Cheesy Baked Chicken Mozzarella with Roasted Tomatoes is a delightful dish featuring juicy chicken breasts topped with melted mozzarella and roasted tomatoes, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts, about 600–700 g
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
400 g cherry or grape tomatoes
1 small red onion, thinly sliced
1 tablespoon olive oil
½ teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar, optional
200 g shredded mozzarella
40 g grated Parmesan
2 tablespoons fresh basil, chopped
Fresh parsley, optional
Instructions
Preheat the oven to 220°C and lightly grease a 23 × 33 cm baking dish with olive oil.
Add the cherry tomatoes and sliced red onion to the baking dish, drizzle with olive oil and balsamic vinegar, season, and toss together.
Pat the chicken breasts dry, pound to an even thickness if needed, rub with olive oil, and season with spices. Place on top of the tomatoes and onions.
Bake uncovered for approximately 23–27 minutes until the chicken reaches an internal temperature of 74°C.
Remove from the oven, sprinkle mozzarella and Parmesan over the chicken, and bake for another 3–5 minutes until the cheese is melted.
Let the chicken rest for 5 minutes, then garnish with fresh basil or parsley and serve with roasted tomatoes and onions.
Notes
Pound thick chicken breasts to an even thickness before baking.
Don’t overbake—use a thermometer and remove the chicken when it reaches 74°C.
Add mozzarella toward the end for a beautifully melted and golden topping.
Let the chicken rest for 5 minutes before slicing.
For extra flavor, drizzle a little balsamic glaze over the finished chicken.