Chicken With Cherry Tomatoes Recipe – mouth watering chicken breast, rosemary and tomatoes. Serve with a side of pasta and broccoli or sautéed vegetables. Chicken with cherry tomatoes could be a great meal when you’re in a hurry. It is also very delicious! Follow this recipe and you’ll learn how to make chicken breast stuffed with cherry tomatoes and other ingredients.
Cherry Tomato Pasta With Chicken
This Cherry Tomato Pasta with Chicken is the perfect summer pasta dish. Toss cooked linguine and seared chicken in a simple cherry tomato pasta sauce.
Use Fresh Summer Tomatoes To Make A Simple Cherry Tomato Pasta Sauce
Cherry tomatoes are one of my favorite summer ingredients. When they are in season, the harvest is always bountiful and the flavor is perfectly sweet.
Combine a sweet burst tomato sauce with linguine pasta and sliced seared chicken. This recipe makes for a perfect date night dinner or family meal! Serve it with fresh basil and fresh grated parm for a delicious summer dinner.
Kitchen Tools
- Measuring spoons and measuring cups
- Frying pan
- Large pot for boiling pasta
- Liquid measuring cup
- Sharp knife and cutting board
- Collander
Ingredients
- Boneless skinless chicken breasts
- Olive oil
- Salt, dried oregano, black pepper
- Cherry or grape tomatoes
- Garlic
- Balsamic vinegar
- Dry Linguine pasta (can use spaghetti or fettuccine noodles)
- Salt for pasta water
- Fresh basil
- Aged parmesan cheese for grating
Can I Use Shrimp Instead Of Chicken?
Yes! Use one pound of peeled and deveined large shrimp. Sear in the pan at the same time as you would the chicken. Cook shrimp 1-2 minutes each side.
How To Make Cherry Tomato Pasta With Seared Chicken
Step 1: Prep Ingredients And Sear Chicken
To begin, mince garlic cloves and set aside for later. Mix salt, pepper, and oregano in a small bowl. S
Then, slice chicken breasts in half horizontally and season on all sides with the mixture. Heat 1.5 tsp of oil in skillet over medium heat.
When the oil is hot add the chicken to the pan. Cook the chicken for 4-5 minutes on each side.
Remove chicken from the pan and reduce the heat to medium-low.
Step 2: Boil Water For Pasta And Blister Tomatoes
At this point, add your pot of water to the stove to boil the water for the pasta. Then, add the tomatoes to the skillet to blister. Increase the heat to medium.
You want to hear the tomatoes sizzle, but not burn. If they start to burn, reduce the heat. Allow the tomatoes to blister for 5 minutes.
Step 3: Sauté Cherry Tomato Sauce
Then, reduce the heat to medium low and add your diced garlic to the pan with the tomatoes. Saute for about a minute until the garlic is fragrant. Add the balsamic vinegar to the pan and saute for another minute.
Next, drop your noodles in the boiling water and stir. Allow the tomatoes to cook and simmer over medium heat as the noodles cook. You can push down on the tomatoes with the back of a fork to encourage them to burst.
Step 4: Slice Chicken, Toss Pasta In Sauce
Next, while the tomatoes and pasta cook, slice the chicken into strips. After 8 minutes take ⅓ cup pasta water from the pasta pot and pour it into the pan with the tomatoes.
Then, add sliced chicken to the pan with the tomato sauce. Drain the pasta and add to the pan with the sauce and remove from the heat.
Toss with tongs so that everything is thoroughly mixed. Finally, top with fresh basil and parmesan cheese.
Storage And Reheating
Store this cherry tomato pasta sauce with linguine and sliced chicken in the refrigerator in an airtight container for up to 4 days.
Creamy Tuscan Chicken with Cherry Tomatoes
Creamy Tuscan Chicken with Cherry Tomatoes is an easy one-pan meal, filled with plenty of fresh produce, in a rich and creamy sauce.
Creamy Tuscan Chicken with Cherry Tomatoes is the recipe you need right now. Trust me. This one is goooood.
It’s filled with fresh cherry tomatoes, and some spinach for good measure, in a rich and creamy sauce. Plus, it’s a one-pan meal that’s ready in just over 30 minutes. See, what’s not to love?
It’s that time of year when our garden is pumping out the tomatoes. I mean, a shocking amount of tomatoes.
I’ve given them away to family and neighbors, we’ve canned until we can stand to can anymore, and we’re still coming up with ways to use them in recipes.
This Creamy Tuscan Chicken with Cherry Tomatoes is our latest concoction. It’s a great way to use up some of our overload of garden cherry tomatoes, but it’s so good that I guarantee you we will be making it again, and again, with grocery store tomatoes once our garden stops producing.
How to Make Creamy Tuscan Chicken with Cherry Tomatoes
I love a good dish that comes together fast, and only uses one pan. Hooray for less clean-up!
Cook the Chicken Breasts
For this dish, you brown your seasoned chicken breasts in a little olive oil in a large pan. You want to continue cooking them until they are no longer pink in the middle, and golden on the outside.
Add the Veggies
In the same skillet over medium heat, melt the butter. Stir in the garlic and cook for just about a minute. Then add the cherry tomatoes, and little more salt and pepper. When the tomatoes start to burst, it’s time to add in a few handfuls of spinach. Continue cooking until it wilts.
Isn’t it pretty?
Make the Sauce
Stir in the heavy cream and Parmesan cheese, and bring it all to a simmer. Reduce heat to low, and continue cooking until the sauce begins to thicken and reduce.
Add the chicken back into the pan, and cook for about 6 or 7 minutes more until the chicken is warmed through.
Serve!
That’s it! I knew you would be impressed.
This is a one-pan meal with your veggies built right in, so all you need is some delicious, crusty bread for dipping in that creamy sauce.
Creamy Tuscan Chicken with Cherry Tomatoes
This Creamy Tuscan Chicken has loads of fresh cherry tomatoes and spinach, in a rich and creamy sauce. It comes together fast, so it’s perfect for a quick weeknight meal.
PREP TIME: 5 mins
COOK TIME: 30 mins
TOTAL TIME: 40 mins
COURSE: Main Course
CUISINE: Italian
SERVINGS: 4 servings
CALORIES: 380 kcal
INGREDIENTS 1x2x3x
- 1 TBSP olive oil
- 4 boneless, skinless chicken breasts
- 1 tsp dried oregano
- freshly ground black pepper to taste
- salt to taste
- 3 cloves garlic minced
- 3 TBSP butter
- 3 cups fresh spinach
- 2 cups cherry tomatoes cut in half
- ½ cup heavy cream
- ¼ cup Parmesan cheese grated
Get Ingredients
INSTRUCTIONS
- Heat olive oil in a large skillet over medium heat. Add chicken, and season with salt, pepper, and oregano. Cook until browned, and no longer pink in the middle, about 8 minutes per side. Remove from skillet and set aside.
- Melt the butter in the same skillet over medium heat. Add minced garlic and cook for about 1 minute. Stir in cherry tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add spinach and cook until spinach wilts.
- Stir in heavy cream and Parmesan and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened a bit, about 3 minutes. Add chicken back to the pan, and cook until heated through, 6 to 7 minutes.
- Serve with an additional sprinkle of Parmesan on top, and crusty bread to dip in the sauce.
NOTES
- Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.
NUTRITION
Serving: 1servingCalories: 380kcalCarbohydrates: 5.8gProtein: 29gFat: 29gSodium: 250mgFiber: 1.6gSugar: 2.9g
Baked Italian Chicken With Cherry Tomatoes
Super easy and healthy Baked Italian Chicken with cherry tomatoes and sliced black olives topped with fresh herbs. Enjoy this chicken as is with a side of veggies or slice it up and add to pastas, salads, sandwiches or wraps!
Shoutout to all my fellow lazy cooks who hate washing dishes and would rather be doing A N Y T H I N G other than making dinner at 5PM on a weeknight.
I mean, cooking is fun and all but sometimes you’d just rather go sit on the couch and turn off your brain after a long day at work. No shame in it!
Whether you’re firmly in the lazy cook club, the busy cook club, the simple + healthy cook club, etc this one pan Italian chicken dinner is for you. It’s
✔️healthy
✔️delicious
✔️easy to make
✔️with simple ingredients
✔️& is ready in about 30 minutes with very little hands on prep time
Let’s get to it!
How To Make This Italian Chicken With Tomatoes & Olives
Altogether this one pan dinner is incredibly easy to make with only 10 ingredients, prepped in one bowl and cooked all inside of one pan.
Once you’ve set your oven to preheat, add all of the ingredients to a large mixing bowl: chicken, herbs, aromatics, veg an all. Add everything to a bowl and simply mix it all together.
Use a pair of cooking tongs if you have any available so that you can move your chicken around making sure to coat well in herbs and spices.
Once everything has fully mixed together, remove the chicken from the bowl and transfer to a prepared baking sheet. Lay out the chicken leaving a little bit of space in between each piece and bake for about 15 minutes.
After 15 minutes remove the pan from the oven and add the remaining contents of your mixing bowl to the pan: tomatoes, olives, garlic and oil. Spread of the veg around the chicken and return to the oven to bake once more for a final 10 or so minutes.
When the chicken has reached an internal temp of 165°F you’re good to go. Take out the chicken a final time and season with additional pepper and herbs for good measure. Fresh basil and/or parsley make good additions to this chicken but you can also just stick to the dried herbs if that’s easiest.
Q&A
What to serve with this chicken?
- Keep it keto
- As it is this Italian chicken is a great, low carb and paleo friendly recipe. If you’d like to keep it that way you can serve this over top a bowl of creamy mashed cauliflower or fresh zucchini noodles.
- Slice up the chicken breasts and toss it into salads – tomatoes, olives and all.
- If you’re not as concerned about keeping things low carb you can slice up the chicken and mix this into cooked pasta. This would go well in a gluten free penne or spaghetti.
- Add to sandwiches and wraps. I made a panini out of our leftovers using some sun dried tomato pesto leftover from another recipe.
Can I use chicken thighs instead of breast?
- Sure thing! Do everything the same except cook the chicken thighs on their own longer. Increase the initial chicken bake time from 15 minutes to 25 minutes. I also recommend turning the oven up to broil for 2-3 minutes at the end to crisp up the skin.
How long does this recipe keep?
- Once completely cooled, store leftovers in an airtight container for up to four days in the fridge.
Enjoy!