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Photo: Jennifer Davick; Styling: Lisa Powell Bailey Photo by: Photo: Jennifer Davick; Styling: Lisa Powell Bailey

Chicken Thighs With Chunky Tomato Sauce

Southern Living AUGUST 2008

  • Yield: Makes 4 to 6 servings
  • Cook time: 29 Minutes
  • Prep time: 10 Minutes


  • 1 (22-oz.) package frozen mashed potatoes
  • 2 pounds skinned and boned chicken thighs
  • 1 tablespoon Greek seasoning
  • 2 tablespoons olive oil
  • 2 medium zucchini, chopped
  • 1/2 cup diced onion
  • 1 (14.5-oz.) can fire-roasted tomatoes with garlic, undrained
  • 2 tablespoons cold butter, cut up
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


1. Prepare mashed potatoes according to package directions. Keep warm.

2. Meanwhile, sprinkle chicken with Greek seasoning. Cook chicken in hot oil in large skillet over medium-high heat 7 to 8 minutes on each side or until done. Remove from skillet, and keep warm.

3. Reduce heat to medium. Add zucchini and onion to skillet, and sauté 2 to 3 minutes or until tender. Add tomatoes, and cook, stirring often, 7 to 10 minutes or until slightly thickened. Remove from heat, and stir in butter and next 3 ingredients.

4. Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Serve immediately.

Note: For testing purposes only, we used Ore-Ida Mashed Potatoes, Cavender's All Purpose Greek Seasoning, and Hunt's Fire Roasted Tomatoes Diced With Garlic.


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Chicken Thighs With Chunky Tomato Sauce Recipe