chicken with fire roasted tomatoes
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.
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.
Ingredients
- 8 - chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons black pepper
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon garlic salt
- 1 medium 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 teaspoons red pepper flakes
- 1/4 cup white wine
- 1/4 cup shredded mozzarella cheese
How To Make chicken with fire roasted tomatoes
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Step 1Preheat 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. -
Step 2Heat 2 Tbsp olive oil in oven safe skillet over medium heat.
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Step 3Place thighs skin side down. Cook 10 minutes (moving occasionally). Turn and cook an additional 7 minutes. Remove chicken to platter.
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Step 4Saute red onion and sliced (julienne) green bell pepper until tender.
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Step 5Add 1/4 cup white wine with additional salt, pepper, and oregano to taste. Mix well. Add chicken on top of onion and bell pepper.
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Step 6Mix 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.
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Step 7Place 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
