Cheesy Baked Chicken and Tomatoes

Obscenely simple dinner alert! Get excited.

When I say we barely do anything, I mean . . . we barely do anything.

There’s some dicing. That’s about it. The rest is a nestle/sprinkle/bake situation that will have you teary by the end of this post.

And listen, I made the crusty bread because I’m working on my design work (still not there, obvs) but buy a good loaf or mound if that makes your life easier! That’s what we’re all about.

Let us peepeth.

It has a little bit of a caprese vibe, even though it’s October. But I don’t rightly mind because it’s baked, bruh.

I went with chicken breasts this time, but thighs are absolutely perfect too. I’ll probably use them the next time I make this. Both work!

Like truly, we just give the bottom of a casserole dish a little oil drizzle, then nestle in chicken breasts, diced onion, garlic cloves, tomatoes, Italian seasoning, coarse salt and oonnnne more drizzle of oil.

And then….

Don’t ask me how I got away with all this cheese in this house. I pulled a fast one and swindled this entire crew!

Well, Nat was into the cheese. It can easily be pulled back and massacred for those aliens that live in your home that don’t like cheese.

We have ways.

Because hoooooney.

Let me tell you what happens under all that. The cheese is browned and bubbly. The chicken is tender and juicy. The onions and garlic have softened and are now swimming in a delightful little sauce that created itself in all the juices. I’ll never understand where it all comes from, but THIS is why we have crusty bread at the ready. All the dredging. Hello to the dredging. We welcome the dredging.

If you want to half the tomatoes, it’s totally fine. Whole is great as well. They burst and wilt in the oven and help create the sauce and you’ll sob. SOB.

We’ll garnish with plenty of minced parsley and parmesan cheese and good freaking grief. Please tell me this is slapping you silly right now.

When you serve it up, make sure to have the chicken nesting in the juices for plenty of bread sopping.


Remember the thing I said about barely doing a thing? Yep.

Cheesy Baked Chicken and Tomatoes
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  • 4 (6 oz) chicken breasts
  • 1/2 cup diced white onion
  • 6 garlic cloves, whole or halved
  • 1 pint of cherry tomatoes
  • 1 Tbs. Dried Italian seasoning
  • Coarse salt
  • 8 oz block mozzarella cheese, grated
  • Minced parsley and parmesan cheese, for garnish
  • Crusty bread, for dipping


  1. Preheat your oven to 350.
  2. In a casserole dish, drizzle 2 Tbs. olive oil across the bottom. Arrange the chicken breasts in the dish, then scatter the onions, garlic cloves and tomatoes over the top. Nestle it all in the dish. Sprinkle with a good pinch of salt and the Italian seasoning. One more tiny drizzle of oil goes right over everything.
  3. Sprinkle the cheese on the dish and bake, uncovered for 45 minutes. The cheese is bubbling and browning and the juices have formed underneath to create a light sauce. Heaven. Let this rest about ten minutes.
  4. Sprinkle with minced parsley and parmesan cheese for garnish!
  5. Serve with crusty bread. You’ll dip it the sauce and it’s perfection.
  6. Serves 4.

I detect no lies.

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One Response to Cheesy Baked Chicken and Tomatoes

  1. Joyce Pinto December 11, 2023 at 3:59 pm #
    Great recipe. I added diced red peppers and o e long hot to mixture. Delicious!

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