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Chicken and herb bake with tomatoes  recipe

Chicken and herb bake with tomatoes recipe

418 ratings

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  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 445 calories / serving
  • Freezable


  • 600g (1lb) chicken breast fillets, skin on or off
  • 4tbsp garlic and herb cream cheese
  • ½tbsp oil
  • 1tbsp breadcrumbs
  • 250g cherry tomatoes
  • rocket or mixed salad, to serve

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    11g 55%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 5.8g Protein 38g Fibre 1g


  1. Heat the oven to Gas Mark 6, 200°C, fan 180°C. Spread the cheese over all of the 4 chicken breasts (if the chicken breasts have skin on you will need to lift it back gently first, then smooth it back over the top of the cheese).
  2. Brush the skin with oil (skip this stage if you're using skinless ones) and sprinkle over the breadcrumbs. Put in a baking dish.
  3. Toss the cherry tomatoes in the remaining oil and season well, then tip into the dish with the chicken.
  4. Bake for 20 minutes or until the chicken is cooked, cutting into the thickest part of the breast to check it is cooked through, with no pink showing. Crisp the skin up under the grill if needed.
  5. Serve with a rocket or mixed salad.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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