One Pan Baked Chicken with Tomatoes & Oregano
Servings: 4 people
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.
Print Recipe
Rate this Recipe
Pin Recipe
Equipment
- baking dish
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
- Preheat the oven to 425F.
- Season the chicken breasts with salt and pepper on both sides and set aside. Halve the tomatoes and set aside.
- 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.
- In an oven-safe baking dish add the halved tomatoes, half of the sauce and stir together to coat the tomatoes.
- 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.
- Bake in the oven for 22-26 minutes until chicken is cooked through and no longer pink inside.
- 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.
- Garnish with fresh oregano if preferred and serve.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!