Italian American › Main Dishes

Chicken, Potato, and Blistered Tomato Bake

Serves: 2 · 1 Chicken Breast Prep: 15 mins Cook: 45 mins Total: Hours: 1
By Ken Gray Published September 2, 2026
Chicken, Potato, and Blistered Tomato Bake

A simple one-pan dinner where juicy chicken breasts roast alongside crispy potatoes, sweet onion, and big chunks of beefsteak tomato.

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Nutrition Facts

Per serving (1 Chicken Breast)

Nutrition Facts
Calories 475
Total Fat 16.6 g
Sodium 781 mg
Total Carbohydrates 33.0 g
Dietary Fiber 5.2 g
Protein 47.2 g
Calcium 65 mg
Iron 2.4 mg

Instructions

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Prep

  1. Heat the oven to 425°F.

  2. Cut the potatoes into roughly ¾-inch chunks. Smaller, even pieces cook more quickly and crisp better.

  3. Cut the onion into wedges or thick slices. Cut the beefsteak tomato into 1-inch chunks. Do not cut the tomato too small or it can turn completely watery in the oven.

  4. If the chicken breasts are thick, slice each one horizontally into two thinner cutlets, or pound them to a relatively even thickness. This helps the chicken finish at the same time as the potatoes.

Cook

  1. Put the potatoes on a large rimmed sheet pan or in a large oven-safe skillet.

  2. Toss them with:

  • 1½ tbsp olive oil

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp paprika

  1. Roast the potatoes for 20 minutes, stirring or flipping them once after about 10 minutes.

  2. While the potatoes roast, season the chicken on both sides with:

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ½ tsp garlic powder

  • 1 tsp Italian seasoning or oregano

  • Remaining ½ tsp paprika

  1. Toss the onion and tomato in a bowl with:

  • 1 tbsp olive oil

  • A pinch of salt

  • A few grinds of black pepper

  • Red-pepper flakes, if using

  1. Remove the pan from the oven after the potatoes have roasted for 20 minutes. Move the potatoes toward the outer edges of the pan.

  2. Put the seasoned chicken breasts in the center. Scatter the onion and tomato around the chicken and potatoes.

  3. Pour the ¼ cup wine into the pan around the vegetables—not directly over the chicken. This creates more juices for a pan sauce and helps prevent any tomato sugars from scorching. (Using chicken broth or water can be substituted)

  4. Return the pan to the oven and roast for 15–22 minutes, until the chicken reaches 165°F in its thickest part.

  5. If using cheese, sprinkle Parmesan over everything on the chicken during the last 3–5 minutes of cooking. ( or use mozzarella )

  6. Remove from the oven. Add the optional tablespoon of butter to the tomato-onion juices and stir it through the vegetables until melted.

  7. Let the chicken rest on the pan for 5 minutes, then slice. Spoon the softened tomato, onion, potatoes, and pan juices over the chicken.

FAQ

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Can I use bone-in chicken instead of boneless breasts?

Yes. Bone-in, skin-on thighs or drumsticks work very well. Increase the final roasting time to about 25–35 minutes after adding them to the pan, and cook until the thickest part reaches 165°F and the juices run clear. Skin will crisp more if you start them skin-side up and avoid covering the pan.

What if I only have waxy or only starchy potatoes?

Both work, but the texture changes slightly. Waxy potatoes (red, new, or fingerling) hold their shape better and stay creamy. Starchy potatoes (russets) get fluffier inside and crispier outside. If using russets, cut them a bit smaller so they do not fall apart.

Can I make this without an oven?

Yes. Par-cook the potatoes in the microwave or by boiling until just tender. Sear the chicken in a large skillet, remove it, brown the potatoes, then add onion and tomato with a splash of liquid. Return the chicken to the skillet, cover, and simmer gently until the chicken reaches 165°F.

How do I keep the tomato from getting too watery?

Cut it into large chunks and add it only for the final roast. Do not overcook it; you want it softened and blistered, not completely broken down. If your tomato is very juicy, you can drain some of the seeds and gel before chopping.

Can I prep this ahead?

You can cut the potatoes, onion, and tomato and season the chicken up to a day in advance. Store them separately in the refrigerator. When ready to cook, follow the same roasting steps. This makes it a quick weeknight meal with most of the work already done.

How do I reheat leftovers without drying out the chicken?

Reheat in a covered oven-safe dish at 325–350°F with a splash of broth or water, or gently in a skillet with a little liquid. Microwaving works but can dry the chicken; covering it and adding a teaspoon or two of water helps.

Is this recipe gluten-free and dairy-free?

Yes, as written it is naturally gluten-free and dairy-free. If you add butter, cheese, or a premade seasoning blend, check labels to be sure they meet your needs.

Can I double the recipe?

Yes. Use two sheet pans or a very large roasting pan so the potatoes and vegetables are not crowded. Crowding causes steaming and reduces browning. You may need a few extra minutes of cook time; rely on the chicken’s internal temperature rather than the clock.

Notes & Author Comments

​Skipping the butter and draining the extra juices to create a Potato, Onion, and Tomato side worked well for me. I just added freshly grated Parmigiano Reggiano after the rest, just before serving

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Recipe Techniques and Tips

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Techniques and Tips

Getting crispy potatoes

  • Cut potatoes into even ¾-inch chunks so they cook at the same rate.

  • Toss them well with oil and salt; under-oiled potatoes steam instead of browning.

  • Roast the potatoes alone for the first 20 minutes before adding the chicken and tomato. This gives them a head start on crisping.

  • Use a rimmed sheet pan or large skillet with space between pieces; crowding makes them steam.

Keeping chicken juicy

  • Slice thick breasts horizontally into thinner cutlets or pound them to an even thickness.

  • Pat the chicken very dry before seasoning; moisture on the surface slows browning.

  • Season generously with salt and let it sit while the potatoes roast; this helps the seasoning penetrate.

  • Pull the chicken as soon as it reaches 165°F in the thickest part; overcooking is the main cause of dryness.

Building a better pan sauce

  • Cut the tomato into large chunks so it softens and releases juice without turning to mush.

  • Add a splash of broth, water, or white wine to the pan before the final roast; this deglazes any browned bits and creates more sauce.

  • Stir in a tablespoon of butter at the end to enrich the tomato–onion juices.

  • Finish with a squeeze of lemon or a drizzle of olive oil to brighten the sauce.

Onion handling

  • Cut onion into wedges or thick slices so it holds its shape and caramelizes instead of disappearing.

  • Toss onion with the tomato and a little oil so it roasts evenly and sweetens.

  • If you prefer softer, sweeter onion, cut it thinner; for more texture, keep the pieces chunky.

Make-ahead and leftovers

  • You can cut the potatoes, onion, and tomato up to a day ahead and store them covered in the refrigerator.

  • Leftovers keep well for 3–4 days in a sealed container in the fridge. Reheat gently in the oven or a skillet with a splash of water or broth to revive the sauce.

  • This dish also works cold or at room temperature as a next-day lunch with a simple green salad.

Variations

  • Add garlic in the last 10 minutes of cooking so it does not burn.

  • Sprinkle Parmesan or mozzarella over the top during the last 3–5 minutes for a cheesy finish.

  • Toss in olives, capers, or a pinch of red-pepper flakes for more Mediterranean or spicy notes.

  • Serve over rice, pasta, or crusty bread to soak up extra tomato–onion sauce.

  • Do not stir the Tomato and Onion, drain juices and serve tomato, onion, potatoes for a different flavor

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