You’ve got juicy, tender chicken with cherry tomatoes — combined with a sweet and earthy sauce. All these flavors in every serving, and it’s ready in 30 minutes!
It’s a very forgiving recipe because you can play around with the type of cherry tomatoes to use and the seasoning and herbs that you want to add.
The sweetness of the tomatoes goes so well with the saltiness (and earthiness) of the green olives.
So, the result is always a dish that’s packed with flavors.
IF YOU WANT MORE RECIPES FOR CHERRY TOMATOES, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Chicken – I always use chicken tenders for chicken with cherry tomatoes because their cooking time is relatively short (compared to chicken breast, etc.).
- Olive oil – use extra virgin olive oil, if possible.
- Garlic – minced or grated.
- Cherry tomatoes – cut into quarters, and you can use any variety of cherry tomatoes for this chicken tomato recipe.
- Green olives – chopped into half rounds.
- Herbs – dried oregano and dried parsley are excellent with this chicken and tomatoes recipe.
- Seasoning – chili flakes, salt, and ground black pepper.
Preparation
Start preparing your chicken with cherry tomatoes by seasoning the chicken with salt and pepper – generously.
Pour and heat the oil on a medium-sized skillet over medium-high heat.
Once the oil is ready, start browning the chicken on both sides (photo 1).
Transfer the browned chicken to a plate and set aside.
Add the garlic and cook until it becomes fragrant.
Add the chopped cherry tomatoes (photo 2).
Mix and cover with a lid until the tomatoes are bursting.
Adjust the heat to medium once the sauce starts to boil and keep simmering for about ten minutes.
Add the herbs, chili flakes, salt, and pepper (photo 3).
Mix, then place the lid back on and simmer for about two minutes.
Add the browned chicken into the pan and mix to coat them with the sauce (photo 4),
Cover with a lid and cook for three more minutes, then take the pan off the heat.
Serve your chicken and tomatoes dish with fresh parsley as a garnish, if desired.
Helpful tips
- You can chop the cherry tomatoes in halves or leave them whole if you prefer to see bigger chunks in your chicken and tomatoes dish.
- There is no need to add more oil to the pan after browning the chicken. It might not look a lot, but that is enough for cooking the garlic.
- Leave the tomatoes uncovered when you feel that it’s too watery for your taste.
- Do not forget to taste and adjust the seasoning before adding the chicken back into the pan.
Recipe variation
- Herbs. Add more of your favorite herbs; both rosemary and thyme work for this chicken with cherry tomatoes recipe.
- Chicken cuts. You can use chicken breast but note that you need to brown it longer.
- Capers. If you’re a fan, add a couple of teaspoons, together with the olives. It complements the flavor of the sauce as well.
FAQ
It’s perfect with bread — be it crusty or toasted bread.
As long as it’s not intensely flavored so it does not clash with the chicken and tomatoes, and it’s great for wiping the sauce off your plate.
So, give this chicken and tomatoes recipe a try one of these nights and let me know what you think. 🙂
Happy cooking!
IF YOU WANT TO SEE MORE ONE-POT DISHES, THEN CHECK OUT THESE POSTS!
Chicken with Cherry Tomatoes Recipe
Equipment
Ingredients
- 2 tbsp olive oil
- 10 oz chicken tenders (300 grams)
- 2 cloves garlic, minced
- 2 & 1/2 cups cherry tomatoes, quartered
- 10 pcs green olives, pitted
- 1/2 tsp dried parsley
- 1/4 tsp dried oregano
- pinch chili flakes
- salt and pepper, to season
- fresh parsley, for garnish (optional)
Instructions
- Generously season the chicken with salt and pepper.
- Pour and heat olive oil on a medium-sized skillet over medium-high heat.
- Once it's ready, start adding and browning the chicken on both sides.
- Transfer the browned chicken to a plate and set aside.
- Add the garlic and cook until it becomes fragrant.
- Add the chopped cherry tomatoes.
- Mix and cover with a lid until the tomatoes are bursting. Adjust the heat to medium once the sauce starts to boil and keep simmering for about 10 minutes.
- Add the oregano, parsley, chili flakes, salt, and pepper.
- Mix, then place the lid back on and simmer for about 2 minutes.
- Add the browned chicken into the pan and mix to coat them with the sauce.
- Cover with a lid and cook for 3 more minutes, then take the pan off the heat.
- Serve your chicken and tomatoes with fresh parsley as a garnish, if preferred.
Notes
- Cook’s Tip #1: Chop the cherry tomatoes in halves, or leave them whole, if you prefer to see bigger chunks in your chicken and tomatoes dish.
- Cook’s Tip #2: There is no need to add more oil to the pan after browning the chicken. It might not look a lot, but that is enough for cooking the garlic.
- Cook’s Tip #3: Leave the tomatoes uncovered when you feel that it’s too watery for your taste.
- Cook’s Tip #4: Do not forget to taste and adjust the seasoning before adding the chicken back into the pan.
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