This is a sponsored post written by me on behalf of Redpack Tomatoes. All opinions are 100% mine.
An Easy Chicken Recipe the Kids Can Help Make!
I just love skillet suppers. They make food prep and clean-up so much easier, and make take-out a little less alluring on those busy days. This Skillet Tomato Rosemary Chicken recipe is an easy supper that the whole family will love – and bonus: the kids can help with nearly every step so you don’t need to worry about distracting them while you get supper ready.
Skillet Tomato Rosemary Chicken Recipe
(Scroll down to see the full printable recipe!) You need just a few ingredients plus salt and pepper to make this easy skillet recipe:
- a lemon or lemon juice
- Redpack Diced Tomatoes
- olive oil or butter
- rosemary – fresh if possible
- good quality salt and pepper
It may seem a bit weird that I specified the tomato brand, but I have been using Redpack Tomatoes for years and with tomatoes being the hero of this dish, you want a quality product. I love that they’re Family Owned and Family Farmed. Coming from a generation of farmers, I can appreciate how Redpack works with farmers they personally know to ensure the perfect harvest time for the ripest tomatoes and highest quality product.
Another reason I love them is the non-GMO verified tomatoes come packed in non-BPA lined cans. With tomatoes being such an acidic food, this is really important to me.
Start off by adding your butter to a skillet and melting completely, turning the skillet around to coat. Meanwhile, have your child start by draining the diced tomatoes from their juice – we’re doing this so we don’t crowd the pan while browning the chicken. Add the garlic to the skillet and stir while it cooks to keep it from burning or sticking. Once it has reached a golden brown, add the tomato juice.
While you bring the butter-garlic-tomato juice to a low simmer, rub some olive oil, salt, pepper, and rosemary onto your chicken breasts. Add the chicken breasts to the skillet and brown on each side, about 3-5 minutes.
Turn your oven to 350 degrees Fahrenheit. Have your child zest some lemon, and optionally have them grate some cheese if you want to make a healthier “cheater” Chicken Parmesan (without the breading). Once the chicken has browned, add the diced tomatoes to the skillet and place in the oven for 10 minutes to completely cook through.
I like to cook a grain for mixing in with the tomatoes. This time I went with quinoa, but rice or even a bean medley would work nicely, too. Have the kids help set the table – supper will be ready soon! For perfect quinoa, cook 1/2 cup of quinoa in 1 cup of water. Bring to a boil, and then turn off heat and cover for 5 minutes. Fluff with a fork and it’s done! Carefully remove the chicken from the oven. Scoop the tomatoes from the skillet and mix into the quinoa. Place the quinoa mixture on your plates and top with the chicken breasts. Season with salt, pepper, and/or lemon zest, to taste.
I love this Skillet Tomato Rosemary Chicken recipe served like this, but if you’d like a bit of rich tomato sauce on top, simply push a spoonful of those cooked tomatoes through a sieve and spoon that delicious and simple sauce over top of your chicken breasts.
Here’s the full Skillet Tomato Rosemary Chicken Recipe for you to print and save…
Skillet Tomato Rosemary Chicken Recipe
- 2 chicken breasts
- 1-10 oz can Redpack Diced Tomatoes
- 2 sprigs fresh rosemary or 2 teaspoons dried
- 1 Tablespoon butter or olive oil
- lemon zest and juice to taste
- salt and pepper to taste
Add butter to a skillet and melt completely; turning the skillet around to coat.
Drain juice from diced tomatoes and reserve juice.
Add garlic to the skillet and stir often while it cooks.
Once garlic is golden brown, add the reserved tomato juice.
Bring butter-garlic-tomato juice to a low simmer.
Rub chicken breasts with some olive oil, salt, pepper, and rosemary.
Add chicken breasts to the skillet and brown on each side; about 3-5 minutes.
Preheat oven to 350 degrees Fahrenheit.
Once chicken has browned, add the diced tomatoes to the skillet and place in the oven for 10 minutes to completely cook through. (If your skillet is not oven-safe, transfer contents of skillet to an oven safe casserole dish.)
Once chicken is cooked through (to an internal temperature of 165 degrees Fahrenheit), remove from oven.
Season with salt, pepper, and/or lemon zest, to taste, before serving.
Serve atop quinoa to make a complete meal.
For more delicious recipes with heart-healthy tomatoes, check out Redpack Tomatoes. And tell us about your favorite chicken recipe in the comments below!