Balsamic Chicken Oven Baked
Updated Aug 09, 2025
This balsamic chicken recipe is baked in the oven in a 9x13 dish with a balsamic, honey, and garlic sauce that thickens as it bakes with cherry tomatoes.
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Make balsamic chicken for dinner!
This balsamic chicken is one of my easiest dinner recipes. I just mix everything in a 9×13 pan, bake it, and dinner’s ready. It only takes about 10 minutes to prep, and the oven does the rest. The balsamic, honey, and garlic make a simple sauce that works well with the tomatoes, so you don’t even need a separate side sauce.
Happy Cooking!
– Yumna
Balsamic Chicken Ingredients
- Chicken breasts: I use boneless, skinless chicken breasts for this recipe.
- Balsamic vinegar: As it bakes, it thickens and slightly caramelizes the chicken.
- Honey: You can also use pure maple syrup.
- Dijon mustard:If you don’t have it or you don’t like the taste, you can skip it.
- Garlic: I mince the garlic. Here’s a quick tutorial on how to cut garlic.
- Cherry tomatoes: Grape tomatoes also work well.
- Spices: Salt, pepper, dried basil, and chopped parsley.
How to Make Balsamic Chicken in the Oven
Balsamic Chicken Recipe
Video
Ingredients
- 4 6 ounce boneless skinless chicken breast
- 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
- 2 pints cherry tomatoes halved
- Chopped parsley for serving
Instructions
- Preheat oven to 425°F.
- Pat the chicken breasts dry with a paper towel. Cover the chicken breasts with plastic wrap and use a meat mallet or rolling pin to pound and flatten them to equal thickness. Place in a 9×13 oven-safe baking dish.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, basil, salt, pepper, and garlic until well combined. Pour the marinade on top of the chicken and flip each chicken breast to evenly coat. Let the chicken marinate to soak up the flavor for at least 10 minutes.
- Slice the cherry tomatoes and add them to the baking dish all around the chicken.
- Bake for 20–25 minutes, or until meat thermometer inserted into thickest part of the chicken breast reads 165°F.
- Garnish with chopped parsley and serve with your favorite sides.
Equipment
- Digital Thermometer (optional)
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Marinate the chicken. You don’t have to give it a ton of time, but it does need some to soak in all the flavor and help make it extra juicy. Even 10 minutes makes a difference.
- Let the baked honey balsamic chicken rest. After you take the chicken out of the oven, rest it for about 5 minutes before cutting. This helps it stay extra juicy.
- Broil the chicken for extra color. For a nice golden brown color and glossy finish, broil the chicken for an extra minute after cooking.
- Use the leftover chicken in other recipes. Shred it for tacos or sandwiches, or cube it and add it to a soup.
Serving Ideas
- Salads: White Bean Salad, Classic Caesar Salad, Mediterranean Chopped Salad
- Veggie sides: Air Fryer Green Beans, Sautéed Spinach, Roasted Broccoli
- Potatoes: Cauliflower Mashed Potatoes, Potato Galette, Baked Potato Wedges
FAQs
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat leftovers low and slow in the oven or place them in the microwave until warmed through.
Yes! Let the chicken cool completely, then wrap it tightly in plastic wrap or foil and place it in an airtight container or freezer bag for up to 3 months. To reheat, thaw the chicken in the fridge overnight, then bake in the oven at 350°F until warmed through (about 15–20 minutes).
Always check the internal temperature. Insert a meat thermometer into the thickest part of the chicken and make sure it reads at least 165ºF.
You can use flattened chicken thighs for this recipe, but they take slightly longer to cook. When fully cooked through, chicken should register at 165ºF on an instant-read thermometer.
Comments
Simple, elegant chicken recipe. The flavors melded together beautifully (I marinated for 1 hour). I garnished it with mozzarella balls and freshly sliced basil leaves. My family loved it! Will definitely be making it again, and again, and again… Thank you for posting a quick, delicious recipe!
Aww, so happy it was a hit with your family! Thank you, Rita!!
Great! Someone asked why the chicken was dry…Suggestion, bake the chicken covered with foil for almost 1/2 the cooking time, then remove the foil. The steam created when covered makes the chicken more tender. Thanks for the recipe!!!!!!
Great tip, Diane!! Thanks so much for sharing! So glad you loved the recipe.
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