Go Back
balsamic baked chicken

Oven Baked Balsamic Chicken

There's a particular kind of weeknight dinner that feels almost too easy to be as good as it is. This is one of those.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 oz each)
  • ¼ cup balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 1 tsp dried basil
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 garlic cloves minced
  • 2 pints cherry tomatoes halved
  • Chopped fresh parsley to serve

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Pat chicken breasts dry with paper towels. Cover with plastic wrap and pound to an even thickness using a meat mallet or rolling pin. Place in a 9×13 oven-safe baking dish.
  3. Whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, pepper, and garlic in a small bowl.
  4. Pour the marinade over the chicken and flip to coat both sides evenly. Marinate for at least 10 minutes and no more than 2 hours.
  5. Scatter the halved cherry tomatoes around the chicken in the dish.
  6. Bake for 20–25 minutes, until the internal temperature at the thickest part reads 165°F (74°C) and the sauce is thickened and caramelised at the edges.
  7. Rest for 5 minutes, scatter with chopped parsley, and serve.

Notes

Chicken thighs can be used in place of breasts. Boneless thighs bake in the same time; bone-in thighs will need an extra 10–15 minutes.
Maple syrup can replace honey one-for-one.
Dijon mustard can be left out if preferred — the sauce is still excellent without it.
Do not marinate for longer than 2 hours; the vinegar will begin to affect the texture of the meat.