Balsamic Chicken With Fresh Roasted Tomatoes

4 servings
40 min

This recipe checks all the boxes…

  • Easy…
  • Amazingly scrumptious…
  • Healthy…
  • Helps you manage your overload of garden tomatoes…
  • Gives you a good reason to eat a lot of bread! Oh yeah!

Chicken, balsamic, tomatoes, mozzarella, and basil all combine in the oven to make this company-worthy dish, easy enough for a weeknight supper.

Arrange your chicken breasts in the bottom of a casserole dish, and drizzle them with olive oil. I only made two portions, but the recipe attached serves 4.Arrange the tomatoes in a circle around the chicken. Add a few thinly sliced strips of onion on top to suit your taste.Then pour the balsamic sauce over all.

Bake in a preheated 425 degree oven, for 25-30 minutes.When it comes out of the oven, it will already look (and smell) divine. But wait! There’s more! You’re going to make it even better, by adding some mozzarella right on top! I know.…..

I used fresh mozz because that’s what we had– I keep it on hand all summer because… CAPRESE. But you can totally used sliced or shredded mozzarella, too, and this will still knock your socks off.Pop it under the broiler to melt the cheese for just a couple of minutes. Plus, look what it does to those tomatoes. Can you see it? That slightly charred part…. that’s the goal. So. Good.

Garnish with some fresh basil to make it pretty. And because it tastes good.You’re going to want to serve this with some fresh bread for sopping up all that rich juice underneath.It’s tomato-y, chicken-y, balsamic-y, and cheeeeesy. .

Come visit me at The House on Silverado for more delicious recipes and fun DIY projects!

Balsamic Chicken With Fresh Roasted Tomatoes
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 4 skinless, boneless chicken breasts
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp salt
  • black pepper to taste
  • 2 tbsp minced garlic (about 6 cloves)
  • 2 pints grape tomatoes or cherry, or any large tomato cut in large chunks
  • 1/4 of a red onion thinly sliced
  • 1 1/2 tbsp packed brown sugar
  • 1/3 cup balsamic vinegar
  • mozzarella cheese for topping fresh, sliced or shredded- your preference
  • fresh basil for garnish

Preheat oven to 425°.
Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Sprinkle seasoning all over each breast. Arrange the tomatoes and red onion around the chicken.
Whisk together the balsamic vinegar, sugar and remaining garlic in a glass mixing cup to combine. Pour over the chicken breasts, flipping each breast in the sauce to evenly coat.
Bake in preheated oven for approximately 30 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. To be on the safe side, check it with a meat thermometer and make sure it is 164° in the thickest part. Sprinkle with cheese and broil for 3-4 minutes, or until cheese is melted and golden.
Garnish with basil, and serve with rice or pasta drizzled with the pan juices. Or use a thick slice of crusty bread for soaking up the juice, which is our favorite way.
  • This is a great way to use up loads of fresh tomatoes from your garden, but grocery store tomatoes are wonderful here too, as the roasting process brings out the sweetness in purchased tomatoes that may not be in season.
Niky | The House on Silverado
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