One Pot Chicken & Chorizo Bake

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An incredibly easy one pot meal made with chicken thighs, chorizo, tomatoes, garlic and fresh basil. Deliciously light, this is the perfect meal for any night of the week.

One Pot Chicken and Chorizo Bake served with roasted potatoes and a green salad on a white dinner plate.

This One Pot Chicken and Chorizo Bake is just like my other popular one pot meals - quick, easy and super tasty! This is a great meal to make in the height of summer when tomatoes are a dime a dozen. Or better still - your garden is full of them!

You know I love a good one pot meal, and if you do too, check out my section on the website that is dedicated to delicious One Pot Meals. From chicken to mince, curries, pasta and more, I've got all bases covered!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
One Pot Chicken & Chorizo Bake

Ingredient notes:

The ingredients for One Pot Chicken and Chorizo Bake on a marble bench top.

Chicken: I used skinless, boneless chicken thighs in this recipe, but you can use breasts if you prefer. Because they will be cooked in a lot of liquid, breasts shouldn't dry out like they can in other recipes.
Chorizo: I like my chorizo spicy, but you're welcome to use one that suits your tastes.
Cherry tomatoes: Any type of fresh tomatoes will work in this recipe. I used a combination of whole cherry tomatoes and vine tomatoes.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 190°C fan bake. In the base of a large casserole dish, place the chicken thighs then add the chopped chorizo.

Ten raw boneless chicken things in a ceramic dish

Chicken thigh, diced chorizo and garlic in a ceramic dish.

Cut the peeled garlic cloves in half, then add them amongst the chicken. Sprinkle over the salt and pepper. Place the fresh basil over the chicken then add the chopped capsicum and tomatoes.

Uncooked chicken thighs, diced chorizo, sliced garlic and basil leaves in a round ceramic dish.

All of the uncooked components for One Pot Chicken and Chorizo Bake in a ceramic dish on a marble bench top.

Dissolve the stock cube in the boiling water. Pour the concentrated stock into the dish. Drizzle the tomatoes with olive oil then cook, uncovered in the oven for 60 minutes.

A birds eye view of the cooked One Pot Chicken and Chorizo Bake in the ceramic dish it was cooked in.

A birds eye view of the cooked One Pot Chicken and Chorizo Bake in the ceramic dish it was cooked in. Some basil leaves have been scattered over the top to serve.

Serve with your favourite style of potatoes and a fresh green salad.

Hint: I like to serve mine with roast potatoes. Place these in the oven at the same time as the chicken bake.

A birds eye view of a set dining table with a large round dish of roasted potatoes and a ceramic dish with the cooked One Pot Chicken and Chorizo.

Recipe FAQs:

Is this recipe gluten-free?

It can be, just make sure you check that the stock and chorizo you use is gluten-free.

What would you serve with this dish?

I love roast potatoes, but a fresh side salad would be great or on top of fluffy rice if you're looking for something more fulling.

Storage:

Store any leftovers in an airtight container in the fridge for up to three days. Reheat until piping hot.

Top tips:

This meal can easily be prepared ahead of time. Simply assemble everything up to the tomatoes in step 4, then cover and refrigerate until you are ready to cook. Just before placing in the oven, add the stock and olive oil.

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One Pot Chicken & Chorizo Bake

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

An incredibly easy one pot meal made with chicken thighs, chorizo, tomatoes, garlic and fresh basil.

Ingredients

1kg boneless, skinless chicken thighs
100g chorizo, chopped
6 cloves garlic, peeled
1 tsp salt
½ tsp cracked black pepper
2 handfuls fresh basil
1 capsicum, chopped
500g fresh cherry tomatoes, whole
1 chicken stock cube
¼ cup boiling water
1 Tbsp olive oil

To Serve

Extra fresh basil
Mashed or roast potatoes

Instructions

Peheat the oven to 190°C fan bake.
In the base of a large casserole dish, place the chicken thighs then add the chopped chorizo.
Cut the peeled garlic cloves in half, then add them amongst the chicken. Sprinkle over the salt and pepper.
Place the fresh basil over the chicken then add the chopped capsicum and tomatoes.
Dissolve the stock cube in the boiling water. Pour the concentrated stock into the dish.
Drizzle the tomatoes with olive oil then cook, uncovered in the oven for 60 minutes.
Serve with your favourite style of potatoes and a fresh green salad.

Notes

I like to serve mine with roast potatoes. Place these in the oven at the same time as the chicken bake.
Any type of fresh tomatoes will work in this recipe. I used a combination of whole cherry tomatoes and vine tomatoes.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 219mgSodium: 1035mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 48g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya