This recipe has been a summer classic that I make every year.  It’s healthy, packed with protein and veggies, and is the perfect sheet pan dinner that uses up some of summer’s finest tomatoes.  This recipe cooks up in a matter of 15 minutes in the oven, which makes this a super satisfying 30 minute dinner that’s perfect for low-stress summer cooking.

I first saw this recipe posted by Eric Ripert many years back, and I was obsessed with how fresh and simple this dish was.  This version below is an even more simplified version that I feel highlights the fresh summer tomatoes with fewer ingredients, and makes this recipe feel almost like a “chicken pizza” topped with a delicious tomato and onion combo.  Definitely check out and consider making Eric Ripert’s version as well, it’s such a perfect dish that includes fennel, pine nuts, and wine soaked raisins, which all work so well with the chicken.  (Link to Eric Ripert’s Chicken Paillard recipe here!)

The recipe down below is enough to make two chicken breasts, so feel free to scale up or down as needed.  This dish would also work well for meal prep and leftovers, simply reheat to enjoy!  Leftovers could also be tossed in with some freshly cooked pasta for a chicken pasta dish on the second night, so consider that an option while you decide how much to make!

Recipe down below, photo up top!

Butterflied Chicken Breast with Tomatoes and Onions

Ingredients:

• 2 chicken breasts
• 2 large tomatoes (or 10-15 cherry tomatoes), diced
• ¼ red onion or 1 shallot, sliced thin
• 10 olives, drained and roughly chopped
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp dried rosemary

Method:

1. Preheat the oven to 350F.
2. Add 1 tbsp of olive oil to a sheet pan, and use your fingers or a pastry brush to spread the oil into a thin layer over the surface of the pan.  Set aside.
3. Make the topping by roughly chopping your fresh tomatoes and olives, and adding to a large bowl.  Slice the onion into thin strips, and add to the bowl with the tomatoes and olives.  Add the remaining 1 tbsp of olive oil, ¼ tsp salt, and dried rosemary to the bowl, and toss to fully combine.  Set aside while preparing the chicken.
4. Working with one chicken breast at a time, butterfly the chicken.  Repeat with the second chicken breast.  Place both butterflied chicken breasts onto the baking sheet, opened up side facing up.  Season with the remaining ¼ tsp of salt. 
   1. For more information on butterflying, check out this link here!
5. Top the butterflied chicken with the tomatoes and onions, and drizzle any remaining juices from the tomatoes over the chicken breasts. 
6. Place the baking sheets into the pre-heated oven, and bake at 350F for 15-18 minutes, or until your chicken is fully cooked (registering at 165F or higher using an instant-read thermometer). Once fully cooked, remove the baked chicken from the oven and allow to rest on the baking sheet for 3-5 minutes.
7. Use a large spatula to transfer the chicken breasts to a large plate.  Use care to transfer the chicken so that the tomatoes and onions remain safely on the top of the chicken.
8. Grab a fork and knife and enjoy!