Tomato Basil Baked Chicken is fresh and light and so easy to make! Marinated chicken breasts are topped with mozzarella cheese and baked to perfection. Fresh or canned tomatoes can be used in this easy chicken breast recipe that is packed with flavor!
Love chicken recipes? Try my easy Chicken Salad, Chicken and Rice Casserole, and Cashew Chicken!
There is nothing better than an easy dinner recipe that tastes fabulous. This easy chicken breast recipe is perfect all year long. It’s light, fresh, and delicious on it’s own or served with a simple side salad or with some pasta.
Fresh or Canned Tomatoes
This recipe is lovely in the summer because you can take advantage of the plethora of garden fresh tomatoes at your disposal. We love to use a variety of tomatoes in this dish: cherry, grape, heirloom. With all those bright colors, this easy baked chicken recipe is hard to resist.
The fresh tomatoes roast along with the chicken and release their juices creating amazing flavor.
If you don’t have access to fresh tomatoes, no problem! Use canned tomatoes instead! Super delicious and I give alternate instructions in the Notes section of the recipe card below.
I used cherry tomatoes in this recipe but larger tomatoes can also be used. Just quarter them to get them roughly the same size.
What to Serve with Baked Chicken
There is no wrong way to go when it comes to side dishes for this chicken bake. You can always serve as is, of course, but one of these side dishes listed below would be delicious served with this baked chicken recipe:
- Creamy Cucumber Salad
- Twice Baked Potatoes or Twice Baked Potato Casserole
- Broccoli Salad with Bacon
- Pea Salad
- Loaded Scalloped Potatoes
- Creamed Corn
- Nana’s Famous Green Bean Recipe
What You’ll Need
For the chicken:
- boneless skinless chicken breasts – 2 to 3 pounds (about 4 regular breasts or 3 large breasts cut in half lengthwise)
- olive oil
- balsamic vinegar
- garlic powder
- Italian seasoning
- red pepper flakes – totally optional but this ingredient adds a nice little kick
For the tomato layer:
- cherry tomatoes or canned tomatoes
- olive oil
- balsamic vinegar
- fresh basil
- honey
- garlic powder
- fresh thyme leaves
To finish it off:
- mozzarella cheese
- thyme
- basil
- Salt and pepper, to taste
How To Make this Tomato Basil Baked Chicken
- In a large bowl or ziploc bag, mix the chicken and chicken ingredients together to marinate in the refrigerator for at least 30 minutes (or overnight, if preparing ahead).
- Pour olive oil into the bottom of your baking dish. Place the tomatoes ingredients into the bottom of your dish and toss to combine. Lay the chicken across the bed of tomatoes.
- Top the chicken with the shredded mozzarella cheese and season with salt and pepper to your liking.
- Place the thyme sprigs on top of the cheese and bake in the oven for 35-38 minutes (or until the internal temperature of your chicken reaches 165 degrees).
- Once the chicken is cooked through, remove from the oven and top with fresh sliced basil before serving. Enjoy!
How Long To Bake Chicken
There is no right answer to this question except until the internal temperature reaches 165°F (75°C) when the thermometer is inserted in the thickest part of the breast.
Chicken breasts vary so wildly in size that it’s important for you to monitor the internal temperature. If you have really small chicken breasts, start checking early. If your breasts are on the large size, considering cutting in half lengthwise before baking.
You will want to have a meat thermometer on hand to get an accurate temperature.
More Chicken Breast Recipes
- 20 Minute Skillet Monterey Chicken
- Chicken Marinade
- Chicken Stir Fry
- 20 Minute Skillet Chicken Parmesan
How To Make Tomato Basil Baked Chicken
Tomato Basil Baked Chicken
Ingredients
For the chicken:
- 3 lbs boneless skinless chicken breast 4 regular breasts or 3 large breasts cut in half lengthwise
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes optional
For the tomatoes:
- 24 oz cherry tomatoes about 4 cups (I used cherry tomatoes in this recipe but larger tomatoes can also be used. Just quarter them to get them roughly the same size.)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme leaves
For the top:
- 2 cups shredded mozzarella cheese
- 4-5 fresh thyme sprigs
- 2-3 tablespoons chopped fresh basil
- salt and pepper to taste
Instructions
- In a large bowl or ziploc bag, mix the chicken and chicken ingredients together to marinate in the refrigerator for at least 30 minutes (or overnight, if preparing ahead).
- Preheat your oven to 425 degrees.
- Pour 2 tablespoons of olive oil into the bottom of a 9x13 baking dish. Place the cherry tomato ingredients into the bottom of your dish and toss to combine. Lay the chicken across the bed of tomatoes. ).
- Top the chicken with the shredded mozzarella cheese and season with salt and pepper to your liking.
- Place the thyme sprigs on top of the cheese and bake in the oven for 35-38 minutes (or until the internal temperature of your chicken reaches 165 degrees.
- Once the chicken is cooked through, remove from the oven and top with fresh sliced basil before serving. Enjoy!
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