Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

I absolutely love making this Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe whenever I want something that’s both easy and bursting with flavor. The combination of tangy balsamic vinegar with a touch of honey and garlic creates this irresistible marinade that makes the chicken juicy and tender every single time. Plus, roasting cherry tomatoes alongside the chicken adds a sweet, juicy pop that complements the savory meat beautifully.

You’ll find that this recipe works great for busy weeknights when you want minimal fuss but maximum taste. I remember the first time I made it, and my family couldn t stop raving about how flavorful and vibrant the dish was – and the best part? It all comes together in just about 35 minutes from start to finish. If you re looking for a reliable go-to for oven-baked chicken, this Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe is definitely worth trying.

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Ingredients You’ll Need

These ingredients come together in a simple, harmonious way-fresh chicken, a flavorful marinade, and bright cherry tomatoes that roast alongside for an easy, colorful dinner. Choosing fresh garlic and ripe cherry tomatoes really elevates this dish.

• Chicken breasts: I recommend using boneless, skinless chicken breasts for easier handling and quicker cooking.
• Balsamic vinegar: Use a good quality balsamic for the best flavor punch-it s the heart of the marinade.
• Honey: Adds a lovely touch of natural sweetness that balances the tang of the vinegar.
• Olive oil: Use extra virgin olive oil to keep the marinade rich and smooth.
• Dijon mustard: Adds a subtle sharpness that deepens the marinade s flavor profile.
• Dried basil: This herb brings a mild, aromatic flair; fresh basil can work well too if you have it on hand.
• Salt and black pepper: Basic seasoning brings out all the other flavors perfectly.
• Garlic cloves: Fresh minced garlic packs a punch – don t substitute with powder if you can avoid it.
• Cherry tomatoes: Halved for roasting, they become sweet, juicy little bursts that complement the chicken perfectly.
• Fresh parsley: For garnish, adding a fresh green note and vibrant color to your plate.

Variations

I love how easy it is to tweak this Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe to suit what s in my pantry or to fit special diets. You can make it your own depending on your mood or what your family prefers.

• Herb Swap: I sometimes swap dried basil for fresh rosemary or thyme, which adds a nice earthy twist that my family adores.
• Sweetness Level: If you prefer it less sweet, simply reduce the honey by half-I’ve done this when serving to kids who aren t big on sweet flavors.
• Spicy Kick: Adding a pinch of red pepper flakes to the marinade gives it a gentle heat that wakes up the palate.
• Vegan Version: Replace chicken with firm tofu or thick slices of eggplant and follow the same marinade and roasting steps for a delicious plant-based option.

How to Make Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

Step 1: Prep and Flatten the Chicken

Start by patting your chicken breasts dry with a paper towel – this helps the marinade stick better. Then, place each breast between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin. I learned this little trick early on, and it makes a huge difference; even-thickness means your chicken cooks evenly, no more dry edges or undercooked centers.

Step 2: Whisk Up the Balsamic Marinade

In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, pepper, and minced garlic until smooth. This marinade is the magic behind the flavor, so I usually taste it before pouring – if it needs a little more sweetness or tang, don t hesitate to adjust. Trust me, this little tasting step saves you from blandness later!

Step 3: Marinate and Arrange in Baking Dish

Pour the marinade over the flattened chicken breasts arranged in a 9×13-inch oven-safe dish. Use a spoon or your hands to flip and coat each piece evenly-it s important every bite gets that fantastic flavor. Scatter the halved cherry tomatoes around the chicken. They roast into these sweet, juicy morsels that soak up the balsamic flavors too.

Step 4: Bake the Chicken and Cherry Tomatoes

Pop your dish into a preheated oven at 425°F (220°C) and bake for 20 to 25 minutes. By the 20-minute mark, start checking the chicken with a meat thermometer-it s ready when it hits 165°F (74°C) internally. If you don t have a thermometer, slice into the thickest part to ensure no pink remains and the juices run clear. The roasted tomatoes will be gorgeous, soft, and lightly caramelized.

Step 5: Garnish and Serve

Once out of the oven, sprinkle freshly chopped parsley over the chicken and tomatoes for a burst of color and fresh flavor. I find this little touch really elevates the plate and makes it feel homey and inviting. Serve soon while it’s warm and fragrant.

How to Serve Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

Garnishes

Fresh parsley is my go-to garnish because it adds a clean, vibrant note that contrasts beautifully with the balsamic s rich flavor. Sometimes, when I want an extra pop, I toss on a few shaved parmesan flakes or a drizzle of good olive oil right before serving.

Side Dishes

I love pairing this chicken with a simple garlic-herb rice or buttery mashed potatoes-both soak up the juices fantastically. Steamed green beans or a crisp mixed salad help balance the meal with freshness and crunch, which my family always appreciates.

Creative Ways to Present

For a special dinner, I serve the chicken sliced thin on a big platter surrounded by whole roasted cherry tomatoes and sprinkled with parsley and toasted pine nuts. It looks stunning and makes the meal feel a little more festive without extra work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and have found they keep well for up to 3 days. To maintain juiciness, I separate the tomatoes from the chicken before storing, but it s fine to keep them together if you prefer.

Freezing

Freezing this dish is doable, though I recommend freezing the chicken and tomatoes separately in freezer-safe containers or bags. When thawed, the tomatoes can become a bit softer, but the flavors stay incredible.

Reheating

Reheat leftovers gently in a preheated oven at 350°F (175°C) covered with foil to avoid drying out. You can also microwave but do so in short bursts, checking often to prevent overcooking-the chicken tastes best when reheated slowly and evenly.

FAQs

Final Thoughts

This Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe has become one of my favorite weeknight dinners because it s so straightforward yet delivers impressive flavor and beautiful presentation. It s one of those recipes I feel confident making for friends or family and knowing everyone will enjoy it. I hope you try it out and find it as comforting and delicious as I do-it s truly a winner in my kitchen!

Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 191 reviews

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

This Oven Baked Balsamic Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of balsamic vinegar, honey, olive oil, Dijon mustard, and garlic, then baked alongside sweet cherry tomatoes for a vibrant and healthy meal. Perfect for a quick weeknight dinner, it offers a delicious balance of savory and tangy flavors with minimal prep and cooking time.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 4 6–ounce boneless skinless chicken breasts

Marinade

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced

Additional Ingredients

• 2 pints cherry tomatoes, halved
• Chopped parsley for serving

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Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure even and thorough baking of the chicken and tomatoes.
2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Place them between sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are of even thickness. Arrange the flattened chicken breasts evenly in a 9×13-inch oven-safe baking dish.
3. Make the Marinade: In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic until fully combined to create a flavorful marinade.
4. Marinate the Chicken: Pour the marinade over the chicken breasts in the baking dish, flipping each piece to coat both sides evenly and maximize flavor absorption.
5. Add the Tomatoes: Scatter the halved cherry tomatoes around the chicken breasts in the baking dish, allowing them to roast alongside the chicken and add natural sweetness and color.
6. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
7. Garnish and Serve: Remove the chicken and tomatoes from the oven. Garnish with freshly chopped parsley before serving. Pair the dish with your favorite sides such as steamed vegetables, rice, or a fresh salad for a complete meal.

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Notes

• Ensure the chicken breasts are pounded to an even thickness for consistent cooking.
• You can substitute dried basil with 1 tablespoon of fresh chopped basil for a fresher herb flavor.
• If you don’t have a meat thermometer, cut into the center of the chicken to verify that there is no pink and the juices run clear.
• Leftover balsamic chicken and tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with steamed vegetables, rice, or a fresh green salad.

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Nutrition

• Serving Size: 1 chicken breast with tomatoes
• Calories: 280
• Sugar: 8g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 85mg