★★★★★ 47000 | GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA

The easiest garlic butter tomato baked chicken with mozzarella. It’s a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa, rice, pasta, or veggies!

★★★★★ 47000 | GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ The easiest garlic butter tomato baked chicken with mozzarella. It’s a one pan recipe that comes complete with roasted sweet balsamic tomatoes, cooked chicken with melty mozzarella and the most fantastic sauce for your quinoa, rice, pasta, or veggies! | #let'scooking

Prep time: 00:15
Cook time: 00:25
Total time: 00:40

Yield: 4 SERVINGS

Ingredients:
CHICKEN MARINADE:
1 tablespoons EACH: olive oil and white wine vinegar
3 cloves minced garlic
¼ – ½ teaspoon red pepper flakes
½ teaspoon Italian seasoning
4 boneless skinless chicken breasts
BALSAMIC TOMATO PAN SAUCE:
3 cups cherry tomatoes, halved
2 tablespoons EACH: balsamic vinegar and melted butter
1 tablespoon honey
4 cloves minced garlic
2 tablespoons chopped basil
½ teaspoon EACH: onion powder and dried thyme
1- 1½ cups shredded mozzarella cheese
## CLICK TO SEE FULL RECIPES ##

Instructions:

MARINATE: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.

BALSAMIC TOMATO PAN SAUCE: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.

BAKE: Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Top with additional chopped basil or parsley and serve warm with crusty bread, pasta, rice, or steamed veggies!

Notes:

Extra points for being lazy: you can melt the butter right in your baking dish before adding the remaining ingredients (as long as it is microwave safe!)

I suggest shredding your own mozzarella for this recipe. Pre-shredded mozzarella didn’t yield such great results for me, unfortunately!

You can marinate the chicken for up to 4 hours! Feel free to do this earlier in the day if you’d like.

Calories per serving: CALORIES HERE

Fat per serving: FAT HERE

Rated 5/5 based on 47000 customer reviews

★★★★★ 47000 | GARLIC BUTTER TOMATO BAKED CHICKEN WITH MOZZARELLA

Tomato Baked Chicken.

We’ve got a garlic – balsamic – butter tomato situation we need to discuss. It’s a little out of control at the moment because we’re not even in peak tomato season yet and I can’t stop, won’t stop with this tomato baked chicken recipe. And yes, this is just the first of many tomato basil balsamic sauces I’ll be making. And that brings to me to a critical point I’d like to discuss; it’s not actually a sauce. But more like tomato pan gravy?

Let me explain.

It is the most delicious pan sauce slash an entire serving of veggies that would be beautiful if you were to say, mop it all up with a hunk of crusty bread? There’s also quick baked chicken breasts and tons of melty mozzarella cheese to finish the whole thing off. As if those aren’t reasons enough on their own to give this recipe a go, here’s a little more music to your ears –

You only have to clean ONE dish.

Tomato baked chicken starts with chicken breasts. But as always, you can swap them for boneless, skinless chicken thighs as well if that’s more your thing. We’ll season them with ingredients that we’ve already got at home. A little olive oil, a splash of white wine vinegar, a few cloves of garlic and some dried seasonings. You can marinate for as little as 15 minutes and still achieve a great flavor!

I can’t get over how easy it is to put this tomato baked chicken together.

All you need are four chicken breasts to start. I had two huge ones hidden way in the back of my freezer, so I just sliced them up lengthwise. To marinate the chicken, I just tossed all the ingredients into a ziptop bag and gave it a good shake. In goes the chicken. Give it a quick massage to distribute the flavors. If you’re cooking this right away, let it hang out on the counter or if you’re making it later, just refrigerate until you’re ready.

While the chicken brines, we’ll toss together the ingredients for the tomato pan gravy. You can do this directly in your baking pan, I sure did! Again, humble ingredients that will yield a gourmet dinner you’ll be proud to serve dinner guests. You’ll need roughly three cups of sliced cherry tomatoes mixed with minced garlic, butter, balsamic, a squeeze of honey, chopped basil, dried thyme, and onion powder. When those tomatoes roast with the chicken you’re left with bright and sweet tomato juices that would be delicious drizzled over a bed or rice, pasta, or even some steamed veggies.

During the last 5 minutes, you’ll add shredded mozzarella to the top and pop the chicken back under the broiler just long enough for it to get warm and bubbly. You can make my tomato baked chicken recipe without the mozzarella too if you’d like. I’ve tried it in the past, and it’s still delicious. But personally, the mozzarella adds a cheesy little something to this dish!

Other cheeses that would work well here: provolone. My next best choice.

I serve my tomato baked chicken up with a little rice and a side salad, and both Anees and I drizzled that tomato pan gravy over the rice, and I even went as far as using a bit on my salad.

I couldn’t believe my mouth when I first tried this. Could simple ingredients make this kind of dinner?

It’s bright, sweet yet acidic and it is fresh as a good spring meal should be!

Sources: http://littlespicejar.com/tomato-baked-chicken/