If you’re craving a weeknight dinner that’s bright, simple, and impossibly comforting, this Tomato Basil Baked Chicken delivers. Juicy chicken breasts are seasoned, roasted with a sweet-tangy burst of tomatoes and balsamic, then finished with melty mozzarella and fresh herbs. The flavors are fresh and Italian-inspired, but the method is straightforward enough to make on a busy weeknight. This recipe uses everyday pantry staples and fresh basil to give you a dinner that’s elegant but totally doable.

Why you’ll love this recipe

This version of Tomato Basil Baked Chicken strikes the perfect balance between quick prep and big flavor. The chicken is rubbed with olive oil, balsamic, and a handful of spices so it stays moist while it roasts. A quick tomato topping made from cherry tomatoes (or larger tomatoes quartered if you prefer) becomes saucy and slightly caramelized in the oven. A sprinkle of shredded mozzarella melts into a golden blanket, while fresh basil and thyme finish the dish with aromatic brightness. Serve it with rice, pasta, crusty bread, or a simple green salad.

What you need

3 lbs boneless skinless chicken breast (this is about 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)
24 oz cherry tomatoes (about 4 cups). If using larger tomatoes, quarter them to match the 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
2 cups shredded mozzarella cheese
4–5 fresh thyme sprigs
2–3 tablespoons chopped fresh basil
salt and pepper to taste

Notes on ingredients

This recipe uses boneless skinless chicken breasts which cook quickly and stay tender when brined in flavor. The tomato mixture relies on cherry tomatoes for quick roasting and an abundance of naturally sweet juices, but larger tomatoes are fine as long as they’re cut into similar-sized pieces. Fresh basil and thyme finish the dish and should be added just before serving to preserve their brightness. Red pepper flakes are optional and can be omitted if you prefer no heat.

Tools you’ll need

Baking dish (9×13-inch or similar size)
Mixing bowls
Measuring spoons and cups
Sharp knife and cutting board
Spatula or tongs

Step-by-step instructions

The directions below follow the same order as the ingredient list and rearrange steps into clear, numbered actions for an easy, reliable bake.

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof dish.
Prepare the chicken: Pat the 3 lbs boneless skinless chicken breast dry with paper towels. If you have large breasts, cut them in half lengthwise so you have four to six evenly thick pieces (the recipe accounts for 4 regular breasts or 3 large breasts halved). This helps the chicken cook evenly.
Make the chicken seasoning: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon red pepper flakes if using. Season the chicken pieces on both sides with salt and pepper to taste, then brush or rub the seasoning mixture over each piece so every breast is evenly coated.
Arrange the seasoned chicken in a single layer in the prepared baking dish, leaving a little space between pieces so the tomato topping can be spooned around and over them later.
Prepare the tomato topping: In a medium bowl, combine 24 oz cherry tomatoes (about 4 cups) with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons chopped fresh basil, 1 tablespoon honey, 1 teaspoon garlic powder, and 1 teaspoon fresh thyme leaves. Season the mixture with salt and pepper to taste, then toss gently until the tomatoes are well coated.
Spoon the tomato mixture evenly over and around the chicken in the baking dish, distributing the tomatoes so each chicken piece has a generous amount of topping. If any tomatoes are larger, make sure they are quartered so they roast at the same rate as the smaller ones.
Roast the chicken and tomatoes: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part and the tomatoes have begun to burst and release their juices.
Add the cheese: Remove the dish from the oven and sprinkle 2 cups shredded mozzarella cheese evenly over the chicken and tomatoes. Return the dish to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly with a few golden spots.
Finish with fresh herbs: Remove the dish from the oven and tuck 4–5 fresh thyme sprigs into the pan for aroma, then sprinkle 2–3 tablespoons chopped fresh basil over the top. Discard the thyme sprigs before serving, or leave them in for presentation if you prefer.
Rest and serve: Let the chicken rest for 3–5 minutes so the juices redistribute. Taste and adjust salt and pepper if needed, then serve the Tomato Basil Baked Chicken with your choice of sides—rice, pasta, roasted vegetables, or a crisp salad all work beautifully.

Timing and temperature tips

Oven temperatures can vary, so start checking the internal temperature of the chicken at the 20-minute mark. Thicker pieces may need a few extra minutes. The tomatoes should be softened and slightly blistered when done. Adding the mozzarella at the end prevents the cheese from over-browning and keeps it melty and glossy.

Serving suggestions

Serve over cooked pasta with a little extra of the tomato juices spooned on top.
Pair with steamed rice or herbed quinoa to soak up the flavorful juices.
Offer a crusty baguette or garlic bread to mop up the sauce.
Keep it light with a mixed green salad dressed in lemon vinaigrette for contrast.

Make-ahead and storage

You can assemble the chicken and tomato mixture in the baking dish up to 24 hours ahead. Cover and refrigerate, then bring to room temperature while the oven preheats before baking as directed. Leftovers keep well in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave on medium power in short increments to avoid drying the chicken.

Variations and swaps

Go dairy-free: Substitute shredded mozzarella with a dairy-free melting alternative for a cheese-free version.
Use different cheese: Swap mozzarella for provolone or fontina for a slightly richer flavor.
More greens: Stir chopped spinach into the tomato mixture before topping the chicken for an extra boost of vegetables.
Herb-forward: Add a tablespoon of chopped parsley or oregano to the tomato mix for a different herb profile.

Flavor tips

A little honey in the tomato mixture balances the acidity of the balsamic and the tomatoes, creating a rounded sweet-tart flavor. Be generous with fresh basil at the end—its bright aroma is the finishing note that lifts the whole dish. If you like heat, keep the optional red pepper flakes; if you prefer mellow flavors, skip them.

Nutrition snapshot

This dish centers on lean protein and fresh produce. Exact nutrition will depend on portion size and any side dishes you choose, but the combination of chicken, tomatoes, and a modest amount of cheese keeps the meal balanced and satisfying.

Final notes

Tomato Basil Baked Chicken is the kind of recipe that feels special without requiring a lot of fuss. It’s adaptable, full of fresh flavor, and simple enough for a weeknight. Follow the steps above for reliably juicy chicken and a vibrant tomato topping. Make it as written the first time, then customize with your favorite herbs, cheeses, or side dishes.

Enjoy this warm, saucy, herb-scented dish right out of the oven—perfect for family dinners or casual entertaining.

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Tomato Basil Baked Chicken

Juicy baked chicken breasts nestled in a sweet-tangy cherry tomato and basil sauce topped with melted mozzarella.

Prep Time30

Cook Time38

Total Time1 8

Servings: 6 servings

Ingredients

3 lb boneless skinless chicken breasts 4 regular breasts or 3 large breasts cut in half lengthwise
2 tbsp olive oil for chicken marinade
1 tbsp balsamic vinegar for chicken marinade
2 tsp garlic powder for chicken marinade
1 tsp Italian seasoning
1 tsp red pepper flakes optional
24 oz cherry tomatoes about 4 cups; larger tomatoes may be quartered
2 tbsp olive oil for tomato mixture
2 tbsp balsamic vinegar for tomato mixture
2 tbsp fresh basil chopped, for tomato mixture
1 tbsp honey for tomato mixture
1 tsp garlic powder for tomato mixture
1 tsp fresh thyme leaves for tomato mixture
2 cup shredded mozzarella cheese
4-5 fresh thyme sprigs for topping
2-3 tbsp chopped fresh basil for finishing
salt and pepper to taste

Instructions

In a large bowl or resealable bag, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, and optional 1 teaspoon red pepper flakes. Add the chicken, coat well, and refrigerate to marinate at least 30 minutes or up to overnight.
Preheat the oven to 425°F (220°C).
In a 9x13 baking dish, pour 2 tablespoons olive oil. In a bowl, toss 24 oz cherry tomatoes with 2 tablespoons balsamic vinegar, 2 tablespoons chopped fresh basil, 1 tablespoon honey, 1 teaspoon garlic powder, and 1 teaspoon fresh thyme leaves until combined; spread the tomato mixture evenly in the dish.
Arrange the marinated chicken breasts over the bed of tomatoes in a single layer.
Sprinkle 2 cups shredded mozzarella over the chicken, season with salt and pepper to taste, and tuck 4–5 fresh thyme sprigs on top.
Bake for 35–38 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Remove from the oven, discard thyme sprigs if desired, and sprinkle 2–3 tablespoons chopped fresh basil over the chicken before serving.

Equipment

large bowl or resealable plastic bag
9×13 baking dish
Measuring Spoons
Knife and cutting board
spoon or tongs
Meat Thermometer

Notes

To use canned tomatoes, substitute an equal amount of diced or crushed tomatoes.
If using canned tomatoes, stir the tomato-seasoning mixture into the canned tomatoes before placing in the dish.
Marinate the chicken longer (overnight) for deeper flavor.
Check doneness with a meat thermometer to ensure 165°F internal temperature.