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Balsamic Chicken breast rubbed with garlic and herbs, baked in a rich tomato balsamic sauce and topped with gooey melter mozarella. It’s the kind of dinner that feels fancy but takes barely any effort.
This balsamic baked chicken stays juicy and flavourful thanks to the balsamic vinegar, fresh grape tomatoes, red onion slices, and just the right touch of garlic, making it one of the easiest and most delicious chicken balsamic vinegar you’ll try.
What Makes This Balsamic Chicken Work
What makes this balsamic chicken recipe truly shine is how effortlessly it balances flavor and simplicity. The balsamic vinegar creates a tangy-sweet glaze that caramelizes beautifully in the oven, soaking into every bite of tender chicken.
This dish isn’t just about great flavor; it’s about ease. Whether you’re after a hands-off balsamic baked chicken or searching for a no-fuss chicken balsamic vinegar recipe that feels special, this one delivers on all fronts.
What Goes Into This Balsamic Chicken
You only need a few fresh ingredients and pantry staples to bring this balsamic chicken to life. The bold glaze, juicy tomatoes, and gooey mozzarella make every bite something special. Here are the stars of the show:
- Chicken Breasts: Boneless and skinless, these stay tender and juicy as they soak up the flavourful balsamic marinade.
- Balsamic Vinegar: The key to that signature sweet and tangy glaze—it reduces into a syrupy sauce that coats the chicken beautifully.
- Grape Tomatoes: Halved and roasted until they burst, they add juicy sweetness and balance to the savory balsamic flavors.
- Mozzarella Cheese: Freshly shredded mozzarella melts over the chicken, giving it a rich, creamy finish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Balsamic Chicken
- Preheat and Prep: Preheat your oven to 220°C (430°F) and lightly grease a baking dish. Set the dish aside while you prepare the chicken and sauce.
- Season the Chicken: Place the chicken in the dish. Drizzle with oil, then sprinkle over the oregano, basil, salt, pepper, and 1 tablespoon of minced garlic.
- Add Tomatoes and Onions: Scatter the halved grape tomatoes and sliced red onion around the chicken. These will soften and release flavor as they roast.
- Make the Balsamic Sauce: In a bowl, whisk together the balsamic vinegar, brown sugar, and remaining garlic. Pour the mixture over the chicken.
- Bake and Broil: Bake for 20–25 minutes or until the chicken is cooked. Sprinkle with mozzarella, then broil for 4–5 minutes until the cheese is golden and bubbling.
- Garnish and Serve: Finish with chopped parsley or basil for a fresh touch. Serve the chicken with rice, pasta, or bread to soak up the delicious pan juices.
For a comforting plate, serve your balsamic chicken with plain rice or Crispy Greek Lemon Smashed Potatoes to soak up the sauce. Or try Caprese Pasta Salad for a hearty, flavorful twist. All three make the dish feel like a full meal.
Prefer something lighter? Go with Balsamic Chickpea Feta Salad or Feta, Bacon and Sundried Tomato Stuffed Chicken Rolls. Add crusty bread to catch every drop of that tangy glaze.
Recipe FAQ’s
Absolutely. Boneless, skinless chicken thighs work beautifully and stay extra juicy in the balsamic sauce.
A good-quality aged balsamic vinegar will give the richest flavor and natural sweetness, but any variety works for this recipe.
No marinade needed! The chicken cooks directly in the balsamic mixture, absorbing all the flavor as it bakes.
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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
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am excited to try this recipe. Can I use a yellow onion instead of red? Will it have a different taste?
My husband loved this dish! It has so much flavor. The only thing I changed, and it was quite good this way, is I used sundried tomatoes packed in oil. I chopped them up and used that oil in place of the olive oil in the recipe. Fabulous!
It was the most yummiest thing ever I love that soooo much
Your recipes are awesome. Made this before as written and it was delicious. Making again since cherry tomatoes were on sale. Thanks for a reliable chicken breast recipe with simple ingredients and clear instructions.
Omg found this recipe on Pinterest and it hasn’t disappointed. Thank you for an easy tasty recipe
So easy and so tasty, we loved it. Thank you.
Made this tnite with cheap assortment of chicken pieces. Surprised how tender chicken turned out. And haha I snuck in some precooked veggies and used a whole brown onion sliced. Used tinned tomato and tomato pesto. The two discerning guests both raved about it!
Have made this a number of times….it is always delicious and a hit! I sometimes add extra sauce. I highly recommend trying this!
Love, love LOVE this recipe! Have put it in our rotation and even my chicken-averse daughter requests it! Thank you for such a yummy recipe! I follow it exactly except, like others, I double the vinegar mixture, tomatoes and onion because it’s just that delicious! I will try it with rice or pasta, but any other non-carb recommendations for a side? Thank you for this gem of a dinner!
can I add Brussel sprouts?