Description
Juicy oven‑baked chicken breasts marinated in a sweet and tangy balsamic mixture, finished with burst cherry tomatoes for a simple, flavorful weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts (≈6 oz each)
- ¼ cup balsamic vinegar
- 2 Tbsp olive oil
- 2 Tbsp soy sauce (optional)
- 2 Tbsp honey
- 2 tsp Dijon mustard
- 1 tsp dried basil (or oregano)
- 1 tsp salt
- ½ tsp black pepper
- 4 cloves garlic, minced
- 2 pints cherry tomatoes, halved
- Chopped parsley, for garnish
Instructions
- Preheat oven to 400 °F (200 °C).
- Pound chicken to even ~½–¾″ thickness; place in baking dish.
- Whisk balsamic vinegar, olive oil, honey, Dijon mustard, dried herbs, salt, pepper, and garlic together.
- Pour marinade over chicken and flip to coat.
- Arrange tomatoes around chicken.
- Bake 20–25 minutes until chicken reaches 165 °F internally.
- Remove from oven, garnish with parsley, and serve.
Notes
- Marinate up to 1 hour ahead for deeper flavor.
- Cover with foil for first half of baking to lock in moisture, if desired.
- Leftovers keep well 2–3 days refrigerated.
- Serve with rice, quinoa, pasta, or roasted vegetables.
Nutrition
- Serving Size: 1 chicken breast with tomatoes
- Calories: ≈240 kcal
- Sugar: ≈17 g
- Sodium: ≈720 mg
- Fat: ≈9 g
- Saturated Fat: ≈1 g
- Unsaturated Fat: ≈6 g
- Trans Fat: 0 g
- Carbohydrates: ≈22 g
- Fiber: ≈2 g
- Protein: ≈18 g
- Cholesterol: ≈45 mg
