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We’ve been making this super easy and delicious midweek chicken and chorizo for a long time. It never disappoints. Just throw chicken, chorizo, garlic, cherry tomatoes and basil into a baking dish… and bake!
The perfect one pan baked chicken recipe
One pan baked chicken and chorizo with cherry tomatoes is on regular rotation at our house, whatever the season.
It took me a long time to post this recipe, because I’d always seen chicken & chorizo as Mr. Scrummy’s domain. He often asks if I’d like him to cook, cool and helpful husband that he is, and many times he serves this.
Which means one important thing, of course… it’s been perfected over many, many ‘makes’.
Just 5 (or 6) ingredients, but loads of flavour!
We really hope you come to love this simple recipe as much as we do, and make it time and time again.
Chorizo and chicken are a match made in heaven, so this is a lot more delicious than the sum of its parts, with only five main ingredients. And a 6th if you like!
This is all you need:
- chicken thighs
- chorizo
- garlic
- cherry tomatoes
- fresh basil
- optional: balsamic vinegar
Quite simply, oodles of flavour oozes from the generous amounts of chorizo, garlic and basil dumped into the dish.
Really, nothing else is needed – just a pile of toasted, olive-oiled bread or creamy mashed potatoes to eat alongside it.
How do you make baked chicken and chorizo?
This is a true one pan meal with very little hands-on time necessary. Dinner’s a breeze when baked chicken and chorizo with cherry tomatoes is on the menu!
This is how you make it:
- Throw everything apart from the tomatoes into the baking dish – you don’t even peel the garlic cloves if you don’t want to.
- Pour the cherry tomatoes over the top.
- Drizzle over olive oil and the optional balsamic vinegar.
- Pop the dish into the oven for 50 minutes to an hour and let the magic happen. The massive amounts of cherry tomatoes will melt over the chorizo and chicken and other flavours, leaving you with a beautifully tasty sauce.
- Serve either with toasted Italian style bread drizzled with olive oil and scattered with salt, a big heap of mashed potatoes, or some other kind of potato side dish (plenty to choose from here!). Yum!
HOW many tomatoes?!
You might be a bit shocked by how many cherry tomatoes you’re tipping over your chicken and chirizo, but don’t worry, you haven’t weighed them out wrongly. They’ll bake down to just the right amount.
But you can use any kind of tomatoes in this dish. If bigger tomatoes happen to be on sale where you live, just chop them into smaller chunks and toss them in instead of cherry tomatoes.
The only ‘rule’ is that you need A LOT. So it’s a great recipe to make when tomatoes of any kind are either on sale or in season.
Enjoy!
This cast iron pot is perfect for this meal (affiliate link):
More easy one pan chicken dinners
- honey balsamic chicken with mushrooms and brussels sprouts (delicious AND healthy!)
- amazing sheet pan chicken tikka
- the simplest stove top chicken and rice (30-minute meal!)
- one pan maple, orange and pecan chicken
Or click here to search my one-pot meal archives: this is my favourite kind of meal, so there are too many to list them all here!
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GOT ON BY LEAVING A COMMENT AND RATING BELOW!
One-pan baked chicken and chorizo with cherry tomatoes
Ingredients
- 1.5 pounds chicken thighs boneless, skinless
- 1 bulb garlic split into cloves but unpeeled
- salt and pepper
- 8 ounces chorizo (I used one 'ring' torn into smallish chunks)
- 1 bunch basil chopped or torn
- 2.75 pounds tomatoes I use cherry tomatoes for ease, but any small tomatoes or chopped larger ones will work
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar optional
- toasted bread with olive oil and salt or mashed potatoes to serve (optional)
Instructions
- Pre-heat the oven to 180C / 355F.
- Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
- Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
- Drizzle over the olive oil and balsamic vinegar (if using), then bake for 50 minutes to an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
- Serve in dishes with toasted bread or with a potato side dish.
Shadi Hasanzadenemati says
I love your recipe, I’ll be making it again!
Helen says
Thank you so much for letting me know, Shadi. I’m so glad you enjoyed it!
Liz says
This was a hit for dinner!! So easy and the chorizo added magnificent flavor! Thanks for another winner, Helen!
Helen says
You’re welcome, Liz. I’m so glad you liked it!
Kevin says
Helen, gonna try this tonight but with tinned tomatoes and a little tomato paste and dried basil.
Just a thought; would it be OK with pork mince seasoned with sage and made into meatballs?
Helen says
Hi Kevin! I suppose you either tried this or didn’t by now? I’m not sure if it would work as well with tinned tomatoes, but you never know. Did you try it? I like the sound of the pork meatballs!
Dave says
Hi, do you need to add any liquid to the recipe or does the sauce just come from the tomatoes?
Helen says
Hi Dave! No, the cherry tomatoes kind of melt down in the oven and make a delicious sauce!
Arthur says
Thank you, I’ve just made your baked chicken with chorizo and tomatoes. It’s extremely easy and delicious. I didn’t have any cherry tomatoes so I just poured in a tin of peeled tomatoes. and it was quite delicious, although with fresh I can imagine that it would be better. I am now on my own and need recipes like this because after 50 years it’s difficult to reduce quantities sufficiently so freezing what’s left works for me.
Helen says
Hi Arthur! Thank you so much for taking the time to leave your review. I’m so glad you found this recipe useful! We’ve been making it for literally years now and always have some left over for the freezer (or the next few night’s dinner!).
Definitely try it again with the cherry tomatoes (at least 3 or 4 punnets!). I think you’ll notice the difference. But it’s great to know that this still turns out well if you use canned tomatoes!