Roasted Chicken with Okra and Tomatoes

Roasted Chicken w. Okra & Tomatoes

  • Author: María
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 1x


It’s exactly what the title makes it sound like. 



  • 1 lb boneless skinless chicken breasts 
  • 1 lb okra, chopped
  • 15 oz. can stewed tomatoes
  • 15 oz. can diced tomatoes
  • 1 tbsp cajun or creole seasoning 
  • 1/2 tbsp cornstarch
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder 
  • 1 tsp granulated sugar 
  • 1/2 tsp herbs de provence 
  • 2 tbsp vegetable oil 
  • 1/2 cup chicken broth 
  • kosher salt, to taste


  1. Preheat your oven to 450ºF. Combine your cornstarch and cajun or creole seasoning and set aside.
  2. Pat both sides of your chicken dry with clean paper towels. Season it liberally with the cornstarch/seasoning combination, making sure it’s all coated. 
  3. Preheat 1 tbsp of oil in an oven safe skillet or dutch oven over medium high heat. Once the oil is hot, add the chicken in a single layer – do it in batches if needed, you don’t want to crowd the pan.
  4. Let the chicken cook for 4 minutes without disturbing, then flip. Sear on the other side for another few more minutes, then remove to a plate and set aside.
  5. Add the remaining oil to the pan, and the okra. Season with a few pinches of salt and toss. 
  6. Add the canned tomatoes, using a wooden spoon to break up the large stewed tomatoes into smaller pieces. Stir in the sugar, garlic powder, onion powder and herbs de provence. Taste and add salt as needed. 
  7. Reduce the heat to medium and allow to simmer for 5 minutes, then spoon some of the sauce over the chicken and place in the oven.
  8. Roast on the middle rack for 20 minutes, or until the chicken reaches an internal temp of 165ºF. 
  9. Let the dish rest for 10 minutes before serving. My family enjoys it over rice, and sometimes over buttered orzo pasta. 

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