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Simple Balsamic Chicken Breast rubbed with garlic and herbs, dripping with a tomato balsamic sauce and melted mozzarella cheese! Cooked in ONE BOWL and 30 minutes.
It doesn’t get any better than this EASY chicken recipe! Boneless, skinless chicken breasts stay juicy when baked in balsamic vinegar, picking up so much flavor from grape tomatoes, red onion slices, and a touch of garlic.
Table of Contents
Baked Chicken
This baked chicken recipe is the perfect mix of two favorites. It is actually the original recipe that inspired my easy mozzarella chicken, bringing in the sweet and tangy flavors of my balsamic caprese chicken.
I can’t stop with this tomato baked chicken recipe. While the chicken breasts bake over a bed of tomatoes, the juices turn into an incredible tomato pan gravy. It makes the absolute best pan sauce to mop up with a thick slice of cheesy garlic bread. Plus, the addition of melty mozzarella cheese makes this easy chicken recipe one of the best you will try.
If those aren’t reasons enough on their own to give this recipe a try, you will love that you only have one dish to clean up.
Let your oven do ALL the work and have the most delicious baked chicken breast on your table in less than 30 minutes!
Why This Recipe Works
I wanted this to be the BEST balsamic chicken recipe with tomatoes and mozzarella, and here is exactly why it works so well for busy nights:
- Built-in sauce, no marinating: The balsamic reduces as the chicken bakes, creating a rich glaze without waiting hours for flavor to develop. I love that you do not need to prep this mozzarella balsamic chicken ahead of time.
- Juicy chicken every time: Baking the chicken directly in the sauce protects it from drying out, which is where many recipes fall short. You get a perfectly tender balsamic baked chicken breast every single time.
- Sweet and savory balance: A touch of brown sugar softens the vinegar’s sharpness, giving you depth instead of bite. It pairs beautifully with the melted cheese to create the best balsamic chicken with mozzarella.
- One pan, zero stress: Tomatoes and onions roast alongside the chicken, soaking up flavor and cutting down on cleanup. It is everything you want in a simple weeknight dinner, all made in a single baking dish.
What Goes Into This Balsamic Chicken
- Boneless skinless chicken breasts: I pound these to an even thickness so they cook uniformly and absorb the balsamic marinade perfectly. I’ve tried bone-in cuts, but they take too long to bake, turning the tomatoes to mush. Boneless skinless chicken thighs are a great swap.
- Balsamic Vinegar: This reduces into a thick, sweet syrup in the oven. Stick to regular balsamic here; swapping it for lemon juice or other vinegars won’t work because they lack the natural sugar needed for the pan gravy.
- Grape Tomatoes: These veggies roast until they burst, balancing the vinegar’s tang. They hold their shape and release less water than standard diced tomatoes.
- Mozzarella Cheese: Grate a block of low-moisture mozzarella yourself. Pre-packaged shredded cheese has anti-caking powders that can make the sauce grainy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Balsamic Baked Chicken Breast
I always start by seasoning the chicken breasts right in the baking dish with herbs, salt, black pepper, and olive oil. Do not skip the olive oil! It adds moisture, helps the seasonings stick, and prevents the chicken from sticking to the pan.
Next, I pour the balsamic mixture over everything. This acts as a quick, built-in marinade to tenderize the meat and adds massive flavor so you never end up with boring chicken.
Oven Temperature
Baking chicken terrifies some people, but it really shouldn’t! Through years of trial and error, I prefer baking chicken breasts at high heat (220°C or 430°F) instead of low and slow. I find that the longer they sit in the oven, even on a low temperature, the quicker they dry out and end up tasting like a shoe sole. Chicken breasts simply do not need much time at all.
How Long Do You Bake Chicken Breasts?
At that high temperature, it usually takes around 15 to 20 minutes. This completely depends on the size of your chicken, so it could take a little longer. You are looking for the juices to run clear and the meat to no longer be pink in the middle.
If you are ever in doubt, grab a meat thermometer to make sure the thickest part reaches a safe internal temperature of 165°F (74°C). Keep in mind that cooking times will always vary based on how thick your cuts are, how hot your specific oven runs, and if you actually preheated it before baking.
After baking, just top the boneless chicken breasts with mozzarella and switch your oven to broil (or the grill setting if you are in the UK or Australia). You want that cheese bubbling and golden.
Pro Tips You Will Actually Use
- Take the chill off: Let the chicken sit at room temperature for about 10 minutes before baking so it cooks evenly from edge to edge.
- Baste the chicken: Spoon the sauce over the chicken halfway through baking to keep the meat glossy and completely coated in flavor.
- Thicken the glaze: If the sauce looks thin when the chicken is done, remove the chicken to a plate and return the pan to the oven for a few minutes to reduce the liquid further.
- Grate your own cheese: I prefer to use freshly shredded mozzarella for this recipe. Pre-shredded packet cheese never seems to melt exactly right because of the added powders. You can use either one, but grating it yourself is my personal preference.
- Let it rest: After baking, allow your chicken to rest for 5 minutes before cutting into it. The melted cheese acts just like foil, helping the meat hold onto all of those amazing juices.
Serving And Wine Pairings
You will definitely want something on your plate to soak up every drop of that pan sauce. In my family, we serve this with plain rice, drizzling all of the juices over it. It is divine. You can also serve it over pasta mixed with olive oil and garlic, buttery mashed cauliflower for a low-carb option, mashed potatoes, or, for something lighter, a simple side salad.
If you want to pour a glass of wine to go with dinner, I personally love a smooth Rosé with this recipe. A Sauvignon Blanc, Chardonnay, or Pinot Grigio go really well also. For something a little sweeter, try a chilled glass of Riesling.
Recipe FAQ’s
No marinade is needed for this recipe! The chicken bakes directly in the balsamic liquid, soaking up all that sweet and tangy flavor right in the pan while it cooks. It is completely fuss-free.
Absolutely. Boneless skinless chicken thighs work beautifully here and stay incredibly juicy. Just keep an eye on the internal temperature with your meat thermometer, as baking times may vary slightly depending on their size.
The acidity in the vinegar acts as a natural tenderizer while it bakes, breaking down the proteins so the meat stays soft. As it reduces with the brown sugar and tomatoes, it creates a sticky, savory glaze that coats every bite.
Besides the roasted tomatoes already in the dish, I love serving this next to steamed green beans, roasted asparagus, or a simple side salad.
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Balsamic Baked Chicken Breast With Balsamic Tomato Sauce and Mozzarella Cheese
Ingredients
- 4 skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1 pinch cracked pepper to taste
- 1 1/2 tablespoons minced garlic 5-6 cloves garlic
- 2 cups grape tomatoes or cherry tomatoes, halved
- 1/4 red onion peeled and sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar packed
- 3/4 cup mozzarella cheese fresh shredded
- 2 tablespoons fresh parsley chopped, or basil, to garnish
Instructions
- Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper, and 1 tablespoon of minced garlic. Arrange the tomatoes and red onion around the chicken in the dish.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
- Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
- Bake in a preheated oven for 20-25 minutes, or until no longer pink in the middle.
- Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
- Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.
Notes
Storing And Reheating
Like many of my favorite chicken recipes, this dish is incredibly forgiving and makes for great meal prep because the flavors in the sauce actually deepen the next day.- To store: Place any leftovers in an airtight container and keep them in the fridge for up to 4 days.
- To reheat: I recommend reheating this balsamic glazed chicken gently in the microwave on medium power or on the stovetop over low heat. If the pan gravy thickened up too much in the cold fridge, just stir in a tiny splash of water or chicken broth to loosen it back up.
- To freeze: You can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Just keep in mind that the roasted tomatoes will lose their shape and become mushy when thawed. They will still taste great, but the texture will change. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making this about once a month for my family and they love it. My husband even says its one of his favorite dinners! Like others, I make sauce but I find that when the dish is done, the sauce is never thick enough. Maybe because of the juices released by the chicken breasts? So sometimes I plate the chicken and return the pan to the oven to thicken up but most times I don’t bother. I usually serve this over fettuccine with lemon and butter, but sometimes alongside crusty Italian bread and either a salad or sauteed broccoli. Definitely not rice, which to me is out of place for this Italian dish. Next time I might stir in some baby spinach at the end just to amp up the vegetable content for my growing teen. So yummy!
Excellent recipe! I have made it many times now, with rice, pasta, or mashed potatoes for the juice, or even just a big lightly dressed salad to serve the chicken on and a big slice of crusty bread to dip. It’s definitely a ln easy and delicious crowd pleaser!
Easy to make and my family loves it
One of my favorite recipes. Quick and easy to make and tastes delicious.
This was so easy and wonderful! I didn’t have any Balsalmic vinegar but I had some Balsalmic glaze I mixed with water that was just fine. I had to use cut up Roma tomatoes instead too. I doubled the balsamic sauce, tomatoes and onions as reviewers mentioned and it was awesome. My family tossed in some pasta sauce on the leftovers the next day and that was great. Might try it with Alfredo sauce next time. Delicious on its own and versatile and fun to add stuff to. Tysm!
Very good recipe. Have made it numerous times and always a hit with the family.