My baby girl started high school last week. It’s hard to believe that she is now in grade 9. I swear the time flew by faster than I could blink an eye. My oldest daughter is in her second year of university in Southern Ontario so it’s just Bridget and I at home now.
One thing I’ve noticed as Bridget has gotten older is that she has developed a ravenous appetite for foods she likes. She’s still quite picky so I have to be careful what I make or she won’t even try it. It’s disheartening to prepare a delicious meal to only have her not touch it.
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
I’ve started planning out our meals and including recipes that I know she’ll eat. She adores chicken so it makes a regular appearance on our dinner table. To keep things interesting for me, I try and find different recipes to make. I get bored with the same ol’ same ol’. Thankfully, chicken is versatile and the sky is the limit for recipe ideas.
This Spanish Chicken recipe is a wonderful weeknight meal. It’s packed with veggies in a flavourful sauce, tender chicken breasts and served on a bed of rice. Bridget approves this meal!
I like it because you can easily prepare it ahead of time. Chop the vegetables in the morning or the night before and half the recipe is done. When it’s time to make dinner, all you really have to do is assemble it and put in the oven.
I used boneless, skinless chicken breasts because that’s our favourite cut of chicken. You could easily swap out for another cut of chicken. Maybe chicken legs or thighs?
I recommend you use a meat thermometer to check for doneness. You can never be too careful.
I’m not sure if they serve this dish in Spain, but I call it Spanish Chicken because it has flavours I associate with the country like tomatoes, peppers and thyme.
It’s great with rice because it will soak up the veggie packed tomato sauce and make it a filling meal.
How to Make Spanish Chicken
Chop your veggies nice and fine. Add the celery, garlic, green pepper, onions, tomato soup, water, salt and pepper to a large bowl and stir together.
Place chicken in a casserole dish and pour the sauce over top. Do not cover or it will take FOREVER to cook.
Bake for 50 minutes. Check to see if the chicken is fully cooked by using a meat thermometer.
Sprinkle fresh thyme over top if you wish. I like the bump of fresh flavour it adds plus the boost of colour.
Healthy and delicious! This is my kinda meal. You can’t go wrong with chicken.
Raised by a Canadian Farmer
We only buy Canadian chicken in our household. I want to support our hardworking Canadian chicken farmers, but I also like that they focus on quality.
Canadian chicken is grain-fed, free of added hormones and steroids and is raised following nationally-set food safety and animal care standards.
When you are shopping for chicken, look for the Raised by a Canadian Farmer mark on the packaging. It means that you will be getting top quality chicken that follows both of these strict nationally-set standards.
I always scan the meat section to look for the mark. Not all stores have the mark on the packaging yet, but hopefully soon. It’s important to Canadians to know where their food is coming from.
For more chicken recipes, check out my Honey Curried Chicken, Sweet and Sour Chicken and Salsa Chicken. The Chicken Farmers of Canada also has lots of chicken recipes.
You’ll also enjoy this Honey Dijon Chicken.
Connect with the Chicken Farmers of Canada on Facebook, Twitter, Instagram and Pinterest.
An easy chicken recipe with the best homemade sauce! Serve it on a bed of rice or plain for an easy weeknight dinner!
- 4 boneless skinless chicken breasts
- 2 cups celery, chopped fine
- 1 green pepper, chopped fine
- 1 onion, chopped fine
- 2 cloves garlic, minced
- 1 284ml can tomato soup
- 1/2 can water
- salt and pepper, to taste
- Fresh thyme, for garnish, optional
- Preheat oven to 375F. Place chicken in a casserole dish.
- In a large bowl, stir together celery, garlic, green pepper, onions, tomato soup, water, salt and pepper. Pour over chicken.
- Bake for 50 minutes or until chicken is cooked.
- Sprinkle on fresh thyme, if desired.
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Nutrition Information:Yield: 4 Serving Size: 1 piece
Amount Per Serving: Calories: 409Total Fat: 8.2gSaturated Fat: 1.9gTrans Fat: 0gUnsaturated Fat: 3.4gCholesterol: 198.6mgSodium: 400.5mgCarbohydrates: 16.6gFiber: 2.6gSugar: 8.7gProtein: 63.5g
Paige Cassandra Flamm says
This looks so good! Totally adding it to the menu plan for next week!
This Spanish Chicken looks so good and sounds pretty easy to fix. Thank you for the recipe. I love that you support the Canadian Chicken Farmers. It is always nice to reward someone that does a good job. Isn’t it amazing how fast though children grow up and it seems like they are out of the house way to soon. It sounds like you enjoy your children!
Donna Reidland says
This looks easy and delicious. Thanks for sharing.
Miz Helen says
Your Spanish Chicken looks like a great meal for a family supper. Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great weekend!
Michelle Leslie says
Your Bridget sounds just like my daughter 😀 She refuses to eat red meat and I really struggle to find different ways to cook chicken so she at least gets the protein she needs to compete. I’m putting your Spanish chicken on the menu for sure. It sounds delicious Stacie