Tomato Chicken Bake Recipe


  • 2 tablespoons olive oil, divided
  • 4 smallish chicken breasts
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon Kosher salt
  • ¾ teaspoon freshly cracked pepper
  • 1 large onion, diced
  • 5 cloves minced garlic
  • 1 green bell pepper, diced
  • 1 cup mushrooms, sliced
  • ½ teaspoon fennel seeds, crushed
  • ½ cup dry white wine
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 6 oz can tomato paste
  • 1 28 oz can diced, roasted tomatoes, drained
  • ¾ cup chicken broth 
  • 2 teaspoons Worcestershire sauce
  • Egg Noodles & Parmesan cheese for serving

Tomato Chicken Bake

  1. Preheat oven to 400°.
  2. In a small bowl mix salt, pepper and rosemary. Rinse and pat chicken breasts dry. Rub rosemary mixture on both sides of the chicken breasts.
  3. Heat a large stainless, oven-safe skillet (or enameled Dutch Oven) over medium heat until it is very hot. Add 1 tablespoon of olive oil, swirling to coat.
  4. Brown chicken breasts on both sides; remove to a plate and tent to keep warm.
  5. Add the second tablespoon of olive oil and sauté the onion, garlic, peppers, and mushrooms until the onions are translucent and the green peppers are tender.
  6. Deglaze pan with white wine, scraping the bottom to get any browned bits from the chicken off. Let boil for a minute or two.
  7. Add all the remaining ingredients to the pan and bring to a boil.
  8. Place the chicken back in the pan along with any accumulated juice. Mound the tomato sauce on top of each breast.
  9. Cover and bake in preheated oven for 10-12 minutes or until an instant read thermometer registers 165°. Let chicken rest 10 minutes while you cook your noodles.
  10. Serve over egg noodles with Parmesan cheese! 

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