Tomato baked chicken

(119 ratings)

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Tomato baked chicken recipe
Tomato baked chicken recipe
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This mouth-watering tomato baked chicken recipe serves 4 people and can be on the table in just 35 mins making it the perfect go-to mid-week meal for the whole family. Chicken thighs are cheap as chips, but if you don't know what to do with them we've got the answer - knock up this chicken and tomato casserole-style dish. It doesn't take much to make this rich tomato sauce; a readymade jar, some stock and herbs and you've got yourself a quick and easy meal on a budget. Serve with rice or potatoes.


  • 8 large chicken thighs
  • 350g basil, Parmesan and cherry tomato ready-made sauce
  • 1 punnet of button mushrooms
  • 4tbsp of freshly chopped basil
  • 350ml chicken stock
  • 500g baby potatoes
  • 40ml olive oil
  • 100g-200g cheese, optional

Store any leftovers in an airtight container for up to 2 days in the fridge. Make sure you reheat thoroughly before serving.


  1. Preheat your oven to 180C. Colour the chicken in a frying pan of hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock.
  2. Place the dish in the oven and cook for 25 mins. While the chicken is cooking, boil the baby potatoes until cooked.
  3. Drain and serve the potatoes on a plate, placing the chicken on top of them. Finish by sprinkling the other half of the basil, drizzling the olive oil over the top and add cheese if using it.

Not sure what to do with leftovers? Our leftover chicken recipes are sure to inspire!

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  • 4
(119 ratings)

Your comments


Best way is to use baby spuds and bake for 20 mins with onion and garlic and a drop of oil and season well Then add the chicken (browned possibly) then the sauce and bake 20 minutes add the mushrooms and baste. No stock needed the mushrooms make their own then bake another 20m job done in 1hr and great.

joanne a

350ml of stock seems like quite a lot to add to the jar of sauce - does it reduce on cooking as I don't want it too runny (sorry, bit of a novice)

GTK Editor

Hi Nicki - yes, keep the skin on. This bit has loads of flavour and it'll go nice and crispy when you fry it first. Jolene


Im going to make this tonight, but Im just wondering, should the chicken thighs have the skin on or not?

john zurowski

Found the cooking time too short i.e. meat still pink. Would recommend increasing cooking time to ~ 1 hour.


made this for dinner tonight, was lovely

GTK ed

Thanks Alison, we're glad you enjoyed it. The next issue is out on 4th Feb :)


Love the magazine. I'm off to subscribe!

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