Description
This Oven Baked Balsamic Chicken recipe features tender, juicy chicken breasts marinated in a flavorful mixture of balsamic vinegar, honey, olive oil, Dijon mustard, and herbs, then baked alongside sweet cherry tomatoes for a simple and delicious meal.
Ingredients
Units
Scale
Chicken
- 4 6-ounce boneless skinless chicken breasts
Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
Additional Ingredients
- 2 pints cherry tomatoes, halved
- Chopped parsley for serving
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the chicken and tomatoes evenly and thoroughly.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Place them between sheets of plastic wrap and use a meat mallet or rolling pin to pound and flatten them to an even thickness, ensuring they cook uniformly. Arrange the flattened chicken breasts in a 9×13-inch oven-safe baking dish.
- Make the Marinade: In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic until fully combined.
- Marinate the Chicken: Pour the marinade over the chicken breasts in the baking dish. Flip each chicken breast to make sure they are evenly coated with the marinade, maximizing flavor throughout.
- Add the Tomatoes: Scatter the halved cherry tomatoes around the chicken breasts in the baking dish to roast alongside the meat, adding sweetness and vibrancy to the dish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Garnish and Serve: Remove the chicken and tomatoes from the oven and garnish with freshly chopped parsley before serving. Pair it with your favorite sides for a complete meal.
Notes
- Make sure to pound the chicken breasts to even thickness for consistent cooking.
- You can substitute fresh basil for dried if preferred, using about 1 tablespoon chopped fresh basil.
- If you don’t have a meat thermometer, cut into the center of the chicken to ensure it is no longer pink and juices run clear.
- Leftover balsamic chicken and tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed vegetables, rice, or a fresh salad.
