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Recipe: Garlic Balsamic Tomato Baked Chicken

I seem to become a bigger balsamic fan every time I have it. Butter, garlic, balsamic vinegar, and mozzarella…winner winner chicken dinner! This is an amazing one-pot meal, which we all know are my absolute favorites. The 2 sides, however, were some additional dirty dishes, but overall, so worth it. I made this in my cast iron fry pan of course. It has, after all, become my go-to whenever possible. If you don’t own a cast-iron frypan, you need one in your life. If you have one and don’t use it…season it and put that beauty to work!

I served this chicken over garlic mashed potatoes and sauteed spinach.

Recipe: Garlic Balsamic Tomato Baked Chicken

Course: Main Course
Keyword: Chicken, One-Pan, Recipes of Greatness
Servings: 4

Ingredients

Marinade

  • 1 tbsp olive oil
  • 1 tbsp white cooking wine
  • 3 cloves minced garlic
  • ½ tsp red pepper flakes
  • ½ tsp Italian seasoning
  • 4 boneless skinless chicken breasts

Sauce

  • 3 cups cherry tomatoes halved
  • 2 tbsp butter melted
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 4 cloves minced garlic
  • 2 tbsp fresh basil chopped
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • 8 oz fresh mozzarella shredded

Instructions

  • Combine and mix all marinade ingredients, except chicken, in a large bowl. Add the chicken breasts, make sure to cover each piece of chicken with marinade, cover and set aside minimum of 15 minutes.
  • Make sure rack is in the center of the oven and pre-heat to 425° or 400° convection.
  • Combine all of the sauce ingredients, except mozzarella, to a large cast-iron frypan (or oven-safe dish).
  • Push the tomatoes to the outsides of the pan and add the chicken breasts, trying not to overlap them.
  • Bake uncovered for 18-22 minutes or until chicken is almost fully cooked.
  • Cover the tops of the chicken breasts with mozzarella cheese. Turn oven up to broil and cook just long enough for the cheese to melt and get brown spots.
  • Remove from oven, top with chopped basil and let rest for 3-5 minutes. Serve with cherry tomato halves and butter sauce.

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