41 Easy Chicken and Tomato Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Mozzarella Pasta

Chicken Mozzarella Pasta (Sun-Dried Tomatoes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 people’]

Macaroni pasta, seasoned chicken, and dried tomatoes in a creamy mozzarella sauce make this Chicken Mozzarella Pasta the perfect dinner meal.

Ingredients

• 8 oz macaroni pasta or penne pasta
• 1 lb chicken breasts sliced into small pieces
• 1 tsp salt
• 1 tsp smoked paprika
• 1/4 tsp black pepper
• 3 tbsp extra virgin olive oil
• 2 garlic cloves minced
• 4 oz sun-dried tomatoes( without oil) sliced into small chunks
• 1 cup half and half (1/2 cup milk+ 1/2 cup heavy cream)
• 1/2 cup mozzarella cheese shredded
• 1/2 tbsp fresh parsley chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes crushed
• 1 tsp dried oregano
• 1/3 cup pasta water

Instructions

1. Sauté garlic and sun-dried tomatoes (drained from oil) in 3 tablespoons olive oil in a big skillet for 1 minute on medium heat, or until the garlic is fragrant.
2. Remove the sun-dried tomatoes from the skillet while leaving the olive oil in place.
3. Season both sides of the chicken tenders with salt and pepper, and spread the paprika evenly among them.
4. Cook the sliced chicken for 1 minute on each side over high heat. Take the pan off the heat.
5. Cook the pasta according to the package directions. Save some of the cooked pasta water. drain the pasta.
6. Add sun-dried tomatoes into the skillet with the chicken
7. To prepare creamy pasta sauce, bring half-and-half and Mozzarella cheese to a slow boil in a skillet.
8. Reduce to a simmer and cook, stirring regularly, until all of the cheese melts.
9. Add the cooked and drained pasta into the skillet with the cream sauce. mix until well combined.
10. Season with the spices( salt, black pepper, red pepper flakes, dried oregano) and fresh parsley.
11. Allow it to simmer for a few minutes to allow the flavors to blend.
12. If the creamy sauce is too thick, thin it out with roughly 1/3 cup of the reserved cooked pasta water in the skillet.
13. Garnish with oregano or basil and red pepper flakes.

2. Pollo alla Cacciatora

Pollo alla Cacciatora is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 bone in chicken thighs
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 cup crushed tomatoes
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/4 cup olives, pitted
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. Brown chicken thighs in olive oil; remove and set aside.
2. 2. Sauté onion, garlic and pepper until soft.
3. 3. Add crushed tomatoes, white wine and chicken stock; return chicken to the pan.
4. 4. Stir in olives, oregano and bay leaf; simmer 40 to 45 minutes until chicken is tender.
5. 5. Remove bay leaf, adjust seasoning, garnish with parsley, and serve.

3. Balsamic Tomato Chicken Skillet

Balsamic Chicken With Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: 2

No more guessing what’s for dinner with chicken when you can make Balsamic Chicken With Tomatoes using canned tomatoes! This skillet chicken dinner for two is ready in under an hour from prep to plate.

Ingredients

• 2 boneless skinless chicken breasts or 4 chicken thighs, patted dry
• Kosher salt and black pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup diced yellow or white onion
• 1 garlic clove, minced
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 1/2 cup chicken broth or stock
• 2 tablespoons balsamic vinegar
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh basil

Instructions

1. Pound chicken to 1/2 inch thick. Season with salt and pepper.
2. In a large skillet, heat the oil. Once hot, add the chicken top side down. Cook 5 minutes or until golden brown.
3. Flip and cook until golden brown and internal temperature reaches 165F degrees, about 10 minutes. Transfer to a plate and cover loosely with foil.
4. If skillet is dry, add a little more oil. Add the onion and a big pinch of salt. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
5. Add drained tomatoes, broth, and vinegar. Bring to a simmer. Simmer for 5 minutes or until the mixture thickens and the liquid has mostly evaporated. Taste and add up to 1/2 teaspoon salt. If your tomatoes are really acidic, you can add a little bit of sugar.
6. Remove from the heat and stir in the butter until melted. Add the basil and any clear juices accumulated from the chicken. Taste and adjust for salt. Add the chicken and serve immediately.

4. Tomato and Garlic Chicken Curry

Tomato and Garlic Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon grated ginger (optional)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 can crushed tomatoes (14 oz)
• 1 cup coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. 1. Heat olive oil in a large skillet over medium heat and sauté the onion and garlic until translucent, about 4-5 minutes.
2. 2. Add the chicken pieces and brown on all sides; season with salt and pepper.
3. 3. Stir in ginger (if using), curry powder, cumin, and paprika; cook for 1 minute until fragrant.
4. 4. Pour in crushed tomatoes, coconut milk, and broth; bring to a simmer.
5. 5. Simmer 15-20 minutes, or until the chicken is cooked through and the sauce thickens.
6. 6. Taste and adjust seasoning; garnish with cilantro and serve over cooked basmati rice.

5. Tuscan Chicken

Easy Tuscan chicken with sundried tomatoes and spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 portions’]

This Tuscan chicken with sun-dried tomatoes and spinach is an easy one-pot dish perfect for busy days. Serve this creamy chicken with rice and a salad for a complete meal.

Ingredients

• 2 lbs chicken tighs
• 4 tablespoons flour
• 4 tablespoons oil
• 1 onion
• 3 garlic cloves
• 1/2 cup sundried tomatoes (oil, thinly sliced)
• 1/2 cup milk
• 1 cup chicken stock
• 3,5 oz spinach
• Salt & pepper
• 1/2 cup parmesan cheese

Instructions

1. Season the chicken with salt and pepper. Coat the chicken with two tablespoons of flour. Make sure that every piece is completely covered.
2. Heat some butter in a heavy-bottomed pan and cook the chicken until golden brown. You might need to cook the chicken in batches.
3. Set the cooked chicken aside and fry the onions with the garlic in the remaining butter.
4. Add the sun-dried tomatoes and the last 1-2 tablespoons of flour and fry for another minute.
5. Put the water, milk, and stock cube into the pan and stir well.
6. Once it comes to a boil, add the spinach and simmer gently for three minutes.
7. Put the chicken back into the pan and serve with some rice or potatoes and a salad to complete the meal.

6. Bruschetta Chicken Pasta

Instant Pot Bruschetta Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT23M · Yield: [’10’, ’10 servings’]

Easy Instant Pot bruschetta chicken pasta recipe! This quick pasta dinner turns boneless, skinless chicken into a delicious pasta dinner in no time.

Ingredients

• 2 pounds boneless skinless chicken breasts (cut into 1 inch pieces)
• 1 teaspoon Italian seasoning
• 3 cloves garlic (minced)
• 16 ounces dry Cellentani pasta
• 2 cups reduced sodium chicken broth
• 2-14.5 ounce cans Italian style diced tomatoes
• 1 cup parmesan cheese (grated)
• 5 Roma tomatoes (diced)
• 1/4 cup diced red onion
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil (chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Light grease the inner pot.
2. Then add chicken, Italian seasoning, garlic, pasta, chicken broth, and diced tomatoes to the Instant Pot inner pot in that order.
3. Close and lock the lid.
4. Press manual high pressure and adjust the time to 3 minutes.
5. Meanwhile, make the bruschetta topping by mixing the diced Roma tomato, red onion, olive oil, garlic, balsamic vinegar, basil, salt and pepper. Set aside.
6. When the cooking time has finished, carefully turn the pressure release valve to venting to release the pressure.
7. Carefully open the lid.
8. Stir in the grated parmesan cheese.
9. Serve the pasta topped with the bruschetta mixture.
10. Garnish with additional fresh basil, if desired.

7. Chicken Pesto Pasta with Tomatoes

Chicken Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

You have to try this Chicken Pesto Pasta with tomatoes to see how delicious and easy it is to make. This dinner takes less than 30 minutes and is absolute perfection. Delicious, healthy, and full of flavor, this is one pasta recipe you have to save.

Ingredients

• 2 to 3 cups cooked chicken (cubed)
• 16 ounce rotini pasta
• 6-8 ounce jar prepared pesto sauce
• 2 cups grape tomatoes (halved)
• ½ cup grated parmesan cheese

Instructions

1. Prepare pasta according to package directions.
2. Toss cooked pasta together with chicken, pesto, and tomatoes.
3. Sprinkle with parmesan.
4. Serve warm or cold.

8. Crockpot Chicken Chili

Crockpot Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless skinless chicken thighs, or breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn kernels, drained
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper
• Optional toppings: shredded cheese, sour cream, cilantro, lime wedges

Instructions

1. 1. Place chicken, onion, garlic, tomatoes, beans, corn, broth, and spices in the slow cooker.
2. 2. Stir to combine; cover and cook on low 6-8 hours or high 3-4 hours until chicken is tender and flavors meld.
3. 3. Remove and shred the chicken; return to the pot and stir to combine. Season to taste.
4. 4. Ladle into bowls and top with optional toppings as desired.

9. Chicken Bolognese

Chicken bolognese sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘4’, ‘4 to 5’]

If you love ground chicken and pasta recipes, then this easy chicken bolognese recipe is right up your alley. Elevate dinner with this healthy alternative to beef Bolognese. This recipe packs a punch when it comes to flavor and requires a few ingredients and minimal prep!

Ingredients

• 2 tablespoons oil
• 1 Onion
• 1 carrot
• 2 Garlic cloves
• 1 lb ground chicken
• 1 teaspoon chicken bouillon powder
• 1 teaspoon Italian seasoning
• 15 oz diced tomatoes ((substitute with 3 to 4 fresh tomatoes chopped))
• 2 Tablespoons Tomato paste
• ½ to 1 cup water ((substitute with chicken stock))
• ½ teaspoons black pepper
• 2 Bay leaves
• ½ teaspoon Red pepper flakes
• ¼ teaspoon salt ((add more to taste))
• ½ cup Parmesan cheese for serving
• 12 Oz spaghetti

Instructions

1. Cook spaghetti according to package instructions and set aside. While pasta is cooking proceed with making the sauce.
2. Heat oil in a skillet over medium high heat. Add onion and garlic, and sauté for 1 to 2 minutes or until softened.
3. Next add the chicken mince into the sautéed onions and, increase the heat. Break ground chicken into smaller bits while it cooks
4. Add chicken bouillon powder and continue cooking until chicken is browned. Add the tomato paste and continue to cook while stirring for another couple of minutes.
5. Next add water or stock, bring to a simmer for a minute, then add the diced tomatoes, tomato paste, Italian seasoning, red pepper flakes,carrots (if using) and black pepper.
6. Continue cooking on low simmer for a 15 to 20 mins stirring frequently to prevent burning. If find that it’s getting too thick, free to add some more water to thin it out to your desired thickness.
7. Taste and adjust for salt and pepper if needed serve over spaghetti. Alternatively toss the spaghetti in the sauce.

10. Chicken with Sun Dried Tomatoes

Creamy Sun-dried Tomato Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

The most delicious creamy chicken with sun-dried tomatoes you will ever taste! This easy recipe has just a few ingredients, is made on the stove-top, and so much fresh, amazing flavor. Give it a try for dinner!

Ingredients

• 4-6 skinless chicken thighs (boneless, skin removed)
• salt and pepper
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 tablespoon dried oregano (or Italian seasoning)
• ¼ teaspoon red pepper flakes (or to taste (optional))
• ½ cup sun-dried tomatoes (thinly sliced, dry or packed in olive oil (drain first if packed in oil!))
• 1 cup chicken stock
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan
• 1 tablespoon cornstarch (or tapioca starch)
• ¼ fresh basil leaves (chopped)

Instructions

1. Season the chicken thighs with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat and brown the chicken thighs on both sides for 2-3 minutes each, or until golden brown. Remove the chicken thighs from the skillet and set aside. They will not be full cooked yet – that’s OK!
2. Add the minced garlic, dried oregano, red pepper flakes, and sun-dried tomatoes (save some for garnish, if you like) to the same skillet and saute for 2-3 minutes.
3. Add the chicken stock, heavy cream, and grated parmesan. Add the cornstarch and whisk immediately to make sure it dissolves and does not clump up.
4. Gently add the chicken thighs back to the skillet, placing them into the sauce. Lower the heat and cover with a lid. Cook for 15-20 minutes, or until the chicken thighs are fully cooked (165F when measured with meat thermometer), stirring gently between the chicken thighs every few minutes to ensure the sauce does not burn to the bottom of the skillet. Stir in fresh basil and remove from heat. Serve warm, spooning the sauce over pasta or rice and garnishing with fresh basil, sun-dried tomatoes, and Parmesan.

11. Mozzarella Stuffed Chicken Breast

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

12. Balsamic Chicken with Roasted Tomatoes

📋 Baked Balsamic Chicken (with Tomatoes) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

This One-Pan Baked Balsamic Chicken (with Tomatoes) is easy enough for a quick weekday meal, but fancy enough for a special meal, date night and it’s totally company- worthy. It’s also Weight Watchers friendly!

Ingredients

• 4 boneless skinless chicken breasts
• 8 plum tomatoes
• 3 tbsp reduced fat parmesan cheese
• 1/3 cup balsamic vinegar
• 1/3 cup tomato juice
• 3 tbsp olive oil
• 2 tbsp chopped fresh thyme
• 2 tbsp dijon mustard
• 1 tbsp granulated white sugar
• 1 cloves of garlic, minced

Instructions

1. Preheat oven to 400 degrees F ( 204 degrees C ).

Sauce:

1. Whisk together tomato juice, balsamic vinegar, oil and thyme, mustard, sugar and garlic in a small saucepan. Bring to a boil over high heat, continue to boil, stirring occasionally for 5 minutes until thick enough to coat the back of a spoon. Set aside 1/4 cup (for serving with chicken)
2. Cut tomatoes in half, lengthwise and arrange in sprayed 9X13 pan. Then spoon 1/3 of the sauce over tomatoes. Sprinkle with parmesan cheese.
3. Place chicken pieces in pan. Score chicken with fork.
4. Coat with remaining balsamic reduction sauce (NOT from the reserved 1/4 cup)
5. Bake in a prdheated oven for 25-35 minutes, turning halfway through (at about 15 minutes) and spoon sauce over the chicken (from bottom of the pan), as you would if you were basting.
6. Cook until no longer pink inside and internal temperature reaches 165 degrees F (74 degress C) . Serve with reserved sauce. Sprinkle tomatoes with a little more parmesan cheese, if desired.
7. Serve with baked potatoes and additional vegetables if desired.

13. Risotto

Easy Risotto with Sun-Dried Tomatoes, Basil, and Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

This easy risotto with sun-dried tomatoes, basil, and pan-fried chicken comes together fast and tastes like a restaurant quality meal!

Ingredients

• 2 large chicken breasts (cut in half lengthwise)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 1/2 teaspoon garlic powder
• Salt & pepper (to taste)
• 1 teaspoon Dijon mustard
• 3 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning
• 1/2 cup DeLallo Sun-Dried Tomatoes (drained)
• 1 (6.2 ounce) package DeLallo Quick Cook Cheese Risotto
• 1 1/4 cups water or low-sodium chicken broth
• 1 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup basil (torn)

Instructions

1. Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
2. Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan get hot for a few minutes.
3. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate and cover with foil to keep it warm.
4. Reduce the heat to medium. To the same skillet, add the rest of the butter, the Dijon mustard, garlic, Italian seasoning, sun-dried tomatoes (chop them if you want them a little smaller), and the contents of the risotto package. Cook for 1 minute, stirring nearly constantly.
5. Add in the water and wine, and give it a good stir. Increase the heat to high, and once it starts to boil, reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for about 15 minutes or until the liquid has absorbed and the rice is al dente (tender but still with a bit of a bite). Note: every stove/pan varies, so if the liquid has evaporated before the time has elapsed, turn the heat down and add a splash more water or wine.
6. While the risotto is cooking, cut the chicken into bite-size pieces.
7. Take the skillet off the heat and stir in the parmesan and basil. Top with the sliced chicken and serve immediately.

14. Caprese Sheet Pan Chicken

📋 5 Ingredient Sheet Pan Caprese Chicken Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Sheet Pan Caprese Chicken was inspired by my favorite Caprese Salad Skewer appetizer. It’s a quick, 5 ingredient chicken dinner with basil, grape tomatoes, mozzarella cheese and reduced balsamic vinegar glaze and can be made in under 30 minutes. It’s also Weight Watchers friendly and gluten-free.

Ingredients

• 4 chicken breasts (boneless and skinless)
• 125 g shredded mozzarella cheese (about 1/3 of a 500 g pkg)
• 1 pkg 28 g basil leaves (whole (or your own garden basil) )
• 1 dry pint grape tomatoes (sliced in half )
• reduced balsamic vinegar glaze (drizzled)
• additional fresh basil leaves ((set some aside))

Instructions

1. Spray a baking sheet pan with non- stick cooking spray or line it with parchment paper. Preheat oven to 350 degrees F/175 degrees C.
2. Add about 3-4 whole basil leaves to each chicken breast, then about 5 1/2 grape tomatoes (or however many you can fit). Top with grated (or sliced) mozzerella cheese.
3. Add the remaining grape tomatoes to pan and cook for about 25 minutes, depending on thickness of your chicken breast.
4. When chicken is done (no longer pink inside) and the internal temperature has reached 165 degrees F/74 degrees C, remove it from the oven.

Garnish:

1. Drizzle reduced balsamic vinegar over everything. Garnish with fresh basil leaves. (this recipe tastes best if you eat the fresh basil with the chicken- I highly recommend this!)Serve hot.

15. Bruschetta Chicken Pasta

Easy Bruschetta Chicken Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’]

An easy bruschetta chicken pasta recipe made with cherry tomatoes, fresh basil, tender chicken, and pasta tossed in a light balsamic sauce, ready in 30 minutes.

Ingredients

• 1 pint cherry tomatoes (halved)
• 1/3 cup fresh basil (chopped)
• 4 garlic cloves (minced)
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 oz spaghetti pasta
• 1 lb boneless, skinless chicken breasts (diced)
• 1 tbsp Italian seasoning
• 2 tbsp olive oil, divided
• 1/2 cup Parmesan cheese (grated)
• 1 tbsp Balsamic glaze (optional)

Instructions

1. In a small bowl, combine the cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Refrigerate while you prepare the rest of the dish.
2. Cook the pasta according to package directions until al dente.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced chicken, season with Italian seasoning (and salt and pepper, if desired), and cook until done. Remove and set aside.
4. Add the remaining 1 tablespoon olive oil to the skillet, then stir in the bruschetta mixture. Cook for about 1 minute, just until heated through.
5. Drain the pasta, then add it to the skillet with the chicken and bruschetta mixture. Toss to coat.
6. Sprinkle with Parmesan cheese and drizzle with balsamic glaze (if using). Serve immediately.

16. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

17. Pasta with Chicken and Vodka Sauce

Vodka Sauce Pasta with Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Vodka Sauce Pasta with Chicken is a homemade recipe made with tomatoes, heavy cream, and vodka. Serve the rich creamy sauce over pasta with seasoned chicken and fresh basil. You’ll love this authentic Italian-American family friendly meal.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken breast
• Salt and pepper
• 1 teaspoon paprika
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 1/2 onion minced
• 5 cloves garlic minced
• 1/4 cup vodka
• 6 oz can tomato paste
• 28 oz can crushed tomatoes
• 1 lb penne
• 1/2 cup heavy cream
• 1/2 cup parmesan cheese
• Basil

Instructions

1. Bring a pot full of water and a pinch of salt, bring to a boil and cook the penne according to the package directions.
2. Heat 2 tablespoons of olive oil in a skillet over medium heat. While the oil is heating season the chicken breast on all sides with salt and pepper, paprika, italian seasoning, and garlic powder.
3. Place the chicken on the skillet and cook for about 4-5 minutes on each side until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
4. Add the onion and garlic to the skillet and sauté in the remaining chicken juices. Add more oil or a touch of chicken broth if needed. Cook until the onion starts to turn translucent. Once done deglaze the pan with vodka and stir for a few seconds allowing the alcohol to cook off.
5. Add tomato paste, crushed tomatoes, and heavy cream. Bring to a light simmer and cook for about 3-5 minutes or until the sauce has reduced and thickened. Once done, stir in the penne and top with parmesan cheese and fresh basil

18. Chicken Parmesan with Pepperoni

Chicken Parmesan with Pepperoni is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1 cup marinara sauce
• 8 oz shredded mozzarella cheese
• 20–24 pepperoni slices
• Salt and pepper
• Optional: cooked pasta for serving

Instructions

1. 1. Pound the chicken to an even thickness and season with salt and pepper.
2. 2. Dip each piece into beaten eggs, then dredge in a mixture of breadcrumbs and Parmesan.
3. 3. Sauté in olive oil until golden on both sides; place in a lightly greased baking dish.
4. 4. Top each piece with a spoonful of marinara, a few pepperoni slices, and a generous handful of mozzarella.
5. 5. Bake at 400F for 15–20 minutes, until the chicken is cooked through and the cheese is bubbling.
6. 6. Serve over cooked pasta or with a side salad; garnish if desired.

19. Creamy Tomato Chicken Pasta

📋Creamy Tomato Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’, ‘4 servings’]

Creamy chicken pasta in creamy tomato sauce is the ultimate comfort food. This tomato pasta comes together pretty quick using simple pantry ingredients. It’s a quick and easy weekday meal is bursting with flavors and ready in 30 minutes.

Ingredients

• 1/2 pound pasta (rotini, penne or spaghetti)
• 2 small chicken breasts (cut into bite sized cubes)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white onion (I used green onion, can also use yellow onion)
• 3 cloves garlic (minced)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon pepper (adjust to taste)
• 1 can (14 ounces tomato (chopped tomato))
• 2 tablespoon tomato paste (I ran out of paste, used tomato ketchup)
• 1 teaspoon hot sauce
• 2 teaspoons Italian seasoning
• 1/2 cup heavy cream (or half and half)
• 1/4 cup chicken stock
• 1/2 cup Parmesan cheese (freshly grated)
• 1/2 cup mozzarella cheese (freshly grated)
• Parsley or fresh basil for garnish

Instructions

1. Start by boiling water in a large pot. Salt boiling water generously. Cook pasta al-dente in boiling water as per packet instructions. Drain pasta immediately and set aside.
2. Add butter and olive oil to a pan. Saute finely diced onion and minced garlic for about a minute stirring constantly.
3. Add chicken cut into small pieces to the pan. Season with salt and pepper. Saute and cook for about 5 minutes or until no longer pink and cooked through.
4. Once the chicken breast is cooked, add canned tomato, tomato paste, hot sauce, and Italian seasoning.
5. Continue to cook for 2 minutes.
6. Add cream and stock to the mixture and cook until the sauce just begins to boil.
7. Add cooked pasta, stir until well combined.
8. Turn off the heat. Finish off with freshly grated Parmesan cheese and freshly grated Mozzarella cheese. Stir until the cheese melts and incorporates the sauce.
9. Serve hot with fresh parsley or fresh basil leaves.
10. Note: you can sprinkle little red chili flakes for added heat to help balance the richness of the creamy sauce.

20. Chicken Sausage Kale Spaghetti

Chicken Sausage Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

This Chicken Sausage Spaghetti recipe is a great weeknight dinner! It’s made in a skillet with kale, tomato sauce, and Parmesan cheese.

Ingredients

• 4 cloves garlic
• 2 shallots (or 1/2 an onion – any color)
• 1 package chicken sausage (mild or spicy Italian is great)
• 2 Tbsp. olive oil
• 2 packed cups chopped kale (or spinach)
• 1 jar marinara sauce (16 oz. jar)
• 3/4 cup low sodium chicken broth (split)
• 1 package gluten free spaghetti noodles
• 1/3 cup Parmesan cheese (split)
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• fresh basil or parley (optional)

Instructions

1. Mince 4 cloves of garlic and 2 shallots (can use 1/2 an onion if you prefer).
2. Chop 2 packed cups of kale (can sub spinach if preferred).
3. Diagonally slice 1 package (equals 4-5) mild or spicy Italian chicken sausages.Feel free to use chicken sausage of choice. Make sure brand of sausage is gluten free if gluten is an issue for you.
4. Place a pot of water on the stove top and bring to a boil. Prepare 1 package of gluten free spaghetti noodles according to the instructions (can use regular spaghetti noodles if gluten is not an issue for you). Cook just until al dente, drain, and rinse the noodles under cold water.Draining and rinsing the noodles under cold water will prevent them from sticking together and results in better texture.
5. Place a cast iron skillet or large, heavy bottomed skillet on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the skillet.
6. Once the oil is hot, place the sliced sausages in the skillet. Sauté the sausages for 8-10 minutes, stirring often. Once the sausages are slightly browned and fully cooked, remove them from the skillet and set aside.
7. Reduce the heat to medium and add the minced garlic and shallots (or onions) to the skillet and sauté on medium high heat for 4-5 minutes, stirring often.Deglaze the pan by adding ¼ cup of low sodium chicken broth to it. Remove the brown bits from the bottom of the skillet with a wooden spatula.
8. Add the cooked sausage back to the skillet, along with 1 16 oz. jar of marinara sauce. Stir the sausage into the sauce.
9. Add 2 packed cups of chopped kale (or spinach), 1/4 tsp. each of kosher salt and pepper, and 1/2 cup low sodium chicken broth to the skillet. Stir until completely combined.Simmer the sauce mixture for 5-6 minutes over medium heat, stirring occasionally.
10. Add the as many of the cooked spaghetti noodles to the skillet that you like and toss until coated in the sauce. Sprinkle 1/4 cup of shredded Parmesan cheese over the pasta and toss until coated.
11. Cook for a few minutes, or until the pasta is warmed through.
12. To Serve: Serve the pasta with some extra shredded Parmesan cheese and fresh torn basil or parsley (optional).

21. Chicken and Vegetable Lasagna

WordPress is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 thick lasagna noodles (regular or no-boil)
• 2 cups cooked shredded chicken
• 2 cups ricotta cheese
• 2 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 cups marinara sauce
• 1 small zucchini, thinly sliced
• 2 cups fresh spinach
• 1 tablespoon olive oil
• Salt and pepper
• Red pepper flakes (optional)

Instructions

1. 1. Preheat oven to 375F. Lightly grease a baking dish.
2. 2. Sauté zucchini and spinach briefly in olive oil until just wilted; season lightly with salt and pepper.
3. 3. In a bowl, mix the shredded chicken with 1 cup of marinara sauce.
4. 4. Layer a thin layer of sauce in the bottom of the dish, then layer noodles, chicken mixture, ricotta, vegetables, and mozzarella. Repeat layers, finishing with sauce and Parmesan on top.
5. 5. Cover with foil and bake 35–40 minutes; remove foil and bake another 10 minutes until bubbly and the cheese is melted and lightly browned.
6. 6. Let stand 5–10 minutes before slicing and serving.

22. Prosciutto Mozzarella Chicken

Prosciutto Mozzarella Chicken Breast Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’]

30 minute Prosciutto Mozzarella Chicken with Balsamic Tomato and Artichoke Pan Sauce. A dump-and-go recipe for baked chicken breast with big flavor.

Ingredients

• 1 pint cherry tomatoes
• 1 14 oz can artichoke hearts, drained*
• 1/4 cup or large handful fresh basil, rough chopped, plus more for serving
• 1 tbsp olive oil
• 2 tbsp balsamic glaze (such as Roland)
• 1 tbsp melted butter
• 1 tbsp red wine vinegar*
• 1 small shallot, chopped fine
• 8 crushed garlic cloves
• 1/4 tsp red pepper flakes
• 4-6 slices of prosciutto
• 4-6 thinly sliced chicken breast pieces or tenders
• 8 oz fresh mozzarella cheese
• salt and pepper to taste

Instructions

1. Preheat the oven to 350 degrees.2. Grease a 9×13 (or larger) broiler-safe baking dish with nonstick cooking spray. 3. Add whole tomatoes, drained artichoke hearts, chopped basil, olive oil, balsamic glaze, melted butter, red wine vinegar, finely chopped shallot, crushed garlic, red pepper flakes and a dash of salt and pepper directly to the baking dish. Toss to combine and move to outer edges of pan, leaving a large area for chicken to be placed in the center. 4. Season chicken portions with salt and pepper and top each piece of chicken with a slice of prosciutto. Bake for 20 minutes.5. After baking 20 minutes, top the chicken with mozzarella slices and bake 5 minutes more, until cheese is melty, then broil for 3-5 minutes, or until cheese is browned and bubbly. Serve with plenty of crusty bread to soak up the sauce, or over pasta.

23. Italian Chicken Spaghetti

Creamy Italian Chicken Skillet with Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Looking for a new pasta dinner? This creamy Italian chicken skillet is the perfect thing to put over spaghetti. It’s so easy and is made all in one skillet!

Ingredients

• Olive Oil
• Salt and Pepper
• 4 Chicken Breasts
• 1 tsp Garlic Powder
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 200 g Mushrooms (sliced)
• 1 Red Pepper (sliced)
• 2 cloves Garlic (crushed)
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 400g tin Chopped Tomatoes
• 100 ml Chicken Stock
• 60 ml Double Cream
• Handful Pitted Green Olives
• Fresh Basil Leaves (to serve)
• Spaghetti (to serve)

Instructions

1. Start by sprinkling the chicken breasts with the garlic powder, oregano, thyme and a good helping of salt and pepper on both sides. Heat a drizzle of olive oil in a skillet and cook the chicken on both sides until browned. Set aside.
2. Heat another drizzle of olive oil and add the garlic, mushrooms and pepper. Cook until softened. Add the remaining dried herbs and some more salt and pepper followed by the chopped tomatoes, chicken stock and cream. Cook for 5-10 minutes.
3. Add the chicken back to the skillet and continue to cook until the chicken is cooked through. I used a meat thermometer to make sure it was fully cooked. Scatter over the olives. Serve with freshly cooked spaghetti and some fresh basil leaves.

24. Chicken Bryan

Chicken Bryan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’]

This Chicken Bryan is a copycat Carrabba’s recipe is one of the best ways to make chicken and is inspired by a popular sun-dried tomato goat cheese chicken dish.

Ingredients

• 4 boneless (skinless chicken breasts {about 1 1/2 pounds})
• 1/4 cup extra virgin olive oil
• 1 teaspoon Italian seasoning
• 1 lemon (juiced)
• 3 garlic cloves (minced)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup Sun-dried Tomatoes in oil (sliced)
• 4 ounces goat cheese {crumbled or a log will work}
• 1 stick of unsalted butter
• 3 garlic cloves (minced)
• 1 teaspoon Italian seasoning
• 2 tablespoons oil from the sun-dried tomato jar
• 1/4 cup fresh basil (sliced)
• 3 tablespoons lemon juice
• 1/4 cup heavy cream

Instructions

1. In a large ziplock combine the olive oil, Italian seasoning, lemon juice, garlic, salt and pepper and then add the chicken breasts. Seal the bag and use your hands to massage the marinade into the chicken. Refrigerate for 30 minutes.
2. After marinating the chicken preheat the grill to medium heat. Brush oil over grate to prevent sticking, and place chicken on the grill. Grill the chicken breasts, brushing the leftover marinade over the chicken breasts.You need to reach an internal temperature on 165 degrees F. (74 degrees C.) {takes about 6 or 7 minutes per side but varies on the sizes of the chicken}. Check all the pieces of chicken to be certain that they are cooked.
3. While the chicken is grilling heat a large skillet over medium high heat. Add the butter and melt whisking continuously. Add in the garlic, Italian seasoning, sun-dried tomato oil and basil. Continue to cook for 2 minutes.
4. Slowly add in the lemon juice and whisk to combine.
5. Add in the cream and continue to slowly whisk for 3-4 minutes or until the sauce starts to thicken. Remove from the heat and set aside.
6. Once the chicken is done remove from the grill and cover and allow to rest for about 5 minutes.
7. When you are ready to serve the chicken add the chicken to a dish and top each chicken breast with a 1/4 of the goat cheese, 1/4 of the sun-dried tomatoes and basil and continue for each of the chicken breast. Drizzle the lemon butter sauce over the chicken breasts and serve warm.

25. Chicken Feta Casserole

Chicken Feta Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 6

A delicious, flavorful recipe that will make your menu roster over and over again!

Ingredients

• ½ cup olive oil, divided
• 4 cups peeled cubed tomatoes (drained canned is fine)
• 2 teaspoons minced garlic
• 1 cup dry white wine
• salt and pepper, to taste
• ¼ cup chopped fresh basil
• 2 teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• 6 ounces feta, crumbled
• 6 boneless, skinless chicken breasts, sliced in strips

Instructions

1. Heat ¼ cup of olive oil in a large skillet. Add garlic and tomatoes. Simmer for 10 min or less.
2. Add white wine, basil, and oregano. Season with salt and pepper if desired (remember the feta can be very salty).
3. Simmer for another 10 minutes. Set aside.
4. Heat another ¼ cup of olive oil in a skillet. Add the chicken and sprinkle with red pepper flakes and salt to taste.
5. Cook 5-10 minutes, until chicken is lightly browned.
6. Spray a large casserole dish with Pam. Add chicken and juices. Top with feta, then cover with tomato sauce.
7. Bake at 400º for 10-20 minutes or until thoroughly heated. Serve over rice or pasta.

26. Pomodoro Chicken

Pomodoro Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Pomodoro Chicken is flavorful, tender, and juicy. Chicken Pomodoro is an easy 5-ingredient recipe loaded with fresh tomatoes and garlic.

Ingredients

• 2 tbsp olive oil
• 1.5 lb chicken breasts
• 1 tsp salt
• ¼ tsp pepper
• 1 lb fresh tomatoes (chopped)
• 2 cloves garlic (chopped)
• salt and pepper (to taste)

Instructions

1. Heat oil over medium-high. Sprinkle the chicken with salt and pepper.
2. Add the chicken to the skillet. Cook for 3 minutes.
3. Flip and add the garlic to the pan between the chicken breasts. Cook for 2 minutes. Add the tomatoes. Cook until the chicken is 160 when checked with an internal thermometer, about another 5 minutes.
4. Remove the chicken to a serving platter. Cook the tomatoes until they begin to break down, another 4-5 minutes. Pour over the chicken. Serve immediately.

27. Creamy Tomato and Chicken Pasta Bake

Creamy Tomato and Chicken Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz penne or rigatoni
• 1.5 lb boneless chicken breast, diced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 small onion, diced
• 28 oz can crushed tomatoes
• 1 cup heavy cream or half-and-half
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt and pepper
• Fresh basil, chopped (for garnish)

Instructions

1. 1. Preheat oven to 375F. Cook pasta in salted water until just under al dente; drain.
2. 2. In a skillet, sauté onion and garlic in olive oil until soft; add chicken and cook until lightly browned.
3. 3. Stir in crushed tomatoes and cream; simmer 6–8 minutes; season to taste.
4. 4. Add cooked pasta and half of the mozzarella; toss to coat; transfer to a baking dish.
5. 5. Top with remaining mozzarella and Parmesan; bake 20–25 minutes until bubbly and lightly golden.
6. 6. Garnish with fresh basil and serve.

28. Chicken Curry

Chicken Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken thighs, cut into chunks
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 14 oz can coconut milk
• 1 cup chicken broth
• 1 can diced tomatoes
• 1 cup peas (frozen or fresh)
• Salt and pepper
• Fresh cilantro and lime wedges, for serving

Instructions

1. 1. Heat oil and sauté onion, garlic, and ginger until soft and fragrant.
2. 2. Add chicken and cook until lightly browned on all sides.
3. 3. Stir in curry powder, garam masala, and turmeric; cook for 1 minute.
4. 4. Pour in tomatoes, coconut milk, and broth; simmer 15–20 minutes until chicken is cooked and sauce thickens.
5. 5. Stir in peas and cook 2–3 minutes; season with salt and pepper.
6. 6. Serve with steamed rice; garnish with cilantro and lime.

29. Sun Dried Tomato Farro Chicken Bake

Sun-dried Tomato Farro Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’]

My Sun-dried Tomato Farro Chicken Bake is the perfect hearty weeknight meal or a beautiful dish for a special occasion. Chicken breasts are mixed with vegetables, warm spices, sun-dried tomatoes, olives, lemon juice and farro. This comforting one pot meal is filling with delicious warm flavors the whole family will enjoy.

Ingredients

• 1/4 cup extra virgin olive oil + 2 tbsps. olive oil, (divided)
• 2 tablespoons balsamic vinegar
• 2 teaspoons oregano
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup uncooked farro (rinsed and drained)
• 1 1/2 cups chicken broth
• 4 cloves garlic (minced)
• 1/4 cup red onion (diced)
• 2 cups fresh spinach
• 3/4 cup sun-dried tomatoes (drained and sliced)
• 1/2 cup kalamata olives (pitted)
• 1 pound boneless (skinless chicken breasts)
• juice of 1/2 of a lemon plus 4 lemon slices
• 1/2 cup feta cheese (crumbled {extra feta cheese for garnish})

Instructions

1. Preheat the oven to 400 degrees F.In a large mixing bowl place the chicken breasts.
2. In a small bowl combine the 1/4 cup olive oil, balsamic, paprika, oregano, salt and pepper and whisk to mix well. Pour the olive oil mixture over the chicken breasts and use your hands to work it into the chicken breasts.
3. In a dutch oven or large skillet heat the remaining 2 tbsps. olive oil over medium high heat. Add the chicken and brown both sides for about 3-4 minutes. Remove the chicken and set aside.
4. In the same dutch oven add the farro and the broth. Add in the garlic, red onion, spinach, sun-dried tomatoes, olives and the chicken breasts on top.
5. Add the juice of 1/2 of a lemon and lemon slices {the lemon slices are optional}. Sprinkle feta cheese over the chicken.
6. Place the dutch oven or large oven safe skillet into the oven and bake for 25 minutes or until the chicken is cooked through and the farro is soft.
7. Taste and add more salt and pepper as needed. Garnish with the feta cheese, fresh parsley and dill.

30. Sun Dried Tomato Chicken

Sun Dried Tomato Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

This sun dried tomato chicken is juicy golden brown chicken breasts smothered in a creamy spinach and sun dried tomato sauce. An easy dinner that’s perfect served over pasta!

Ingredients

• 1 1/4 lbs thin boneless skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon flour
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 cup baby spinach leaves
• 1/2 cup sun dried tomatoes (chopped)
• 1 tablespoon chopped parsley

Instructions

1. Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
2. Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
3. Remove the chicken from the pan; place on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
4. Melt the butter in the pan. Add the garlic and cook for 30 seconds. Add the flour and whisk until combined with the butter.
5. Add the chicken broth and heavy cream to the pan. Whisk until well combined. Bring to a simmer.
6. Stir in the parmesan cheese. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted.
7. Turn off the heat. Add the chicken back to the pan and spoon the sauce over it. Top with parsley and serve.

31. Chicken Pesto Pasta Salad

Chicken Pesto Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Yield: [‘8’, ‘8 servings’]

This delicious chicken pesto pasta salad is packed with Italian flavors and is perfect for a summertime meal! The chicken, pasta, feta, and sun-dried tomatoes are all tossed together with a zesty Italian dressing, making it an easy, flavorful, and satisfying dish.

Ingredients

• 16 ounces spiral pasta
• 2 cups cooked chicken (shredded or chopped)
• ½ cup sun-dried tomatoes
• ⅓ cup feta cheese (crumbled)
• 10 grams fresh basil leaves
• 2 cups arugula and baby spinach mix
• ½ cup basil pesto
• ¾ cup Italian dressing

Instructions

1. Cook the pasta according to package instructions. I like to cook mine a minute or two less than the recommended time so it’s not too soft.
2. While the pasta is cooking, prepare the rest of the ingredients. Dice or shred the chicken, chop the sun-dried tomatoes, and crumble the feta cheese.
3. Once the pasta is cooked, drain it, rinse it in cold water to cool it quickly, and add it to a large bowl.
4. Add the chicken, sun-dried tomatoes, feta cheese, arugula and baby spinach mix, and basil leaves to the pasta.
5. Mix the Italian dressing and pesto together in a small bowl then pour it over the pasta salad and stir everything together until evenly coated.
6. Serve immediately or store in the fridge for later.

32. Cream Cheese Chicken Chili

Cream Cheese Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken breasts or thighs, cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 can white beans (great northern or cannellini), drained
• 1 can corn kernels, drained
• 8 oz cream cheese, softened
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions

1. 1. In a large pot, brown the chicken with onion and garlic until lightly cooked; season with salt and pepper.
2. 2. Add tomatoes, beans, corn, broth, chili powder, and cumin; simmer 15 minutes to meld flavors.
3. 3. Stir in cream cheese and simmer until melted and the sauce becomes creamy, about 5 minutes.
4. 4. Taste and adjust seasoning; ladle into bowls and top with optional toppings if desired.

33. Cherry Tomato Chicken Pasta

Cherry Tomato Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT50M · Yield: [‘4’]

Chicken Cherry Tomato Pasta – a pasta dish packed with burst cherry tomatoes, topped with buttery herb and garlic oven roasted chicken breast.

Ingredients

• 4 chicken breasts
• 250 g linguine pasta
• 1¼ tbsp olive oil (divided)
• 700 g cherry tomatoes ((1½ lbs))
• ½ cup fresh basil leaves (loosely packed) (chopped – plus extra leaves to serve (optional))
• ¼ cup fresh oregano leaves (loosely packed) (chopped)
• 1 tsp fresh thyme leaves
• 4 garlic cloves (crushed/minced)
• ½ cup chicken stock
• 2 tsp red wine vinegar
• 3 tbsp butter
• ½ tsp garlic powder
• salt and pepper
• fresh parmesan to serve

Instructions

1. Preheat oven to 180c/350f.
2. Place cherry tomatoes (700g/1.5lbs) in a bowl, then add chopped fresh basil (½ cup, loosely packed) & chopped oregano (¼ cup, loosely packed), fresh thyme (1 tsp), crushed/minced garlic (4 cloves), olive oil (3 tsp) and salt & pepper to taste. Mix well to coat.
3. Add cherry tomato mixture to a high-sided baking tray (see notes). Add chicken stock (½ cup) & red wine vinegar (2 tsp) to cherry tomato mixture, then add butter to tray and bake for 15 minutes.
4. Meanwhile, sprinkle chicken breasts on both sides with garlic powder (½ tsp), and season with salt & pepper.
5. Heat olive oil (2 tsp) in a fry pan, and cook chicken breasts for 2 minutes on each side (they will finish cooking in the oven).
6. Remove the tomatoes from the oven and give them a stir, then nestle the chicken breasts in amongst the cherry tomatoes.
7. Tilt the tray slightly and spoon some of the herby liquid over the breasts, then return the tray to the oven and bake for a further 20 minutes or until chicken is cooked through.
8. Meanwhile cook pasta according to packet directions.
9. When chicken is cooked, slice the breasts then add to the pasta along with the cherry tomatoes and the liquid from the base of the pan.
10. Serve with parmesan cheese, and extra fresh basil if desired.

34. Chicken with Feta and Tomatoes

Chicken with Feta and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This baked chicken with feta and tomatoes in a white wine sauce is a one pan dinner that can be ready in 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 1 1/4 pounds boneless skinless chicken breasts
• 1 teaspoon dried oregano
• 1/3 cup finely chopped shallots
• 2 cloves of garlic (grated or minced)
• 1 pint cherry tomatoes
• 1/2 cup dry white wine or low sodium chicken broth
• 2 ounces feta cheese (crumbled)
• 2 tablespoons chopped flat leaf parsley

Instructions

1. Preheat oven to 375° F. Pound the chicken breasts out into an even thickness then season them with the dried oregano, salt and pepper. Heat a large oven safe skillet over medium-high heat and add the olive oil to it.
2. When the pan is hot swirl to coat the bottom with the oil. Add in the chicken and sear it for about 2 minutes and then flip it over and sear another 2 minutes. It won’t be cooked though at this point. Remove it from the skillet and onto a plate.
3. If needed add a little more olive oil to the skillet and then toss in the shallots. Season with salt and pepper and sauté for a minute. Add in the garlic and tomatoes and sauté another minute.
4. Pour the wine into the skillet and scrape up any brown bits from the bottom of the pan. Nestle the chicken breasts back into the pan and add in the crumbled feta.
5. Bake the chicken for 10-15 minutes or until it reaches an internal temperature of 165° F. Remove the skillet from the oven and garnish with chopped parsley.

35. Chicken Spaghetti with Rotel

Chicken Spaghetti with Rotel (easy & cheesy) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

I believe you will love this chicken spaghetti with Rotel recipe as much as our family did! Comfort food at its finest with pasta, creamy cheese, chicken pieces, and tomatoes with a bit of spicy bite.

Ingredients

• 2 cups chicken breast (uncooked, from 1 large boneless, skinless breast, cut in small pieces)
• 1 pound pasta (spaghetti or linguini, uncooked)
• 1 Tbsp garlic (minced)
• 20 ounces Rotel (2 cans, or canned diced tomates with chilis, drained)
• 8 ounces cream cheese
• 1 cup cheddar cheese (shredded (I like to use sharp))
• 1 tsp marjoram (dry (or 1 Tablespoon fresh))
• 1 Tbsp oil
• 2 Tbsp butter (divided)
• 1 cup cream (or whole milk)

Instructions

1. Heat a large Dutch oven to medium heat. Add 1 tablespoon butter and 1 tablespoon oil of choice to the pan. Add cut up chicken pieces and cook 5 minutes, stirring often.
2. Add garlic and marjoram and cook 5 minutes more or until chicken is done.
3. Turn heat off.
4. While chicken is cooking, cook pasta according to package directions.
5. Once chicken is done, add 1 more tablespoon butter, cream cheese, cream, and cheddar cheese to chicken, breaking up cream cheese a bit.
6. Cover and let sit for 5-10 minutes (with heat off) to soften cheeses, stirring after 5 minutes.
7. Meanwhile, drain water from cooked spaghetti.
8. Uncover chicken mixtures and add tomatoes and cooked spaghetti.
9. Heat to low (2-3) for 10 minutes to heat through, stirring occasionally.
10. Serve right away while hot.

36. Chicken and Tomato Pasta

Creamy Chicken and Tomato Pasta (ONE Pan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘5’, ‘5 people’]

Made in one pan in only 30 minutes! This creamy chicken and tomato pasta is the comforting, satisfying and balanced meal you need this winter.

Ingredients

• 2 cups dry penne pasta (cooked according to package instructions)
• 1 lb chicken breasts (boneless, skinless)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp flour
• 4 tbsp butter (divided)
• 4 cloves garlic (pressed)
• 1 cup cherry tomatoes
• 1.5 tbsp italian seasoning blend
• 1.5 cups cooking cream
• 1/2 cup chicken broth
• ½ cup tomato sauce (of choice)
• 3 cups spinach (or about 3 large handfuls)
• ¼ cup Parmesan cheese (shredded (plus additional for serving))
• Fresh basil (for serving)

Instructions

1. Cook pasta according to package instructions.
2. While the pasta is cooking, slice chicken breasts into 3 inch cubes, add them to a large mixing bowl and season with salt, black pepper and flour
3. In a hot pan, add half of the butter. Once butter is melted, add chicken breast and cook for about 7 minutes until the insides are no longer pink in colour. Remove chicken from the pan and set aside on a plate.
4. To the same pan, add the remaining butter and garlic. Saute garlic until fragrant (about 2 minutes), add in cherry tomatoes and spices and cook until tomatoes begin to soften (about 3-4 minutes). Pour in cream, chicken broth and tomato sauce, and bring to a simmer.
5. Once simmering, add in spinach and parmesan cheese and stir (this may need to be done in batches to allow room for all of the spinach). Once spinach is wilted, add the cooked chicken and pasta, stir and serve with fresh basil and parmesan cheese.

37. Chicken Zucchini Casserole

Healthy Chicken Zucchini Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This easy, healthy chicken zucchini casserole is perfect for a fast weeknight meal, and you only have to dirty one pan! Made with fresh zucchini, tender chicken breast, a quick and simple pesto San Marzano tomato sauce, and cheese, it’s baked in the oven until golden brown and bubbly. {Gluten-free & Low Carb}

Ingredients

• 1 1/2 pounds boneless skinless chicken breast (cubed)
• Kosher salt
• Freshly cracked pepper
• Olive oil
• 1 small zucchini (thinly sliced)
• 1 small yellow squash (thinly sliced)
• 1 small yellow onion (chopped)
• 3 cloves garlic (minced)
• 28 ounce can San Marzano whole tomatoes
• 1/4 cup pesto sauce
• 1 teapoon Italian seasoning
• 1/2 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese
• Cooked rice, pasta or quinoa

Instructions

1. Preheat oven to 425℉. Pat chicken pieces very dry with a paper towel.
2. Heat a heavy, oven safe large skillet over medium high heat, add a drizzle of olive to coat the bottom of the pan. Add the zucchini, yellow squash, and onion. Saute until onions are translucent, squash is tender, and they have started to brown, about 5-8 minutes. Remove to a bowl and set aside.
3. Add another drizzle of olive oil, followed by the chicken. Season chicken with a sprinkle of salt. Saute chicken, flipping occasionally, until golden brown on all sides and almost cooked through, about 5-8 minutes. Remove to a bowl and set aside.
4. Reduce heat to medium, add a drizzle of olive oil if needed, followed by the garlic, saute until garlic is translucent, about 1 minute. Add in the canned tomatoes, Italian seasoning, pesto, and a generous pinch of salt and pepper.
5. Using the back of a spoon or a potato masher, start breaking up the tomatoes until they integrate into the sauce. Simmer sauce for 15 to 20 minutes until reduced and thickened. When you pull a wooden spoon across the bottom of the pan, the sauce should spread back out very slowly.
6. Add the chicken back to the pan on top of the sauce, then place the zucchini mixture on top of the chicken, and sprinkle with the cheese.
7. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly. Serve hot with quinoa, rice or pasta.

38. Chicken Tortilla Soup

Chicken Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb chicken (breasts or thighs), cooked and shredded
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup corn kernels
• 1 can black beans, drained
• Salt and pepper
• Tortilla strips, lime wedges, chopped cilantro, sliced avocado for toppings

Instructions

1. 1. Sauté onion, garlic, and jalapeño in oil until soft; stir in cumin and chili powder and cook 30 seconds.
2. 2. Add diced tomatoes and chicken broth; bring to a simmer.
3. 3. Add shredded chicken, corn, and beans; simmer 10–15 minutes until heated through.
4. 4. Season to taste; serve hot with tortilla strips and toppings.

39. Chicken Parmesan

Chicken Parmesan with Sundried Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT1H20M · Yield: 4

In this easy baked Chicken Parmesan, chicken is coated in a parmesan breading, browned in a skillet, then finished in the oven with a sun-dried tomato sauce!

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (4 ounce) jar tomato paste
• 1/2 cup red wine
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14.5-ounce) can crushed tomatoes
• 1-2 teaspoons dried Italian Seasoning (in summer I use a handful of fresh basil added at the end)
• 1 bay leaf
• 1/2 cup sundried tomatoes, sliced*
• 1 heaping cup red bell pepper, diced
• 1/4 cup chopped fresh parsley
• 1 teaspoon balsamic vinegar
• 3/8 teaspoon black pepper
• 1/2 teaspoon salt, or according to taste preferences
• 1/3 cup all-purpose flour
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, if desired
• 4 (4-ounce) boneless, skinless chicken breasts
• 1 egg white, lightly beaten
• 1 tablespoon olive oil, plus more if needed
• 1 cup (4 ounces) shredded mozzarella cheese

Instructions

1. Add the olive oil to a large saucepan or dutch oven and heat over medium-high.
2. Add onion and saute for 3-5 minutes, until translucent.
3. Add garlic and saute a minute more.
4. Add the tomato paste and cook, stirring frequently for 2 minutes.
5. Add the wine and whisk to combine with the tomato paste.
6. Stir in the diced and crushed tomatoes, Italian seasoning and bay leaf.
7. Bring to a boil and then let simmer for 15 minutes.
8. Stir in the sundried tomatoes and bell pepper.
9. Simmer until pepper is tender.
10. Stir in parsley, balsamic vinegar and season with salt and pepper (if desired).
11. Discard bay leaf.
12. Preheat oven to 350°.
13. Combine the flour, parmesan, salt and pepper in a shallow bowl or plate with a rim.
14. Place chicken breasts in a gallon sized Ziploc bag.
15. Using a meat mallet, pound meat on both sides until it is flattened to 1/4 to 1/2 of an inch. (Some are easier to flatten than others. If they are really thick, I will cut them in half through the middle into to thinner breasts).
16. Coat each piece of chicken egg white, then dip both sides into the in parmesan mixture.
17. In a cast iron skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken pieces to the pan, cooking cook 5 minutes per side – or until golden.
18. Add chicken to a lightly greased 9×13 pan.
19. Pour a large spoonful of sauce on top of each breast, then top with mozzarella.
20. Bake at 350° for 5-10 minutes (or until chicken is cooked through and cheese is melted.
21. Serve with pasta and additional sauce.

40. Marry Me Chicken

Marry Me Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless skinless chicken thighs
• Salt and pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1/2 cup chicken broth
• 1 tablespoon chopped fresh basil
• Optional: cooked pasta, for serving

Instructions

1. 1. Season chicken with salt and pepper; sear in olive oil until browned on both sides; remove and set aside.
2. 2. In the same pan, sauté garlic briefly; add sun-dried tomatoes and deglaze with broth.
3. 3. Return chicken to pan; add cream and Parmesan; simmer until the sauce thickens and chicken is cooked through.
4. 4. Stir in fresh basil; adjust seasoning and serve with pasta or bread.

41. Three Bean Chicken Soup

Mexican Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Mexican Bean Soup is loaded with three types of beans, tender chicken, creamed corn and fire-roasted tomatoes to make a delicious taco soup like no other!

Ingredients

• 1 medium onion (diced)
• 3 mini sweet peppers (diced)
• 1 Tablespoon butter or olive oil
• 1 cup raw chicken breasts (diced)
• 32 ounce chicken broth
• 15 ounce black beans
• 15 ounce chili beans
• 15 ounce white beans
• 15 ounce fire roasted tomatoes, diced
• 15 ounce creamed corn
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon garlic powder
• pepper to taste
• 1/2 cup fresh cilantro (chopped)
• sour cream (cheese, cilantro and tortilla chips to garnish (optional))

Instructions

1. In a large dutch oven or stock pot, sauté onion and diced mini peppers in butter or olive oil for a several minutes over medium heat.
2. Add chicken, then continue to stir until browned.
3. Pour in chicken broth and bring to a boil.
4. Add canned beans (undrained), tomatoes and corn. Stir well.
5. Season with cumin, turmeric, garlic powder and pepper.
6. Add chopped fresh cilantro and mix all ingredients together.
7. Simmer soup for 20 minutes on low heat.
8. Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.