Total Time
Prep 10 mins
Cook 45 mins



  1. Preheat oven to 425 degrees.
  2. In a cast iron skillet heat 1 tbsp of olive oil and sear the chicken thighs on all sides.
  3. Once the chicken is done sprinkle the bouillon over the chicken and add the petite cut tomatoes and tomato sauce.
  4. Sprinkle cheese over the chicken.
  5. In a medium frying pan heat the other tbsp of olive oil, and saute the onion and bell pepper slices over medium high heat.
  6. Pour the caramelized onion and bell pepper over the cheese and bake in the oven for 30 minutes.
  7. Let stand for 10-15 minutes to cool. Serve hot over noodles or rice.
Most Helpful

This was really good but I did change it up a bit. I used six boneless chicken breasts and a can of petite diced tomatoes with onions, peppers and celery. I then didn't add the additional onions and peppers. I also used two cups of cheese and we love cheese. I also made this completely on the stove and didn't use the olive oil. We really enjoyed this.

bmcnichol October 10, 2012