If you’ve ever stared into your fridge wondering what to make that isn’t the same old chicken dinner, this Oven Baked Balsamic Chicken might just be your new best friend. It’s juicy, tangy, slightly sweet, and the cherry tomatoes roast into this saucy perfection that makes everything taste like you actually had time to cook something fancy. (Spoiler alert: you didn’t need much time at all.)
Whether you’re cooking for picky kids, a tired spouse, or just treating yourself after a long day of adulting, this dish has you covered—flavor, ease, and that little wow factor you need after a day full of meetings, errands, or laundry piles that mysteriously multiply.
Table of Contents
Why You’ll Love This Oven Baked Balsamic Chicken
Let me count the ways:
- It’s a one-dish wonder (hello, minimal cleanup).
- Packed with real ingredients you probably already have.
- It tastes like you got it from your favorite bistro—without changing out of leggings.
- It’s healthy-ish but doesn’t taste like “diet food.”
You’re basically getting a restaurant-worthy meal that won’t leave you scrubbing pans at 9 pm.
Ingredients You’ll Need
Here’s what goes into this magic-making meal:
- Skinless chicken breasts – Grab ‘em on sale and stash a few in the freezer. Trust me, you’ll want to make this more than once.
- Balsamic vinegar – Don’t skip this. It’s the flavor bomb here.
- Honey – Just a touch, to balance that tangy balsamic.
- Olive oil – For a smooth, rich marinade.
- Dijon mustard – Adds depth and that little zing you didn’t know you needed.
- Garlic cloves – Honestly, when is garlic not invited?
- Cherry tomatoes – They get all juicy and sweet when roasted. Like tiny bursts of joy.
- Seasonings – Salt, pepper, dried basil, and chopped parsley to keep it fresh and flavorful.
Let’s Make It: Step-by-Step Instructions
1. Preheat the oven
Set your oven to 425°F. We’re baking hot and fast for max juiciness.
2. Prep the chicken
Pat those chicken breasts dry (dry chicken = better browning), then flatten them to even thickness using a rolling pin or meat mallet. This helps them cook evenly—because no one wants overcooked edges and raw centers.
3. Make the marinade
In a small bowl, whisk together:
- Balsamic vinegar
- Honey
- Olive oil
- Dijon mustard
- Garlic (minced)
- Dried basil, salt, and pepper
This is where the flavor magic happens.
4. Marinate in the pan
Place the chicken in a 9×13 baking dish, then pour the marinade over it. Flip the chicken around a bit to coat both sides.
5. Add tomatoes
Toss those cherry tomatoes right into the dish around the chicken. They’ll roast up beautifully and become part of a little pan sauce that’s to die for.
6. Bake
Pop it in the oven for 20–25 minutes. You’re looking for a temp of 165°F in the thickest part of the chicken. It’ll come out golden, juicy, and just slightly caramelized on top.
7. Garnish and serve
Sprinkle with chopped parsley (optional, but worth it for that pop of green) and serve with whatever sides make you happy—roasted potatoes, rice, a crisp green salad, or even just crusty bread to soak up that pan sauce.
Cooking Tips for Oven Baked Balsamic Chicken
- Picky eaters? Skip the tomatoes and serve them on the side. Or swap them for bell peppers!
- Want to prep ahead? Marinate the chicken in a zip-top bag the night before. Come dinnertime, it’s basically a toss-and-bake situation.
- Too much balsamic? If you’re sensitive to acidity, try reducing the vinegar to 2 tablespoons and upping the honey a little.
And if your chicken looks a little dark on top—don’t panic! That’s the honey caramelizing. It’s flavor, not failure.
A Little Story From My Kitchen
This Oven Baked Balsamic Chicken was born out of one of those “nothing in the fridge” nights. I grabbed some frozen chicken, that forgotten half-bottle of balsamic in the pantry, and a handful of cherry tomatoes from the back of the crisper. Tossed it all in a dish, crossed my fingers… and my kids asked for seconds. Now it’s a weekly rotation regular. 🙌
FAQs About Oven Baked Balsamic Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time—thighs usually need a few extra minutes.
How should I store leftovers?
Pop them in an airtight container in the fridge. They’ll keep for about 3 days. Reheat in the oven or microwave.
Can I double the recipe?
Totally. Just use a bigger baking dish or two and rotate halfway through cooking to make sure everything bakes evenly.
Can I use grape tomatoes instead?
Yep! Any small tomato will work. They’ll still roast up sweet and saucy.
Conclusion
This Oven Baked Balsamic Chicken is one of those back-pocket recipes that checks all the boxes—easy, healthy, and impressive without being fussy. Whether it’s a busy Monday or a casual dinner with friends, it brings just enough flair to make everyone think you’ve got this whole life thing down pat. 😉
So the next time you’re wondering what to do with those frozen chicken breasts and want something that’s simple but full of flavor, you know what to make.
Go on—let your oven do the heavy lifting tonight.
Explore More Delicious Chicken Recipes You’ll Love
If this Oven Baked Balsamic Chicken became an instant favorite in your kitchen, you’re in for a treat—there are plenty more recipes to explore that hit those same sweet spots of ease, flavor, and comfort. Here are a few perfect pairings and similar dishes to keep your meal planning fresh and exciting:
- Balsamic Baked Chicken Breast with Mozzarella Cheese – If you loved the tangy balsamic flair, this cheesy upgrade adds gooey mozzarella for a cozy, oven-baked twist you’ll crave again and again.
- Lemon Balsamic Chicken and Potatoes – Bright citrus meets savory balsamic in this hearty one-pan meal—perfect for busy weeknights and picky eaters alike.
- Baked Chicken with Crispy Feta and Vinaigrette – Say hello to next-level texture with this tangy, cheesy, and crisp-topped baked chicken dish that’s equal parts elegant and easy.
- Garlic Tomato Chicken with Mozzarella – Like the tomato burst in our original recipe? This one leans into that flavor with a rich garlic-tomato base and melty mozzarella to tie it all together.
These handpicked dishes carry the same spirit of simplicity and satisfaction, giving you even more ways to bring magic to your dinner table—one chicken recipe at a time.
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Oven Baked Balsamic Chicken
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Oven Baked Balsamic Chicken is a quick, flavor-packed dinner made with juicy chicken breasts, sweet cherry tomatoes, and a tangy honey-balsamic marinade. It’s the perfect balance of sweet and savory—ready in under 30 minutes and ideal for busy weeknights or a casual dinner that still feels special.
Ingredients
4 skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried basil
Salt and pepper, to taste
1 pint cherry tomatoes, halved
Fresh chopped parsley, for garnish (optional)
Instructions
Preheat oven to 425°F (220°C).
Pat the chicken dry with a paper towel. Place the breasts between plastic wrap and pound to even thickness using a rolling pin or meat mallet. Transfer to a 9×13-inch baking dish.
In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, garlic, basil, salt, and pepper.
Pour the marinade over the chicken in the baking dish. Flip each piece to coat evenly.
Scatter cherry tomatoes around the chicken.
Bake for 20–25 minutes or until the internal temperature reaches 165°F.
Garnish with chopped parsley and serve warm with your favorite side dish.
Notes
You can marinate the chicken up to 24 hours in advance for deeper flavor.
Try adding asparagus or green beans to the pan for a complete one-dish meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg