It’s that time of year around here where the garden tomatoes are juuuuusssst starting to ripen.
It’s so exciting to pick that first one or two that turn red, “Look, my first tomatoes!”
But before too long, you’ve got so many tomatoes you can’t carry them to the house in one load. Your entire kitchen counter is covered in tomatoes. You start pawning off tomatoes on everyone you possibly can. “YOU get a tomato, and YOU get a tomato!” 🍅 🍅 🍅 🍅 🍅
That time is fast approaching, friends. Crazy tomato season is almost upon us. You know what I mean.
But no worries, because I’m here today to help you with one of my favorite recipes to use up a ton of those tomatoes….even the ones that you didn’t get used quite soon enough, and may be a tiny bit wrinkly. Once they are roasted in this sauce, you’ll never know.
Plus, this recipe is plain delicious.
My husband made it once, when my parents were over for dinner, and my mom literally declared it, “The best thing I’ve ever eaten!” How’s that for an endorsement?! Especially if you knew that one of the most famous lines ever uttered by my mother (that my kids still love to quote) was, “Life just isn’t worth living without ice cream.” She clearly knew what she was talking about. 💕
Not only delicious, but so easy…
I used about a pint of grape tomatoes, but I only made this dish for two people. If you’re going to make it for a larger crowd, you will need to adjust accordingly. A pint was perfect for two people, because they cook down a bit when roasted.
The Balsamic Sauce
The balsamic sauce is a mixture of balsamic vinegar, a little brown sugar, and fresh garlic. Whisk it together in a small mixing cup.
Arrange the ingredients in your casserole dish…
Arrange your chicken breasts in the bottom of a casserole dish, and drizzle them with olive oil. Again, I only made two portions, but the recipe at the bottom of this post serves 4.
Arrange the tomatoes in a circle around the chicken. Add a few thinly sliced strips of onion on top to suit your taste.
Then pour the balsamic sauce over all.
Bake in a preheated 425 degree oven, for 25-30 minutes.
When it comes out of the oven, it will already look (and smell) divine. But wait! There’s more! You’re going to make it even better, by adding some mozzarella right on top! I know.…..
I used fresh mozz because that’s what we had– I keep it on hand all summer because… CAPRESE. But you can totally used sliced or shredded mozzarella, too, and this will still knock your socks off.
Pop it under the broiler to melt the cheese for just a couple of minutes. Plus, look what it does to those tomatoes. Can you see it? That slightly charred part…. that’s the goal. So. Good.
Garnish with some fresh basil to make it pretty. And because it tastes good.
You’re going to want to serve this with some fresh bread for sopping up all that rich juice underneath. It’s tomato-y, chicken-y, balsamic-y, and cheeeeesy. <eyes rolling back in head>. My mama was sooooo right about this one.
This one checks all the boxes…
- Easy… ✅
- Amazingly scrumptious… ✅
- Helps you manage your overload of garden tomatoes… ✅
- Gives you a good reason to eat a lot of bread! Oh yeah…✅
Balsamic Chicken & Fresh Tomatoes
- 4 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp salt
- black pepper to taste
- 2 tbsp minced garlic (about 6 cloves)
- 2 pints grape tomatoes or cherry, or any large tomato cut in large chunks
- 1/4 of a red onion thinly sliced
- 1 1/2 tbsp packed brown sugar
- 1/3 cup balsamic vinegar
- mozzarella cheese for topping fresh, sliced or shredded- your preference
- fresh basil for garnish
- Preheat oven to 425°.
- Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Sprinkle seasoning all over each breast. Arrange the tomatoes and red onion around the chicken.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a glass mixing cup to combine. Pour over the chicken breasts, flipping each breast in the sauce to evenly coat.
- Bake in preheated oven for approximately 30 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. To be on the safe side, check it with a meat thermometer and make sure it is 164° in the thickest part. Sprinkle with cheese and broil for 3-4 minutes, or until cheese is melted and golden.
- Garnish with basil, and serve with rice or pasta drizzled with the pan juices. Or use a thick slice of crusty bread for soaking up the juice, which is our favorite way.
You guys, this one is a keeper for real. You’re gonna wanna serve it on repeat.
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