This Baked Chicken With Cherry Tomatoes is a one-pan, 30-minute dinner that looks impressive but is incredibly easy. It’s juicy, cheesy, and made with simple, fresh ingredients—perfect for busy weeknights.
🛒Ingredients
- Chicken breasts – I use skinless, boneless chicken breasts for a leaner option, but thighs work too.
- Olive oil – Adds richness and helps the seasonings stick.
- Italian seasoning – A little shortcut to big flavor. You can mix oregano, basil, and thyme if you don’t have a blend.
- Salt and cracked black pepper – Adjust to taste. I usually go light on salt and finish with flaky sea salt at the end.
- Smoked paprika – Adds a subtle smoky kick. Optional but recommended.
- Minced garlic – Fresh garlic makes a big difference here.
- Cherry or grape tomatoes – I like cherry tomatoes because they get extra sweet when roasted.
- Balsamic vinegar – This deepens the flavor and adds a nice tangy contrast.
- Brown sugar – Just a touch to balance the acidity of the vinegar.
- Mozzarella cheese – Use shredded for easy melting. You could sub with provolone or even feta for a twist.
- Fresh parsley or basil – A bright garnish that adds color and fresh flavor.
- If you love healthy recipes that feel special without the stress, you’ll also enjoy my chicken parmesan and spinach chicken skillet.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Baked Chicken
- Preheat the oven: Set it to 430°F (220°C) and lightly grease a baking dish.
- Season the chicken: Place the chicken breasts in the dish. Drizzle with olive oil and rub with Italian seasoning, salt, pepper, and smoked paprika.
- Add tomatoes: Scatter halved tomatoes all around the chicken in the dish.
- Mix the sauce: In a small bowl, whisk together balsamic vinegar, brown sugar, and minced garlic.
- Coat the chicken: Pour the sauce over everything and turn the chicken a bit to coat both sides.
- Bake: Bake uncovered for 20–25 minutes, or until the chicken is cooked through (no longer pink in the center).
- Add cheese: Sprinkle shredded mozzarella over the top of each piece.
- Broil: Broil for 4–5 minutes until the cheese is golden and bubbly.
- Garnish and serve: Sprinkle with chopped parsley or basil, and drizzle with the pan juices.
Rita's Tip
Pound your chicken breasts to an even thickness before baking so they cook evenly and stay juicy.
This helps prevent the thinner parts from drying out while the thicker parts finish cooking—key for tender, flavorful chicken every time.
📋Tips
- Use an oven thermometer – Ovens vary. Make sure yours is at the right temp to avoid overcooking the chicken.
- Pound chicken evenly – If your chicken breasts are thick, pound them a bit so they bake evenly.
- Marinate ahead – You can mix the balsamic sauce and marinate the chicken a few hours ahead.
- Switch the cheese – Try provolone, gouda, or even goat cheese for different vibes.
- Add veggies – Toss in some sliced zucchini, mushrooms, or bell peppers with the tomatoes.
- Spice it up – Add red pepper flakes or a few chili slices if you like some heat.
- Go low-sugar – Skip the brown sugar if you want it more savory and healthier.
- No broiler? – Just bake a few minutes longer at 450°F until the cheese melts and browns a bit.
- Fresh herbs are best – But if you don’t have any, dried basil or oregano sprinkled on top works fine.
- Can I use chicken thighs instead of breasts? Yes! Just adjust the cooking time slightly—thighs may need a few more minutes to fully cook through.
How do I know when chicken is fully cooked?
Use a meat thermometer—it should read 165°F in the thickest part.
🍱Storage Instructions
- 🍱To Store. Store leftovers in an airtight container in the fridge for up to 3 days.
- 🥶Freezing. Freeze chicken and sauce in a freezer-safe container for up to 2 months (avoid freezing with cheese on top—it can get rubbery).
- 🔥To Reheat. Reheat in the oven at 350°F or microwave gently until warmed through.
- To Make Ahead. You can prep the sauce and tomatoes earlier in the day and keep everything in the fridge until ready to bake.
What To Serve With Baked Chicken With Cherry Tomatoes
This dish is super versatile. Here are some of my favorite sides:
- Garlic Butter Pasta – Simple spaghetti tossed with butter and garlic.
- Couscous
- Mashed Golden or Sweet Potatoes
- Roasted Veggies – Carrots, zucchini, or asparagus work well.
- Crusty Bread – To soak up the delicious pan sauce.
- Avocado Summer Salad
More Comfort Dinner Recipes You'll Like
📖Recipe
Baked Chicken With Cherry Tomatoes
Baked Chicken With Cherry Tomatoes is an easy one-pan dinner packed with juicy flavor, fresh herbs, and melty cheese. Ready in about 30 minutes.
Ingredients
- 2 skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- 1 pinch black pepper, or to taste
- 2 teaspoons minced garlic
- 1 cup cherry tomatoes, or grape tomatoes, halved
- 2 tablespoons balsamic vinegar
- ½ tablespoon brown sugar, packed
- ½ cup mozzarella cheese, shredded
- 1 tablespoon fresh parsley chopped, or basil, to garnish
- ½ teaspoon smoked paprika
Instructions
- Preheat the oven: Set it to 430°F (220°C) and lightly grease a baking dish.
- Season the chicken: Place the chicken breasts in the dish. Drizzle with olive oil and rub with Italian seasoning, salt, pepper, and smoked paprika.2 skinless chicken breasts, 1 tablespoon olive oil, ½ teaspoon salt, 1 pinch black pepper, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning
- Add tomatoes: Scatter halved tomatoes all around the chicken in the dish.1 cup cherry tomatoes
- Mix the sauce: In a small bowl, whisk together balsamic vinegar, brown sugar, and minced garlic.
- Coat the chicken: Pour the sauce over everything and turn the chicken a bit to coat both sides.
- Bake: Bake uncovered for 20–25 minutes, or until the chicken is cooked through (no longer pink in the center).
- Add cheese: Sprinkle shredded mozzarella over the top of each piece.½ cup mozzarella cheese
- Broil: Broil for 4–5 minutes until the cheese is golden and bubbly.
- Garnish and serve: Sprinkle with chopped parsley or basil, and drizzle with the pan juices.1 tablespoon fresh parsley chopped
Nutrition
Calories: 321kcalCarbohydrates: 11gProtein: 31gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 94mgSodium: 897mgPotassium: 668mgFiber: 1gSugar: 8gVitamin A: 1099IUVitamin C: 13mgCalcium: 176mgIron: 1mg
Tried this recipe?Let us know how it was!
Sherry
How can these be sugar free using BANANAS , which turn to sugar thru digestion. These are limited to diabetics due to the sugar contact. Is there any substitute we can use ?
Rita
Are you commenting on the right recipe?