Easy chicken in tomato sauce recipe all cooked in one skillet. These chicken breasts are seared in a hot pan/skillet and into the oven to finish cooking and for the flavors to come together full circle.
Prep your chicken by seasoning with salt and pepper and heat the oven to 190° C
Add the sauce ingredients into a measuring jug and mix. Set aside.
Heat a skillet or any oven friendly pan and add the two tablespoons of oil, cook the chicken fillets till light golden brown in each side. Should take about 4 to 6 minutes on each side depending on how thick the fillets are.
Add the diced tomato between the fillets and pour the sauce over the chicken breasts.
Pour the wine/stock or water (which suits you) into the pan from the side so that you're not pouring over the chicken and tomato.
Add the potatoes, a drizzle of olive oil over the food and bake in the middle rack for 20 minutes.
Remove from the oven, add the bocconcini cheese and the chopped parsley bits and let it stand 10 minutes or before serving. Enjoy!
Notes
Pre-Cooking The PotatoesTo cut down on the oven time, I suggest cooking the potatoes halfway through. These potatoes were seasoned with salt & pepper and a tablespoon of olive oil and then air-fried till a nice golden brown. Set the air-fryer on 200 C and air-fry for about 10 minutes. To par-boil - boil them in water for about 5 to 7 minutes, drain, coat them in olive oil and seasoning (chicken 13-spice) and toss them into a hot pan to sear, about 5 minutes. I takes a bit longer this way but is worth the additional flavor.