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Chicken in Tomatoes

This recipe for chicken in tomatoes was created for using frozen summer produce, but if you just can't wait, fresh will work just as well.

  • prep: 15 mins
    total time: 40 mins
  • servings: 4


  • 2 pounds frozen tomatoes (4 cups), thawed
  • 1 tablespoon vegetable oil
  • 4 bone-in, skin-on chicken thighs (1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1 small yellow onion, thinly sliced (1 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 sprigs oregano


  1. Step 1

    Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely chopped. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, about 7 minutes. Flip and cook 1 minute. Transfer chicken to a plate and drain all but 1 tablespoon fat from skillet. Reduce heat to medium. Add onion to skillet and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add tomatoes, season with salt and pepper, and bring to a boil.

  2. Step 2

    Add chicken, skin side up, and oregano, then transfer skillet to oven. Cook until chicken is cooked through, 25 to 30 minutes.

Everyday Food, September 2010

Reviews (6)

  • 24 Jan, 2013

    A great weekday recipe. I used one of the many bags of frozen cherry tomatoes I had from my summer CSA and it was wonderful! I also only had boneless thighs available---still worked perfectly. I will definitely make this again.

  • 4 Dec, 2012

    Good basic recipe. I used a cajun seasoning on the thighs and it boosted the flavor a bit.

  • 19 Sep, 2012

    Very tasty- made with tomatoes from the garden & served with roasted spaghetti squash & sauteed green beans (also from my husband's garden). Followed directions and extremely pleased with results- will definitely make again!

  • 2 Sep, 2012

    This recipe sucks.

  • 16 Jul, 2012

    also want to add that I have always used fresh tomatoes for this...

  • 16 Jul, 2012

    I've made this dish many times, it is super easy, and super GOOD!! It's great served over brown rice, and any leftover sauce I might have I use for making spaghetti sauce or as a soup base. I've used dried oregano when I don't have any fresh, and it comes out just as good. Highly recommended!!