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Italian Chicken Breasts

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Italian

DESCRIPTION

A Mediterranean-inspired rub flavors these baked Italian Chicken Breasts. Roasted garlic and cherry tomatoes compliment this easy sheet pan dish.


Ingredients

Scale
  • 4 boneless skinless chicken breasts
  • 2 tsp. dried rosemary
  • 2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • ½ tsp. pepper
  • ¼ cup olive oil, divided
  • 1 pint cherry tomatoes
  • 5 cloves garlic, halved
  • ¼ cup shredded Parmesan cheese
  • Fresh parsley, for garnish

Instructions

  1. Preheat oven to 425˚F.
  2. 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.
  3. In a small bowl combine the rosemary, oregano, thyme, salt, garlic powder, and pepper.
  4. Rub half of the olive oil on the chicken breasts and season both sides with half of the spice mixture.
  5. Arrange chicken on a rimmed baking sheet lined with parchment paper or a silicone mat.
  6. In a medium-sized mixing bowl, combine the tomatoes, garlic, remaining olive oil, and the remaining spice mix. Stir to combine.
  7. Arrange the tomatoes and garlic around the chicken breasts.
  8. Bake for 20 minutes, or until an instant read thermometer registers 165˚F.
  9. Sprinkle with Parmesan cheese and parsley and serve.