These diced tomato chicken thighs are truly one of the easiest dinners you can ever make! All you have to do is pop it into the oven and you’re done!
Some days you just know, today is gonna be crazy! Whether you have a lot of work to get done or your kids are going nuts, you start getting the feeling that you’re not gonna have enough time to prepare a really elaborate dinner.
No worries y’all! I got your back with this delicious recipe. I combine juicy chicken thighs with diced tomatoes and a side of steamed rice to create perfect dinner for any weeknight.
How To Make It
Chicken
What chicken you use is super important. And not specifically the brand, but the type. I’ve tried this recipe with the breast but it ended up a little dry. Next time I made it, I used thighs, and oh my goodness! It was so good! The chicken ended up super juicy and delicious! (Just make sure to get them skinned so there’s less work for you to do!
Tomatoes
I keep it super easy when it comes to the tomatoes. Instead of going through the effort of washing, cutting, and preparing fresh tomatoes, I use canned. And, to be honest, the final product is still super yummy! (Even non-tomato people will love it!)
Spices
Like the rest of this recipe, I keep it simple here. Just salt + garlic powder. I don’t see the need for an elaborate combo of 10 spices for the perfect chicken. Salt and garlic powder give you all that you need for the best chicken thighs!
Preparation
Cooking the chicken takes the longest amount of time but its mostly hands-off. Begin by putting them all in a baking pan, sprinkle salt + garlic powder, and top with tomatoes + a bit of water. Bake it in an oven at 375 degrees F for 1-1.5 hours. And thats it!
Ok y’all, let’s get cooking!
Diced Tomato Chicken Thighs w/ Steamed Rice Recipe
AuthorbasilanddillDifficultyBeginnerIn a large baking pan, lay all chicken thighs in a single layer. Sprinkle salt and garlic on both sides of each thigh to taste. Top the chickens with both cans of the diced tomatoes and 2 cups water/enough to cover the entire bottom of the baking pan.) Cover baking pan with the lid or a large sheet of aluminum foil.
Put into 375 degree oven for 1 to 1.5 hours. (The amount of time you cook the chicken will depend on how much chicken you have and how large the pieces are.)
Halfway through cooking the chicken, put 2 cups of rice to steam in a rice steamer. When both the chicken and the rice are ready, plate them and pour some of the juiciness from the chicken dish on top of the rice as a sauce. Enjoy! <3
Ingredients
Directions
In a large baking pan, lay all chicken thighs in a single layer. Sprinkle salt and garlic on both sides of each thigh to taste. Top the chickens with both cans of the diced tomatoes and 2 cups water/enough to cover the entire bottom of the baking pan.) Cover baking pan with the lid or a large sheet of aluminum foil.
Put into 375 degree oven for 1 to 1.5 hours. (The amount of time you cook the chicken will depend on how much chicken you have and how large the pieces are.)
Halfway through cooking the chicken, put 2 cups of rice to steam in a rice steamer. When both the chicken and the rice are ready, plate them and pour some of the juiciness from the chicken dish on top of the rice as a sauce. Enjoy! <3