Description
This Oven Baked Balsamic Chicken recipe features tender, boneless skinless chicken breasts marinated in a flavorful balsamic vinegar, honey, and Dijon mustard blend, then baked with sweet cherry tomatoes. It’s an easy, healthy dish perfect for a quick weeknight dinner, garnished with fresh parsley for a pop of color and freshness.
Ingredients
Units
Scale
Chicken
- 4 boneless skinless chicken breasts (6 ounces each)
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
Other
- 2 pints cherry tomatoes, halved
- Chopped parsley for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature to bake the chicken evenly and lock in the flavors.
- Prepare Chicken: Pat the chicken breasts dry with a paper towel. Cover each breast with plastic wrap and gently pound them using a meat mallet or rolling pin until they are of equal thickness. This helps the chicken cook 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 well combined. Pour this marinade over the chicken breasts placed in a 9×13 inch oven-safe baking dish, flipping each piece to coat thoroughly.
- Add Tomatoes: Arrange the halved cherry tomatoes around the chicken breasts in the baking dish, allowing them to roast alongside and add natural sweetness.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a meat thermometer into the thickest part of the chicken; it should read 165°F (74°C).
- Garnish and Serve: Remove from oven and sprinkle chopped parsley over the top. Serve immediately with your favorite sides for a delicious, balanced meal.
Notes
- You can substitute fresh basil for dried if preferred, but reduce the quantity to 1 teaspoon.
- Pounding the chicken ensures even cooking and keeps it tender.
- If you don’t have a meat thermometer, cut into the thickest part to make sure juices run clear.
- Marinating for 30 minutes to an hour before baking can enhance the flavor.
- Serve with steamed vegetables, rice, or a fresh salad for a complete meal.
