Balsamic Chicken Recipe
This balsamic chicken recipe is baked in the oven in a 9x13 dish with a homemade balsamic, honey, and garlic sauce that thickens as it bakes with cherry tomatoes.
Servings: 4 servings
Equipment
- Digital Thermometer (optional)
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 9x13 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.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for 2–3 days.
Nutrition
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
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