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Juicy Balsamic Baked Chicken with Mozzarella & Tomatoes

One-pan balsamic baked chicken breast with caramelized cherry tomatoes, red onion, and broiled mozzarella for a Caprese-style weeknight dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts approximately 1.5 lbs total
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried oregano
  • 0.5 tsp dried basil
  • 1.5 tbsp minced garlic divided: 1 tbsp for seasoning, 0.5 tbsp for glaze
  • 0.25 cup balsamic vinegar
  • 1 tbsp brown sugar packed
  • 2 cup grape or cherry tomatoes halved
  • 0.25 small red onion thinly sliced
  • 0.75 cup shredded mozzarella cheese or sliced fresh mozzarella
  • fresh parsley or basil chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • small mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
  2. Place chicken breasts in the baking dish. Drizzle with olive oil and season with salt, pepper, oregano, basil, and 1 tablespoon minced garlic. Rub seasoning firmly into both sides.
  3. Scatter halved tomatoes and sliced red onion around the chicken evenly.
  4. Whisk together balsamic vinegar, brown sugar, and remaining 0.5 tablespoon minced garlic until sugar dissolves.
  5. Pour the balsamic mixture over the chicken and vegetables. Flip chicken once or twice to coat all surfaces, then settle presentation-side up.
  6. Bake in the center of the oven for 20 to 25 minutes until internal temperature reaches 165°F and tomatoes are bursting.
  7. Remove from oven. Spoon pan juices over chicken. Sprinkle shredded mozzarella evenly over each breast.
  8. Switch oven to broil. Return dish for 3 to 4 minutes until mozzarella is bubbly and golden. Watch closely.
  9. Garnish with fresh basil or parsley and spoon additional pan juices over the top before serving.

Notes

Storage: Refrigerate in an airtight container with pan juices for up to 3 days. Freeze for up to 2 months. Reheat covered at 325°F for 12 to 15 minutes or microwave covered with a damp paper towel in 60-second intervals. Marinate the chicken in the balsamic mixture for up to 4 hours in advance for deeper flavor. If pan sauce is too thin after baking, reduce in a small saucepan over medium heat for 3 to 4 minutes before serving. Chicken thighs can be substituted with 5 additional minutes of bake time.