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! Let your oven do ALL the work and have the most delicious Balsamic Baked Chicken Breast on your table in less than 30 minutes!
Baked Chicken
Balsamic Caprese Chicken crossed paths with my Mozzarella Chicken recipe, and this Balsamic Baked Chicken Breast With Mozzarella Cheese was the end result. Boneless, skinless chicken breasts stay so moist and juicy baked in balsamic vinegar with a hint of brown sugar, getting so much flavour from sweet grape tomatoes, red onion slices and a touch of garlic.
How to bake chicken breasts
There are only four steps to this recipe. F.O.U.R.
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- Season chicken 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.
Best Chicken
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.
Also, this cheesy cheese pull is worth the extra biceps of grating cheese.
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, mashed potatoes or for something lighter, a simple side salad.
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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! Let your oven do ALL the work and have the most delicious Baked Chicken on your table in less than 30 minutes!
- 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)
- 1 cup 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
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Preheat oven to 220°C | 430°F.
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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.
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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.
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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.
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Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.
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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!
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
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!
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!