Balsamic Baked Chicken Breast rubbed with garlic and herbs, dripping with a tomato balsamic sauce and melted mozzarella cheese!
It doesn’t get any better than this EASY chicken recipe! Boneless, skinless chicken breasts stay juicy baked in balsamic vinegar, getting so much flavour from grape tomatoes, red onion slices and a touch of garlic.
A READER FAVOURITE SINCE MARCH, 2018!
BAKED CHICKEN
Balsamic Caprese Chicken crossed paths with this Mozzarella Chicken recipe, and this Balsamic Baked Chicken Breast With Mozzarella Cheese was the end result.
I can’t stop with this tomato baked chicken recipe. While chicken breasts bakes over a bed of tomatoes, the sauce turns into a delicious tomato pan gravy. The most delicious pan sauce to mop it all up with garlic bread. Plus the addition of melty mozzarella cheese makes this easy chicken recipe 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!
HOW TO BAKE CHICKEN BREASTS
- Season chicken breasts in a mixture of herbs, salt and pepper, and the most fundamental ingredient: olive oil. Olive oil not only adds flavour to chicken breasts, it also adds moisture AND help your seasonings stick to the breast while avoiding chicken sticking to the bottom of your baking dish.
- Pour in the balsamic sauce that acts like a two-for-one: tenderises and adds another level of flavour to otherwise boring or dry breasts.
- Bake. This is the part that terrifies some people. How long two you bake chicken breasts for? High or low temperature? How do you know when it’s done? TERRIFIES. Because there’s nothing worse than dry-hard-to-swollow chicken breasts. I hear you loud and clear. But! It should not be a terrifying experience. After all, it’s just chicken.
- Broil (or grill in the UK and Aus). You want your melted cheese to be bubbling and golden on your chicken, right? Yes.
OVEN TEMPERATURE
Through years of trial and error, I prefer roasting chicken breasts at high heat (220°C or 430°F) instead of low and slow. Why? I find the longer they are left in the oven, even on low heat, the quicker they dry out and resemble a shoe sole. Breasts don’t need much time at all.
HOW LONG DO YOU BAKE CHICKEN BREAST IN THE OVEN?
At the above temperature, usually for around 15-20 minutes (depending on the size of your chicken breasts, it could take longer), or until juices run clear and breasts are no longer pink in the middle. If you’re in doubt, use a meat thermometer to make sure your chicken is heated through to 160-170°F (or 70-75°C).
Cooking time can vary though, depending on how thick your chicken breasts are, how hot your oven runs and if you have preheated it before baking.
I prefer to use fresh shredded (or grated) mozzarella cheese for this recipe, and for most of my recipes. Pre-shredded packet cheese never seems to give the same result as fresh mozzarella. You can use either one, it’s just personal preference.
After baking, allow your chicken to rest for 5 minutes before cutting into it. The cheese acts like tented foil over it which allows it to hold on to all of those amazing juices.
WINE SELECTION
I personally love a smooth Rosé with this recipe, but a Sauvignon Blanc, Chardonnay or Pinot Grigio go well also. For something a little sweeter, try a chilled glass of Riesling.
SIDES
We serve this with plain rice, drizzling all of the pan 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.
MORE CHICKEN RECIPES
Creamy Garlic Chicken Breasts
Low Carb Chicken Parmesan
Garlic Mushroom Chicken Thighs
Balsamic Baked Chicken Breast With Balsamic Tomato Sauce and Mozzarella Cheese
Ingredients
- 4 skinless chicken breasts (around 9oz | 250g each breast)
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- cracked black pepper, to taste
- 1 1/2 tablespoons minced garlic, (5-6 cloves garlic)
- 2 cups grape or cherry tomatoes, halved
- 1/4 red onion, peeled and sliced
- 1/4 cup balsamic vinegar
- 1 tablespoon packed brown sugar
- 3/4 cup fresh shredded mozzarella cheese
- 2 tablespoons fresh chopped parsley or basil, to garnish
Instructions
- Preheat oven to 220°C | 430°F.
- Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. 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 preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), 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.
Donalda says
This my favorite chicken breast recipe ever!! and I too add more tomatoes and onion for more juice to go on rice or pasta 🙂 love Cafe Delights, never disappoints!!!!
Barry says
Made this for dinner last night. Served with brown rice and Karina’s Easy Cheesy Garlic Bread. I prepped the chicken dish a few hours early and kept in refrigerator until time to cook. Turned out great. My wife thought it was at the top of the list for my best dinner. As I’ve said in comments of other recipes…Karina, your simple, good recipes are making me look good.
Jeff J says
Impressed my wife with this, she said he using this recipe when she has her girls party.
Karina says
That’s awesome! Thank you for coming back to give us your feedback. K
Kathrin says
This was so easy and so delicious. Flavor was vey balanced. I had some leftover porcini mushroom risotto and heated that up to with the chicken. Perfect. I will make this again soon.
Derek Kinney says
I found this recipe very quick and easy to make. The flavor was just right, light and tasty. My mistake is that I bought chicken breast from the juristic period and they were in my opinion just to big. I new better but I threw them in the pan anyway. On large breast I will pound them flat or cut them horizontally to give them a more even cooking. To top it off my meat thermometer went out while I was cooking, so I just had to guess, never a good idea. The meat was just a little dry, which was my fault. I will make this dish again, because it was delightful, but I will pound or cut the breast next time and I think it will be perfect.
silvana albanese says
This is the second time I made this recipe, the chicken is always so moist. Simple ingredients and so good!
thank you
silvana albanese says
This is the second time I made this recipe, the chicken is always so moist. Simple ingredients and so good!
thank you karina!
connie zi says
Love this recipe!! Could I do it in a crockpot?
Renee says
Great recipe! Thank you for sharing! The chicken was so flavorful and moist. Love how you are able to change serving size and get adjusted ingredient amounts, I served this with spaghetti squash, salad & warm Italian bread. Yummy! Points for presentation too- it tastes & looks delicious! I will make again & share with others. Thanks again for sharing!
Pat Berry says
I love this recipe. Made it first time Friday night, then made it again, when we had guests over Sunday evening. So easy and tasty. I used Chicken tenderloins instead of full breasts. The chicken came out moist and so flavorful both times.
Rebekah says
I loved this recipe. The second recipe I have made from cafe delights and both have been awesome. My chicken was a bit dry and I cooked it for 25 mins, so will
Cook it for 20 next time. The sauce was unreal. Very tangy. I served it with boiled baby potatoes and broccolini. But I think it would be great with pasta next time. Thank you so much for this recipe.
Heather says
Made this for my family and we absolutely loved it! I served it with whole wheat spaghetti. I will definitely make this again, but will do 4 cups of tomatoes next time and a little more vinegar to have extra sauce to go on the pasta.
Brooke says
Amazing I loved it
Jennifer says
This is the third recipe I’ve made of yours. I also made French Onion Stuffed Chicken (OMG) and make the Avocado, Feta, and Cucumber Greek salad once a week. I love your site, simple recipes with really good results.
Pat says
Excellent taste and the chicken was not dry. My balsamic vinegar is very dark so my sauce was dark too but delicious! I only had Campari tomatoes and they worked very well!
arthur Z says
Amazing! Easy Recipe! I am a horrible cook and I had no trouble!!
Paige says
This looks incredible and I cant wait to try it! However, I can’t eat refined sugar so I was wondering if it is possible to miss out the brown sugar in the recipe?
Winnie says
I, also, don’t eat regular sugar and use Swerve sugar replacement. It’s all natural but no glycemic increase. I use that for all my recipes.
Katie says
Normally I prefer thighs overs breasts but this recipe leaves the chicken so amazingly juicy! I substituted sliced fresh mozzarella instead of shredded. Another one for my Must Make Again list, because everyone gave it rave reviews when I brought it over to a game night with friends. I served it up with some crusty bread to scoop up the delicious tomato mixture like a side bruschetta. So tasty.
Chris Fuhri says
I made this today and it was super amazing! Thank you for the delicious recipe
Juanita says
This recipe is amazing, I am going to try to make this for 8 people, I am guessing I would just double the recipe but how long do I cook this for?
Recpie say 20-25 mins but for a large amount I would guess longer.
Thank you.
Yuriy says
Absolutely delicious.
Amanda says
Love this recipe as is! But can I prep dish several hours ahead, put in fridge until ready to bake??
Thanks!!
Zeena J Noronha says
Hey, I tried this recipe last night for dinner and I had an Italian couple for dinner. I can’t believe myself how well this recipe turned out. I was a little nervous to try for the first time but went ahead with my gut feeling. An absolute delight and now it’s definitely one of the most loved recipe:) thank you
Christine says
This was really good! Your recipes never do me wrong, I come back to my favourites from you all the time. Thank you!
Rob says
Made this last night as a last minute thing. So good, to be on the safe side I cooked it for 35 minutes and the chicken was still moist, the cherry tomatoes had a great punch of flavour. Paired it up with egg noodles and some artisan buns. So good.
Jennie says
WE LOVED THIS CHICKEN DINNER! THANK YOU!! CAN’T WAIT TO TRY
YOUR OTHER RECIPES.
erica says
I am going to cook this tonight! thank you. it looks amazing!
Krystal Monroy says
Just as easy as it is delicious (very). Obsessed with this! Thank you 🙂
jill halbert says
I was thinking that adding in some baby portabella and roasted red pepper would be pretty good
Pamela says
Made this for dinner to night and it was so good I will make it again my husband loved it.
Lizzy says
Hi, I had a question , I’m cooking for a party of 16, should I triple on each ingredient ?
Noreen Gamble says
Thank you, Karina, for this amazing recipe! I will be making this again but next time I will double the onions & tomatoes because we were fighting over them. Who knew a baked tomato could have so much flavor! Win, win!!!!
Terri Lewis says
I want to fix this. Do you use boneless or bone in chicken breasts? It just says skinless. Thanks very much
Karina says
Hi Terri,
Boneless.
Manjeet says
Can you use chicken thighs for this recipe? My daughter won’t eat chicken breast. And what temp would you cook thighs at for this recipe?
Karina says
Hi Manjeet,
Yes, you most definetly can use chicken thighs!
If you are using bone-in-thighs, you may need to cook them for 10-15 minutes longer.
If you decide to cook with boneless thighs, then they may need 5 minutes extra.
Sudhashini Nair says
I made this and it turned out perfect. Thank you so much for this simple yet delicious recipe
Brenna says
Yes, please – another serving, if I may. Seriously, d.e.l.i.s.h! I sliced my meaty breasts in half and cut the initial time to 15 minutes. Next time, I’ll likely use the whole pint of tomatoes, but regardless, this meal was ahhhhhmazing good! Thank you again, Karina!
Karina says
AWE! You are so sweet! I really appreciate you letting me know and all your love and support! Thank you so much for following along with me! XO
Vanessa Reeves says
Wow!!! Haaaamaziiing!!!
I looked for a chicken with cheese recipe and thats how I got in here. I do not have tomatoes so what I did is I coat the chicken with tomato paste, not a lot just enough cause I don’t know what would be the outcome. I followed the rest of the ingredients. I was scared that it will turn out bad because of the tomato paste haha. But surprisingly it was good I mean real good. Husband loved it, no kidding. I will definitely do this again but with tomatoes.
Sheila Aggie says
Can’t wait to make this…..very soon!
Lori says
This is a super easy and super flavorful dish. Love that it is one pot and no frying. I doubled all the sauce ingredients so we had more to top our quinoa with. My husband made me put it at the top of our repeat list. Thank you, thank you!
Kristin Clark says
I finally made this tonight and it was absolutely delicious! My whole family loved it and even my picky eater son had seconds! I doubled the recipe and am glad I did. This is now one of my favorite recipes. Thank you so much for posting this!
Vickie says
Can you use the boneless thin sliced breasts for this at that temperature?
Karina says
Yes, that sounds great! Enjoy!
Thaddeus says
I’m about to do same (using thin breasts). Going to have to stay on top of this. I will be checking after 10 minutes at these temps. Going to also add fresh zuchinni to the dish, and will serve over burrata ravioli with the juices and a side salad of mixed baby greens.
Kristin Clark says
This recipe looks and sounds amazing! I plan on making it this weekend. Thanks for the recipe?
Sherrie says
LOVED this! Made it tonight for my mom and I. Was bursting with flavor. A definite make again dish. Thanks for sharing
Karina says
That is awesome! Thank you so much for sharing! I really appreciate it and so glad that you enjoyed it!
Syl says
This was surprisingly delicious, because I totally screwed up!! I was distracted by screaming children, so I put in a quarter cup of brown sugar and tablespoon of balsamic vinegar! Whoops…. I only realized it when it was already in the oven, so I kept that fact to myself to wait and see how it was received by said screaming children and the hubby. Everyone loved it, so it’s our little secret! (Though next time I think I’ll try to do it correctly to see how it’s really supposed to taste!) Oh, and I doubled the tomatoes because we’re big fans over here. My kids snack on grape tomatoes all the time.
Karina says
HAH!! That is the very best! I totally understand family and children are most important and sometimes life happens the way it needs to! Thank you so much for following along with me! XO
Dianne says
Tried this last night and it was great! The whole family loved it! Will definitely make it again.
Susie says
Amazing recipe! I made it using a red pepper along with the red onion, and added a bit of left over spaghetti sauce in had in the frig. It came out perfectly, everything was tender, delicious and super easy. This recipe is a keeper!
Karina says
That sounds delicious! I am so glad that you enjoyed it and added your own flavor to it. Thank you so much for sharing and following along with me! XO
Susie says
Absolutely amazing recipe. Quick, easy and super delicious. This is definitely a keeper!
Mary Tavelli says
Can you prepare the chicken ahead of time (and if so, what’s the longest you can have th chicken sitting in marinade before cooking)?
Karina says
Yes! That is even better. The longer the marinade the more flavor it will have as long as it is refrigerated the entire time. Hope you enjoy your chicken! Thanks so much for following along with me!
Greta says
I LOVE this recipe. I cook for “family dinner “ every Monday night, for 14 or more people. I recently joined Weight Watchers. I cut back on the oil, sugar, and cheese. Everyone raves about the meal! Thanks for this recipe.
Karina says
That is great to hear! Way to go on Weight Watchers too! I am so impressed by you! Thank you fore sharing!
Cindy Tate-Metz says
This was a hit! We loved it!
Missy says
Tried it and loved it!
Lori says
This was very easy and super yummy. Amazing how much flavor the chicken had! I too will double the tomato mixture to have that much more for pasta sauce. Already passed it on to many of my friends and family.
Becky says
Loved this dish! May double the tomatoes next time- a tomatoe, chicken, and mozzarella made for the perfect bite. Passed this recipe on to friends as soon as dinner was over! Husband and 2 year old enjoyed it as well.
Crissy says
Incredible chicken dish! I loved the balsamic garlic pan juice, the brown sugar added the perfect flavor. Great seasoning on the chicken! Served with salad and bread, can’t wait to make again!
Natalie says
Covered or uncovered??
Karina says
The cheese actually acts a foil so uncovered is great! Enjoy your chicken!!
Lisa Barto says
I love your site and your recipes! Look forward to making this one. Quick request: would it be possible to include the “suggested sides” in the print mode? 🙂
Karina says
Yeah, I will work on adding that to my up and coming recipes when I can. Sometimes the box only allows so many letters/words per post. I will see what I can do though! Thanks so much for following along with me!
PAULA G GUARRACINO says
I made this chicken dish and my husband thought he died and went to Heaven. It was fabulous
Tricia says
Could you substitute a sweet onion if that’s all I have?
Margaret says
Made this dish last night. Did not have fresh small tomatoes so used canned. Turned out delicious with rice. Love this and so many of your other recipes. Thanks for livening up this senior citizens menu!
JimmyB says
Hi Margaret:
It seems as if you answered the question I was about to ask. I was wondering if I could use a large can of diced tomatoes instead of the grape tomatoes. Glad to know it works well. Thank you.
zae says
this was oh so very delicious! yum!
Scott says
Made this last night. Will definitely be making it again. Excellent dish. Simple and takes no time at all.
Karina says
That is great to hear!
Kimberly says
Glory hallelujah! A recipe I can add to our regular round-up that was enjoyed by all which is seemingly not an easy feat. My son commented about not liking the smell of the balsamic while cooking, but thankfully it didn’t stand out on its own once cooked. I think you’re onto something with this 430 degrees (versus 350 F) situation. The chicken was cooked through and juicy. A winner!
Eleanor says
Thank you for the most incredible chicken dish! I followed the directions and we had the best meal ever. We had garlic mashed potatoes as suggested on the side and my husband loved every bite. Had to promise him I would make again soon.
Guilherme Pereira says
Yummy!! Looks so nice!!! I’ll try it soon!!
Thanks for your recipes!!
Janine says
I made this for dinner last night even though I prefer thighs. This is the best chicken breast ever! They came out so juicy which is so rare for me. You’ve now converted me to actually liking chicken breast something I never thought would happen in a million years! Oh and that sauce is really amazing. We poured it over rice as suggested and dinner was quiet for a change. A good sign your food was enjoyed by my whole family. They have requested i make it again tonight. Thank you Karina!