Oven Baked Balsamic Chicken

5 from 237 votes

This Oven Baked Chicken recipe is a delicious weeknight dinner. With flavors of honey and balsamic vinegar, you know it's going to be good!

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You’re going to love making this Oven Baked Balsamic Chicken recipe. Loaded with flavor, it’s literally perfect for a simple family dinner. Let the oven take over and do the cooking with this simple and fast chicken dish.

Plate of baked balsamic chicken
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Cooking chicken breast in the oven is a great way to retain the moisture and tenderness of the meat. The steady heat and temperature of the oven keep the chicken flavorful without being overcooked.

why you’ll love this Roasted Chicken Breast

  • Flavorful and simple
  • Moist and tender results
  • Delicious to reheat and enjoy as leftovers

Ingredients to make Oven Baked Balsamic Chicken

  • Skinless chicken breasts – I like to buy these at the store when they’re on sale and freeze them. Great way to save money and stock up.
  • Balsamic vinegar – Don’t skip this! This adds so much flavor!
  • Honey – Adding honey adds the perfect amount of sweetness to this dish to balance the balsamic vinegar
  • Olive oil – Needed to add more liquid for the marinade that you’ll be putting onto the chicken.
  • Dijon mustard – Such a great flavor to add to this dish.
  • Garlic cloves – All dishes should have some sort of garlic added.
  • Cherry tomatoes – Perfect for a bite size pop of sweetness and tart and ends up become saucy when baked with the chicken.
  • Seasonings: Add salt, pepper to taste and don’t forget the dried basil and chopped parsley for extra flavor.
Ingredients to make the recipe

How to make Honey Balsamic Chicken

  1. Pat the chicken breasts dry with a clean paper towel and add them to the baking dish.
  2. Pour the prepared marinade over the top of the chicken breasts.
  3. Let marinate to soak in extra flavor – even 10 minutes will help!
  4. Slice the cherry tomatoes and add them to the baking dish all around the chicken.
4 image collage of how to make the recipe in a pan
  • Place in the oven and bake. Serve with your favorite side dishes and enjoy!
Final baked chicken with tomatoes after baking

Tips for making Balsamic chicken breasts

  1. Let the chicken marinate. 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.
  2. Let the chicken rest for a few minutes. Before cutting into the chicken breasts, give them a few moments of rest time after being removed from the oven. This helps them stay extra juicy.
  3. Broil the chicken for extra color. This is not necessary, but to get a golden brown color on the top of the chicken breast, try broiling it for an extra minute after it’s done cooking. The broiling gives it a browned, glossy finish.
  4. Top with a little bit of parmesan cheese. This is my own little tip but I think that parmesan cheese sprinkled on top would be divine.
  • Leave out the mustard. It’s really good flavor but if you don’t have dijon mustard at home, still make this roasted chicken recipe.
  • Swap out the tomatoes. Instead of tomatoes, you could do onions, pepper, zucchini or even whole mushrooms as well.
  • Use maple syrup. Not a fan of honey? Maple syrup could be a great option to use instead.

what to serve with your oven baked chicken

how to reheat & store healthy basalmic chicken

best way to store leftover chicken

Since this simple baked chicken recipe is perfect for lunch or dinner the next day, store any leftovers in an airtight container and keep it nice and cool in the fridge.

how long will oven baked balsamic chicken last in the fridge?

As long as you store it properly, it should stay good for 2-3 days.

can i freeze baked chicken?

Yes. The best way to freeze cooked chicken is to add the pieces to an airtight container or freezer-safe bag and store it in the freezer.

how to reheat honey baked chicken

When you’re ready to eat again, just reheat the leftovers low and slow in the oven or place them in the microwave to heat them back up.

Frequently asked questions

How do you know when chicken is done cooking?

Always check the internal temperature for the chicken. Using a meat thermometer, make sure that the reading shows at least 165 degrees.

Why is my chicken tough?

More than likely, you overcooked the chicken and that caused it to dry out and become chewy. Make sure that you pay attention to the cooking times closely.

How can I use leftover chicken?

I think that chicken is so versatile to use in other recipes. You can shred up chicken and use it for tacos or even as a shredded chicken sandwich of sorts as well.

You can also cube up chicken and add it to soups easily, too!

Plate of honey balsamic baked chicken sliced with cherry tomatoes on top

Once you taste the hint of sweetness that the honey adds paired with the flavor of the balsamic vinegar, you’re going to love this simple oven-baked chicken recipe even more!

More chicken recipes:

If you try this healthy-ish feel good Oven Baked Balsamic Chicken recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Oven Baked Balsamic Chicken

This Oven Baked Chicken recipe is a delicious weeknight dinner. With flavors of honey and balsamic vinegar, you know it's going to be good!
5 from 237 votes
Servings 4 servings
Calories 239
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • 4 6 ounce skinless chicken breasts
  • 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


  • Preheat oven to 425°F.
  • Pat the chicken breasts 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 over the chicken in the baking dish and flip each chicken breast in the marinade to evenly coat.
  • Add the tomatoes around the chicken in the baking dish.
  • Bake in preheated oven 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.


Storage: To keep the leftovers fresh, store them in an airtight container and place them in the fridge. They should stay good for 2-3 days. 


Calories: 239kcal, Carbohydrates: 22g, Protein: 18g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 723mg, Potassium: 827mg, Fiber: 2g, Sugar: 17g, Vitamin A: 1183IU, Vitamin C: 56mg, Calcium: 49mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree, Main Dish
5 from 237 votes (222 ratings without comment)

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Recipe Rating


  1. Christine says:

    Absolutely delicious, the rendered juices were a great accompaniment for my risotto. I would like to make a serving for 8. My thought is to slice the chicken breast into strips or halves, coat with marinade and bake. I really don’t want to use a larger pan. Your thoughts?

    1. Yumna J. says:

      Hi Christine, thank you so much! If you hit the 2x button on the recipe card it will double the recipe for you from 4 servings to 8! Hope everyone enjoys!

  2. Diana says:

    This was excellent! I added thinly sliced shiitake mushrooms, which turned out very well. There were leftovers, and we think the dish was even better the second night because the sauce had time to sink into the chicken a bit more. Five stars for sure.

    1. Yumna J. says:

      Thank you so much!

  3. Lynn R says:

    This was marvelous! I made a little extra marinade and added some additional veggies just because I had them on hand (red onion, zucchini, mushrooms). Thank you for this yummy recipe.

    1. Yumna J. says:

      Oh yum!! Love the addition of the veggies!

  4. Deon Tan says:

    Great recipe! We added other stuffs to turn the dish into a Korean version. My husband loves it so much he wanted me to record it in my diary. Thank you!

    1. Yumna Jawad says:

      Thank you! What other stuff did you add? A Korean twist sounds delicious!

      1. Deon Tan says:

        Hi Yumna!
        Our korean twist was in switching the cherry tomatoes to pureed tomatoes; adding chilli flakes, chilli powder, and sesame seeds. :))

        1. Yumna J. says:

          Ooo that sounds amazing! I’ll have to try it. Thank you for sharing!

          1. Deon Tan says:

            Most welcome, Yumna! Thank you again for the fabulous recipe to begin with!!

  5. Jeannette says:

    Found your website today and tried this chicken recipe. It was absolutely delicious and I will be making it again!

    1. Yumna Jawad says:

      I’m so glad you enjoyed it! Hope you get a chance to try some of the other recipes too!

  6. Andrew says:

    Is there any way I can do this without olive oil? I have gallbladder disease and I’m trying to find yummy ways to eat bland chicken without added oil

    1. Yumna Jawad says:

      You can probably make this recipe without the oil! However, it’s nice to have some fat in the marinade because it helps transfer the flavors to the chicken, so you could try substituting the oil with yogurt, tahini, or buttermilk. I have not tried this yet, so I’m not sure how well it’ll work out!

      1. Abby Struse says:

        We LOVE this recipe! I just made it for dinner for about the 5th time… finally the toddlers asked for a bite and LOVED IT!

        1. Yumna Jawad says:

          Thank you so much! That makes me so happy!

  7. Zaher says:

    I tried this recipe today for lunch! So so good. Happy to discover that I can cook 🤣

    1. Yumna Jawad says:

      That makes me so happy to hear! Yes!!

  8. Rachel Kane-Faucher says:

    So I don’t actually normally comment but this dish was amazing this is my third time making it my family loves it basically verbatim to the recipe except for I don’t have Dijon mustard so I used what I had on hand which was the epicure sweet and spicy organic mustard which was amazing and I didn’t bother buying dijon for next time because it worked out so well as a substitute

    1. Yumna Jawad says:

      Thank you so much for letting me know! That’s incredible! Yay!!

      1. Rachel Kane-Faucher says:

        5 stars not sure why my 5 star didn’t show up last time.

  9. nicole says:

    Made this for dinner last night and it was a hit!

    1. Yumna Jawad says:


  10. Arlene says:

    This was very easy to marinate and bake. My daughter who doesn’t like balsamic anything, even like it. Thank you for another great meal idea. You’ve become my go to for inspiration.

    1. Yumna Jawad says:

      Thank you! That’s amazing to hear!

  11. Deepti says:

    My most favorite! Thank you for Amazing recipes

    1. Yumna Jawad says:

      You’re so welcome!

  12. Tracy DeRamo says:

    Yumna, this recipe will definitely be in my “chicken rotation”. I made it last night with just a couple of changes due to what I had on hand. I cut the recipe in half because there were only two of us. Next, I had balsamic vinegar but did not have honey so I used balsamic glaze which is sweeter along with some regular balsamic. I cooked it in my “smart oven/air fryer, and it was fantastic!!! I kept the chicken warm while I air fried the green beans. My husband liked the meal so much that he drank the leftover juices from the baking dish! This is a winner. Thank you for sharing it with us. 😄

    1. Yumna Jawad says:

      That makes me so happy to hear! Glad you made it work and enjoyed!!

  13. Emily says:

    Made this tonight and it’s amazing! 10/10 will make again! Even made the air fryer green beans! Thanks so much for sharing

    1. Yumna Jawad says:

      I love that! So glad you enjoyed the recipes!

  14. Tracy DeRamo 😀 says:

    I am obsessed with my new Breville Smart Oven/Air Fyer. Can I make this chicken it it instead and air fry the green beans while the chicken rests? I need the timing or do I just bake it at 425 for 20-25? Thank you! I want to make this tonight… I hope you see this in time.

    1. Yumna Jawad says:

      You should be able to! I haven’t tried this in the air fryer yet, but I would estimate it’ll take 15 minutes to cook at 400F. You can test one with a thermometer to make sure that the internal temperature is 165°F before serving.

  15. Bianca says:

    So easy, juicy and delicious! Definitely will be done regularly. ❤️

    1. Yumna Jawad says:

      Thank you!! That makes me so happy to hear!

  16. Monika says:

    It deserves 5 stars.

    1. Yumna Jawad says:

      Thank you!!

  17. Monika says:

    Wow I’ll make this recipe tomorrow. It looks and sounds delicious and easy. Thank you

    1. Yumna Jawad says:

      Hope you enjoy!! Thank you!