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Creamy Baked Chicken with Cherry Tomatoes

Creamy Baked Chicken with Cherry Tomatoes

Tender chicken breasts are seared until golden, then baked in a rich garlic–thyme cream sauce with juicy cherry tomatoes. An easy, comforting dinner that feels elegant but comes together quickly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American, European-Inspired
Ingredients Method Notes

Ingredients
  

  • 2 boneless chicken breasts
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1 cup cherry tomatoes halved

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts on both sides with salt, pepper, and dried thyme.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add chicken and cook until golden brown on both sides. Remove chicken and set aside.
  4. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
  5. Add cherry tomatoes and cook for 3–4 minutes until slightly softened.
  6. Pour in the heavy cream and stir to combine, scraping up any browned bits from the pan.
  7. Return the chicken to the skillet, spoon sauce over the top, and transfer to the oven.
  8. Bake for 20–25 minutes, or until the chicken is cooked through and the sauce is slightly thickened.

Notes

Serve with pasta, rice, or crusty bread to soak up the creamy sauce. Fresh basil or parsley makes a great garnish.