Crispy Baked Tomato-Oregano Chicken
Published Oct. 9, 2025
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons full-fat yogurt
- 1tablespoon tomato paste
- 1tablespoon soy sauce
- 1tablespoon plus 1 teaspoon dried oregano, divided
- 2pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
- Salt
- 2pints cherry or grape tomatoes, halved
- 2tablespoons olive oil
- ¾ cup grated Parmesan
- ¾ cup panko bread crumbs
Nutritional analysis per serving (4 servings)
527 calories; 24 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 58 grams protein; 1080 milligrams sodium
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.
Great dish w/tweaks.Boneless, skinless thighs, cut in wide strips. Fat-free Greek yogurt, 3 tbsp. vs. 2. Used 2 tbsp tomato paste vs. 2. Used 2 tbsp soy sauce vs. 1 & low-sodium version. Used Italian Seasoning vs. oregano. Mixed sauce & added salt as needed. Also, why I upped the amount of each ingredient above. Used a heavy roasting pan vs. a glass dish.3 pints cherry tomatoes vs. 2 (various colors) Used more Parmesan & More Panko. In gas oven takes 30+ minutes, plus 5-6 mins under a broiler
I doubled the ingredients for the sauce mixture as someone else suggested and I think that was an excellent suggestion. I marinated the chicken in the sauce for about 30 minutes so it had a chance to absorb some of the flavor. The dish cooked perfectly in 25 minutes. I would make this again any day. Everyone at my dinner gathering wanted the recipe so I think that is evidence that it was a hit!
Made this dish gluten free using liquid aminos (soy no wheat) and gluten free breadcrumbs. Company was grateful I made extra so they would have leftovers to take with them. Paired it with the mashed potato casserole and steamed broccoli.