Sautéed Garlic Herb Chicken with Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared with garlic and fresh herbs, paired with sweet roasted cherry tomatoes bursting with flavor. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 12 oz cherry tomatoes with 1 tbsp olive oil and 1 tbsp balsamic vinegar, season with 1/2 tsp salt and 1/4 tsp black pepper, then spread evenly on a baking sheet. Roast in the oven for 15 minutes until tomatoes blister and soften.
  2. Step 2: While tomatoes roast, season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves, 1 tsp chopped thyme, and 1 tsp chopped rosemary, sauté for 1 minute until fragrant.
  3. Step 3: Add the chicken breasts to the skillet and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and let rest for 3 minutes.
  4. Step 4: Plate the chicken with roasted cherry tomatoes on the side and spoon any pan juices over the top for extra flavor.

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