Picture this: Juicy, perfectly baked chicken breasts that transform your weeknight dinner into a restaurant-worthy experience. Each piece is lovingly marinated in a rich balsamic vinegar that not only tenderizes the meat but infuses it with complex, sweet-tangy notes that’ll make your taste buds dance.
As these beauties bake, the balsamic vinegar reduces and caramelizes, creating a glossy, mahogany-hued glaze that clings to every inch of the chicken. The aroma that fills your kitchen? Pure Mediterranean magic. But we’re not stopping there, friends.
Enter our supporting cast: vibrant cherry tomatoes that burst in the oven, releasing their sweet juices that mingle with the balsamic to create a sauce that’s basically liquid gold. These little jewels add pops of colour and bright acidity that cut through the richness perfectly.
And then there’s the crowning glory – pools of melted mozzarella that stretch into irresistible cheese pulls with every forkful. The cheese becomes golden-spotted on top while staying perfectly gooey underneath, creating that Instagram-worthy moment we all live for.
The final result is a harmonious blend of flavours and textures that’ll have your family asking for seconds: tender chicken, sweet-tart balsamic, burst tomatoes that add a touch of garden-fresh brightness, and that heavenly melted mozzarella bringing everything together. It’s simple enough for a Monday night but special enough for company, and trust me, this one’s going into your regular rotation. Pair it with some crusty bread to soak up all that amazing sauce, and dinner is served!
Ingredients For Baked Chicken Breasts Recipe
- Fresh, plump chicken breasts – choose organic if possible, with skin removed and patted dry for the perfect canvas to absorb those beautiful flavours
- Aged balsamic vinegar – look for a rich, syrupy variety that coats the back of a spoon, offering deep notes of oak and grape with just a hint of sweetness
- Fresh mozzarella cheese – creamy, pillowy balls that you’ll tear into luxurious chunks, preferably the kind packed in water for that perfect milky freshness
- Cherry tomatoes – a vibrant mix of red and yellow varieties, still on the vine if you can find them, each one bursting with sweet-tart summer flavour
- Extra virgin olive oil – choose a good quality, first-cold-pressed variety with a golden-green hue and peppery finish that will enhance all the other ingredients
- Fresh garlic cloves – plump and aromatic, ready to infuse the dish with their mellow, roasted sweetness
- Fresh herbs – a handful of fragrant basil leaves and a sprig or two of woody rosemary to perfume the dish with their Mediterranean charm
- Sea salt and freshly cracked black pepper – the foundations of good cooking, bringing all the flavors into perfect harmony
- Optional dried Italian herbs – a blend of oregano, thyme, and marjoram to add an extra layer of aromatic complexity to the dish
Step by Step Instructions
Begin by combining the sweet-tangy marinade of balsamic vinegar, olive oil, minced garlic, and a touch of honey. Let your chicken breasts luxuriate in this flavourful bath for at least 30 minutes, though a few hours will let the flavours penetrate even deeper. This simple step is the secret to chicken that’s moist and full of flavour.
Once your oven is preheated to 375°F(190°C). it’s time for the real show to begin. Heat your oven-safe skillet until it’s properly hot, then sear those marinated chicken breasts until they develop a beautiful golden crust. The aroma that fills your kitchen at this moment is just a preview of what’s to come. Scatter the cherry tomatoes and minced garlic around the chicken, then sprinkle everything with Italian dried herbs.
As the skillet moves into the oven, the magic truly unfolds. Over the next 15-20 minutes, the chicken will cook to tender perfection while the tomatoes slowly collapse, creating a natural sauce with the balsamic vinegar. Keep an eye on the chicken – you’re looking for that perfect 165°F(74°C) internal temperature.
The grand finale comes with laying slices of fresh mozzarella over the baked chicken breasts. Five more minutes in the oven transforms the cheese into a melted blanket of creamy goodness. After a brief rest to let the juices redistribute, finish your masterpiece with a scatter of fresh basil leaves. The result? Juicy chicken nestled in a flavourful balsamic-tomato sauce, crowned with melted mozzarella and aromatic herbs. It’s a symphony of flavours that looks as gorgeous as it tastes.
Baked Chicken Breasts
Ingredients
- 4 medium-sized, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 4 cloves of garlic minced
- 3 tablespoons olive oil extra virgin
- 2 cups cherry tomatoes
- 4-6 slices of fresh mozzarella cheese or 3/4 cup of shredded mozzarella instead
- 1 teaspoon honey
- 1 teaspoon dried Italian herbs basil, oregano, thyme
- Salt and freshly ground black pepper to taste around 1/4 teaspoon as balsamic vinegar is already salty enough
- Fresh basil leaves for garnish
Instructions
- Mix the marinade ingredients in a bowl: Balsamic vinegar, olive oil, minced garlic, honey, salt and pepper.
- Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they're well coated. Let marinate for at least 30 minutes in the refrigerator for better flavour absorption.
- Preheat your oven to 375°F (190°C). While the oven is heating, remove the chicken from the refrigerator to bring it closer to room temperature for more even cooking.
- Heat an oven-safe skillet over medium-high heat. Remove chicken from marinade and sear for 3-4 minutes on each side until golden brown. This step creates a flavourful crust on the chicken.
- Add the cherry tomatoes and minced garlic to the skillet around the chicken. Drizzle with the chicken marinade leftovers. Season everything with Italian herbs.
- Transfer the skillet to the preheated oven and bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and tomatoes are starting to burst.
- Top each chicken breast with mozzarella slices and return to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.
- Let the dish rest for 5 minutes before serving. The resting period allows the juices to redistribute throughout the meat, ensuring moist chicken.
- Garnish with fresh basil leaves if desired, and spoon the baked tomatoes and pan juices over the chicken when serving.