Crispy Baked Tomato-Oregano Chicken
Updated October 9, 2025
- Ready In
- 40 min
- Rating
- Comments
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Ingredients
2 tablespoons full-fat yogurt
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon dried oregano, divided
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
Salt
2 pints cherry or grape tomatoes, halved
2 tablespoons olive oil
¾ cup grated Parmesan
¾ cup panko bread crumbs
Nutritional analysis per serving (4 servings)
18 grams carbs; 233 milligrams cholesterol; 527 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 24 grams fat; 3 grams fiber; 1080 milligrams sodium; 58 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
- Step 2
Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
- Step 3
Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
Private Notes
Comments
I needed to make a really quick dinner. I had all the ingredients and the last of my cherry tomatoes. It was just the 2 of us, so I used what I had which was about a pound of chicken breasts, a pint of cherry tomatoes plus a couple of Campari tomatoes. I followed the recipe as written with my smaller amount of ingredients and added some red pepper flakes and Penney's roasted garlic. I had some leftover rice from last night and served the chicken over it. It was a great, yummy, easy dinner!
Oh... this was excellent. I had 3 large chicken breasts that I cut in half, doubled the yogurt mixture & marinated for a couple of hours. I combined the Parmesan, panko & oregano & coated both sides of the marinated chicken. Put the chicken on top of 24 oz of a cherry tomato medley & baked for 30 min. The chicken was just so tender & flavorful. Served the tomato goodness over Lundberg wild rice blend with a simple salad. A keeper.. husband wants it every week. And it's easy!!
I used thinly sliced chicken breast and was impressed by how juicy it was. Loved the coating combination. Looking forward to doing this again with more of a piccata flavor profile by adding lemon zest, capers and swapping out the oregano for basil.
Is there way to make this dairy free?
sort of bland. spice up the tomatoes.
This is a review about how adaptable and delicious this recipe is. If you want to know if it works exactly as written there are plenty of other reviews who can answer that question. I usually make the lighter version of chicken Parmesan on this app, but was not feeling up to the breading and sauteeing process and found this alternative recipe. So I combined what I love from that recipe and this one. So: boneless skinless thighs, whole. A can of fire-roasted diced tomatoes plus a half pint or so of cherry tomatoes. A generous teaspoon full of sun-dried tomato pesto plus sliced mozzarella on top of each chicken thigh then Parmesan and panko over it all. Otherwise as written in terms of ingredients and prep. Cooked for about 10-15 minutes longer to adjust for whole thighs. Result: scrumptious, and so much less prep. I may never go back to my previously beloved recipe!