Oven Baked Balsamic Chicken Recipe

I absolutely love this Oven Baked Balsamic Chicken Recipe because it’s one of those delicious weeknight dinners that feels special but takes hardly any effort. The balsamic glaze caramelizes just right in the oven, making the chicken juicy and packed with tangy, slightly sweet flavor that my whole family goes crazy for. Plus, it’s a one-pan meal, which means less mess and more time to relax after dinner.

When I first made this, I was amazed at how versatile it is—it works great for busy weeknights but also impresses when you have guests over. You’ll find that the balsamic vinegar and honey balance each other perfectly, and the roasted cherry tomatoes add a burst of sweetness and juiciness that make every bite exciting. If you’re looking for a healthy, flavorful, and fuss-free meal, this Oven Baked Balsamic Chicken Recipe is definitely worth trying.

Ingredients You’ll Need

These ingredients work beautifully together—the balsamic vinegar and honey create a glossy glaze, while garlic and Dijon mustard add savory depth. Choosing fresh cherry tomatoes and quality olive oil really brings out the best flavors.

• Boneless skinless chicken breast: Pounding them to an even thickness helps them cook uniformly and stay juicy.
• Balsamic vinegar: Look for a good-quality vinegar for the best rich, tangy flavor.
• Honey: Adds just the right amount of natural sweetness to complement the balsamic.
• Olive oil: Use extra virgin for a nice fruity note.
• Dijon mustard: Gives a subtle tang and emulsifies the marinade.
• Dried basil: Adds herbaceous warmth without overpowering the dish.
• Salt: Essential for enhancing all the flavors.
• Black pepper: Freshly ground is best to bring a little heat.
• Garlic cloves: Minced garlic infuses the marinade with savory aroma.
• Cherry tomatoes: Roasting these releases their natural sweetness and pairs beautifully with the chicken.
• Chopped parsley: Fresh garnish adds a pop of color and freshness when serving.

Variations

I love how flexible this Oven Baked Balsamic Chicken Recipe is—feel free to make it your own! Whether you want to dial back the sweetness or add more herbs, these tweaks can help you tailor the dish exactly to your taste.

• Add Fresh Herbs: I sometimes swap dried basil for fresh thyme or rosemary, which adds a lovely earthy note to the dish.
• Use Different Vegetables: Roasting bell peppers or zucchini alongside the tomatoes adds extra color and texture.
• Make it Spicy: Adding a pinch of red pepper flakes to the marinade gives the chicken a nice kick my family enjoys.
• Low-Sugar Option: If you want less sweetness, try reducing the honey by half or substituting with a sugar-free syrup.

How to Make Oven Baked Balsamic Chicken Recipe

Step 1: Prep and Even Out the Chicken

After patting your chicken breasts dry, cover them with plastic wrap and gently pound them with a meat mallet or rolling pin until they’re about the same thickness. This little step ensures they cook evenly, which I learned prevents the dreaded overcooked edges and underdone centers. Then arrange the chicken in a 9×13 inch oven-safe dish, ready to soak up that balsamic glaze.

Step 2: Mix and Pour the Marinade

Whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic until smooth. Pour this aromatic mixture over the chicken breasts, flipping each one so it’s fully coated. The marinade forms the heart of this recipe, and you’ll notice it thickens and caramelizes beautifully in the oven.

Step 3: Add Cherry Tomatoes and Bake

Scatter the halved cherry tomatoes around the chicken in the baking dish—trust me, they roast into juicy little bursts of sweetness. Bake everything at 425°F for 20 to 25 minutes, or until the chicken’s internal temperature reaches 165°F. Keep an eye on those tomatoes; they’ll soften and meld with the sweet balsamic glaze, making a perfect sauce.

Step 4: Garnish and Serve

Once out of the oven, sprinkle chopped parsley on top for that fresh, vibrant pop of color and flavor. This final touch brightens the dish and makes it feel restaurant-worthy even on a casual night.

How to Serve Oven Baked Balsamic Chicken Recipe

Garnishes

I love topping this chicken with freshly chopped parsley because it adds a bright, herbal note and a cheerful green color. Sometimes I also add a sprinkle of shaved Parmesan or a few fresh basil leaves for an extra flavor pop that pairs beautifully with the balsamic glaze.

Side Dishes

This dish pairs wonderfully with simple sides like garlic mashed potatoes, roasted asparagus, or a crisp green salad with lemon dressing. On busy days, I throw some crusty bread on the table to soak up that balsamic sauce—my family is all about that.

Creative Ways to Present

For special occasions, I like to plate the chicken on a bed of creamy polenta and drizzle any extra pan juices on top. Adding a sprinkle of toasted pine nuts and microgreens makes it look fancy without a lot of extra effort, which always impresses my guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep perfectly for up to 3 days. The chicken stays tender, and the tomatoes continue to be juicy, making for easy, tasty lunches or quick dinners throughout the week.

Freezing

If I ever need to freeze this dish, I wait until the chicken cools completely, then place portions with the tomatoes in freezer-safe containers or bags. Freezing works well, though I recommend thawing overnight in the fridge for best texture before reheating.

Reheating

To reheat, I prefer warming it in a preheated oven at 325°F for 10-15 minutes covered with foil to keep the chicken moist. You can also microwave it but I find gentle oven reheating preserves the flavor and texture much better.

FAQs

Final Thoughts

This Oven Baked Balsamic Chicken Recipe holds a special place in my kitchen because it balances simplicity with incredible flavor so well. I’m confident you’ll enjoy how easy it is to pull together yet how impressive it tastes. Whether you’re cooking for your family or sharing with friends, give this recipe a try—you might find it becomes a fast favorite like it did in my home!

Print