Mmm, nothing beats the classic combo of juicy chicken and ripe tomatoes! Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these 33 recipes have you covered. From sizzling skillet meals to fresh salads, get ready to discover your new favorite dish. Let’s dive into this mouthwatering collection—your taste buds will thank you!
Grilled Chicken with Fresh Tomato Salsa
Whip up a simple, flavorful dinner that’s perfect for busy weeknights. Grilled chicken gets a bright, fresh lift from a quick tomato salsa you can make while the chicken cooks. It’s a fuss-free meal that delivers big on taste with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– A couple of tablespoons of olive oil
– A good pinch of kosher salt and black pepper
– 2 cups of diced ripe tomatoes
– 1/2 cup of finely chopped red onion
– A handful of fresh cilantro, chopped
– The juice from 1 lime
– 1 minced jalapeño (seeds removed if you want less heat)
– A small splash of red wine vinegar
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Pat the chicken breasts completely dry with paper towels—this helps them sear better.
3. Brush both sides of the chicken with the olive oil, then season generously with the kosher salt and black pepper.
4. Place the chicken on the hot grill and cook for 6 minutes without moving it to get a good sear.
5. Flip the chicken and cook for another 5-6 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
6. While the chicken cooks, combine the diced tomatoes, chopped red onion, chopped cilantro, lime juice, minced jalapeño, and red wine vinegar in a medium bowl. Tip: Let the salsa sit for 10 minutes so the flavors meld.
7. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes—this keeps the juices inside.
8. Slice the chicken against the grain and serve it topped with the fresh tomato salsa.
Here, the chicken stays juicy with a nice char, while the salsa adds a cool, tangy crunch. Serve it over a bed of cilantro-lime rice or stuff it into warm tortillas for an easy twist.
Creamy Chicken and Tomato Basil Pasta
Perfect for busy weeknights, this creamy chicken and tomato basil pasta comes together in under 30 minutes. It’s a hearty, comforting dish that feels restaurant-worthy but uses simple ingredients you likely already have on hand. The creamy tomato sauce clings beautifully to every noodle.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces of your favorite pasta (like penne or fettuccine)
– 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces
– A couple of tablespoons of olive oil
– 1 small yellow onion, finely chopped
– 3 cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes (with their juices)
– A splash of heavy cream (about 1/2 cup)
– A big handful of fresh basil leaves, roughly chopped
– A generous sprinkle of salt and black pepper
– A 1/2 cup of freshly grated Parmesan cheese
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes. Tip: Reserve 1 cup of the starchy pasta water before draining.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Season the chicken pieces generously with salt and black pepper.
5. Add the chicken to the hot skillet in a single layer and cook without moving for 5-6 minutes, until golden brown on one side.
6. Flip the chicken pieces and cook for another 4-5 minutes, until cooked through and no longer pink in the center. Tip: Don’t overcrowd the pan; cook in batches if needed for a better sear.
7. Transfer the cooked chicken to a clean plate and set aside.
8. In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium.
9. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
10. Add the minced garlic and cook for 1 more minute, until fragrant.
11. Pour in the entire can of diced tomatoes with their juices, stirring to combine.
12. Let the tomato mixture simmer for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
13. Reduce the heat to low and stir in the heavy cream until fully incorporated.
14. Return the cooked chicken and any accumulated juices to the skillet, stirring to coat in the sauce.
15. Drain the cooked pasta and add it directly to the skillet with the sauce and chicken.
16. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce until it clings to the pasta. Tip: The starchy water helps create a silky, emulsified sauce.
17. Remove the skillet from the heat and stir in the chopped fresh basil and grated Parmesan cheese until the cheese melts into the sauce.
18. Taste and adjust seasoning with more salt and pepper if necessary.
19. Serve immediately in shallow bowls.
Enjoy the rich, velvety sauce that perfectly balances the tangy tomatoes and savory chicken. Each bite is packed with fresh basil flavor, and the al dente pasta provides a satisfying texture. For a fun twist, try serving it with a side of garlic bread or topping it with extra Parmesan and a drizzle of chili oil.
Spicy Chicken Tacos with Fresh Tomato Relish
A weeknight dinner that packs serious flavor without fuss, these spicy chicken tacos come together fast. Fresh tomato relish cuts through the heat perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– A couple of tablespoons of olive oil
– 2 tablespoons of chili powder
– 1 teaspoon of ground cumin
– A good pinch of salt
– 8 small corn tortillas
– 2 large tomatoes, diced small
– Half a red onion, finely chopped
– A big handful of fresh cilantro, chopped
– A splash of lime juice (about 2 tablespoons)
– A dollop of sour cream for serving
Instructions
1. Pat the chicken pieces completely dry with paper towels—this helps them brown better.
2. Heat a large skillet over medium-high heat and add the olive oil.
3. Add the chicken to the hot skillet in a single layer, cooking for 5-7 minutes until browned on all sides.
4. Sprinkle the chili powder, cumin, and salt directly over the chicken in the skillet.
5. Stir to coat the chicken evenly with the spices and cook for another 3-4 minutes until the chicken is cooked through (internal temperature of 165°F).
6. While the chicken cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
7. In a medium bowl, combine the diced tomatoes, chopped red onion, chopped cilantro, and lime juice to make the relish.
8. Tip: Let the relish sit for 5 minutes to let the flavors meld while you finish cooking.
9. Assemble the tacos by placing a portion of the spicy chicken onto each warm tortilla.
10. Top each taco generously with the fresh tomato relish.
11. Add a small dollop of sour cream on top of each taco.
12. Tip: For extra crunch, quickly char the tortillas over an open gas flame for 10 seconds per side before warming.
13. Serve immediately.
14. Tip: If you have leftovers, store the chicken and relish separately to keep the tortillas from getting soggy.
Each bite delivers tender, well-spiced chicken against the cool, acidic relish. The soft tortilla soaks up the juices without falling apart. Try serving them with a side of black beans or over a bed of crisp lettuce for a taco salad twist.
Baked Chicken with Tomato and Mozzarella
Vividly simple yet bursting with flavor, this baked chicken dish combines juicy chicken with melted mozzarella and tangy tomatoes. It’s a one-pan wonder that’s perfect for busy weeknights. You’ll have dinner on the table in under an hour.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– A couple of tablespoons of olive oil
– 1 teaspoon of dried Italian seasoning
– A pinch of salt and black pepper
– 2 cups of cherry tomatoes, halved
– 2 cloves of garlic, minced
– A splash of balsamic vinegar (about 1 tbsp)
– 8 ounces of fresh mozzarella, sliced
– A handful of fresh basil leaves, torn
Instructions
1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish with a bit of olive oil.
2. Pat the chicken breasts dry with paper towels to help them brown better, then place them in the dish.
3. Drizzle the chicken with olive oil, then sprinkle evenly with Italian seasoning, salt, and pepper, rubbing it in gently.
4. Scatter the halved cherry tomatoes and minced garlic around the chicken in the dish.
5. Drizzle the balsamic vinegar over the tomatoes for a sweet-tart kick.
6. Bake uncovered for 20 minutes, until the chicken reaches 165°F internally—use a meat thermometer for accuracy.
7. Remove the dish from the oven and top each chicken breast with mozzarella slices.
8. Return to the oven and bake for 5–10 more minutes, until the cheese is melted and bubbly.
9. Let it rest for 5 minutes after baking to keep the juices locked in.
10. Garnish with torn basil leaves just before serving.
Flavorful and satisfying, the chicken stays tender while the tomatoes burst with juiciness. The melted mozzarella adds a creamy richness that pairs perfectly with crusty bread or a simple salad. Try serving it over pasta or with roasted veggies for a complete meal.
Chicken and Tomato Stir-Fry with Basil
Vibrant and quick, this chicken and tomato stir-fry with basil delivers bold flavor in under 30 minutes. It’s perfect for busy weeknights when you crave something fresh and satisfying without the fuss. Just grab a skillet and let’s get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 medium onion, thinly sliced
– 2 cups of cherry tomatoes, halved
– 2 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– A splash of water (about ¼ cup)
– A big handful of fresh basil leaves
– Salt and pepper to season
Instructions
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the chicken pieces in a single layer and cook without stirring for 3 minutes to get a nice sear, then flip and cook for another 3 minutes until browned and cooked through. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
3. Remove the chicken from the skillet and set it aside on a plate.
4. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
5. Toss in the minced garlic and sliced onion, stirring constantly for 2 minutes until fragrant and slightly softened.
6. Add the halved cherry tomatoes and cook for 3 minutes, pressing gently with a spoon to release their juices.
7. Pour in the soy sauce, oyster sauce, and a splash of water, stirring to combine and scrape up any browned bits from the bottom of the pan.
8. Return the cooked chicken to the skillet, mixing everything together and simmering for 2 minutes to let the flavors meld. Tip: Taste and adjust seasoning with a pinch of salt and pepper if desired, but go easy as the sauces are already salty.
9. Turn off the heat and stir in the fresh basil leaves until just wilted, about 30 seconds. Tip: Adding basil at the end preserves its bright flavor and vibrant color.
10. Serve immediately while hot.
Lively and aromatic, this dish boasts tender chicken with juicy tomatoes in a savory sauce, all brightened by the fresh basil. The textures are a delightful mix of soft and crisp, making it ideal over steamed rice or noodles for a complete meal. Try it with a squeeze of lime for an extra zesty kick.
Lemon Herb Chicken with Tomato Salad
Just when you need a bright, easy dinner that feels special. This lemon herb chicken with tomato salad delivers fresh flavors with minimal effort—perfect for busy weeknights or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of lemons for juice and zest
– A handful of fresh parsley, chopped
– A few sprigs of fresh thyme
– 2 cloves of garlic, minced
– A generous glug of olive oil
– 2 cups of cherry tomatoes, halved
– A splash of red wine vinegar
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breasts dry with paper towels to ensure a good sear.
3. In a small bowl, mix the juice and zest from one lemon, half the parsley, the thyme leaves, minced garlic, and 2 tablespoons of olive oil.
4. Rub this mixture all over the chicken breasts, coating them evenly.
5. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon of olive oil.
6. Sear the chicken for 3-4 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the internal temperature reaches 165°F.
8. While the chicken bakes, toss the halved cherry tomatoes with the remaining parsley, a squeeze of lemon juice, red wine vinegar, and a pinch of salt and pepper in a bowl.
9. Let the chicken rest for 5 minutes after baking to keep it juicy.
10. Slice the chicken and serve immediately with the tomato salad on the side.
With juicy, tender chicken and a zesty tomato salad, this dish offers a perfect balance of savory and bright flavors. Try serving it over a bed of quinoa or with crusty bread to soak up the lemony juices—it’s versatile enough for any season.
Chicken Caprese with Fresh Tomato and Pesto
Hitting the perfect balance between fresh and comforting, this Chicken Caprese with Fresh Tomato and Pesto is a weeknight hero. It combines juicy chicken, ripe tomatoes, and vibrant pesto for a meal that feels special without the fuss. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of tablespoons of olive oil
– 2 large, ripe tomatoes
– A cup of fresh mozzarella cheese, sliced
– A handful of fresh basil leaves
– A half cup of prepared pesto
– A splash of balsamic glaze
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
3. Season both sides of the chicken generously with salt and pepper.
4. Heat a couple of tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
5. Sear the chicken breasts for 4-5 minutes per side, until they develop a golden-brown crust.
6. While the chicken sears, slice the 2 large tomatoes and the cup of fresh mozzarella into 1/4-inch thick rounds.
7. Remove the skillet from the heat and top each chicken breast with tomato slices, mozzarella slices, and a half cup of pesto, spreading it evenly.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the cheese is melted and bubbly and the chicken’s internal temperature reaches 165°F.
9. Remove the skillet from the oven and let the chicken rest for 5 minutes; this keeps the juices inside.
10. Top each serving with a handful of fresh basil leaves and a splash of balsamic glaze just before serving.
You’ll love the contrast of the tender, juicy chicken against the cool, creamy mozzarella and bright pesto. The fresh basil adds a fragrant pop, making it perfect served over a bed of simple arugula or with crusty bread to soak up the delicious juices.
Slow Cooker Chicken with Fresh Tomato Sauce
Unwind after a long day with this effortless slow cooker chicken. Using fresh tomatoes and simple seasonings, it transforms into a comforting meal with minimal effort. Just set it and forget it until dinner time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 2 pounds of boneless, skinless chicken thighs
– A couple of large fresh tomatoes, chopped (about 4 cups)
– A small yellow onion, diced
– 3 cloves of garlic, minced
– A splash of olive oil (about 1 tbsp)
– A teaspoon of dried oregano
– Half a teaspoon of salt
– A quarter teaspoon of black pepper
– A cup of low-sodium chicken broth
– A handful of fresh basil leaves, chopped
Instructions
1. Place the chicken thighs in the bottom of a 6-quart slow cooker.
2. Heat the olive oil in a skillet over medium heat for 1 minute.
3. Add the diced onion to the skillet and cook for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Transfer the onion and garlic mixture to the slow cooker over the chicken.
6. Add the chopped tomatoes, dried oregano, salt, and black pepper to the slow cooker.
7. Pour in the chicken broth, ensuring it covers the ingredients.
8. Cover the slow cooker and cook on low heat for 6 hours.
9. After 6 hours, use two forks to shred the chicken directly in the cooker.
10. Stir in the chopped fresh basil and let it sit for 5 minutes to wilt.
Nothing beats the tender, fall-apart chicken soaked in a bright, herb-infused tomato sauce. Serve it over pasta or with crusty bread to soak up every last drop—it’s a versatile dish that tastes even better the next day.
Chicken and Tomato Bruschetta
Kick off your weeknight dinner with this hearty Chicken and Tomato Bruschetta—it’s a quick, savory twist on the classic appetizer that turns into a satisfying main dish. Keep it simple with pantry staples and minimal prep. You’ll have a flavorful meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, about 1 pound total
– A splash of olive oil, about 2 tablespoons
– A pinch of salt and a few cracks of black pepper
– A couple of cloves of garlic, minced
– A cup of cherry tomatoes, halved
– A handful of fresh basil leaves, roughly chopped
– A tablespoon of balsamic vinegar
– A loaf of crusty bread, like a baguette, sliced into 1-inch thick pieces
Instructions
1. Preheat your oven to 400°F.
2. Season the chicken breasts evenly with salt and pepper on both sides.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F—use a meat thermometer to check for doneness.
5. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to keep it juicy.
6. While the chicken rests, place the bread slices on a baking sheet in a single layer.
7. Toast the bread in the preheated oven for 5 minutes until crisp and lightly golden.
8. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 1 minute until fragrant.
9. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
10. Stir in the balsamic vinegar and cook for another minute to let the flavors meld.
11. Slice the rested chicken into thin strips.
12. Top each toasted bread slice with a layer of the tomato mixture.
13. Arrange the chicken strips over the tomatoes on the bread.
14. Garnish with the chopped fresh basil just before serving for a bright, fresh finish.
Mouthwatering and satisfying, this dish offers a juicy crunch from the toasted bread paired with tender chicken and tangy tomatoes. The basil adds a pop of freshness that ties it all together. Try serving it with a side salad for a complete meal or as a shareable appetizer at your next gathering—it’s versatile enough to impress without fuss.
Mediterranean Chicken with Fresh Tomato and Feta
Just when you need a quick, flavorful dinner that feels fancy without the fuss, this Mediterranean chicken delivers. Juicy chicken gets a bright, tangy lift from fresh tomatoes and salty feta, all in one pan. It’s the kind of meal that makes a Tuesday feel special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A splash of dry white wine (about ¼ cup)
– 2 cups of cherry tomatoes, halved
– A handful of fresh oregano, chopped
– ½ cup of crumbled feta cheese
– Salt and pepper
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through to 165°F internally.
4. Tip: Don’t overcrowd the pan—cook in batches if needed for a better sear.
5. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
6. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
7. Pour in ¼ cup of dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
8. Tip: The wine adds acidity that balances the richness—substitute with chicken broth if preferred.
9. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, until they start to soften and release their juices.
10. Stir in the chopped oregano and cook for another minute to let the flavors meld.
11. Return the chicken breasts to the skillet, nestling them into the tomato mixture.
12. Sprinkle the crumbled feta cheese evenly over the chicken and tomatoes.
13. Cover the skillet and reduce the heat to low, letting it cook for 2-3 minutes just until the feta begins to soften.
14. Tip: Avoid overcooking the feta—it should be slightly melted but still hold its shape for texture.
15. Remove from heat and serve immediately.
Chicken stays tender and juicy, while the tomatoes burst with sweetness against the salty, creamy feta. For a complete meal, spoon it over a bed of couscous or with crusty bread to soak up the sauce. Leftovers taste even better the next day, chilled or gently reheated.
Chicken and Fresh Tomato Soup
Under the weather or just craving something cozy? This chicken and fresh tomato soup is a one-pot wonder that’s both nourishing and deeply satisfying. It’s a simple, from-scratch recipe that lets the fresh ingredients shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 lbs)
– A glug of olive oil (about 2 tbsp)
– One large yellow onion, diced
– Three cloves of garlic, minced
– Four large ripe tomatoes, chopped (about 4 cups)
– Four cups of chicken broth
– A splash of heavy cream (about 1/4 cup)
– A handful of fresh basil, chopped
– Salt and black pepper
Instructions
1. Pat the chicken breasts dry with a paper towel and season generously with salt and pepper on both sides.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
3. Add the chicken breasts and sear for 5-6 minutes per side, until golden brown. (Tip: Don’t move the chicken while searing to get a good crust.)
4. Transfer the chicken to a plate and set aside.
5. In the same pot, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
6. Add the minced garlic and cook for 1 more minute, until fragrant.
7. Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.
8. Pour in the chicken broth and bring the mixture to a boil.
9. Reduce the heat to a simmer, return the seared chicken breasts to the pot, and cook uncovered for 15 minutes. (Tip: Simmering gently keeps the chicken tender.)
10. Remove the pot from the heat. Transfer the chicken to a cutting board and shred it using two forks.
11. Return the shredded chicken to the pot.
12. Stir in the heavy cream and chopped fresh basil. (Tip: Add the cream off the heat to prevent curdling.)
13. Season the soup with additional salt and pepper as needed, then let it sit for 5 minutes off the heat to allow the flavors to meld.
Bright, tangy tomatoes balance the savory chicken in a creamy, velvety broth. The fresh basil adds a pop of herbal brightness that cuts through the richness. For a heartier meal, serve it over a scoop of cooked rice or with a thick slice of crusty bread for dipping.
Oven-Baked Chicken with Garlic and Tomato
Grab your baking dish—this one-pan chicken is the definition of cozy weeknight ease. Garlic and tomatoes roast together into a savory, juicy sauce that clings to tender chicken. It’s simple, satisfying, and fills your kitchen with the best aroma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs
– A couple of tablespoons of olive oil
– A whole head of garlic, cloves peeled and smashed
– A pint of cherry tomatoes
– A splash of dry white wine (about ¼ cup)
– A handful of fresh thyme sprigs
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels—this helps the skin get crispy.
3. Season the chicken all over generously with salt and pepper.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
5. Place the chicken in the skillet skin-side down and sear without moving for 6–8 minutes, until the skin is golden brown and releases easily.
6. Flip the chicken and sear the other side for 2 minutes, then transfer the chicken to a plate.
7. Tip: Pour off all but about a tablespoon of the rendered fat from the skillet.
8. Add the smashed garlic cloves to the skillet and cook for 1 minute, just until fragrant.
9. Add the cherry tomatoes and thyme sprigs to the skillet, tossing to coat in the oil.
10. Nestle the seared chicken thighs back into the skillet, skin-side up, among the tomatoes and garlic.
11. Pour the white wine into the skillet around the chicken (not over the skin).
12. Tip: The wine deglazes the pan, picking up all the flavorful browned bits from searing.
13. Transfer the skillet to the preheated oven.
14. Bake for 35–40 minutes, until the chicken is cooked through (an internal temperature of 165°F) and the tomatoes have burst.
15. Tip: For extra crispy skin, broil for the final 2–3 minutes of cooking, watching closely to prevent burning.
16. Let the chicken rest in the skillet for 5 minutes before serving.
Zesty roasted garlic melts into the pan juices, creating a rich, savory sauce. The tomatoes soften and burst, their sweetness balancing the garlic. Serve it right from the skillet over creamy polenta or crusty bread to soak up every drop.
Conclusion
Brimming with inspiration, this roundup proves chicken and tomatoes are a match made in kitchen heaven! We hope you’ve found some new family favorites to try. Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this collection, please share it on Pinterest to help other home cooks discover it. Happy cooking!
