Best 13 Tomato Garlic Chicken Recipes

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST

Steps:

• Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
• Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
• Place chicken on plates and serve.

TOMATO GARLIC CHICKEN

Steps:

• In a large bowl, combine garlic and salt; let stand for 15-20 minutes. Add potatoes and 2 tablespoons oil. , In a greased 13-in. x 9-in. baking dish, layer the potato mixture, onion, chicken and tomatoes. Sprinkle with basil. Drizzle with remaining oil. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until chicken juices run clear and potatoes are tender.

GARLIC PESTO CHICKEN WITH TOMATO CREAM PENNE RECIPE - (4.2/5)

Steps:

• Cut chicken into one inch strips. Using same knife make slits into chicken. Pour Lawry's marinade and pesto over chicken. Marinate overnight. Boil water and start on noodles. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully. The marinade will evaporate/cook down. Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce, then add milk. Simmer for 5 minutes. Toss pasta in. Add flour if it needs to be thickened. Place chicken on top.

KUWAITI CHICKEN AND RICE WITH DAQOOS - GARLIC TOMATO SAUCE

Steps:

• Rinse chicken inside and out.
• Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
• Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
• Remove and drain the chicken, reserving broth though a strainer.
• Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
• While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
• Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
• Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
• For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
• When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.

GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE

Steps:

• Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
• For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
• For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.

TOMATO-AND-GARLIC-STUFFED CHICKEN CUTLETS

Steps:

• Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
• Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.
• Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.

LINGUINE PASTA W/CHICKEN IN TOMATO GARLIC SAUCE

Steps:

• Marinate chicken in lemon juice, thyme and basil for 1/2 hour.
• Cook marinated chicken, in a small skillet until done, approx.
• 10 minutes.
• In large skillet, heat oil.
• Saute garlic briefly.
• Add diced tomatoes and cook over low heat about 10-15 minutes, or until the consitancy you want the sauce.
• Add salt and pepper and cooked chicken.
• Heat through.
• Serve over cooked linguine.
• **Origionalrecipe called for 1/2 cup of brie cheese without the rind,in small chunks, to be added at the end, right before serving.
• I didn't have any brie on hand, as I have never HAD it*LOL* Even without the brie, it's good though.

ARGENTINEAN GARLIC CHICKEN WITH CORN, TOMATO AND PARSLEY SAUCE

Steps:

• Sauce: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Stir corn into bowl.
• Chicken: Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 teaspoons on each side of each chicken breast.
• Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.

CHICKEN WITH GARLIC VEGETABLE TOMATO SAUCE POLENTA

Steps:

• 1. Cook the chicken: 1. Cook (covered) the chicken legs thoroughly into a frying pan or a skillet. Add salt and pepper to taste. Drizzle some water from time to time and when the chicken is almost cooked add half a glass of white wine and one or two crushed and finely chopped garlic cloves. Reduce all juices until it begins to sizzle. Brown slightly on both sides. Set aside. This should take about 20-25 min (depending on the legs size).
• 2. Making the tomato and vegetable sauce: 1. While chicken is cooking, cut the onions into halves and then make it rings, strips, however you like. I cut them into half rings by cutting the onion into two and then slice it. Cook in a pan with a little salt and pepper for about 5-7 min over medium heat. Drizzle some water from time to time so this remains nice and soft rather than caramelise.
• 3. 2. Add the carrot, parsnip, 1 bay leaf, white wine and cook (covered) for a further 5 minutes.
• 4. 3. Add the tomato paste and a drizzle of water if needed. Cook for another 5 minutes.
• 5. 4. Season to taste with salt and pepper.
• 6. Make the polenta : 1. Add 1 l water to a larger saucepan. Add a teaspoon of salt and the dry or fresh rosemary. Bring to boil. Allow the water and herbs to boil for 1 minute then remove the rosemary needles. I usually use a sprig as it gets easier to remove.
• 7. 2. Add the cornmeal with one hand while whisking with the other. Whisk continuously for a minute to avoid any lumps formation.
• 8. 3. Cook for 20-25 minutes stirring every now and then. It will form a crust, do not worry that's how it should do.
• 9. 4. When ready simply dish out on plates with the help of a serving spoon.
• 10. 5. Dish out the chicken along with the tomato sauce and serve with a dollop of creme fraiche.

GARLIC CHICKEN TOMATO FRY

Steps:

• In a frying pan on medium high heat, fry chicken with oil and garlic for 10 minutes.
• Once done, diced chicken and place back into frying pan. Adding remaining ingredients, fry for 7 minutes on medium heat.

CHICKEN, GARLIC, AND SUNDRIED TOMATO PASTA

Steps:

• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese.
• Toss cooked and drained pasta with chicken sauce. Serve warm.

CHICKEN BREASTS W/SUNDRIED TOMATO AND GARLIC

Steps:

• Rinse and cut all visible fat off of chicken breasts. Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat. Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet. Surround the chicken with the remaining garlic cloves. Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned. Remove the chicken from the skillet. Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9"x13"). Arrange the chicken over the tomatoes, onions, green peppers, and garlic. Pour wine and broth over chicken, and sprinkle with oregano and pepper. Cover and bake at 350°F for 25-30 minutes. Serve chicken breasts with the vegetables and pan juices.