Garlic Tomato Baked Chicken

Introduction:

Looking for a delicious and easy-to-make dinner idea that will satisfy your taste buds? Look no further than Garlic Tomato Baked Chicken. This mouthwatering dish combines juicy chicken breasts with flavorful garlic, tangy tomatoes, and aromatic herbs, creating a wholesome meal that’s sure to become a family favorite. In this SEO article, we’ll explore the simplicity and versatility of this recipe, along with tips for perfecting each succulent bite.

Ingredients:

• 1 pound chicken breasts or chicken tenders
• 1 (14.5 oz) can Italian Style Diced Tomatoes
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 cup Cache Valley® Whole Milk Mozzarella
• Salt and Pepper
• 1/2 teaspoon Italian seasoning (optional)

Directions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). While the oven is heating, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
2. Assemble: Pour the Italian-style diced tomatoes into a baking dish. Season the chicken breasts or tenders with salt and pepper, then nestle them into the tomatoes in the baking dish.
3. Add Flavor: Drizzle the melted garlic butter over the chicken to infuse it with delicious flavor.
4. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the chicken is no longer pink and cooked through.
5. Melt Cheese: Remove the baking dish from the oven and sprinkle the mozzarella cheese evenly over the chicken. Turn the oven to broil and return the baking dish to the oven. Broil for a few minutes until the cheese is melted and golden brown.
6. Serve: Once the cheese is bubbly and golden, remove the baking dish from the oven. Sprinkle the baked chicken with Italian seasoning, if desired, and serve immediately alongside your favorite side dishes.

Serving Tips:

1. Garnish with Fresh Herbs: Before serving, garnish the Garlic Tomato Baked Chicken with freshly chopped herbs such as basil, parsley, or chives. Not only do herbs add a pop of color to the dish, but they also enhance the flavor and aroma, elevating the dining experience.
2. Pair with Side Dishes: Serve the Garlic Tomato Baked Chicken with a variety of side dishes to create a balanced and satisfying meal. Consider options such as roasted vegetables, steamed broccoli, mashed potatoes, or a crisp garden salad for added texture and nutrition.
3. Drizzle with Balsamic Glaze: For an extra burst of flavor, drizzle a balsamic glaze over the baked chicken just before serving. The sweet and tangy glaze complements the savory garlic and tomatoes, adding depth and complexity to the dish.
4. Serve with Crusty Bread: Accompany the Garlic Tomato Baked Chicken with slices of crusty bread or dinner rolls for soaking up the delicious juices and sauce. The bread provides a hearty and satisfying element to round out the meal.
5. Garnish with Parmesan Cheese: Sprinkle grated Parmesan cheese over the baked chicken before serving for a rich and savory finishing touch. The nutty flavor of Parmesan pairs beautifully with the garlic and tomatoes, enhancing the overall taste of the dish.

Storage Tips:

1. Refrigerate Leftovers: If you have leftovers, allow the Garlic Tomato Baked Chicken to cool to room temperature before transferring it to an airtight container. Refrigerate the leftovers promptly and consume within 3-4 days for optimal freshness.
2. Reheat with Care: When reheating leftover Garlic Tomato Baked Chicken, place it in a microwave-safe dish and cover it loosely with a damp paper towel to prevent drying out. Microwave on medium power in short intervals, stirring occasionally, until heated through. Alternatively, you can reheat the chicken in a preheated oven at 325°F (160°C) for 15-20 minutes, or until warmed to your liking.
3. Avoid Freezing: While Garlic Tomato Baked Chicken can be refrigerated for several days, it is not recommended for freezing. Freezing may cause the texture of the chicken and tomatoes to become mushy upon thawing, compromising the overall quality of the dish.
4. Use Leftovers in Other Dishes: Repurpose leftover Garlic Tomato Baked Chicken in other recipes to minimize food waste. Shred the chicken and use it as a filling for sandwiches, wraps, or salads. Alternatively, chop the chicken and incorporate it into pasta dishes, casseroles, or soups for added flavor and protein.

FAQs:

1. Can I Use Bone-In Chicken for This Recipe? Yes, you can use bone-in chicken pieces such as thighs or drumsticks instead of boneless, skinless chicken breasts. Just adjust the cooking time accordingly to ensure the chicken reaches an internal temperature of 165°F (75°C) to be fully cooked.
2. Can I Substitute Fresh Tomatoes for Cherry Tomatoes? Absolutely! You can use fresh tomatoes, diced or sliced, as a substitute for cherry tomatoes in the recipe. Roma tomatoes or vine-ripened tomatoes work well and will add a burst of fresh flavor to the dish.
3. How Do I Know When the Chicken Is Fully Cooked? To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the chicken breast, and it should register at least 165°F (75°C). Additionally, the juices should run clear when pierced with a fork, and the chicken should no longer be pink in the center.
4. Can I Make This Dish Ahead of Time? Yes, you can prepare the Garlic Tomato Baked Chicken ahead of time and refrigerate it until ready to bake. Simply follow the recipe instructions up to the point of baking, cover the baking dish with plastic wrap or aluminum foil, and refrigerate for up to 24 hours. When ready to cook, remove the dish from the refrigerator, uncover it, and bake as directed.
5. What Side Dishes Pair Well with Garlic Tomato Baked Chicken? Garlic Tomato Baked Chicken pairs well with a variety of side dishes. Some popular options include roasted vegetables (such as broccoli, carrots, or Brussels sprouts), steamed rice, quinoa, or mashed potatoes. A fresh garden salad or crusty bread also makes a delicious accompaniment to soak up the flavorful juices from the chicken and tomatoes.