Juicy baked chicken and cherry tomatoes made in a 9×13 baking dish (one pan recipe!). This makes the most tender chicken breasts with sweet tomatoes! We love this recipe when we’re picking cherry tomatoes in the garden!
Chicken and Cherry Tomatoes
This is such a easy chicken dinner recipe! Rub chicken breasts with minced garlic and spices and throw them into a baking dish, followed by cherry tomatoes. Bake it the oven and dinner is ready! It’s that simple!
The recipe makes really juicy chicken because we cover it with parchment paper when baking! This makes moist and tender chicken, perfect to pair with juicy cherry tomatoes!
We love this meal during garden season when the cherry tomatoes are peak sweetness! Serve the chicken as is (with other sides if you like – we really love it with mashed potatoes and Italian Herb Bread) or you can serve over pasta to make the best damn cherry tomatoes and chicken spaghetti ever! However you serve it, I hope you try it soon!
Looking for more cherry tomato recipes? Check out my Pickled Cherry Tomatoes, Creamy Cherry Tomato Pasta and Cherry Tomato Salad with Olives.
Tomatoes and Chicken Ingredients
- Chicken Breasts, boneless and skinless. I have also tried this with chicken thighs and it’s delicious!
- Cherry or Grape Tomatoes, 2 cups worth. This is 1 pint if you’re buying from the grocery store.
- Other: Minced garlic, salt and pepper, garlic powder, dried oregano, Italian Seasoning and butter.
How to Bake Chicken and Tomatoes
Spray a 9×13 baking dish with nonstick spray. Pat chicken dry and then place into the baking dish. Add minced garlic on top of the chicken, rubbing it in.
Add the spices and seasonings on top, rubbing it on both sides.
Place a piece of butter on top of each chicken You only need 1 tablespoon, so chop that up into how many pieces of chicken you have.
Add cherry tomatoes into the baking dish, surrounding the chicken.
Cover the chicken snuggly with parchment paper on top.
Bake until chicken is fully cooked, about 40-45 minutes. For a browned top, add a couple more minutes under the broiler.
Cool for a couple minutes (those tomatoes are hot!) and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, good for 3-4 days. Heat in the microwave until fully heated throughout.
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Baked Chicken and Cherry Tomatoes
PrintIngredients
- 2 pounds chicken breasts boneless, skinless
- 2 cloves garlic minced
- salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon Italian Seasoning
- 1 tablespoon butter cut up into 4 pieces
- 2 cups cherry or grape tomatoes (this is 1 pint)
Instructions
- Preheat oven to 400 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Using a paper towel, pat dry the chicken breasts and place them into baking dish.
- Add minced garlic on top of all the chicken breasts, rubbing it in with your fingers.
- Rub salt and pepper, garlic powder, oregano and Italian seasoning on both sides of the chicken.
- Place a piece of butter on top of each chicken breast.
- Place cherry tomatoes in baking dish around the chicken.
- Add a piece of parchment paper on top of the chicken and tomatoes that completely covers them, tucking in the edges so it’s snug around the chicken and not going to flip up.
- Bake for 40-45 minutes, or until the chicken’s internal temperature is 165 degrees F. Optional: If you want a crispy browned top on the chicken, remove parchment paper and add 2 minutes under the broiler at the end.
- Remove from the oven and allow to cool for a few minutes before serving. Enjoy!
Jay Zimmerman says
Made this last night . Marinated huge chicken breasts in balsamic and olive oil. I didn’t have parchment s I used foil. Came out wonderfully ! I slightly over cooked as they were so thick . Flavor was super.
Lorraine Runstedler says
I am definitely going to make this in a few days – need the tomatoes – On second though, can I just move in with ya’ all over there (LOL) – my kind of supper – always have lots of chicken breasts in the freezer – YUM!!