Recipe: Salsa Fresca Chicken

This dish is so simple, you will wonder why it took so long for you to add it to your rotation. I highly suggest using fresh pico de gallo or fresh salsa for this recipe, it makes all the difference in the world. We have ours with Spanish rice and it’s a beautiful combination.

Recipe: Garlic Balsamic Tomato Baked Chicken

Course Main Course
Servings 4



  • 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


  • 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


  • 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 a minimum of 15 minutes.
  • Make sure rack is in the center of the oven and pre-heat to 425° 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.
Keyword Chicken, One-Pan, Recipes of Greatness

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