Chicken sauté with potatoes and tomatoes Calories

Boneless chicken thighs or breast both work well in chicken sauté with potatoes and tomatoes. Thighs tend to stay juicier during simmering, while breast cooks faster, so add it later or avoid overcooking it.

You usually do not need to cook the potatoes separately for chicken sauté with potatoes and tomatoes. Cut them into small, even pieces and simmer them in the pan; parboil them first only if you want to shorten the cooking time.

Yes, canned tomatoes work in chicken sauté with potatoes and tomatoes. If they make the pan too watery, uncover it near the end so the sauce can reduce, while checking that the potatoes are tender before serving.

Black pepper, oregano, paprika, and garlic pair well with chicken sauté with potatoes and tomatoes. Add chili flakes if you like heat, and season gradually so the tomato sauce does not become too salty as it reduces.

Yes, you can finish chicken sauté with potatoes and tomatoes in the oven in an oven-safe pan. Brown the chicken and soften the aromatics on the stove first, then bake until the potatoes are tender and the chicken is fully cooked.

Serve chicken sauté with potatoes and tomatoes with a green salad, steamed vegetables, or crusty bread. Since the dish already includes potatoes, an extra starch is optional rather than necessary.

Chicken sauté with potatoes and tomatoes keeps in a covered container in the refrigerator for up to three days. Refrigerate it promptly after cooking and reheat only the portion you plan to eat until steaming hot.

Yes, chicken sauté with potatoes and tomatoes can be frozen, though the potatoes may turn softer after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and reheat it thoroughly before serving.

It can be a balanced meal because chicken provides protein and the potatoes and tomatoes add vegetables and carbohydrates. For a lighter version, use a modest amount of oil and add a side salad or another non-starchy vegetable.