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Juicy chicken breast and tender potatoes baked with bell pepper, onion, and garlic in a rich tomato sauce, topped with melted cheddar.
Made August 23, 2026
Prep
15m
Cook
25m
Serves
Difficulty
easy
Cook chicken to an internal temperature of 74°C (165°F) to ensure safety.
Wash hands and surfaces after handling raw chicken.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
150 g chicken breast
200 g potatoes
1/2 onion
1 clove of garlic
1/2 bell pepper
200 g canned tomatoes
50 g cheddar
1 tbsp olive oil
Chef's tip: Cut the potatoes small (1.5 cm) so they cook through in the oven without needing extra time.
Preheat the oven to 200°C (400°F). Cut the chicken breast into 2 cm cubes, dice the potatoes into 1.5 cm cubes, chop the onion, mince the garlic, and dice the bell pepper.
Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onion, garlic, and bell pepper. Sauté for 3 minutes until softened. Add the potatoes and canned tomatoes, stir to combine, and bring to a simmer.
Return the chicken to the skillet, nestling it into the sauce. Transfer the skillet to the oven and bake for 15 minutes, until the potatoes are tender and the chicken reaches 74°C (165°F).
Remove the skillet from the oven and sprinkle the cheddar evenly over the top. Let it rest for 5 minutes to melt the cheese and set the dish.