Baked Chicken Breasts with Tomatoes

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These easy baked chicken breasts with tomatoes cook in one baking dish with red onion, mushrooms, balsamic vinaigrette and melted cheese. As the chicken bakes, the tomatoes soften and their juices mix with the balsamic vinaigrette. Spoon the juices over the chicken and pair with rice or mashed potatoes.

What I really like about this recipe is that it needs very little hands-on work. Once the vegetables and dressing are mixed, everything goes into the dish and the oven does the rest. You can pair it with pretty much any carb you have on hand, so it’s easy to build dinner around whatever you already have.

Why You’ll Love This Chicken and Tomato Bake

• Minimal preparation: There’s no need to brown the chicken or cook any of the vegetables first.
• One-dish method: The chicken, vegetables and cheese all cook in the same baking dish, which means less washing up afterward (always a good thing!)
• Flexible side dishes: You can serve it with potatoes, rice, pasta or bread to soak up the tomato and balsamic juices.
• Easy to adjust: Fresh or canned tomatoes work and the optional Parmesan can be left out.

Ingredient Notes

• Chicken breasts: Use 4 small boneless skinless breasts weighing about 1 pound (450g) in total. I always try to find similar-sized pieces, as they will finish cooking at roughly the same time.
• Tomatoes: Fresh chopped tomatoes give the dish a light texture, but a drained 14-ounce can of tomatoes would also work if you don’t have fresh.
• Red onion: Slice it thinly so it cooks through in 30 minutes. Its sweetness goes well with the tomato and balsamic vinaigrette flavors.
• Button mushrooms: When I tried using whole ones, they weren’t quite done in the middle, so I prefer to slice them for this recipe now.
• Balsamic vinaigrette: Use prepared vinaigrette, not straight balsamic vinegar.
• Mozzarella and Parmesan: Mozzarella melts over the chicken and vegetables. Parmesan is optional and gives the cheese topping a slightly saltier finish.
• Parsley and chives: Add one or both of these just before serving if you want a fresh herb garnish.

How to Make Baked Chicken with Tomatoes

Arrange the sliced red onion in the baking dish and set the chicken breasts on top. Mix the tomatoes, mushrooms, balsamic vinaigrette and garlic, then spoon this mixture over the chicken. Add the cheese and bake until the thickest part of each breast reaches 165°F (74°C). I recommend that you start checking before the full cooking time if your chicken breasts are especially small or flat.

Tips for the Best Results

• Choose small chicken breasts of a similar thickness. A very large breast will take longer than the vegetables and cheese.
• If using canned tomatoes, drain them well, so the baking dish doesn’t fill with too much liquid.
• Check doneness with a thermometer in the thickest part of each chicken breast. Color alone isn’t a reliable food-safety test and you don’t want to risk undercooked chicken.
• Let the chicken rest for 5 minutes before serving so you don’t lose as much juice when you cut into it.
• Spoon some of the tomato, mushroom and balsamic mixture over each serving.

Substitutions and Variations

• Use drained canned tomatoes if fresh tomatoes aren’t available.
• Swap the red onion for yellow onion if that’s what you have.
• Add sliced bell pepper or zucchini (courgette). Keep the pieces small enough to cook in the same time as the chicken. I’ve also experimented with eggplant (aubergine), corn kernels and broccoli and they all worked well. If you want to try broccoli though, make sure the pieces are pretty small so they cook tender.
• If you’re a garlic fan like me, you can use extra. Garlic powder also works if you don’t have fresh garlic.

What to Serve with Baked Chicken and Tomatoes

I find that mashed potatoes are a good choice because they soak up the juices really well. White rice, buttered pasta or crusty bread work for the same reason. For vegetables, try green beans, broccoli, asparagus or a grilled vegetable salad. If you’re adding bell pepper or zucchini to the baking dish, a simple starch may be all you need on the side. And if you’re looking for something low in carbs, cauliflower rice is a great side dish option.

Handy Equipment

• 13 × 9-inch baking dish: Arrange the chicken breasts in a single layer without overlapping.
• Mixing bowl: Mix the tomatoes, mushrooms, vinaigrette and garlic.
• Sharp knife: Slice the onion and chop the other vegetables.
• Cutting board: Prepare the vegetables.
• Instant-read meat thermometer: Check the thickest part of each chicken breast reaches 165°F (74°C).

How to Store

• Refrigerate: Put leftovers in a covered container within 2 hours of cooking and use them within 3 days.
• Reheat: Reheat the chicken with some of the tomato mixture in a covered ovenproof dish or in the microwave until it reaches 165°F (74°C).
• Freeze: Freeze individual portions for up to 3 months. The tomatoes and mushrooms will be softer after thawing.
• Thaw: Thaw overnight in the refrigerator before reheating.
• Prepare ahead: Slice the vegetables and grate the cheese in advance, then assemble the dish shortly before baking.

Baked Chicken Breasts with Tomatoes FAQs

An Easy Chicken Dinner in 45 Minutes

This recipe makes plain chicken breasts far more interesting without requiring a long list of ingredients or several pans. The tomatoes, mushrooms, balsamic vinaigrette and melted cheese provide plenty of flavor, and the whole meal takes about 45 minutes from start to finish, including resting.

More Chicken Breast Recipes

You may also enjoy my baked chicken breast with cream of chicken soup or this chicken cacciatore which is another tomato-based chicken dinner with a richer sauce. For a completely different method, see how to steam chicken breast or try Cajun chicken pasta if you want chicken and pasta in one meal. And creamy chicken with braised leeks is real comfort food.

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