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
Great recipe. No changes. The cherry tomatoes from our garden vary in size so I did not cut them in half. Thank you.
Thank you, Glenda! So happy you liked it!!
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.
Oh my goodness that looks so yummy and the recipe sounds delicious!
When I get some of the ingredients that I don’t have in the house, I’m definitely going to make it!
Yay, I hope you like it!! Enjoy!
This recipe is So Good. I was searching for a recipe where I didn’t have to marinate the chicken. The chicken turned out very juicy and tasty! Thank you, Yumna. Your recipes are always amazing.
So happy you liked it, Nayla! Thank you!
Super easy and delicious recipe. I have made this three times for my family and each time it’s gotten more flavorful by letting the chicken marinade for a longer period of time. I would recommend 1-2 hours if possible. Leftovers were just as good.
Yes, it tastes so much better the longer you marinate it! So happy you and your family like the recipe, Vicki!!
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?
Christine
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!
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.
Thank you so much!
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.
Oh yum!! Love the addition of the veggies!
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!
Thank you! What other stuff did you add? A Korean twist sounds delicious!
Hi Yumna!
Our korean twist was in switching the cherry tomatoes to pureed tomatoes; adding chilli flakes, chilli powder, and sesame seeds. :))
Ooo that sounds amazing! I’ll have to try it. Thank you for sharing!
Most welcome, Yumna! Thank you again for the fabulous recipe to begin with!!
Found your website today and tried this chicken recipe. It was absolutely delicious and I will be making it again!
I’m so glad you enjoyed it! Hope you get a chance to try some of the other recipes too!
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
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!
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!
Thank you so much! That makes me so happy!
I tried this recipe today for lunch! So so good. Happy to discover that I can cook 🤣
That makes me so happy to hear! Yes!!
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
Thank you so much for letting me know! That’s incredible! Yay!!
5 stars not sure why my 5 star didn’t show up last time.
Made this for dinner last night and it was a hit!
Yay!
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.
Thank you! That’s amazing to hear!
My most favorite! Thank you for Amazing recipes
You’re so welcome!
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. 😄
That makes me so happy to hear! Glad you made it work and enjoyed!!
Made this tonight and it’s amazing! 10/10 will make again! Even made the air fryer green beans! Thanks so much for sharing
I love that! So glad you enjoyed the recipes!
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.
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.
So easy, juicy and delicious! Definitely will be done regularly. ❤️
Thank you!! That makes me so happy to hear!
It deserves 5 stars.
Thank you!!
Wow I’ll make this recipe tomorrow. It looks and sounds delicious and easy. Thank you
Hope you enjoy!! Thank you!