Description
This Oven Baked Balsamic Chicken recipe offers a flavorful and healthy meal perfect for a weeknight dinner. Juicy chicken breasts are marinated in a tangy balsamic honey glaze, baked with sweet cherry tomatoes, and garnished with fresh parsley to provide a delicious balance of savory and sweet flavors.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (6 ounces each)
Marinade
- 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
Additional
- 2 pints cherry tomatoes, halved
- Chopped parsley for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure the heat is ready for even cooking and to lock in the flavors of the chicken and tomatoes.
- Prepare Chicken: Pat the chicken breasts dry with a paper towel. Place each breast between plastic wrap and gently pound with a meat mallet or rolling pin until the thickness is uniform. This ensures the chicken cooks evenly.
- Marinate Chicken: In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic until blended. Pour this marinade over the chicken breasts in a 9×13 inch oven-safe baking dish, flipping each piece to coat well.
- Add Tomatoes: Arrange the halved cherry tomatoes around the chicken breasts in the baking dish to roast alongside and infuse natural sweetness into the dish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Use a meat thermometer to check; the chicken is done when it reaches an internal temperature of 165°F (74°C).
- Garnish and Serve: Remove from oven and sprinkle with chopped parsley. Serve immediately with your favorite sides for a balanced and flavorful meal.
Notes
- For extra flavor, marinate the chicken for at least 30 minutes before baking if time allows.
- Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
- You can substitute cherry tomatoes with grape tomatoes or diced regular tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Pair this dish with roasted vegetables or a fresh green salad for a complete meal.
