Incredibly juicy baked chicken breasts smothered in a sweet, balsamic sauce with cherry tomatoes, onions, and melty mozzarella cheese. Low carb, Keto-friendly, and amazing!
Servings : 4serves
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Resting Time 5 minutesmins
Total Time 40 minutesmins
Ingredients
2cupscherry tomatoes,halved
1smallred onion,thinly sliced
salt and freshly ground black pepper,to taste
½teaspoondried basil,or to taste
1.5poundsboneless, skinless chicken breasts
½tablespoonolive oil
salt and freshly ground black pepper,to taste
½teaspoondried basil
½teaspoondried oregano
4clovesgarlic, minced
3tablespoonsbalsamic vinegar
½teaspoonsweetener,I use 1 Stevia packet but you can also use granulated sugar
1cupshredded mozzarella cheese
chopped fresh basil,for garnish
Instructions
Preheat oven to 425˚F.
Lightly grease a 9x13 baking dish with cooking spray.
Arrange the cut tomatoes and red onions on the bottom of the baking dish; season with salt, pepper, and dried basil. Stir and set aside.
Drizzle olive oil over the chicken breasts and season them with salt, pepper, basil, and oregano.
Take the minced garlic with your fingers and rub it all over each chicken breast, rubbing in the seasonings at the same time.
Arrange the chicken over the tomatoes and set aside.
In a small mixing bowl, combine balsamic vinegar and sweetener; whisk until well incorporated.
Drizzle the balsamic vinegar over the chicken and tomatoes; flip the chicken over to coat all around.
Bake for 23 to 25 minutes or until done. Depending on the thickness of your chicken, it may need less or more time to cook through.
Remove from oven and add shredded cheese over each chicken breast.
Continue to bake for 3 to 4 minutes or until the cheese is melted.
Remove from oven and let stand 5 minutes.
Drizzle the pan sauce over the chicken, garnish with basil, and serve.
Notes
Marinate: If time allows, marinate the chicken breasts in the balsamic vinegar mixture for a few hours in the refrigerator.
Broil: For extra texture and flavor, broil the chicken for the last few minutes of cooking.
Rest: Allowing the chicken to rest for a few minutes before serving helps to redistribute the juices within the meat, ensuring that each bite is moist and flavorful.
Adjust to Taste: Don't be afraid to tweak the amount of balsamic vinegar, sweetener, or seasonings according to your taste preferences.
Use a Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C).
Storage: Keep leftovers in an airtight container and refrigerate for 3 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.