Baked Chicken with Tomatoes is a one-pan dinner recipe that combines fresh, simple ingredients with minimal prep. You will absolutely love how the burst tomatoes become a bit caramelized and along with the seasonings and balsamic vinegar makes the most delicious and savory pan sauce.
This recipe using cherry tomatoes and chicken is one of my favorite examples to show how it doesn't take a long list of expensive, hard to find ingredients to make a fantastic dinner. We love the ease of using one skillet and knowing we'll have everything ready in about 45 minutes.
If you'd like to try some other one-pan chicken dinners, my Hot Honey Chicken and Brussels Sprouts is absolutely delicious and the perfect blend of sweet and spicy. I also highly recommend Baked Lemon Pepper Thighs or Jalapeno Chicken. They are both quickly pan seared and finished in the oven.
Ingredients
*Full ingredient amounts are listed in the recipe card below.*
*not shown-granulated sugar
Ingredient Notes & Substitutions
Chicken Thighs- I like to alternate between boneless and bone-in thighs in my recipes. You can use bone-in if you prefer. They will take about 5 minutes longer. Check your meat thermometer to be sure they register 165°F.
Tomatoes- If you can't find cherry tomatoes, you can use grape tomatoes. They are similar in size but are firmer and less juicy. You will have to cook them longer to extract the liquid and soften the skin. A common garden tomato will also be juicier and will have more seeds. Romas are a good choice since they have less seeds.
Fresh herbs- I always prefer fresh if I can get them. I will do a very rough chop, maybe 10 seconds or so. If you like smaller bits, then chop a bit longer. In a pinch use dried, ground spices. But you will need much less since they are concentrated. Or just use 2 teaspoons of Italian seasoning and that will include all the herbs.
Scallions- I love the fresh, crisp flavor of them and they just happen to grow beautifully in my garden so I use them all the time. For a sub, use a quarter of a large white or yellow onion and just finely chop it.
How to Make Chicken with Tomatoes
*Full recipe directions are listed in the recipe card below*
Step 1: Season chicken thighs. Preheat oven to 400°F.
Step 2: Heat oil in skillet and brown chicken for 2 minutes on each side. Remove to a plate.
Step 3: Add tomatoes, vinegar, sugar, garlic and herbs.
Step 4: Add broth if using. Stir and scrape browned bits from bottom of pot.
Step 5: Add chicken back to pot and cook uncovered in the oven for 20-30 minutes, until chicken reaches 165°F.
Recipe Testing Notes
- When using boneless or skin-on thighs, I recommend using a mesh spatter guard to avoid the fat splashing on you or all over your stovetop.
- If you are sensitive to vinegar's fumes, I would not have your face near the pot when you are adding the balsamic. While it does create a delicious pan sauce, it is strong when inhaled.
- Would you like more sauce or a thinner sauce, add about ¼ cup of chicken broth when you add the vinegar and simmer to combine the flavors. Or better yet, double the sauce ingredients so there is plenty to drizzle over rice, pasta or potatoes. And make sure to scrape the bottom of the pot to stir in all the browned bits for extra flavor!
Frequently Asked Questions
No. According to the USDA, "No, never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present would not have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking."
You could do this by fully cooking the chicken on the stovetop, removing it to a platter, cover with foil, while you make the burst cherry tomato pan sauce. Add chicken back to skillet and spoon sauce over top to rewarm the chicken. Test the chicken as usual with a meat thermometer for it to register 165°F.
Yes, but there will be some differences in flavor and texture.
The cherry tomatoes have a fresher taste and become sweeter and caramelized as they are cooking. They will be juicy as they burst but still maintain their texture.
The canned, diced tomatoes may taste more acidic and have more of a stewed tomato flavor and texture. I usually add ½-1 teaspoon sugar when using canned. They will be more saucy too so make sure to drain the can before using. As long as you're ok with that, then you certainly can use them.
I served some basmati rice (perfect, to soak up that sauce!). Mashed or baked potatoes or egg noodles would also go alongside very well.
If you want to serve a vegetable besides the burst tomatoes, I recommend Blackened Green Beans , Brussels Spouts or Broccoli. They are full of flavor and compliment the savory pan sauce with the thighs.
If you enjoyed this recipe, I'd love if you left a comment telling me what you liked and if you would make it again. Thank you!
MORE Chicken Recipes You will Love!
Add one of these tasty chicken recipes to your meal plan this week:
Baked Chicken with Cherry Tomatoes
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
Chicken with Tomatoes has perfectly browned chicken thighs and burst cherry tomatoes with a savory balsamic pan sauce.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, about 6
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Burst Cherry Tomato Pan Sauce
- 1 ½ cups cherry tomatoes, whole
- 2 teaspoons garlic paste or 1 teaspoon garlic powder
- 2 -3 tablespoons balsamic vinegar
- 1 sprig each of rosemary, thyme and oregano* or 1 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- ¼ cup unsalted chicken broth, optional
Instructions
- Stir together the 1 teaspoon Italian seasoning, salt and pepper. Press onto top and bottom of chicken thighs
- Preheat oven to 400°F. Heat oil in a large, oven safe pot or skillet over medium heat. Brown chicken for 2 minutes on each side. Remove chicken to a plate.
- Combine remaining ingredients, tomatoes, vinegar, sugar, seasonings, broth if using.
- Add chicken back to pot and cook, uncovered for at least 30 minutes. After about 15 minutes, remove pot and gently press down on tomatoes if they haven't burst yet and stir the juices in the pot, scraping the bottom of pot as well.
- After 30 minutes, test with meat thermometer. It should register 165°F. If not, place back in oven and cook until done, perhaps 10 minutes longer depending on size of the thighs.
Notes
*If using fresh herbs, pull the leaves off the rosemary, thyme and oregano to add to the pan sauce. You can give them a quick chop if you prefer the herbs to be more finely minced.
*You can also leave the herbs whole and layer them underneath the thighs for added flavor.
*If you decide to use bone-in, skin-on thighs, make sure to brown the chicken skin side down first.
*Let chicken rest 5 minutes before serving. You can also taste the pan sauce and decide to add more sugar, vinegar, broth or spices. Or add more broth. I would remove the chicken, put the pot on the stove and simmer for a minute to combine anything new you have added.
*Store leftovers covered in the refrigerator for up to 3 days. Reheat in a skillet on low heat until hot. Add a little broth to pan to help moisten the chicken.
*Freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 2.5g
- Sodium: 535mg
- Fat: 8.7g
- Carbohydrates: 4.1g
- Fiber: 0.8g
- Protein: 30g
- Cholesterol: 140mg
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