Mediterranean Chicken Bake Recipe (Balsamic Baked Chicken)

This Mediterranean Chicken Bake Recipe (Balsamic Baked Chicken) is the kind of weeknight dinner that feels like a celebration. Bright cherry tomatoes, tangy balsamic, tender chicken, creamy mozzarella pearls, and briny artichokes come together in one pan for dinner that’s easy, flavorful, and comforting. The cashews add an unexpected crunch while white beans give the dish body and fiber. It’s an inviting mix of Mediterranean flavors with minimal hands-on time.

Why you’ll love this dish

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• One-pan ease: everything bakes together so cleanup is simple.
• Balanced flavors: sweet balsamic, savory broth, and fresh oregano create a layered taste.
• Textural contrast: juicy tomatoes and soft mozzarella meet crunchy cashews and tender chicken.
• Make-ahead friendly: assemble ahead, refrigerate, then bake when you’re ready.

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon good quality olive oil I used Star Roasted Garlic Olive Oil
• 6 boneless skinless chicken breasts or thighs I used thighs
• salt and pepper to taste
• 1 14 oz can or jar of marinated artichoke hearts I used Star Grilled Artichokes
• 1/2 red onion thinly sliced
• 1 pint cherry tomatoes left whole
• 1 14 oz can white beans drained & rinsed
• 3/4 cup whole salted cashews
• 1 1/2 cup chicken broth
• 1 cup mozzarella pearls whole milk mozzarella
• 4 fresh sprigs of fresh oregano chopped

Prep notes

Bring the chicken to room temperature for 15–20 minutes before baking so it cooks evenly. Drain the marinated artichokes, and slice the red onion thinly. Rinse and drain the white beans thoroughly to remove excess packing liquid. Preheat the oven to 400°F (200°C) so the pan goes in right away.

Step-by-step instructions

Follow these rewritten, clear steps to make this Mediterranean Chicken Bake Recipe (Balsamic Baked Chicken). The order here follows the ingredient list and keeps the amounts intact.

1. Preheat the oven to 400°F (200°C). Lightly oil a large, ovenproof baking dish or sheet with a bit of the olive oil.
2. Place the 6 boneless skinless chicken breasts or thighs in the prepared baking dish in a single layer. Season the tops of the chicken with salt and pepper to taste.
3. In a small bowl, whisk together 1/2 cup balsamic vinegar and 1 tablespoon good quality olive oil (I used Star Roasted Garlic Olive Oil) until combined. Pour this mixture evenly over the chicken pieces, making sure each piece gets some of the balsamic mixture.
4. Scatter the drained 1 14 oz can or jar of marinated artichoke hearts (I used Star Grilled Artichokes) around and on top of the chicken. If the artichokes are large, halve or quarter them so they distribute evenly.
5. Arrange 1/2 red onion, thinly sliced, over and around the chicken so the slices roast and soften while baking.
6. Add 1 pint cherry tomatoes, leaving them whole, and distribute them evenly across the dish so they blister and release their juices in the oven.
7. Sprinkle the drained and rinsed 1 14 oz can white beans around the chicken, tucking some between pieces so they warm through and soak up the baking juices.
8. Scatter 3/4 cup whole salted cashews over the top. The cashews will toast in the oven and add a crunchy contrast to the roasted vegetables and tender chicken.
9. Pour 1 1/2 cup chicken broth into the baking dish, pouring carefully around the chicken so it pools in the bottom and keeps the dish moist while it bakes.
10. Cover the baking dish lightly with foil and bake in the preheated oven for 20 minutes. This allows the chicken to start cooking through while the vegetables and beans heat and the flavors meld.
11. After the initial 20 minutes, remove the foil. Scatter 1 cup mozzarella pearls (whole milk mozzarella) evenly over the chicken and vegetables.
12. Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the chicken registers 165°F (74°C) with an instant-read thermometer and the mozzarella is melted and bubbly. If you prefer more color on top, broil for 1–2 minutes—watch carefully so nothing burns.
13. Remove the dish from the oven and sprinkle 4 fresh sprigs of fresh oregano, chopped, across the top for bright herbal flavor. Let the pan rest for 5 minutes before serving so the juices settle.

Serving suggestions

Serve the Mediterranean Chicken Bake Recipe (Balsamic Baked Chicken) straight from the baking dish over a bed of fluffy rice, creamy polenta, or warm crusty bread to soak up the saucy pan juices. A simple side salad or sautéed greens provides a fresh counterpoint.

Make-ahead and storage

• To make ahead: assemble the dish up to the point of adding the mozzarella. Cover and refrigerate for up to 24 hours. When ready, bring to room temperature for 20 minutes, add the mozzarella, and bake following the steps above.
• Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through so the chicken stays moist.

Substitutions and tips

• If you prefer breasts, use the same amount and follow the same bake time, but check internal temperature to avoid overcooking.
• Swap mozzarella pearls for shredded mozzarella if that’s what you have on hand—the amount can stay the same (1 cup).
• For a nut-free version, omit the cashews and replace with toasted sunflower seeds or extra white beans for texture.
• If you like more acidity, drizzle an extra teaspoon of balsamic over the finished dish before serving.

Notes on ingredients

This recipe relies on pantry-friendly ingredients: canned artichokes and white beans lend convenience and flavor, while balsamic vinegar and good quality olive oil form the backbone of the sauce. Using whole milk mozzarella pearls gives a lovely milky tang and melts into pockets of creaminess that pair beautifully with the roasted vegetables and chicken.

Final thoughts

This Mediterranean Chicken Bake Recipe (Balsamic Baked Chicken) is a dependable, flavor-forward dish that’s perfect for busy nights or for entertaining with minimal fuss. The combination of tangy balsamic, roasted cherry tomatoes, tender artichokes, and melty mozzarella creates a comforting, Mediterranean-inspired meal that’s colorful and crowd-pleasing. It’s one of those recipes you’ll come back to again and again.

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Mediterranean Chicken Bake Recipe (Balsamic Baked Chicken)

A tangy balsamic-baked Mediterranean chicken with artichokes, cherry tomatoes, white beans and mozzarella.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 6 servings

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon good quality olive oil I used Star Roasted Garlic Olive Oil
• 6 boneless skinless chicken breasts or thighs I used thighs
• salt and pepper to taste
• 14 oz marinated artichoke hearts can or jar, I used Star Grilled Artichokes
• 1/2 red onion thinly sliced
• 1 pint cherry tomatoes left whole
• 14 oz white beans canned, drained and rinsed
• 3/4 cup whole salted cashews
• 1 1/2 cup chicken broth
• 1 cup mozzarella pearls (whole milk)
• 4 fresh oregano sprigs chopped

Instructions

• Place the chicken in a shallow dish or resealable bag and pour 1/2 cup balsamic vinegar over it; marinate at least 30 minutes.
• Preheat the oven to 400°F (200°C).
• In a 9x13-inch casserole dish combine the drained white beans, cashews, whole cherry tomatoes, drained marinated artichoke hearts, and thinly sliced red onion; spread into an even layer.
• Season both sides of the marinated chicken with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the chicken 2 minutes per side until golden (chicken will not be cooked through).
• Nestle the browned chicken on top of the vegetables and beans in the casserole dish, brush the chicken with a little more balsamic vinegar, then pour 1 1/2 cups chicken broth around (not over) the chicken and scatter the chopped oregano over the dish.
• Bake uncovered for 15–20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).
• Remove the dish from the oven, sprinkle the mozzarella pearls over the top, and let sit a few minutes to soften before serving.
• Serve warm on its own or over rice or pasta if desired.

Equipment

• 9x13 Inch Casserole Dish
• Large Skillet
• Mixing Bowl
• Measuring Cups and Spoons
• Spatula or tongs
• Knife and cutting board

Notes

• Marinate chicken at least 30 minutes for best flavor.
• Browning the chicken adds color but it finishes cooking in the oven.
• Use drained, rinsed canned beans to avoid excess liquid.
• Fresh oregano adds brighter flavor than dried.