Balsamic Vinegar Chicken with Fresh Tomatoes

Tomatoes are DELICIOUS this time of year! Fresh basil adds a delightful touch to this simple clean recipe. Balsamic Vinegar Chicken with fresh tomatoes!. Easy, simple, clean and satisfying.

This balsamic vinegar chicken dish is beautiful to serve. I love when dishes turn out pleasing to the eye and this is one of them.

Balsamic Vinegar Chicken with Fresh TomatoesBalsamic Vinegar Chicken thumbmail


4 skinless, boneless chicken breasts
4 – 5 garlic cloves
1 cup fresh basil
1 tablespoon olive oil
1 tsp. balsamic vinegar
1/4 cup water
1 cup sliced mushrooms
1 package of cherry or grape tomatoes
1/2 red onion sliced


Preheat oven at 375 degrees. Brown the chicken breasts in a pan. In a blender place the garlic, basil, olive oil, vinegar, water and pulse until pureed.

Place the browned chicken breasts in a pyrex and cover with the basil, garlic mixture. Top with mushrooms, tomatoes and onion and bake for about 40 minutes or until chicken is fully cooked. Serve with brown rice and a salad.

This was so absolutely delicious and you can eat one chicken breast and freeze the rest.  I highly recommend a “good” quality balsamic vinegar. A little more expensive, but worth it.

This recipe is simple, clean and super delicious. It is very easy to prepare.  It is also very low carb.  Balsamic Vinegar Chicken. This is a great recipe. If you happen to make this please let me know how you like it by leaving a comment below.

208 thoughts on “Balsamic Vinegar Chicken with Fresh Tomatoes”

  1. I thought this recipe seemed so promising but, alas, it fell terribly flat. With so many beautiful ingredients I didn’t think it would come out so incredibly bland, but it did. Nearly flavorless. My boyfriend did not get seconds and that is extremely rare, he ALWAYS gets seconds. Really disappointing.

    1. So sorry Andrea. This has been my most popular recipe. Did you use all fresh ingredient? I choose very sweet cherry tomatoes and fresh basil, fresh garlic. The balsamic I buy and use for recipes similar to this is very thick and somewhat expensive. I also try different types of fresh or dried mushrooms (reconstituted). Part of eating clean can be bland but choosing the freshest, most organic and pungent ingredients helps.

      1. Dana, this was one of the first recipes I created, so I left out the salt and pepper:) OOPS. You can also add a tad more balsamic if you like.
        Thanks for commenting.

    2. Andrea, try using more garlic (and fresh garlic). Also, do some research on your vinegars. Not all vinegars are made the same, and can vary GREATLY in flavor. Also, add more spices. Try some fresh parlsey along with the fresh basil. I prefer cherry tomatoes to grape tomatoes, so try using a different kind of tomatoes as well. Also, if you have a bbq or grill, grill your chicken first. Adds a LOT of flavor. Eating healthy is an adjustment to your senses and tastebuds, but the more you explore with different ingredients the more you’ll find what you like the most.

  2. Thank you!! I have this in the oven right now, and it smells amazing! I know it is going to be a big hit. My kiddo can’t wait for dinner, and usually it’s like pulling teeth to get him to eat. Thanks so much for the recipe!

  3. I made this last night, and it was super yummy! I used fresh hot house tomatoes instead of cherry tomatoes and it was awesome! Next time I think I’ll let the chicken bake in the blended marinate for 20 minutes and then flip it and put the tomatoes on and bake for another 20.

    1. Super great choice on the tomatoes Lisa. Sometimes I just love the sweetness of the cherry tomatoes, especially when they are in season.

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  5. This chicken dish turned out excellent. I was a little concerned because my last two dishes that I found on pin interest did not turn out well; but this dish turned out really great. Just the right amount of flavoring. I added a little more to the blender because I had more chicken to make; but it was really flavorful.

  6. Thanks for sharing Shelly! I made this last night and me and my boyfriend both loved it! One modification I made was sautéing the onions first then reducing it with low sod/fat free chicken broth and 1 tablespoon of balsamic vinegar and I used a whole onion because I love onions cooked this way. I felt it gave the dish the little added flavor it needed while maintaining its healthy characteristics. I will definately be preparing this again!

  7. The 2nd time I made this, I made a few changes. I replaced the water with low sodium chicken broth and added organic white wine, fresh Rosemary, white pepper and Himalayan salt. I cut the full breasts into serving size and marinated for 1/2 hour. Served with Jasmine Rice and Broccoli, Hubby liked it much better. Also used the sweet grape tomatoes from our garden 🙂

  8. I made this tonight for dinner and my boyfriend and I loved it! So delicious and healthy! We will definetly make this again. Thanks for Pinning 😉

  9. I made this and it was delicious! I have shared it with family and friends and will definitely be making it again soon!

  10. Hello! Just made your wonderful recipe for dinner this evening and it was delicious! My whole family loved it. I made it just as you said and wouldn’t change a thing. My mom and I are on weight watchers and it was a nice surprise to find this meal is only 6points a serving and so filling! This will definitely go into my favorite recipes. Thank you so much!

    P.S- my family loved how “fancy”it looked. Ha!

  11. Tried this recipe for the first time tonight. Smelled delicious. Used grape tomatoes and fresh basilico from the garden. Should have substituted water for white wine and added salt and pepper. Was a little blan. Was good though just needed a little bit extra. sautéing the onions and mushrooms may have helped.

  12. Made this last night. Whole family loved it including 4 and 7-year-old. We’ll be adding this to our regular dinner menu. Thanks for a good, healthy, easy recipe!

    1. I forgot! The modifications I made included using thawed sweet basil from our garden that I had frozen in ice cube trays. And I didn’t have red onions so I used white. Still totally delicious!

  13. I just made this for dinner and my husband loved it. I’ve been in a rut lately cooking the same things, so it was nice to try something different. I did add some feta cheese for flavor and really enjoyed it. Thanks!!

    1. I’m so glad this helped and you enjoyed it Kristen. Ruts are easy to get into with cooking. I keep it simple during the week and try new recipes on the weekends. It keeps me a little bit saner:)

  14. I made this last night and it was fantastic! I used a similar marinade for roasted potatoes and it was perfect. Thank you for posting this.

  15. Allyson Morinelli

    Made this tonight for my family. My picky kids range from 4 to 17 and they all LOVED IT!!! It’s delicious!!!!

  16. I loved this recipe. I did make a few modifications. I cut the chicken breasts in half. I skipped the Basil. It is pricy and not my fav. I added a little extra balsamic about a tablespoon. I added 8oz package of mushrooms. I also added spinach with the tomatoes, onions and mushrooms. I think it could have used a little salt. I served it with some leftover pasta and a spinach salad. Thanks for this recipe. I think it will be my winter staple. My hubby said it was very pretty in the pan.

  17. Hi there,

    Was thinking about making this but we aren’t mushroom fans..any suggestions on what we could substitute those with?

    1. Just don’t add them Mallory. Some of the ladies have used squash and extra balsamic. No mushrooms is perfectly fine.

  18. Served this dish to company last night. It was very good. Presentation was nice and it was easy to serve. May adjust the recipe slightly for a bit more flavour. It may be that I should use a better quality balsamic vinegar. Will definately serve this again.

    1. A good thick balsamic makes a big difference Marsha. I should have stated that in the recipe. Spending a little extra on balsamic is a great thing.

  19. I found this recipe on Pintrest and made it tonight! I added yellow squash and it was delicious! My 16 month old add it up and asked for more! Many Thanks!

  20. Made this tonight and it was delicious! Salted and peppered the chicken before browning, added salt/pepper to marinade, and used a whole onion. Followed Lisa’s suggestion of waiting to add tomatoes until 20 minutes in and then splashed a bit more balsamic over entire dish as well at this point. Again, VERY good recipe! Thank you for sharing!

  21. I made this tonight and served it with jasmine rice, it was a big hit and my house smelled so wonderful. I did use salt/pepper and also a little bit of old bay seasoning sprinkled on top of the chicken which helped give it some extra flavor. Also, in the skillet I used to brown the chicken I drizzled in extra basalmic vinegar and when the bake time was up I topped the chicken with a blend of Italian and Parmesean cheese and browned it under the broiler. It was totally awesome!!

  22. I bought the kraft “anything dressing” balsamic vinegar and basil marinated the chicken over night. I plan on following all other directions except I think I will add some mozzarella on top of the chicken! Thank you for the recipe! 🙂 My boyfriend lovesss balsamic vinegar!!!

  23. I made this tonight and it was delicious!! I added feta sprinkled on top and pepper before baking. I had to cook it longer than recommended..but I did skip the brown the chicken step. I will definitely make again!

    1. It’s fine if you skip the browning step Jenna. The great thing about this recipe is it can be adapted for anyone!

  24. This sounds delicious and would love to make it with fresh mozzarella. Have you ever tried that and how would I do that?

  25. I made this tonight and ended up adding the juice of a lime and served it over quinoa. We thought it was excellent. Would definitely make it again.

  26. Once the chicken has been browned and assembled ready for the oven, can it sit for awhile before being put in the oven?

  27. Amazing dish! Made it tonight and loved it! Next time I will add a little more vinegar and a little less basil (I went a lil overboard with the basil) Definitely a hit in my family!!!

  28. I made this last night in an attempt at a more healthy diet for my husband and I. It was really flavorful. I cooked the chicken a little longer and therefore was a tad on the dry side, but still very flavorful. Next time I’d add more mushrooms (personal preference). Was suprised at the sweetness from the cherry tomatoes, loved this. Thanks for sharing.

  29. I made this tonight and it was a huge hit! We all loved it and it was easy! One question: the pinterest description mentioned mozzarella cheese but the recipe didn’t. I made it without and it was great but the mozzarella might be good too! I will definitely make this again!

    1. Thanks for telling me Sonya. The pinterest pin was repinned with their version of the recipe. I did not add cheese, but it would be great!

  30. I am going to make this tonight…I have 5 small children and want to do more clean eating/feeding. What would you suggest as a side for my family? Need some kind of grain.

  31. Made this tonight and was a great hit. Has been requested to be made soon again. Wasn’t sure if it was to be baked covered or uncovered. I did 20 minutes of each. Thanks for the recipe.

  32. This was so good and so full a flavor. I added some Jack cheese at the end and it was delicious. My husband loved it too. Would definitely made again. The sauce was quite yummy on our baked potato’s.

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  34. I made your recipe for the first time a week ago and I’m making it again right now. This was a big hit with my boyfriend who hates diet food! Thank you so much for sharing! I’ll do the same!

  35. Me and my mother made this for the family tonight and it turned out amazing!!!!!! A few small changes though we also used chicken broth instead of water and we added rosemary to the sauce….sooooo amazing. Thanks for pinning you made our night.

  36. I made this for dinner tonight and it turned out GREAT!

    I didn’t have any high end balsamic on hand – I used my Kroger brand and it turned out fine!

    I did marinate my chicken for about a day and a half in a balsamic, minced garlic, dried basil leaf mixture – then chopped it up before I browned it. This chopping up bit cut down the cooking time to about 20-25 minutes (I made my pieces fairly large). I also tossed all the veggies in balsamic too before putting them on top of the chicken.

    I served this on top of olive oil and garlic couscous – MMM! It was so delicious! Thank you!

  37. Fantastic! That was what my husband and boys thought of this dish. So full of flavor and the amount of delicious juice it produced was amazing. I doubled the recipe and we were all so happy that I did! Definetely a keeper for the recipe file!

    Thank you!

  38. Chrissy L-Epstein

    I tried this recipe for dinner last night – I added some chicken broth, a little more olive oil, some salt & pepper, but other than that, followed your recipe & my family loved it! Thanks for sharing – I’m definitely going to serve this again.

  39. This dish was wonderful. I made it for my boss’s birthday, and tripled the recipe for our staff. Everyone loved it. I have to say, it was darn good. Tasted like something you would get in a fancy Italian restaurant. I did use low sodium chicken broth instead of water, and also added a slice of swiss cheese around each chicken breast.
    I will make this dish many more times.
    Thanks so much for sharing.

  40. This recipe is delicious. I used organic coconut oil to brown the chicken. I also used shallots instead of red onions and threw them into the pan and caramelized them. I used pink Himalayan salt and ground black pepper to season the chicken. I didn’t fully puree the ingredients. I left it just slightly chunky. I didn’t use a particularly expensive balsamic either. I used baby portabello mushrooms. Sprinkled just a little more salt and pepper. It was fantastic! Glad I found this dish!

  41. Here in the Netherlands my husband and kids loved it! Skipped the mushrooms (no fan of them) and doubled the onion, yum! Baked some potatoes to go with it, and still weightwatchers was very happy!

  42. Holy wow!

    Absolutely delicious!

    Idk what the other poster was talking about! This dish is soooo flavorful!

    I changed a few things.

    After I sautéed the onions I added white wine and chicken broth and made a reduction

    I also used normal tomatoes because it’s all I had on hand

    Turned out perfect

  43. Pingback: Balsamic Vinegar Chicken with Fresh Tomatoes | Daydream Kitchen

  44. This is delicious…I made a few minor changes. I increased the balsamic just a bit, used chicken stock instead of water (as another commenter did). I used garden gourmet basil because thats what I had on hand and it is just about as good as fresh, especially since it was going through the food processor. I didn’t brown the chicken before putting it in the oven, no need to get an extra dish dirty! I finished it off with a drizzle of reduced balsamic vinegar…gave it an extra kick of flavour. Hubby said “you outdid yourself”.

  45. Found on Pinterest. Just made and devoured. Very good. Didn’t have cherry toms. Subbed with chopped toms. Addes some lime juice. Didn’t follow exact measurements. No need to, this is fail proof. Served with left over rice. Saved pan juices to use as salad dressing. Thank you for this recipe.

  46. Is there fresh mozzarella in the recipe? It looks like there is some in the picture. Looks good, plan on making it this week!

  47. I made this but to give it bit more pop browned the chicken beasts in Persian Lime oil oil, and also used the Persian Lime in the sauce. Really gave it a great fresh flavor and meshed well with the other ingredients. Even my husband who cringes when I decide to cook “healthy” enjoyed it.

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  49. I really want to make this! I attempted it a few weeks ago, but I was missing a lot of the ingredients, so I substituted… Not a good idea! 😉
    I also cooked my chicken for way too long! Haha
    I WILL make this again and I WILL follow all ingredients and instructions this time! Who did I think I was? Rachel Ray?
    Thanks for sharing this recipe. Everytime I see it pinned on Pinterest, my mouth waters!

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  51. Happened to have all the imgredients in my fridge so I Made this for dinner tonight. Not only a beautiful and colorful dish but delicious. Hubby said I could serve that in a restaurant! Too bad I don’t have one! Lol thanks for sharing!

  52. Can you please suggest a balsamic vinegar. I found a good one at a specialty store and returned there to find they no longer had it. Ive been trying and discarding trying to find the flavor I like. There is nothing like a good balsamic vinegar and a good olive oil.

  53. Based on the other reviews I made a few revisions to give it a little more flavor. I’m not into “clean eating” but chose the recipe because it looked and sounded so good. I used wine instead of water and added extra balsamic vinegar and herbs. I briefly sauteed the mushrooms & onions. I also baked the chicken in just the marinade, mushrooms & onions for 20 minutes, turned and basted, and then added the tomatoes. It smelled absolutely delicious. I served with pasta and sauteed spinach. It was good, but still not as flavorful as I am used to. Overall though, it was nice and light, and I will probably make again.

  54. I don’t own a blender or food processor, but this turned out awesome! I just mixed everything together and put it over the chicken. Something I did different was that I prepped everything the night before and had it all marinate together until I popped it in the oven the next day.


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  56. I didn’t have mushrooms or onions, and I made this with a jar of crushed tomatoes (just what I had on hand) and the chicken came out super juicy and tender! I blended my balsamic basil mixture so that it was “pesto-like”… so delicious and easy! Thanks for sharing!

  57. Shelly: You must be getting tired of comments about this dish, but I just had to add mine. Changed it up a little – we’re dark meat lovers so I used legs & thighs and since there were no cherry/grape tomatoes or purple onions on hand, I substituted a couple nicely ripened garden variety tomatoes & a yellow onion. Followed others’ suggestion & used stock for the water as well. Instead of browning the chicken first, I baked first & browned after in order to reduce the sauce. Served with some butternut squash and golden beets. Big hit (they were actually licking the sauce from the plates). Thank you.

  58. OMG! This is DELICIOUS! I pinned it on Pinterest a few weeks ago and finally made it tonight. The whole family ate it. Thanks!

  59. LOVE, LOVE, LOVE this recipe! I pinned it a few weeks ago and finally made it yesterday. I’m so glad. The whole family ate it. Thanks so much!

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  62. Hi! I saw this recipe on Pinterest and had been wanting to make it for a long time. It’s cooking in the oven right now! I noticed that there were comments on it not being flavorful enough so I added a bit of my own seasoning, more vegetables and drizzled a bit more balsamic and EVOO on top. Hope it turns out! Thank you so much for this recipe.

  63. Just made this for me and my hubby tonight. He’s usually a hard critic, but after the first bite he told me this was a “make again” recipe! The slight modifications I made were salt and peppering the chicken and doubling the basil-garlic mixture. I used a combo of cherry and grape tomatos and crimini mushrooms….turned out DELICIOUS. Thanks for sharing 🙂

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  68. Renae Doulette

    Hi Shelly,
    As I write to you my dish is in the oven with variations to your recipe, and I made it my own. Seriously, so easy to make and the smell is fantastic! I really can’t wait to dive into this beautiful clean, healthy dish. My variation to your recipe is as follows: I had Organic Chicken Sausage from Trader Joe so I thought why not add this to my Skinless-Boneless Chicken Breasts. I then included fresh Roma tomatoes, fresh basil, capers, artichokes, mushrooms, onions, “good” balsamic, and olive oil, and topped with fresh Parmesan cheese. Serving this with a great salad, and angel hair pasta! Thank you so much!!!! 🙂

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  70. Terrific! I should have made more! I did use extra vinegar and after reading the reviews, I put the chicken in the oven with the sauce for 20 minutes before I added the vegetables and I browned the mushrooms so they wouldn’t be slimy. I also used sea salt and fresh pepper when I browned the chicken. Everyone insists it is a repeat recipe! Thank you!

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  72. do you have a marinade you recommend??? I don’t usually like chicken unless i marinade it before but this recipe looks great!

    1. I typically make my own marinades Catherine. Vinegars, Bragg’s Amino Acids, garlic, fresh herbs and spices. Make up your own, it’s fun!

  73. We loved this. I doubled the water and used more vinegar and served over whole wheat pasta, YUM! Thank You.

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  78. Tried this tonight to serve to a group of ladies. It was fabulous. Thanks so much for sharing. Everyone loved it cooked as is….nothing bland about it…wonderful

  79. Hi Shelley,

    I have made this numerous times since I finding it on Pinterest. I love it as does my husband. I always season the chicken with a dried herb mixture (no salt) before browning. When deglazing the pan with either a bit of wine or stock, I add that to the garlic basil mixture. Didn’t have mushrooms tonight so i substituted canned artichoke hearts and topped everything with some fresh mozzarella. Such a versatile dish. Comes out great every time and adapts well to substitutions and adjustments. Many thanks!

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  83. I made this tonight and mine doesn’t look like your pic at all. Did you mix the “pesto” and the veggies? My veggies look almost burnt. Any suggestions before I try this tomorrow for some friends?

    1. I’m so sorry I did not responds sooner I cut the tomatoes and onion and mushrooms and placed them on the chicken you may want to cover it for a while while baking then removing the cover for the last 10 minutes.

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  85. I will definitely make this recipe this week but will add freshly ground pepper, some chili pepper flakes and lots more fresh garlic. Thanks!

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  90. I made this last night and it’s definitely a new family favorite! I cooked it all in my Dutch oven, and after Browning the chicken I scraped the pan with a little white wine. It was wonderful!!!

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  92. I made this for a dinner party last night – 8 adults, 9 large pieces of chicken. I doubled the garlic and added 3 more (13 cloves of garlic in all), doubled the recipe in every other way – added sea salt and pepper. And wow! Even my picky husbandm who I wasn’t sure would eat it and a 4 year old gobbled it up. Got so many compliments. I was going to add feta, but decided on a little fresh parmesan right at the end and it was fantastic! Even my friend’s boyfriend – an italian who loves to cook was raving about this chicken. This is going to be a new favourite in our house, thank you so much and thank you for sharing on pinterest!

  93. I made this tonight and it was awesome! I didn’t have any fresh basil, so I used pesto instead. I omitted the olive oil, since the pesto already contains olive oil. Everything else stayed the same…well, I did go a little heavier on the balsamic because I love it. I probably tripled the balsamic. I also seasoned it well with salt and pepper. Yum! I served it with risotto and roasted broccoli. This was a restaurant quality dish in my opinion. Thanks!

  94. I’m excited to make this tonight. I have been struggling to make a great meal for my fiancé and I so I’m looking forward to see how it turns out….. To be continued….

  95. LOVE this recipe! I have made it several times. I usually leave the mushrooms out because my kids don’t like them but this is one of my favorite recipes. I am not even a huge tomato fan but I love how they are roasted in this recipe. (Also, to make it even faster I usually use the basil in the squeeze tube of the produce section.)

  96. Great dish – with a few additions. I seasoned the chicken with salt and pepper when I cooked it. I used a little more garlic and balsamic than the recipe called for. Finally, I sprinkled crumbled feta cheese on top when I served it. DELICIOUS!!

  97. Christie Cannon

    This had new flavors for my family, because we are not used to all the herby tasty stuff. But if you’re one used to all the herby spices and flavors this’ll be a tasty one. 🙂

  98. I just made this tonight and the whole family loved it! We added a spinach salad on the side with Italian dressing and a little feta cheese on top of both and it was amazing! Thanks for sharing =)

  99. Made it last night and it came out great. I sautéed the onion and mushrooms after browning the chicken. Next time I will cut the water and up the balsamic vinegar, it was a bit watery, but I drained off some of the liquid before putting the basil mixture on the chicken.

  100. Made this the other night – Turned out totally awesome!! Made a few changes – seasoned the chicken breasts with salt, pepper and thyme before browning in the pan. Also, as a personal preference I added more mushrooms since both my boyfriend and I love mushrooms. After cooking I served it with a drizzle of balsamic glaze (which was awesome) and garlic and herb couscous! Awesome recipe!

  101. Melissa Miller

    I used diced tomatoes instead of cherry but also used a strawberry balsamic vinegar and topped it with Italian chesse. Amazing!

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