Chicken with Herb-Roasted Tomatoes

When my sister and brother-in-law were here, and my brother-in-law agreed to cook dinner for us, I was in charge of procuring the necessary ingredients for the evening’s meal. Because I’m the kind of hostess who fears running out of food more than anything when I have people over, I bought twice as much chicken as we ended up needing. Which isn’t a big deal, because I love chicken, and as long as it’s not the same thing over and over, Jay doesn’t mind it either. And it’s nice, because between that and all the beef I bought at a previous Costco trip, I don’t have to buy meat for probably the next 2 months! But between being on vacation, and my being sick (I’m finally done with my antibiotics–Yay!), we’ve been eating like crap lately. I went looking for some different recipes for chicken, and came across one for chicken and tomatoes that looked good, although it required the purchase of Herbs de Provence, something I’ve yet to use in any of my cooking. So I made this Chicken with Herb-Roasted Tomatoes.

Chicken with Herb-Roasted Tomatoes - TramplingroseYes, there’s chicken buried under those tomatoes.

Chicken and Herb-Roasted Tomatoes - TramplingroseSee? I probably should’ve seeded and peeled them and all that nonsense, but I didn’t. I liked the dish, although I noticed the Herbs de Provence gave the tomatoes a very slightly¬† sweet taste, which I wasn’t expecting (although, duh, one of the herbs in Herbs de Provence is lavender, something I’m not used to eating).

Chicken with Herb-Roasted Tomatoes - TramplingroseI had plenty of leftovers for lunch, in spite of Jay cleaning his plate. The bambino, of course, wanted nothing to do with it.

Chicken with Herb-Roasted Tomatoes - TramplingroseI have to say, I’m not 100% sure I’d make this again. Maybe it’s just my not being used to different herbs and all, but I don’t know what I think of the Herbs de Provence. I didn’t hate them, but I wouldn’t go so far as to say I loved them either. But I should make up my mind one way or the other, since I have an alomst-full jar in the spice rack now!

Yield: 4

Chicken with Herb-Roasted Tomatoes

Chicken with Herb-Roasted Tomatoes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 1/2 lbs. tomatoes on the vine
  • 6 Tbsp. olive oil, divided
  • 2 Tbsp. Herbs de Provence
  • salt & pepper, to taste
  • 1 Tbsp. Worcestershire sauce
  • 1 lb. boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 2 Tbsp. red wine vinegar


Preheat the oven to 450 degrees F. Dice the tomatoes, and combine them with 2 Tbsp. olive oil and the Herbs de Provence in a large bowl. Season with salt and pepper.

In a large oven-proof or cast iron skillet, heat 1 Tbsp. of oil over medium heat until it begins to shimmer. Carefully add the tomatoes, tossing once, then place the skillet in the oven. Roast in the oven for 10-15 minutes. Return the tomatoes to the bowl, and toss with the Worcestershire sauce.

Using a meat mallet, flatten the chicken breasts to a thickness of 1/2-inch. Season well with salt and pepper. Heat 2 Tbsp. of oil in the same skillet over medium heat. Sear the chicken on both sides, about 6-8 minutes. Place the pan in the oven to continue cooking, for another 8-10 minutes. Remove and allow the chicken to rest for at least 5 minutes.

Heat the final Tbsp. of olive oil over medium heat. Add the garlic and cook for about 30 seconds, being careful not to let it burn. Deglaze the skillet with the vinegar, scraping up any browned bits. Add the tomatoes back to the pan and simmer for 1-2 minutes. Season as necessary with salt and pepper.

To serve, plate the chicken, and top with the tomatoes and sauce.

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Still, I might start cooking my chicken the same way as in the recipe–Starting it off on the stove, and finishing it in the oven. Perfectly cooked through, and still juicy. This is why I love cast iron!