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We love a good multi-purpose dish and this one is definitely a keeper. Whether you want to serve this on its own, or accompanied by rice or noodles, the finished product here is a flavorful entree with a sauce that does great things.

For one, it keeps the chicken juicy and tender, and it’s a dish the whole family will love… Plus, it’s super easy to put together! We can’t think of anyone who likes to come home after a long day and then slave away over an elaborate dinner and thanks to this dish, now you don’t have to!

Tomato And Potato Chicken Casserole

Serves 6-8


  • 1 pound assorted boneless, skinless chicken breasts and thighs, cut into pieces and seasoned with salt and pepper
  • 1 (14.5 oz.) can fire-roasted crushed tomatoes
  • 1 (14.5 oz) can crushed tomatoes, drained
  • 3 medium potatoes, peeled and cubed
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 cup low-sodium chicken broth or stock
  • 3 tablespoons extra-virgin olive oil, or as needed, divided
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons dried oregano
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 350º F.
  2. Heat 2 tablespoons olive oil in a large pan or skillet over medium-high heat and saute potatoes until fork tender. 10-12 minutes.
  3. Remove potatoes from skillet and set aside.
  4. If needed, heat remaining 1 tablespoon olive oil and add red pepper flakes. Saute onion for 6-8 minutes, or until softened and translucent.
  5. During the last few minutes of cooking, add minced garlic and, stirring frequently so it doesn’t burn, cook until fragrant. 1 minutes.
  6. Season with salt and pepper and cook for another 1 minute.
  7. Combine potatoes, chicken and onion mixture in a large baking dish, then pour in both cans of tomatoes and chicken broth.
  8. Stir in lemon juice and oregano and mix everything together to combine, then place in oven and bake for 27-30 minutes, or until chicken is completely cooked through.
  9. Remove from oven and let cool 5 minutes, then serve hot, garnished with fresh parsley.

Recipe adapted from Pillsbury

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