flavors. In modern kitchens, tomato baked chicken became popular in the mid-20th century as canned tomatoes became a pantry staple, making this dish quick and affordable year-round.

Benefits

Protein-rich main dish.
Tomato sauce adds vitamins A, C, and antioxidants like lycopene.
Versatile — pairs with multiple side dishes.
Budget-friendly and uses pantry staples.
Great for meal prep — reheats well.

Formation (How It Works)

Searing First: Locks in chicken juices and adds a caramelized flavor.
Tomato Sauce Base: Acidity tenderizes the chicken as it bakes.
Oven Baking: Ensures even cooking and deep flavor absorption.

Conclusion

Tomato Baked Chicken is a comforting, wholesome dish that’s simple enough for everyday dinners yet flavorful enough for special occasions. With tender meat bathed in a savory, herb-infused tomato sauce, it’s a meal that never fails to satisfy.

For the Chicken Lovers

This dish is for those who believe chicken deserves more than just salt and pepper. The way the tomato sauce clings to the juicy chicken makes each bite rich, tangy, and full of flavor — a plate you’ll want to savor down to the very last spoonful of sauce.