Description

This Oven Baked Balsamic Chicken is a juicy, flavorful dish featuring tender chicken breasts marinated in a tangy balsamic glaze with honey, garlic, and herbs, baked alongside sweet roasted cherry tomatoes. Perfect for a quick and healthy weeknight dinner, this recipe combines the richness of balsamic vinegar with the natural sweetness of honey and tomatoes for a balanced, savory meal.

Ingredients

Scale

Chicken

4 boneless skinless chicken breasts (6 ounces each)

Marinade

¼ cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
4 garlic cloves, minced

Additional

2 pints cherry tomatoes, halved
Chopped parsley for serving

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature to bake the chicken evenly and lock in the flavors.
Prepare Chicken: Pat the chicken breasts dry with a paper towel. Cover each breast with plastic wrap and gently pound them using a meat mallet or rolling pin until they are of equal thickness to ensure even cooking.
Marinate Chicken: In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic until well combined. Pour this marinade over the chicken breasts placed in a 9×13 inch oven-safe baking dish, flipping each piece to coat thoroughly.
Add Tomatoes: Arrange the halved cherry tomatoes around the chicken breasts in the baking dish, allowing them to roast alongside and add natural sweetness.
Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a meat thermometer into the thickest part of the chicken; it should read 165°F (74°C) to ensure the chicken is fully cooked and juicy.
Garnish and Serve: Remove from oven and sprinkle chopped parsley over the top. Serve immediately with your favorite sides for a delicious, balanced meal.

Notes

For best results, pound the chicken to an even thickness to prevent uneven cooking.
Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
You can substitute cherry tomatoes with grape tomatoes if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs well with rice, steamed vegetables, or a fresh salad.