Roasted tomatoes, red onions, garlic and a handful of herbs transform simple chicken into a bright, flavorful weeknight meal. A pinch of red pepper flakes adds a gentle heat while fresh basil brings a lively finish. This recipe is quick to prepare, naturally gluten-free and dairy-free, and works well for low-carb or keto-style menus. It makes an ideal light lunch or an easy dinner when paired with rice, roasted potatoes, squash, or served over a bed of greens with a drizzle of balsamic.
Chicken with Tomato and Onion
This easy summer recipe highlights the sweet, caramelized flavor of roasted cherry tomatoes and red onions teamed with smashed garlic and a blend of fragrant herbs. The vegetables roast quickly at a high temperature so you can cook the chicken on the stovetop at the same time, keeping the whole meal under 30 minutes from start to finish. The result is a colorful, nourishing plate that’s light enough for midday but satisfying for dinner when paired with a starch or side vegetable.
The combination of roasted tomatoes and onions also pairs nicely with white fish such as flounder or sole if you prefer seafood. For a heartier meal, serve the chicken and vegetables over steamed rice, quinoa, or roasted potatoes. For a lighter option, spoon the vegetables over a salad and garnish with extra basil and a splash of balsamic vinegar.
More Chicken Recipes You Might Enjoy
- Spaghetti with sautéed chicken and grape tomatoes
- Chicken Taco Rice Bowls
- Arroz con Pollo (lighter version)
- Slow Cooker Chicken Tacos
- Indian-style Chicken Curry
Chicken with Roasted Tomato and Red Onions
Summary: Roasted cherry tomatoes, red onions, smashed garlic and herbs add bold flavor to plain chicken. A small pinch of red pepper flakes gives a hint of heat, while fresh basil adds brightness. This is a simple, fast weeknight recipe that’s naturally gluten-free and dairy-free.
Rating: 5 from 14 votes
Details
- Course: Dinner, Lunch
- Cuisine: American
- Prep time: 5 mins
- Cook time: 15 mins
- Total time: 20 mins
- Yield: 2 servings
- Serving size: 1 cutlet with veggies
Nutrition (per serving)
- Calories: 179 kcal
- Protein: 25 g
- Carbohydrates: 7 g
- Fat: 5.5 g
- Fiber: 1.5 g
- Cholesterol: 87 mg
- Sodium: 417 mg
- Sugar: 3 g
Ingredients
- 1 cup halved cherry tomatoes
- 1/2 medium red onion, cut into 1/4-inch slices
- 2 large garlic cloves, peeled and smashed with the side of a knife
- 1 teaspoon olive oil
- 1/2 teaspoon herbs de Provence
- 1/8 teaspoon red pepper flakes (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Olive oil spray (or a light coating of oil for the pan)
- 1 1/2 pounds total boneless, skinless chicken breasts (about 2 breasts)
- 1 tablespoon fresh chopped basil, plus extra for garnish
Instructions
- Preheat the oven to 400°F (205°C).
- In a medium bowl, combine the halved cherry tomatoes, sliced red onion, smashed garlic, 1 teaspoon olive oil, herbs de Provence, red pepper flakes (if using), 1/4 teaspoon salt and a few grinds of black pepper. Toss to coat evenly.
- Spread the vegetable mixture on a sheet pan lightly coated with olive oil or sprayed with olive oil spray. Roast for 12 to 15 minutes, until the tomatoes have softened and the onions are tender and beginning to caramelize.
- While the vegetables roast, slice each chicken breast in half horizontally to make two thin cutlets. Season both sides of the cutlets with 1/4 teaspoon salt and freshly ground black pepper.
- Heat a large nonstick grill pan or skillet over medium-high heat and lightly coat with olive oil spray or a thin drizzle of oil. When the pan is hot, add the chicken cutlets and cook about 1 1/2 to 2 minutes per side, until browned and cooked through. Thin cutlets cook quickly, so check for doneness to avoid overcooking.
- To serve, place a cutlet on each plate, spoon the roasted tomatoes and onions over the chicken, and sprinkle with the remaining chopped basil. Add additional black pepper or a small drizzle of olive oil if desired.
Tips and Variations
- For a milder result, omit the red pepper flakes. For more heat, increase them slightly to taste.
- This roasted vegetable mix is also excellent with fish fillets such as flounder or sole, or as a topping for roasted or grilled pork chops.
- To extend the meal, serve over rice, cauliflower rice, quinoa, or roasted potatoes. For a lighter option, serve over a bed of mixed greens with a splash of balsamic vinegar.
- Fresh basil at the end keeps the flavor bright—add it just before serving.
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