Tomato Basil Baked Chicken Breasts
- PREP 2hrs
- COOK 40min
- TOTAL 2hrs 40min
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
Remove 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.
Add chicken breasts to the marinade and marinate for at least 1 hour and up to 2 hours in the refrigerator.
Bake the Chicken
Position 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.)
Add 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.
Nestle 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.
Bake 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.
Scatter 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.