These garlic basil baked chicken breasts are incredibly flavorful and juicy, thanks to a simple marinade. Baked with juicy tomatoes and topped with melty mozzarella, this dish is anything but boring!
Our family loves this juicy, tender baked chicken breast recipe with the most delicious garlic basil marinade. I love baking the chicken breasts surrounded with tomatoes, which turn into a lovely fresh sauce.
If you ever struggle with dry chicken breasts, this recipe is for you! For more chicken breast recipes like this one, see our lemon baked chicken breasts or these lemon dill chicken breasts made in a skillet.
Key Ingredients
- Chicken Breasts: While this recipe features chicken breasts, you can easily adapt it to use chicken thighs. Thighs may require a slightly longer cooking time.
- Garlic and Basil: I am generous with the fresh garlic and basil and use them to make the marinade. I also use the basil stalks underneath the chicken breasts to infuse even more flavor. You can substitute the basil for dill, parsley, cilantro, or mint.
- Olive Oil and Vinegar: Olive oil and vinegar create the base of the marinade, ensuring it coats the chicken beautifully. I love red wine vinegar adds a lovely tang, but champagne vinegar or even lemon juice work well too.
- Tomatoes: I love tossing lots of tomatoes around the chicken to bake at the same time. As they bake in the oven, they burst and release their juices, making the most delicious sauce at the bottom of the baking dish.
- Mozzarella Cheese: I add cheese towards the end of the baking time and allow it to melt down over the chicken.
How to Make Tomato Basil Baked Chicken Breasts
We start with the marinade. It’s a simple combination of red wine vinegar, olive oil, garlic, and basil. We only marinate chicken breasts 1 to 2 hours — you really don’t need to go longer than that. After the chicken has marinated, move on to the tomatoes.
Use a variety of cut tomatoes and whole small tomatoes. The cut tomatoes give up their juices quickly and the cherry tomatoes stay intact. Add the tomatoes to a baking dish with basil stalks (we used the leaves to make the marinade). You won’t end up eating the stalks, but they are really fragrant so use them. We use basil stalks often, especially when making tomato sauces. We add basil stalks to these slow cooker chicken meatballs. They are delicious!
Time for the chicken. Just nestle it in to the dish. The tomatoes will build up the sides — that’s perfect. Then we bake loosely covered with some parchment paper.
After 35 to 40 minutes the chicken should be done and it’s time to add a little mozzarella — because let’s be honest. Basil + tomatoes + mozzarella is amazing. Oh, and that juice at the bottom of the baking dish? It’s pure gold! A big piece of focaccia bread to sop it all up is a great idea!
Tomato Basil Baked Chicken Breasts
- PREP
- COOK
- TOTAL
For juicy, tender baked chicken breasts remember these three things: marinate, bake loosely covered, and use a meat thermometer. In our photos, we show baking 2 chicken breasts, but the marinade shared below is enough for 4 chicken breasts. The chicken does not need to be completely immersed in the marinade, just coated by it. If you plan to double the recipe, simply double the amount of chicken, tomatoes, and the mozzarella.
You Will Need
4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 bunch fresh basil
Extra-virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things
3 cloves garlic, crushed with the side of a large knife or minced
2 cups tomatoes, cut to rough 1-inch chunks and leaving cherry tomatoes whole
1/4 cup torn fresh mozzarella cheese
Salt and freshly ground black pepper
Directions
- Marinate Chicken
1Remove basil leaves from the stalks and set them aside. Roughly chop the basil leaves so that you have about 1/4 cup. Whisk 2 tablespoons of olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together until the salt has dissolved. Stir in the garlic and basil. Refrigerate and use within 1 to 2 hours.
2Add chicken breasts to the marinade and marinate for at least 1 hour and up to 2 hours in the refrigerator.
- Bake the Chicken
1Position the oven rack in the middle of the oven and preheat it to 400°F (204°C). Lightly oil one side of a sheet of parchment paper large enough to cover the baking dish. (Aluminum foil can also be used.)
2Add the basil stalks set aside from earlier to a baking dish large enough to fit the chicken breasts arranged in one layer. Add the tomatoes, then toss with 1/2 a tablespoon of olive oil and a pinch of salt and pepper.
3Nestle the chicken breasts into the tomatoes, allowing the tomatoes to gather up the sides of each breast. Throw the garlic cloves from the marinade into the baking dish, then cover the dish with parchment paper. Loosely tuck the parchment paper around the chicken.
4Bake until the chicken is opaque all the way through, and an internal thermometer reads 165°F when inserted into the thickest part of the breast. Check for doneness in around 25 minutes, and then go from there. Most chicken breasts will take 35 to 40 minutes.
5Scatter mozzarella on top of each breast, then broil on high for about a minute or until the cheese melts. Serve the chicken with the baked tomatoes, juices from the bottom of the baking dish, and more torn basil leaves.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.
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First try and it was sensational 😋 I served with rice. It would go well with bread or pasta. We will keep this one as a favourite. Also loved that you could prep 👌
Awesome dish! It turned out delicious every time! The flavors are soooo good! We serve it with mashed potatoes.
This dish has excellent flavor! Will definitely be in my rotation.
wow! What a wonderful taste! We made it, it was rather easy to make with clear instructions and everyone LOVED it! Now, it’s hard to find really good recipes online and I tried many and they just weren’t so impressive. This one is a total keeper! Will be making it again and again and again… THANK YOU!
I had a plethora of tomatoes, basil and garlic from our garden so searched for a recipe using those items together with chicken. This fit the bill! Put it together in the midst of canning tomatoes. Quick and easy, flavourful and juicy! Didn’t use any red pepper flakes but otherwise followed the recipe closely. Over a bed of rice. Save the drippings and it’s great the next day too. Still moist. Thanks and I’ve shared this with a few people now. It’s a keeper.
made this with spaghetti squash, it was AAHHMMMAAZZZIIINNNGGG!!!
Sounds delish! I only have bone in chicken breasts, think it’ll work? How long to bake and what temp would you recommend?
I have used your Garlic, Lemon and Mustard recipe many many times for any and every occasion with a confidence. Each time I received huge amount of awes and compliments when I made it. Today, I am excited and looking forward to try your baked chicken with tomatoes recipe. Thank you for your delicious recipes.
You guys are amazing. I have never had a recipe from this website go wrong. I’ve been wanting to try this chicken for a few weeks now (my boyfriend was already tired of hearing about it). I finally got to it today. It was absolutely delicious. I only had about 45 minutes to marinade it, but still it was full of flavor. Next time, will go for the full 2 hours of marinade. I also forgot to double the amount of tomatoes, since I used 5 pieces of chicken breast. My boyfriend loved it. Said it was perfect and even better than the other recipe (I made the one with lemon, garlic and mustard a few times). Thanks for sharing these amazing whole foods.
We loved it. I served it over an arugula salad lightly dressed with olive oil,lemon juice, salt & pepper and shaved parmesan. To do it again I may try topping the chicken with parm instead of fresh mozzarella.
I made this recipe last night without the cheese and only marinated the chicken for an hour. Even so, my husband loved it! The juice in the bottom of the pan was so good that I didn’t want to stop eating it, after my two pieces of bread were gone. I will definitely cook this one regularly, and I’m excited about trying more of the recipes!
It’s in the oven now. Smells delicious. Made with all the flavors I love to cook with, how can it go wrong…?
Delicious! Everyone loved it. Super easy too. Great recipe when you need to use lots of tomatoes. Followed the recipe exactly. Just used 2 tbsp ready minced garlic instead of cloves. Cut up regular tomatoes instead of cherry tomatoes. Thank you!
This chicken breast is bursting with flavor. I want it right now!