This One-Pan Baked Chicken comes together so easily and is perfect for a weeknight dinner!
Juicy tomatoes are baked with chicken, oregano and an olive oil-lemon for a seriously flavourful dish.
Made in one pan, this dish may become a staple in your dinner rotation.This chicken dinner is my kind of weeknight meal. I love that everything comes together in ONE PAN too because there’s also less to clean-up!
By baking everything together all of the flavours meld together for the most delicious pan sauce and it keeps the chicken super juicy.
How to make One Pan Baked Chicken
Chicken Breasts: All you have to do is take the chicken breast out of the packaging, season with salt & pepper and put directly into this one pan dish.
Tomatoes: By roasting the tomatoes it makes them extremely flavourful.
Pan Sauce: Made up of serious flavour boosters like olive oil, butter, chopped garlic, lemon juice, dried oregano, chili flakes and salt & pepper; this sauce basically acts as a marinade.
Herbs: Mix dried oregano into the sauce and use fresh oregano for garnish.
Mozzarella or Parmesan Cheese: Delicious melty cheese to finish the dish off.
One Pan Baked Chicken with Tomatoes & Oregano
If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.
Ingredients
- 3 cups cherry tomatoes, halved
- 4 boneless skinless chicken breasts
- salt & pepper
- 4-6 sprigs fresh oregano
- 2 tbsp butter
- 1 cup grated parmesan cheese can also use mozzarella cheese or a mixture of both
- fresh oregano for garnish
Olive Oil Oregano Pan Sauce
- 1/4 cup olive oil
- juice of 1 lemon
- 4 garlic cloves, chopped
- 1 tsp dried oregano
- 1/2 tsp coarse salt
- 1/2 tsp chili flakes
- ground pepper
Instructions
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Preheat the oven to 425F.
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Season the chicken breasts with salt and pepper on both sides and set aside. Halve the tomatoes and set aside.
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Make the Olive Oil Oregano Pan Sauce by mixing all of the ingredients together: olive oil, lemon juice, chopped garlic, dried oregano, coarse salt, chili flakes and a couple turns of ground pepper.
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In an oven-safe baking dish add the halved tomatoes, half of the sauce and stir together to coat the tomatoes.
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To the same dish, nestle in the chicken breasts in the centre of the baking dish making sure there is sauce below all of the chicken. Then, pour the remaining sauce over the chicken breasts and add a 1/2 tbsp of butter on top of each chicken breast.
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Bake in the oven for 22-26 minutes until chicken is cooked through and no longer pink inside.
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Once the chicken is done remove the baking dish from the oven and sprinkle the cheese over the chicken breasts. Then, turn the oven temperature to a low broil and cook for 3-5 minutes until the cheese is melted and starting to turn golden.
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Garnish with fresh oregano if preferred and serve.
What vegetable goes well with chicken?
I always aim to have green veggies on my plate and that is no different with a chicken dinner. Some of my favourite sides that go well with this recipe are:
- sauteed kale
- roasted broccoli
- roasted brussels sprouts
- peas
- beans
Along with serving this chicken recipe with green veggies, quinoa, brown rice or some crusty bread is delicious for all that tomato-y sauce goodness!
Want to switch things up from using chicken breasts in this dish? Try chicken thighs; if you use boneless, skinless chicken thighs the cooking time will be approximately the same. However, if you use skin-on, bone-in chicken thighs those will take longer to cook.
So, who is on board for this flavourful One Pan Baked Chicken with Tomatoes & Oregano?!
If you’re jazzed about this chicken recipe, try my Pesto Baked Chicken!
Until the next cooking adventure,
Jess
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