Chicken with Herb-Roasted Tomatoes

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Happy Friday! Welcome back to Our MT Nest today. Today I’m sharing a delicious Bon Appetit recipe, Chicken with Herb-Roasted Tomatoes and Pan Sauce. Don’t let the fact that this is a Bon Appetit recipe intimidate. It’s not at all difficult to make and it’s definitely a winner.  The herbs are truly what give this dish a gourmet quality. The recipe calls for (dried) Herbes de Provence and fresh tarragon and parsley. Other than those ingredients, everything else is probably in your pantry or freezer.

Assemble the ingredients. Salt and pepper two boneless chicken breasts on both sides.

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Note: The recipe calls for cherry tomatoes. I prefer to use Compari tomatoes which are a little larger. I cut them in half.

Pour two tablespoons of olive oil into a bowl. Add two tablespoons of Herbes de Provence and the tomatoes. Mix to coat the tomatoes.

Collage 1wHeat 1 tablespoon olive oil in an oven-safe skillet. Carefully pour the tomatoes into the skillet and transfer to a 450 degree oven for about 15 minutes, until the tomatoes render their juice.


While the tomatoes are in the oven, sear the chicken breasts on both sides in 2 tablespoons of olive oil in an oven-safe skillet. When both sides of the chicken are golden-brown, place the skillet in the oven to continue cooking the chicken breasts for about 8-10 minutes, until cooked through.


Remove the tomatoes from the oven and drizzle with 1 tablespoon Worcestershire sauce. Set aside.

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Remove the chicken from the oven and transfer the breasts to a cutting board. Allow them to rest for 5 minutes.


In the same skillet that the chicken was cooked in, add 1 tablespoon of olive oil and the diced shallot. Saute the shallot until fragrant, approximately 1 minute.


Deglaze the pan with 2 tablespoons of red wine vinegar, scraping any bits of brown on the pan. Add the tomatoes and heat till the sauce begins to thicken slightly, approximately 1 minute.


Slice the chicken breasts and divide among the plates. Spoon tomatoes and sauce over the chicken and garnish with the chopped fresh tarragon and flat leaf parsley.

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This has become one of my go-to recipes to serve guests or for a special dinner with Mr. MT Nest. You can download the recipe HERE. If you try the recipe, I’d love to hear how you like it.

I hope you have a delightful weekend. I’ll be back next week to share the latest projects here at Our MT Nest.

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2 Responses to Chicken with Herb-Roasted Tomatoes

  1. Lori says:

    That looks delicious!


  2. Pingback: My Lamp Dilemma |

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