DESCRIPTION
A Mediterranean-inspired rub flavors these baked Italian Chicken Breasts. Roasted garlic and cherry tomatoes compliment this easy sheet pan dish.
Ingredients
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- 4 boneless skinless chicken breasts
- 2 tsp. dried rosemary
- 2 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. pepper
- 1/4 cup olive oil, divided
- 1 pint cherry tomatoes
- 5 cloves garlic, halved
- 1/4 cup shredded Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Preheat oven to 425ËšF.
- If the thickness of the chicken breasts is very uneven, pound them a bit to even things out (see this post for how to do that), keeping the chicken ¾– to 1-inch thick.
- In a small bowl combine the rosemary, oregano, thyme, salt, garlic powder, and pepper.
- Rub half of the olive oil on the chicken breasts and season both sides with half of the spice mixture.
- Arrange chicken on a rimmed baking sheet lined with parchment paper or a silicone mat.
- In a medium-sized mixing bowl, combine the tomatoes, garlic, remaining olive oil, and the remaining spice mix. Stir to combine.
- Arrange the tomatoes and garlic around the chicken breasts.
- Bake for 20 minutes, or until an instant read thermometer registers 165ËšF.
- Sprinkle with Parmesan cheese and parsley and serve.
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