Baked Honey Balsamic Chicken with Tomatoes
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Busy weeknights do not have to mean boring chicken recipes. This balsamic chicken is here to prove that. It has the best flavor from only a few simple ingredients and requires very little work on your part. My family devours this one 👌🏻.
The balsamic vinegar and honey glaze caramelize on the chicken, making a slightly crispy outside and a tender juicy inside. Let the chicken rest for 5 minutes after baking to retain its juices for a more tender bite.
Pair this quick weeknight dinner with a side of greek yogurt mashed potatoes and fresh asparagus or cut up the chicken and toss into a pesto pasta or over rice.
Why you’ll love this recipe
- 38 grams of protein per serving.
- Simple ingredients.
- Easy weeknight meal everyone will love.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this balsamic glazed chicken. See the recipe card below for the full ingredients list and instructions.
- Boneless Skinless Chicken Breast: boneless skinless chicken thighs or chicken tenderloins.
- Balsamic Vinegar
- Honey: brown sugar or maple syrup.
- Fresh Garlic Cloves
- Oregano: Italian seasoning or your favorite fresh herbs like fresh thyme or fresh rosemary.
- Cherry Tomatoes: these add a subtle sweetness to the dish when they burst in the oven.
Variations
- For extra tenderness, make a balsamic chicken marinade with balsamic vinegar, honey, garlic, and oregano and marinate for 30 minutes to 1 hour before cooking.
- If you prefer a thicker balsamic glaze, remove the chicken after baking and simmer the sauce on the stovetop for a few minutes until it thickens.
Dietary Modifications
- This recipe is both gluten and dairy-free.
How to make this easy balsamic chicken recipe (a visual step-by-step guide):
Step 1: preheat and cook the chicken
Preheat your oven to 400°F. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown (image 1). Remove and set aside.
Step 2: add garlic, balsamic and honey
Lower the heat to medium, add minced garlic, and sauté for 30 seconds until fragrant (image 2). Pour in the balsamic vinegar and honey, stirring to combine (image 3).
Step 3: return chicken pieces and bake
Return the chicken to the skillet and add the cherry tomatoes around it. Sprinkle the oregano evenly over the chicken and tomatoes. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (image 4). Spoon the balsamic glaze over the chicken and tomatoes before serving (image 5).
Expert Tip!
Use a cast-iron or oven-safe skillet to transfer from stovetop to oven seamlessly, ensuring even cooking and fewer dishes to clean.
Recipe FAQs
Yes, boneless, skinless chicken thighs work well in this recipe. Adjust the baking time to about 18-20 minutes since thighs take slightly longer to cook through.
If you don’t have an oven-safe skillet, transfer the seared chicken and sauce to a baking dish before adding the tomatoes and baking.
After baking, remove the chicken and simmer the sauce on the stovetop for a few minutes until it reduces and thickens. You can also add a small cornstarch slurry to speed up the process.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet over low heat with a splash of water to prevent the chicken from drying out.
Freeze cooked balsamic chicken in an airtight container for up to 2 months, thaw overnight in the fridge, and reheat as needed.If you prefer a deeper, tangy flavor, swap cherry tomatoes for sun-dried tomatoes.
Check out our other easy chicken recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Balsamic Chicken Recipe
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Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil
- 1/2 cup balsamic vinegar
- 2 Tbsp. honey
- 3 cloves garlic
- 1 tsp dried oregano
- 1 cup cherry tomatoes
Instructions
- Preheat your oven to 400°F.
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove and set aside.
- Lower the heat to medium, add minced garlic, and sauté for 30 seconds until fragrant.
- Pour in the balsamic vinegar and honey, stirring to combine.
- Return the chicken to the skillet and add the cherry tomatoes around it.
- Sprinkle the oregano evenly over the chicken and tomatoes.
- Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Spoon the balsamic glaze over the chicken and tomatoes before serving.
Notes
- Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) for juicy chicken.
- I suggest weighing your final and diving by 4 for the total grams per serving as it may differ person to person based on your liquid expressed during the process of cooking.
- Use a cast-iron or oven-safe skillet to transfer from stovetop to oven seamlessly, ensuring even cooking and fewer dishes to clean.
- Let the chicken rest for 5 minutes after baking to retain its juices for a more tender bite.
- Nutritional information is an estimate and will vary with substitutions.
