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!
Servings 4 servings
Calories 239kcal
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 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 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.
Video
Notes
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.
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