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Recipe: Balsamic Chicken with Heirloom Tomatoes

Since we’ve all had to become home chefs overnight I wanted to share some of our favorite, easy recipes in case you need some extra inspiration. Tonight we made a favorite: balsamic chicken with heirloom tomatoes. This dish is a rich and flavorful one pan wonder, and results in a delicious au jus you’ll want to have a warm loaf of bread on hand to soak up all the sauce.

While I always prefer fresh ingredients, you can easily use ingredients with long shelf lives like frozen chicken breasts, canned tomatoes, and dried basil in this recipe.


Prep Time 15 minutes // Cook Time – 32-40 minutes // Serves 4


  • 1 – 1.5 pounds boneless, skinless chicken breasts
  • 4-5 heirloom tomatoes (can use plum or canned roma tomatoes as well)
  • 1 head garlic
  • 1/3 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • Fresh Basil or dried basil
  • Salt and pepper
  • Optional : baguette, warmed in the oven


  • Preheat oven to 400 degrees Fahrenheit.
  • Trim fat off the chicken and lay in a baking dish.
  • Chop tomatoes and toss on top of the chicken.
  • Peel all garlic cloves and distribute them evenly around top of dish.
  • Mix balsamic vinegar and EVOO in a glass until combined and drizzle over the dish.
  • Sprinkle with basil and put in the oven for 32-40 minutes. Remove the chicken when your meat thermometer reads 165 degrees Fahrenheit.
  • Salt and pepper to taste and serve with your favorite warm baguette!


Plates // Gold Flatware // Baking Dish // Napkin // Marble Pastry Slab

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