20 Savory Baked Chicken Tomatoes Recipes Delicious

Kickstart your culinary adventure with these 20 Savory Baked Chicken Tomatoes Recipes that promise to delight your taste buds and simplify your dinner routine. Perfect for busy weeknights or cozy weekends, each dish combines the juicy goodness of chicken with the rich flavor of tomatoes, baked to perfection. Whether you’re craving comfort food or something fresh and flavorful, this roundup has something for everyone. Let’s get cooking!

Garlic Parmesan Baked Chicken with Roasted Tomatoes

Very few dishes strike the perfect balance between simplicity and flavor like this one does. You’ll love how the juicy chicken and sweet roasted tomatoes come together with a crispy, cheesy topping.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 2 tbsp minced garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint cherry tomatoes
• 1/2 tsp dried basil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place the chicken breasts in the prepared dish, ensuring they’re not overlapping.
3. In a small bowl, mix together the Parmesan cheese, minced garlic, olive oil, salt, and black pepper.
4. Spread the Parmesan mixture evenly over each chicken breast, pressing lightly to adhere.
5. Scatter the cherry tomatoes around the chicken in the dish and sprinkle them with dried basil.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the topping is golden brown.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Look at that golden, bubbly cheese and those blistered tomatoes! The chicken stays incredibly moist, while the tomatoes add a burst of sweetness. Try serving it over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Baked Chicken Caprese with Fresh Basil and Mozzarella

This Baked Chicken Caprese with Fresh Basil and Mozzarella is a simple yet flavorful dish that brings the essence of Italian cuisine right to your kitchen. Perfect for a weeknight dinner or a special occasion, it’s sure to impress with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown.
5. Remove the skillet from heat and top each chicken breast with cherry tomatoes and mozzarella slices.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes.
8. Garnish with fresh basil leaves and drizzle with balsamic glaze before serving.

Golden and bubbly, the mozzarella melts beautifully over the juicy chicken, while the fresh basil adds a pop of color and flavor. Serve it alongside a crisp salad or over a bed of pasta for a complete meal that’s as pleasing to the eye as it is to the palate.

Tomato Basil Stuffed Baked Chicken Breast

So, you’re looking for a dish that’s both impressive and surprisingly simple to whip up? Let me introduce you to a recipe that’s sure to become a weeknight favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup mozzarella cheese, shredded
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a medium bowl, mix together the cherry tomatoes, basil, mozzarella cheese, 1 tbsp olive oil, salt, pepper, and garlic powder.
4. Stuff each chicken breast with the tomato and basil mixture, then secure the opening with toothpicks if necessary.
5. Brush the outside of each chicken breast with the remaining olive oil and season lightly with additional salt and pepper.
6. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
7. For a golden finish, broil the chicken for an additional 2-3 minutes, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Mmm, the juicy tomatoes and melted mozzarella create a burst of flavor in every bite, while the basil adds a fresh, herby note. Serve this dish over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Balsamic Glazed Baked Chicken and Cherry Tomatoes

Got a craving for something sweet, tangy, and utterly satisfying? This balsamic glazed baked chicken with cherry tomatoes is your weeknight dinner hero, combining juicy chicken with bursts of tomato goodness in every bite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pint cherry tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, black pepper, and red pepper flakes to create the glaze.
3. Place the chicken breasts in a baking dish and pour half of the glaze over them, turning to coat evenly. Tip: Let the chicken marinate in the glaze for 10 minutes for deeper flavor.
4. Scatter the halved cherry tomatoes around the chicken in the baking dish.
5. Bake in the preheated oven for 25 minutes. Tip: Baste the chicken with the remaining glaze halfway through baking to keep it moist.
6. After 25 minutes, check the chicken’s internal temperature with a meat thermometer; it should read 165°F (74°C). If not, bake for an additional 5 minutes.
7. Once done, let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Garnish with fresh basil for a pop of color and freshness.

Now, the chicken comes out perfectly tender with a sticky-sweet glaze, while the tomatoes soften into jammy pockets of flavor. Serve it over a bed of creamy polenta or alongside a crisp green salad for a meal that feels anything but ordinary.

Mediterranean Baked Chicken with Sun-Dried Tomatoes

So, you’re looking for a dish that’s both flavorful and easy to whip up on a busy weeknight? This Mediterranean baked chicken with sun-dried tomatoes is your answer. It’s packed with vibrant flavors and comes together with minimal fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
3. Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they’re well coated. Tip: Let the chicken marinate for at least 15 minutes for deeper flavor.
4. Scatter the chopped sun-dried tomatoes over the chicken.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer to check for doneness.
6. Sprinkle the crumbled feta cheese and chopped fresh basil over the chicken before serving. Tip: For an extra burst of flavor, add a squeeze of fresh lemon juice.

Vibrant and juicy, this chicken dish is a crowd-pleaser with its tangy sun-dried tomatoes and creamy feta. Serve it over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Cheesy Baked Chicken with Tomato Cream Sauce

Feeling like you need a cozy, comforting dish to wind down your week? This cheesy baked chicken with tomato cream sauce is your answer. It’s rich, creamy, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 can (14.5 oz) diced tomatoes, drained
• 2 cloves garlic, minced
• 1 tsp dried basil

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Transfer the chicken to a baking dish.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Add the diced tomatoes, heavy cream, and dried basil. Stir to combine and simmer for 2 minutes. Tip: Simmering helps the flavors meld together beautifully.
7. Pour the tomato cream sauce over the chicken in the baking dish.
8. Sprinkle Parmesan and mozzarella cheeses evenly over the top.
9. Bake for 20-25 minutes, until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
10. Let it rest for 5 minutes before serving.

Every bite of this dish offers a creamy, cheesy delight with a hint of tomato tang. Serve it over a bed of spaghetti or with a side of garlic bread to soak up all that delicious sauce.

Baked Chicken Thighs with Tomato and Olive Medley

Just imagine coming home to the aroma of juicy baked chicken thighs, mingled with a tangy tomato and briny olive medley. It’s the kind of meal that feels like a hug, perfect for any night of the week.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
3. In a bowl, mix the cherry tomatoes, olives, olive oil, salt, pepper, oregano, and garlic.
4. Place the chicken thighs in a baking dish, skin side up.
5. Pour the tomato and olive medley around the chicken thighs.
6. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to keep it juicy.

Vibrant and flavorful, this dish pairs wonderfully with a side of crusty bread to soak up the delicious juices. The chicken thighs come out perfectly tender, with a crispy skin that’s simply irresistible.

Spicy Harissa Baked Chicken with Roasted Tomatoes

Ever find yourself craving something that’s both comforting and a little adventurous? This spicy harissa baked chicken with roasted tomatoes is your answer, combining juicy chicken with the deep, smoky flavors of harissa and sweet roasted tomatoes.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint cherry tomatoes
• 2 cloves garlic, minced
• 1/2 tsp cumin

Instructions

1. Preheat your oven to 400°F.
2. In a small bowl, mix the harissa paste, olive oil, salt, black pepper, and cumin to create a marinade.
3. Rub the marinade all over the chicken thighs, ensuring they’re fully coated. Tip: Letting the chicken marinate for at least 30 minutes enhances the flavor, but it’s not mandatory.
4. Place the chicken thighs in a baking dish, skin side up.
5. Scatter the cherry tomatoes and minced garlic around the chicken in the baking dish.
6. Bake for 35-40 minutes, or until the chicken’s internal temperature reaches 165°F and the skin is crispy. Tip: For extra crispiness, broil for the last 2-3 minutes.
7. Let the chicken rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the chicken even more succulent.

Bold flavors and textures make this dish a standout. The chicken comes out incredibly tender with a spicy, crispy skin, while the tomatoes burst with sweetness, balancing the heat. Serve it over a bed of couscous or with crusty bread to soak up all the delicious juices.

Baked Chicken and Tomato Casserole with Herbs

So, you’re looking for a cozy, flavorful dish that’s easy to whip up on a busy weeknight? This baked chicken and tomato casserole with herbs is your go-to. It’s hearty, aromatic, and packed with flavors that remind you of home.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a perfectly golden finish.
2. Season the chicken thighs with salt and pepper. Tip: Patting the chicken dry before seasoning helps the skin crisp up.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 3 minutes.
4. Remove the chicken and set aside. In the same skillet, add garlic, cherry tomatoes, rosemary, and thyme. Sauté for 2 minutes until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
6. Return the chicken to the skillet, skin-side up. Transfer to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
7. Let the casserole rest for 5 minutes before serving. Tip: This allows the juices to redistribute, keeping the chicken moist.

You’ll love the tender chicken paired with the burst of juicy tomatoes and aromatic herbs. Try serving it over a bed of creamy polenta for a comforting meal that’s sure to impress.

Pesto Baked Chicken with Roasted Cherry Tomatoes

Every now and then, you stumble upon a recipe that’s both effortless and impressive. This pesto baked chicken with roasted cherry tomatoes is exactly that—juicy, flavorful, and perfect for any night of the week.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place the chicken breasts in a baking dish. Spread the pesto evenly over each piece.
3. In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Scatter them around the chicken in the dish.
4. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before serving. This keeps it juicy.

Vibrant and bursting with flavor, this dish pairs wonderfully with a side of quinoa or a crisp salad. The tomatoes caramelize slightly in the oven, adding a sweet contrast to the savory pesto chicken.

Baked Chicken with Tomato and Feta Cheese Topping

Wow, you’re going to love this easy yet impressive dish that’s perfect for any night of the week. It’s a juicy baked chicken topped with a tangy tomato and feta cheese mixture that melts in your mouth.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts in a baking dish and drizzle with 1 tbsp of olive oil.
3. Sprinkle the chicken with salt, pepper, and dried oregano, rubbing the seasonings in gently.
4. Scatter the halved cherry tomatoes over the chicken.
5. Top with crumbled feta cheese.
6. Drizzle the remaining 1 tbsp of olive oil over the top.
7. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly baked, the chicken is tender and juicy, while the tomatoes and feta create a creamy, tangy topping. Serve it over a bed of greens or with a side of roasted potatoes for a complete meal.

Lemon Herb Baked Chicken with Tomato Salsa

Now, imagine biting into a juicy, flavorful chicken that’s been perfectly baked with a zesty lemon herb marinade, topped with a fresh tomato salsa. It’s the kind of meal that feels fancy but is surprisingly simple to make at home.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp minced garlic
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place 4 boneless, skinless chicken breasts in a baking dish and pour the marinade over them, ensuring they’re fully coated.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, mix 1 cup diced tomatoes, 1/4 cup diced red onion, 1 tbsp chopped fresh cilantro, and 1 tbsp lime juice in a bowl to make the salsa.
6. Let the chicken rest for 5 minutes after baking to lock in the juices.
7. Serve the chicken topped with the fresh tomato salsa.

This dish boasts a tender, juicy texture with a bright, herby flavor that’s beautifully complemented by the fresh, tangy salsa. Try serving it over a bed of quinoa or alongside roasted vegetables for a complete meal.

Baked Chicken Drumsticks with Tomato Garlic Sauce

Zesty flavors and juicy tenderness define this dish that’s perfect for any night of the week. You’ll love how the tomato garlic sauce brings a rich, tangy depth to the baked chicken drumsticks, making them irresistibly delicious with minimal effort.

Ingredients

• 8 chicken drumsticks
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup tomato sauce
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Pat the chicken drumsticks dry with paper towels to help the skin crisp up nicely.
3. Rub the drumsticks with olive oil, then season evenly with salt and black pepper.
4. Arrange the drumsticks on a baking sheet, leaving space between each for even cooking.
5. Bake for 25 minutes, then flip the drumsticks to ensure they brown evenly on all sides.
6. While the chicken bakes, mix tomato sauce, minced garlic, oregano, and red pepper flakes in a bowl for the sauce.
7. After flipping, brush the drumsticks generously with the tomato garlic sauce.
8. Return to the oven and bake for another 20 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Mouthwatering and packed with flavor, these drumsticks are perfect with a side of mashed potatoes or over a bed of rice. The sauce caramelizes slightly in the oven, adding a sweet and spicy glaze that’s absolutely addictive.

Baked Chicken with Tomato and Bell Pepper Ragout

Delicious doesn’t even begin to describe this Baked Chicken with Tomato and Bell Pepper Ragout. It’s the kind of meal that feels like a hug, with juicy chicken and a vibrant, chunky sauce that’s perfect over pasta or mashed potatoes.

Ingredients

• 4 chicken breasts
• 2 tbsp olive oil
• 1 cup diced tomatoes
• 1 cup diced bell peppers
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, add diced tomatoes and bell peppers, cooking for 5 minutes until softened.
7. Stir in dried oregano and cook for another minute.
8. Return the chicken to the skillet, nestling it into the tomato and bell pepper mixture.
9. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.
10. Let the chicken rest for 5 minutes before serving.

Flavorful and tender, this dish is a weeknight winner. The ragout’s acidity balances the richness of the chicken beautifully. Try serving it over a bed of creamy polenta for a comforting twist.

Baked Chicken and Tomato Skewers with Rosemary

Mmm, imagine biting into juicy chicken and ripe tomatoes, all infused with the earthy aroma of rosemary. You’re in for a treat with these skewers that are as easy to make as they are delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the chicken breasts into 1-inch cubes and thread them onto skewers, alternating with cherry tomatoes.
3. In a small bowl, mix olive oil, rosemary, salt, and pepper. Brush this mixture generously over the skewers.
4. Place the skewers on the prepared baking sheet and bake for 25 minutes, or until the chicken is cooked through and no longer pink inside.
5. For extra flavor, baste the skewers with the remaining oil mixture halfway through baking.
6. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute.

Kick back and enjoy the tender chicken paired with burst-in-your-mouth tomatoes, all elevated by the rosemary. These skewers are perfect over a bed of quinoa or alongside a crisp salad for a complete meal.

Creamy Tomato and Spinach Stuffed Baked Chicken

Zesty flavors and comforting textures come together in this dish that’s perfect for a cozy dinner. You’ll love how the creamy tomato and spinach filling complements the juicy baked chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the spinach, sun-dried tomatoes, cream cheese, Parmesan cheese, garlic powder, salt, and pepper until well combined.
3. Carefully cut a pocket into each chicken breast, being sure not to cut all the way through.
4. Stuff each chicken breast with the spinach and tomato mixture, then secure with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the chicken breasts for 2-3 minutes on each side, or until golden brown.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Rich and creamy, this dish pairs wonderfully with a side of roasted vegetables or a crisp salad. The melted cheese and tender chicken make every bite a delight.

Baked Chicken with Tomato and Mushroom Gravy

Guess what? You’re about to make a dish that’s as comforting as it is delicious. Baked chicken with tomato and mushroom gravy is the kind of meal that feels like a hug on a plate, perfect for any day of the week.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup sliced mushrooms
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken and set aside. In the same skillet, add mushrooms and cook for 5 minutes until softened.
4. Stir in diced tomatoes, chicken broth, flour, garlic powder, onion powder, salt, and pepper. Bring to a simmer, stirring constantly until the gravy thickens, about 2-3 minutes. Tip: Use a whisk to prevent flour lumps.
5. Return chicken to the skillet, spooning gravy over the top. Transfer to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.

The chicken comes out juicy and tender, smothered in a rich, savory gravy with just the right amount of tang from the tomatoes. Serve it over mashed potatoes or rice to soak up all that delicious gravy.

Baked Chicken with Tomato and Zucchini Bake

This baked chicken with tomato and zucchini bake is the kind of dish that feels like a hug in a pan. You get juicy chicken, tender veggies, and a whole lot of flavor without much fuss.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups sliced zucchini
• 2 cups diced tomatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried basil

Instructions

1. Preheat your oven to 375°F.
2. Place the chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Tip: Let the chicken sit at room temperature for 10 minutes before baking for even cooking.
3. Arrange the sliced zucchini and diced tomatoes around the chicken in the baking dish. Sprinkle 1 tsp dried basil over the vegetables. Tip: For extra flavor, let the veggies marinate with the seasoning while the oven preheats.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer to check doneness without cutting into the chicken.
5. Remove from the oven and let rest for 5 minutes before serving.

Now the chicken comes out perfectly tender, and the veggies are just the right amount of soft with a slight bite. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all the delicious juices.

Baked Chicken with Tomato and Onion Confit

Alright, let’s dive into making this comforting dish that’s perfect for any night of the week. You’ll love how the flavors come together in this baked chicken with tomato and onion confit.

Ingredients

• 4 chicken thighs
• 2 cups cherry tomatoes, halved
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, toss the chicken thighs with 1 tbsp olive oil, salt, and pepper until evenly coated.
3. Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add the chicken thighs, skin-side down, and cook for 5 minutes until golden brown. Flip and cook for another 3 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onions and cook over medium heat for 5 minutes until softened.
5. Add the halved cherry tomatoes, balsamic vinegar, and dried thyme to the skillet. Stir to combine and cook for 2 minutes. Tip: The vinegar adds a nice tangy depth to the confit.
6. Return the chicken thighs to the skillet, nestling them into the tomato and onion mixture.
7. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the tomatoes have burst. Tip: The chicken is done when its internal temperature reaches 165°F.

Unbelievably tender chicken with a sweet and tangy confit that’s bursting with flavor. Serve it over a bed of creamy polenta or with crusty bread to soak up all the delicious juices.

Baked Chicken with Tomato and Artichoke Hearts

Oh, you’re going to love this dish. It’s simple, packed with flavors, and perfect for a cozy dinner. Let’s get started.

Ingredients

• 4 chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup artichoke hearts, quartered
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F.
2. Place the chicken breasts in a baking dish. Drizzle with 1 tbsp olive oil and season with salt, pepper, garlic powder, and oregano. Tip: For extra flavor, let the chicken marinate for 30 minutes before baking.
3. Add the cherry tomatoes and artichoke hearts around the chicken in the dish. Drizzle with the remaining 1 tbsp olive oil.
4. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer to ensure the chicken is perfectly cooked.
5. Let the dish rest for 5 minutes before serving. Tip: This allows the juices to redistribute, making the chicken even more tender.

Chicken comes out juicy, with the tomatoes and artichokes adding a sweet and tangy contrast. Serve it over a bed of quinoa or with a side of crusty bread to soak up the delicious juices.

Summary

Just like that, you’ve got 20 mouthwatering ways to enjoy baked chicken and tomatoes! Whether you’re craving something cheesy, herby, or downright decadent, this roundup has you covered. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!