Best 5 Chicken And Tomato Topped Potatoes Recipes

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Indulge in a delightful culinary journey with our tantalizing Chicken and Tomato Topped Potatoes recipe, a harmonious blend of flavors and textures that will leave your taste buds dancing. This delectable dish features tender chicken nestled amidst a vibrant medley of juicy tomatoes, aromatic herbs, and gooey melted cheese, all atop a bed of crispy golden potatoes. Embark on a flavor-packed adventure with our diverse collection of recipes, including a hearty Chicken and Vegetable Stir-Fry, a refreshing Mango Salsa, a zesty Lemon Garlic Butter Sauce, and a delectable Chocolate Lava Cake. Prepare to embark on a culinary odyssey that will leave you craving more.

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SKILLET CHICKEN WITH POTATOES AND TOMATOES



Skillet Chicken with Potatoes and Tomatoes image

A quick and yummy one-skillet chicken dish. Serve with steamed broccoli.

Provided by Dlbell

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 50m

Yield 6

Number Of Ingredients 10

1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon olive oil
1 onion, thinly sliced
1 garlic clove, chopped
1 large potato, peeled and cubed
3 plum tomatoes, chopped
¾ cup chicken broth
½ cup chopped fresh basil

Steps:

  • Season chicken thighs with salt and pepper on both sides. Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken until browned, about 5 minutes per side. Add onion and garlic; cook until onion is just tender, about 5 minutes.
  • Stir potato, tomatoes, and chicken broth into the skillet. Cover, reduce heat, and simmer until chicken is no longer pink in the center and potato is tender, about 20 minutes. Remove from heat and stir in basil.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 14.1 g, Cholesterol 69.2 mg, Fat 8.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 2.2 g, Sodium 402.5 mg, Sugar 2.2 g

POTATO-TOPPED CHICKEN CASSEROLE



Potato-Topped Chicken Casserole image

A friend gave me this easy, fast and delicious casserole recipe. Any cheese you have on hand will work fine. It's perfect for those nights when you want something hearty and homemade. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (6 servings each).

Number Of Ingredients 13

4 pounds medium red potatoes, quartered
3 pounds ground chicken
4 medium carrots, finely chopped
2 medium onions, finely chopped
1/4 cup all-purpose flour
2 tablespoons tomato paste
1-1/2 teaspoons salt
3/4 teaspoon pepper
1/4 teaspoon minced fresh thyme
1-1/4 cups chicken broth
1 cup whole milk
6 tablespoons butter, cubed
1-3/4 cups shredded cheddar cheese

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in a Dutch oven, cook chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until thickened., Preheat oven to 400°. Divide mixture between two greased 13x9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture., Bake, uncovered, 15-20 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake, uncovered, 50-55 minutes or until bubbly.

Nutrition Facts : Calories 412 calories, Fat 20g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 636mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS



Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Steps:

  • Preheat oven to 500 degrees F.
  • Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
  • Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
  • While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
  • While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
  • Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

CHICKEN AND TOMATO TOPPED POTATOES



Chicken and Tomato Topped Potatoes image

Make and share this Chicken and Tomato Topped Potatoes recipe from Food.com.

Provided by carolinafan

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium baking potatoes
2 cups shredded oven-roasted deli chicken (without skin)
1 cup shredded milk cheddar cheese (4 oz.)
3 italian roma tomatoes, chopped (1 cup)
1/2 teaspoon garlic pepper seasoning
3/4 cup sour cream
1/4 cup cooked bacon, pieces

Steps:

  • Scrub potatoes; prick several times with fork. Place potatoes on microwaveable plate. Microwave on High for 15 to 17 minutes or until fork tender.
  • Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
  • Split each potato in half lengthwise; place on microwaveable plate. Mash each potato slightly. Sprinkle each with garlic pepper blend; top with sour cream.
  • Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.

Nutrition Facts : Calories 351.5, Fat 20.2, SaturatedFat 11.7, Cholesterol 57.7, Sodium 336.1, Carbohydrate 30.9, Fiber 3, Sugar 4.1, Protein 12.8

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Choose ripe and firm tomatoes: This will ensure that they cook evenly and have a good flavor.
  • Use a variety of potatoes: This will give your dish a more complex flavor and texture. Good options include Yukon Gold, red potatoes, and fingerling potatoes.
  • Don't overcrowd the pan: Make sure there is enough space between the potatoes so that they can cook evenly.
  • Roast the potatoes until they are tender and slightly browned: This will take about 25-30 minutes.
  • Season the potatoes with salt, pepper, and herbs: This will help to enhance their flavor.
  • Use a flavorful cheese: This will add a delicious cheesy flavor to the dish. Good options include cheddar, Parmesan, and Gruyère.
  • Broil the potatoes until the cheese is melted and bubbly: This will take about 2-3 minutes.
  • Serve the potatoes immediately: They are best enjoyed hot out of the oven.

Conclusion:

This chicken and tomato topped potatoes recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The potatoes are roasted until they are tender and slightly browned, then topped with a flavorful mixture of chicken, tomatoes, cheese, and herbs. The dish is then broiled until the cheese is melted and bubbly. The result is a cheesy, flavorful, and satisfying dish that the whole family will enjoy.

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