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An overhead shot of a pan of chicken and cherry tomatoes, with some fresh cherry tomatoes on the side.
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Chicken with Cherry Tomatoes Recipe

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! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 331kcal
Author: Neriz



  • 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)


  • 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.


  • 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.


Calories: 331kcal | Carbohydrates: 9g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 264mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 45mg | Calcium: 36mg | Iron: 2mg