Why You’ll Love This Recipe

This recipe strikes the perfect balance between fresh and indulgent. The tomatoes and herbs bring brightness, the mustard broth adds tangy depth, and the Gruyère delivers creamy, nutty richness. It’s an elegant yet approachable dish that works for weeknights or dinner parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 tablespoons olive oil, divided
• 4 (6-ounce) skinless, boneless chicken breasts
• 1 lemon, juiced
• Salt and freshly ground black pepper
• 1 ½ cups halved cherry tomatoes
• 1 bunch green onions, cut into ½-inch slices
• ½ cup chicken broth
• 2 tablespoons coarse-grained mustard
• 1 ½ sprigs fresh rosemary, chopped
• ½ bunch fresh thyme, chopped
• 2 cups shredded Gruyère cheese

Directions

1. Preheat oven to 400 °F (200 °C).
2. Heat 3 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
3. Season chicken breasts with lemon juice, salt, and pepper. Add to skillet and sear 2–3 minutes per side until golden brown (they will finish cooking in the oven). Transfer chicken to a plate.
4. Add the remaining 2 tablespoons olive oil to the skillet. Stir in cherry tomatoes and green onions; cook for 2–3 minutes until softened.
5. Pour in chicken broth, mustard, rosemary, and thyme. Stir to combine and let simmer for 1–2 minutes to blend flavors.
6. Return the chicken breasts to the skillet, spooning some of the sauce and vegetables over the top.
7. Sprinkle the shredded Gruyère cheese evenly over the chicken.
8. Transfer skillet to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C) and the cheese is melted and bubbly.
9. Let rest for 5 minutes before serving.

Servings and timing

• Servings: 4
• Timing:
  • Prep Time: ~10 minutes
  • Cook Time: ~30 minutes
  • Total Time: ~40 minutes

Variations

• Different Cheeses: Swap Gruyère for mozzarella, fontina, or provolone.
• Extra Veggies: Add sliced mushrooms, zucchini, or bell peppers to the tomato mixture.
• Creamy Version: Stir ¼ cup heavy cream into the sauce before adding the chicken back in.
• Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350 °F oven until warmed through, or in a covered skillet over low heat with a splash of broth to keep the chicken moist. Avoid microwaving for too long, as it can dry out the chicken.

FAQs

1. Can I use bone-in chicken breasts?

Yes, but increase the baking time by 10–15 minutes, depending on size.

2. Can I make this ahead?

You can assemble the dish up to the baking step, cover, and refrigerate for up to 8 hours. Bake when ready.

3. Can I substitute dried herbs?

Yes use about 1 teaspoon each of dried rosemary and thyme instead of fresh.

4. Is there a dairy-free option?

Omit the cheese or use a dairy-free cheese alternative.

5. Can I grill the chicken instead?

Yes grill the chicken and then assemble with the sauce and cheese in an ovenproof dish to melt the cheese.

6. What’s the best broth to use?

Low-sodium chicken broth works best so you can control the saltiness.

7. Can I use Dijon mustard instead of coarse-grained?

Yes Dijon will give a smoother sauce with a similar tang.

8. How do I know the chicken is done?

Use an instant-read thermometer the thickest part should reach 165 °F.

9. Can I freeze this dish?

It’s best enjoyed fresh, as freezing can affect the texture of the cheese and vegetables.

10. What sides go well with this?

Roasted potatoes, steamed asparagus, buttered noodles, or a crisp green salad pair beautifully.

Conclusion

Cheesy Tomato Baked Chicken Breasts combine fresh, tangy, and savory elements into one elegant dish. The juicy chicken, herbed tomato sauce, and rich Gruyère topping make this recipe a standout for both special occasions and easy weeknight dinners.

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