Baked Chicken and Cherry Tomatoes
Juicy baked chicken and cherry tomatoes made in a 9x13 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!
Servings 6
Ingredients
- 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 9x13 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!
