Baked Chicken and Cherry Tomatoes
Tender chicken breasts are baked with sweet, juicy cherry tomatoes and simple herbs for an easy weeknight meal.
Ingredients
- 4 boneless skinless chicken breasts, about 1 ½ lbs / 680g total
- 1 pint cherry tomatoes about 2 cups / 300g
- 1 tbsp olive oil 15ml
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter cut into 4 pieces, 30g
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
- Pat the chicken breasts dry with paper towels. Rub them all over with the minced garlic, dried oregano, garlic powder, salt, and pepper.
- Place the seasoned chicken in the baking dish, leaving space between each piece.
- In a small bowl, toss the cherry tomatoes with the olive oil and a pinch of salt and pepper. Scatter the tomatoes in the dish around the chicken.
- Place a piece of butter on top of each chicken breast.
- Cover the dish snugly with a piece of parchment paper, tucking the sides in.
- Bake for 25-35 minutes, or until the chicken is cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer inserted into the thickest part.
- For a browner top, you can remove the parchment paper for the last 5 minutes of baking.
- Let the chicken rest in the pan for 5 minutes before serving. Spoon the juicy tomatoes and pan juices over the chicken.
Notes
Food Safety: Always cook chicken to a safe internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable way to check for doneness.
Chicken Size: Cooking time will vary based on the thickness of your chicken breasts. Thinner cutlets will cook faster.
Don't Skip the Parchment: The parchment paper traps steam, which helps keep the chicken very moist as it bakes.
Pan Juices: The tomatoes and chicken will release juices as they cook. Spoon this flavorful liquid over the chicken when serving.