Tomato baked chicken recipe

(760 ratings)

This delicious tomato baked chicken recipe is a tasty way to cook your chicken thighs or cut of chicken meat. It's such a quick and easy family meal

  • healthy
Preparation Time10 mins
Cooking Time25 mins
Total Time35 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories697 Kcal35%
Sugar7.2 g8%
Fat24.6 g35%
Saturated Fat8.1 g41%
Salt2.31 gRow 4 - Cell 2
Protein92.0 g184%
Carbohydrates27.5 g11%
Salt2.31 gRow 7 - Cell 2

This tomato baked chicken is a rich and rustic dish, oozing with flavour.

We love this chicken tomato bake recipe - cheap, quick and easy to whip up. It makes for the perfect midweek meal. Simply brown the chicken, chuck in some shop-bought tomato sauce, basil, stock and mushrooms and transfer the casserole dish to the oven. The result is a no-fuss flavoursome dish that will serve four in 35 minutes. We’ve chosen chicken thighs here as they become gorgeously juicy and tender when cooked slowly in the oven, with the meat effortlessly falling off the bone. Serve with buttery boiled new potatoes or rice.

This recipe is part of our cheap family meals collection – under £1 a head


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




  1. Preheat your oven to 180ºC/350ºF/Gas 4. Colour the chicken in a frying pan of hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock.
  2. Place the dish in the oven and cook for 25 mins. While the chicken is cooking, boil the baby potatoes until cooked.
  3. Drain and serve the potatoes on a plate, placing the chicken on top of them. Finish by sprinkling the other half of the basil, drizzling the olive oil over the top and add cheese if using it.

Top tip for making tomato baked chicken:

We’ve added an optional layer of mozzarella for a Mediterranean feel, but feel free to grate over parmesan or cheddar as an alternative. They’ll add a nice crunchy texture to your tray bake.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies