Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb (570 g) boneless, skinless chicken breasts, cut into strips
- 1/2 cup balsamic vinegar, divided (for marinade and glaze)
- 4 Tbsp olive oil, divided
- 4 cloves garlic, minced, divided
- 1 small yellow onion, finely diced
- 2 cups (300 g) cherry or grape tomatoes
- 1 can (14.5 oz / 400 g) crushed tomatoes
- 1 Tbsp tomato paste
- 8 oz (225 g) fresh mozzarella, sliced or torn
- 1/4 cup finely grated Parmesan cheese (optional)
- 1 Tbsp honey or brown sugar, divided
- 1 1/2 tsp dried Italian seasoning (or mixed oregano, basil, thyme)
- Salt, black pepper, red pepper flakes (optional), fresh basil for garnish
Do This
- 1) Toss chicken strips with balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper; marinate 15–20 minutes.
- 2) Roast cherry tomatoes at 375°F (190°C) with olive oil, salt, and pepper on a sheet pan for 25–30 minutes until soft and jammy.
- 3) While tomatoes roast, sauté onion and garlic in olive oil, then simmer crushed tomatoes, tomato paste, herbs, and seasoning 10–15 minutes to make a thick tomato base.
- 4) Increase oven to 400°F (200°C). Spread tomato base in a 9×13-inch (23×33 cm) baking dish. Nestle marinated chicken strips into the sauce and scatter roasted tomatoes over the top.
- 5) Top with mozzarella and Parmesan. Bake 15–20 minutes until chicken is cooked through (165°F / 74°C) and cheese is melted and lightly browned.
- 6) Simmer remaining balsamic vinegar with honey until syrupy. Drizzle over the hot dish, garnish with fresh basil, and serve.
Why You’ll Love This Recipe
- All the flavors of balsamic caprese chicken in one cozy, saucy bake.
- Slow-roasted cherry tomatoes turn sweet and jammy, deepening the tomato base.
- Great over pasta, spooned onto crusty bread, or served with a simple green salad.
- Mostly hands-off oven time, with straightforward steps and familiar ingredients.
Grocery List
- Produce: 1 small yellow onion, 6 cloves garlic, 2 cups cherry or grape tomatoes, small bunch fresh basil (or at least 8–10 leaves).
- Dairy: 8 oz (225 g) fresh mozzarella, 1/4 cup finely grated Parmesan (optional).
- Pantry: 1 1/4 lb (570 g) boneless, skinless chicken breasts, 1 can (14.5 oz / 400 g) crushed tomatoes, tomato paste, balsamic vinegar, olive oil, honey or brown sugar, dried Italian seasoning (or dried oregano, basil, thyme), red pepper flakes (optional), salt, black pepper.
Full Ingredients
Balsamic-Marinated Chicken
- 1 1/4 lb (570 g) boneless, skinless chicken breasts, cut into 1/2-inch (1.25 cm) thick strips
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or 1/2 tsp dried oregano + 1/4 tsp dried basil + 1/4 tsp dried thyme)
- 1 tsp kosher salt (or 3/4 tsp fine sea salt)
- 1/2 tsp freshly ground black pepper
- 1 tsp honey or brown sugar
Slow-Roasted Cherry Tomatoes
- 2 cups (300 g) cherry or grape tomatoes
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
Tomato Base
- 1 Tbsp olive oil
- 1 small yellow onion, finely diced (about 1 cup / 120 g)
- 2 cloves garlic, minced
- 1 can (14.5 oz / 400 g) crushed tomatoes (or tomato passata)
- 1 Tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for gentle heat)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp sugar (optional, to balance acidity)
Cheese, Glaze & Garnish
- 8 oz (225 g) fresh mozzarella, sliced into 1/4-inch (0.5 cm) rounds or torn into chunks
- 1/4 cup finely grated Parmesan cheese (optional, for extra savoriness)
- 5 Tbsp balsamic vinegar
- 2 tsp honey or brown sugar
- 8–10 fresh basil leaves, thinly sliced (chiffonade) or torn
- Olive oil, for lightly greasing the baking dish (about 1 tsp)
Step-by-Step Instructions
Step 1: Marinate the Balsamic Chicken
Place the chicken strips in a medium bowl or a resealable plastic bag. In a small bowl, whisk together 3 Tbsp balsamic vinegar, 2 Tbsp olive oil, 2 minced garlic cloves, 1 tsp dried Italian seasoning, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp honey or brown sugar.
Pour the marinade over the chicken and toss to coat every piece thoroughly. Cover the bowl (or seal the bag), then let the chicken marinate for at least 15–20 minutes at room temperature while you prepare the tomatoes and tomato base. If you have more time, you can refrigerate and marinate for up to 4 hours; just bring the chicken back toward room temperature for 15 minutes before baking.
Step 2: Slow-Roast the Cherry Tomatoes
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup. Add the cherry tomatoes to the sheet, drizzle with 1 Tbsp olive oil, and sprinkle with 1/4 tsp kosher salt and a few grinds of black pepper. Toss directly on the pan to coat, then spread into a single layer.
Roast in the preheated oven for 25–30 minutes, stirring once halfway through, until the tomatoes are collapsed, lightly caramelized, and look soft and jammy. Remove from the oven and set aside. Keep the oven on for the next steps.
Step 3: Make the Tomato Base
While the tomatoes roast, start the sauce. In a medium saucepan, heat 1 Tbsp olive oil over medium heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until translucent and softened.
Add the 2 minced garlic cloves and cook for 30–60 seconds, just until fragrant. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), 1/2 tsp kosher salt, and 1/4 tsp sugar. Bring the mixture to a gentle simmer.
Reduce heat to low and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and rich-smelling. Taste and adjust seasoning with more salt or pepper if needed. Turn off the heat.
Step 4: Assemble the Dish
Lightly grease a 9×13-inch (23×33 cm) baking dish with about 1 tsp olive oil. Pour the warm tomato base into the dish and spread it evenly from edge to edge with the back of a spoon or a spatula.
Give the marinated chicken a final stir. Lift the chicken strips out of the marinade, letting excess drip off, and nestle them into the tomato base in a single, mostly even layer. It is fine if they overlap a bit. Discard any large amount of leftover marinade that remains in the bowl.
Scatter the roasted cherry tomatoes evenly over the top so there are sweet, jammy bites scattered throughout the dish.
Step 5: Add Cheese and Bake Until Bubbling
Increase the oven temperature to 400°F (200°C). Arrange the mozzarella slices or chunks evenly over the chicken and tomatoes. If using, sprinkle the Parmesan over the top for an extra savory, golden layer.
Transfer the baking dish to the oven and bake for 15–20 minutes, or until the chicken is cooked through and the cheese is fully melted and starting to brown in spots. The thickest piece of chicken should reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
Once done, remove the dish from the oven and let it rest for about 5 minutes. This helps the juices settle slightly and makes serving easier.
Step 6: Make the Balsamic Glaze
While the chicken bakes (or rests), make the glaze. In a small saucepan, combine 5 Tbsp balsamic vinegar and 2 tsp honey or brown sugar. Bring to a gentle simmer over medium heat.
Reduce the heat to medium-low and let the mixture simmer, stirring occasionally, for 6–10 minutes, or until it has reduced by about half and coats the back of a spoon with a syrupy consistency. Watch it closely toward the end so it does not burn. It will thicken more as it cools slightly. If it becomes too thick, you can stir in 1–2 teaspoons of water to loosen it.
Remove from the heat and let it cool for a minute or two before drizzling.
Step 7: Finish with Glaze and Fresh Basil
Right before serving, drizzle the warm balsamic glaze in thin ribbons over the surface of the baked chicken, cheese, and tomatoes. Aim for a light, even drizzle rather than one heavy spot, so each serving gets some of that sweet-tangy flavor.
Scatter the fresh basil over the top. Use a large spoon to scoop the saucy balsamic chicken and roasted tomatoes onto plates. This dish is fantastic on its own, or served over pasta, creamy polenta, rice, or alongside crusty bread to soak up the tomato base and juices.
Pro Tips
- Slice chicken evenly: Try to keep chicken strips the same thickness so they cook at the same rate and stay juicy.
- Do not rush the tomatoes: Let the cherry tomatoes roast until they are collapsed and slightly caramelized; this deepens their sweetness and makes the whole dish more flavorful.
- Simmer the sauce gently: A slow, gentle simmer thickens the tomato base without scorching. If it gets too thick, stir in 1–2 Tbsp water.
- Watch the glaze closely: Balsamic goes from perfect to burnt quickly. As soon as it looks syrupy and clings to the spoon, remove it from the heat.
- Use fresh basil at the end: Adding basil after baking preserves its bright color and fresh flavor; baking it dulls both.
Variations
- Pasta-style: After baking, shred or slice the chicken, toss everything (sauce, cheese, tomatoes, chicken) with 12 oz (340 g) cooked pasta, and drizzle with the balsamic glaze.
- Turn it into a “pizza” bake: Spoon the thick tomato base over par-baked flatbread or pizza dough, top with marinated chicken (uncooked), roasted tomatoes, mozzarella, and Parmesan, then bake until the crust is crisp and the chicken is cooked through.
- Use thighs or a different protein: Boneless, skinless chicken thighs work beautifully and stay extra juicy; just increase baking time as needed. For a lighter, meatless version, use thick slices of grilled eggplant or roasted cauliflower steaks in place of the chicken.
Storage & Make-Ahead
Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave until hot, or reheat a larger amount in a covered baking dish at 350°F (175°C) for 15–20 minutes, until warmed through.
You can make the tomato base and roast the cherry tomatoes up to 2 days ahead; store them separately in the fridge. When ready to cook, marinate the chicken, assemble the dish with the pre-made components, and bake as directed. The balsamic glaze can also be made in advance and kept in a small covered jar in the refrigerator for up to 1 week; gently warm it before drizzling. This dish is best enjoyed fresh, but you can freeze cooled leftovers (without the basil garnish) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate values for 1 of 4 servings (not including pasta, bread, or other sides): about 560 calories, 45 g protein, 18 g carbohydrates, 30 g fat, 9 g saturated fat, 5 g fiber, and 900 mg sodium. These numbers are estimates and will vary based on exact ingredients and brands used.
