Easy baked chicken breasts with tomatoes and herbs
"This recipe takes just 30 min. and fits well with a nice, light and leafy salad, a warm baguette, and maybe even a glass of rosé."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, baking dish, paper towels
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How-To Videos
How to secure a cutting board
How to chop herbs
Nutrition per serving
Step 1/3
- 1½ cloves garlic
- ½ red onion
- 125 g cherry tomatoes
- ½ sprig thyme
- 2 sprigs parsley
- ½ sprig rosemary
- 25 g jarred sun-dried tomatoes
- oven
- cutting board
- knife
Preheat oven to 180°C/350 °F. Peel and mince garlic. Peel onion and thinly slice. Halve cherry tomatoes. Remove thyme, parsley, and rosemary leaves from sprigs and chop together finely. Add halved cherry tomatoes, sun-dried tomatoes, sliced onion, and minced garlic to a baking dish.
Step 2/3
- 2 chicken breasts (boneless, skinless)
- ¼ tsp dried oregano
- salt
- pepper
- baking dish
- paper towels
Pat chicken breasts dry with paper towels and place them in the baking dish. Season with salt and pepper. Sprinkle the chopped herbs and dried oregano over the chicken.
Step 3/3
- 1¾ tbsp balsamic vinegar
- 50 ml olive oil
Add balsamic vinegar and olive oil to the dish and bake at 180°C/350 °F for approx. 20 min., or until the chicken is cooked through. Enjoy!
Enjoy your meal!
