This Cheesy Tomato Baked Chicken Breast recipe is French in its origins. It’s inspired by meals eaten in the southeastern region of Provence, and this recipe, like many aspects of French cuisine, is a classic creation.
The recipe is simple though. The cherry tomatoes bring a bright flavor and a touch of sweetness to the dish. There aren’t as many ingredients in this recipe compared with other French food, so the ingredients that are used stand out — and benefit from good quality.
There is little cutting involved, and this dinner can be ready in under an hour. For about half of that hour, the chicken bakes in the oven with tomatoes, green onions, chicken broth, and plenty of Gruyere cheese. What makes this recipe so good though is the quick sear you give the chicken before it goes into the oven.
Rub the outside with lemon juice, salt, and pepper and cook it in a skillet until each side is brown—about three to four minutes. Once seared and in the baking dish, brush your chicken with a combination of mustard, rosemary, and thyme. This sauce comes together so quickly, but adds so much flavor and tenderness to the chicken.
Serve with rice, potatoes, or more roasted vegetables for a larger meal, and keep any leftovers in an airtight container in the refrigerator for about three to four days.
Editorial contributions by Keaton Larson
Ingredients
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5 tablespoons olive oil, divided
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4 (6 ounce) skinless, boneless chicken breasts
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1 lemon, juiced
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salt and freshly ground black pepper
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1 ½ cups halved cherry tomatoes
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1 bunch green onions, cut into ½-inch slices
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½ cup chicken broth
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2 tablespoons coarse-grained mustard
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1 ½ sprigs fresh rosemary, chopped
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½ bunch fresh thyme, chopped
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2 cups shredded Gruyère cheese
Directions
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Pour 3 tablespoons olive oil into a shallow platter and lay chicken breasts on top. Rub with lemon juice, salt, and pepper.
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Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat and cook chicken breasts until browned, about 4 minutes per side.
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Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Place tomatoes and green onions in the baking dish and pour chicken broth on top.
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Combine mustard, rosemary, and thyme in a small bowl and brush onto chicken breasts. Place chicken breasts on top of the vegetables in the baking dish. Cover with Gruyère cheese.
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Bake in the preheated oven on the middle rack until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
| 690 | Calories |
| 42g | Fat |
| 6g | Carbs |
| 71g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 690 | |
| % Daily Value * | |
| Total Fat 42g | 54% |
| Saturated Fat 15g | 74% |
| Cholesterol 207mg | 69% |
| Sodium 807mg | 35% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 71g | 142% |
| Vitamin C 24mg | 27% |
| Calcium 619mg | 48% |
| Iron 2mg | 14% |
| Potassium 686mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
