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Balsamic Chicken Oven Baked Recipe

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This Balsamic Chicken Oven Baked recipe features juicy, tender boneless skinless chicken breasts marinated in a flavorful blend of balsamic vinegar, honey, Dijon mustard, and herbs, then oven-baked with fresh cherry tomatoes. It’s an easy, healthy, and delicious one-dish meal perfect for weeknight dinners or meal prep.

Ingredients

Chicken and Marinade

  • 4 (6 ounce) boneless skinless chicken breasts
  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the chicken.
  2. Prepare Chicken: Pat the chicken breasts dry with a paper towel. Cover them with plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness to guarantee uniform cooking. Place the flattened chicken breasts in a 9×13 inch oven-safe baking dish.
  3. Make Marinade and Marinate Chicken: In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, pepper, and minced garlic until combined. Pour this marinade over the chicken breasts, flipping each one to coat evenly. Allow the chicken to marinate for at least 10 minutes and up to 2 hours to absorb the flavors.
  4. Add Cherry Tomatoes: Slice the cherry tomatoes in half and scatter them around the chicken breasts in the baking dish to roast alongside the meat.
  5. Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until a meat thermometer inserted into the thickest part of the chicken reaches 165°F (74°C), indicating the chicken is fully cooked.
  6. Serve: Remove from oven, garnish with chopped parsley, and serve the balsamic chicken with your choice of sides such as steamed vegetables, rice, or salad.

Notes

  • For best results, marinate the chicken for at least 30 minutes, but no longer than 2 hours.
  • You can substitute fresh basil for dried basil if available—use about 1 tablespoon fresh chopped.
  • If you don’t have cherry tomatoes, grape tomatoes or chopped regular tomatoes work as well.
  • Use a meat thermometer to ensure the chicken is cooked safely and remains juicy.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://flavorspath.com/balsamic-chicken-oven-baked-recipe/