Baked Chicken In Creamy Tomato Sauce Recipes

EASY CREAMY CHICKEN IN TOMATO SAUCE

Steps:

• Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
• Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
• Heat a large frying pan over medium-high heat.
• Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
• In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
• Pour in the passata/tomatoes and cream.
• Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
• Top with basil and serve.

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
• Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
• Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
• Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH TOMATO-CREAM SAUCE

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

BAKED CHICKEN WITH TOMATO CREAM SAUCE

Steps:

• Saute onion & capsicums in butter until tender, add zucchini & cook 2 minutes.
• Remove from heat and combine with breadcrumbs, egg, salt, pepper & grated cheese, refrigerate until cold.
• Using your fingers loosen the skin on the chicken & spoon filling into each piece of chicken, working the stuffing down the drumstick.
• Mix the extra butter, dry mustard & french mustard together & brush over chicken.
• Place chicken in a baking dish with oil & bake at 180.C for 45 mins or until dark golden brown.
• While chicken is cooking, prepare sauce: Melt butter in a pan, add tomatoes, salt, pepper, sugar & tomato paste.
• Cover pan & bring to the boil, reduce heat & simmer 15 minutes.
• Strain or beld tomatoes & return to pan, add cream & reheat gently.
• Serve chicke with sauce poured over.

CREAMY TOMATO CHICKEN

Steps:

• In a large skillet, cook chicken over medium heat in oil until a thermometer reads 170°. Remove and keep warm. , In a large bowl, combine the tomatoes, soup and cinnamon; add to the skillet. Cook and stir until heated through. Return chicken to skillet; top with cheese. Cover and cook until the cheese is melted. Serve with noodles.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.

BAKED CHICKEN IN CREAMY TOMATO SAUCE RECIPE

Steps:

• In an ovenproof skillet or Dutch oven (sorry photo does not show either), brown 3 to 4 large boneless chicken breasts over high heat in olive oil, about 2 minutes a side. Remove breasts from pan. (They do not have to be cooked through.) Turn down heat to medium-low and add one onion (finely chopped) and 2 cloves garlic (minced). After about 2 minutes, stir in one 15-ounce can chopped tomatoes and simmer for 15 to 20 minutes. Stir in 3-4 tablespoons mascarpone and a handful of roughly chopped basil. Add chicken back to pan, immersing them in sauce. Bake at 350°F for 20 minutes.