Crispy Baked Tomato-Oregano Chicken
Updated October 9, 2025
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- 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.
We served this over small pasta and topped with more cheese.
I was skeptical that this would come out both crunchy and saucy. I’m pleased to share this recipe miraculously accomplished both. An easy & delicious weeknight meal. No notes.
Made this tonight and was outstanding! Based on previous comments, cut Oregano to 1/2 tablespoon for marinade. Added one fat clove of garlic and generous sprinkle of red pepper flakes and, because I had time, marinated chicken breast cutlets for a couple of hours. Used a little less than the required 2 pints of cherry tomatoes….just enough to get a solid base of tomatoes in the 9x13 dish. Otherwise, prepared according to directions and it was fantastic! Served with the green been and shallot recipe on NYT and MASHED POTATOES! Yummy!