This traditional lasagna recipe is cooked at 350 degrees F while being piled in a deep dish. Delicious!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves – pounded thin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 potatoes, peeled and quartered
- 2 green bell peppers, cut into strips
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- 1 (14.5 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 1 (14.5 ounce) can chicken broth
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Season chicken breasts on both sides with salt and pepper. Cook chicken in hot oil until completely browned, 2 to 3 minutes per side. Transfer chicken to the prepared baking dish; cover tightly with aluminum foil.
- Place potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until vegetables soften, 10 to 15 minutes. Add tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over chicken breasts; tightly cover again with the aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 1 g |
| Sodium | 461 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is the worst, most tasteless dish I’ve made in a long time. Never make it again.
It has potential. I doubled the sauce. Used 6oz of tomato paste . I added fresh basil along with fresh oregano. Added a splash of balsamic vinegar. Next time I’ll use a fresh Sorento pepper and onion. My potato’s weren’t done enough so I’ll cook them longer next time. But not bad.
This was a little more complicated than I had anticipated, but well worth the effort. It was SO delicious and a huge hit in my household.
Delicious! Made a few changes (added sliced onion and cooked uncovered to thicken sauce). Will definitely make again.
Pretty good but seemed to be a little bland for my taste.
Second time I made this, cut the potato smaller but it was still not soft enough.
This was a delicious recipe! I substituted chopped celery for the green peppers because I didn’t have any on hand. It was a hit with the whole family!
Tasty, tangy healthy comfort food. I cut down on chicken (used what I had – 2 breasts). Added 1/4 onion. Flavors permeated chicken. Next time will add 2 cloves minced garlic. This was a winner – husband went back for seconds.
I made this last night and it was delish. Today, for lunch I had some with some white rice. It tasted great. thank you again for the great recipe. The only thing I did different was cut the potatoes smaller. Still delish. Enjoy
Tasty dish… I actually made this in a crock pot and added carrots, an onion and fresh garlic. In order to have enough liquid to cover everything I added a second can of diced tomatoes, a can of crushed tomatoes, and 1/2 can of beer. I started with frozen chicken breasts so I let the whole thing cook in the crock for about 6 hours. The veggies and chicken absorb a ton of flavor from the slow cooking.
Pizzaiola in southern Italy refers to a dish, almost always beef, cooked with pizza flavorings, meaning canned plum tomatoes and dried oregano. This recipe is a healthy take on that idea. The chicken turns out so tender and flavorful – great if you are looking for something different to do with chicken. Very versatile (think of all the veggies you can sub in & out) & healthful, too. One of my favorite recipes in the winter!
awesome recipe!!! i make this every week. my husband loves it.
Very easy to make and very tasty, even my 10yr old loved it
I used this as a basic guide and changed a few things but it was delicious!