Chicken with Herb Roasted Tomatoes

Prep Time: About 45 minutes (35 minutes hands-on time)

Meal Notes: I like to serve this dish with a loaf of bakery bread and a side vegetable, like Green Beans with Lemon and Garlic Zest.

Source: Modified slightly from Bon Appetit



  • 1 1/2 pounds cherry tomatoes

  • 6 Tablespoons olive oil, divided

  • 2 Tablespoons herbes de Provence*

  • 1 teaspoon kosher salt

  • 1 teaspoon ground pepper

  • 1 Tablespoon Worcestershire sauce

  • 1 pound boneless chicken breasts

  • 1 shallot

  • 2 Tablespoons red wine vinegar

  • 3 Tablespoons fresh parsley

  • 3 Tablespoons fresh tarragon


  • Prep: Preheat oven to 450 degrees F. Cut chicken breasts in half and season them all over with salt and pepper. Mince shallot. Chop parsley and tarragon.

  • Roast Tomatoes: Combine tomatoes, 2 Tablespoons olive oil, and herbes de Provence in a large bowl. Season with salt and pepper, tossing to coat. Heat 1 Tablespoon oil in a large, heavy, oven-proof skillet until oil shimmers. Carefully add tomatoes to pan, then transfer skillet to the oven and roast until tomatoes burst (about 15 minutes). Transfer to a medium bowl and drizzle with Worcestershire sauce.

  • Cook Chicken: Heat 2 Tablespoons oil on medium heat in the same oven-proof skillet you used you to roast the tomatoes. Sear chicken on both sides until golden brown (about 8 minutes). Transfer pan to oven and roasted chicken until cooked through (another 8 minutes). Transfer chicken to a plate and let rest for at least 5 minutes.

  • Make Sauce: Add remaining 1 Tablespoon oil to same skillet and heat over medium heat. Add shallot and cook, stirring often, until fragrant (about 1 minutes). Deglaze the pan with vinegar, scrapping up brown bits from bottom of pan. Add tomatoes and their juice. Simmer until sauce begins to thicken. Season with salt and pepper to taste. Remove from heat.

  • Finish: Add cooked chicken back into skillet with sauce and turn to coat. Garnish with herbs.

*Herbes de Provence Substitute: If you don’t have herbes de Provence on hand, my go-to substitute is Italian seasoning + 1/8 teaspoon of fennel, 1/8 teaspoon sage, 1/8 teaspoon marjoram and a bay leaf. If you don’t have any of these spices in your cabinet, you could also get away with just using a combination of dried rosemary, thyme, oregano, and basil (the basic spices in Italian seasoning).