Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

I absolutely love this Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe because it delivers such a wonderful balance of tangy, sweet, and savory flavors with minimal fuss. It’s one of those go-to meals I turn to when I want something healthy, satisfying, and impressively flavorful without spending hours in the kitchen.

What makes this recipe especially special is how the cherry tomatoes roast alongside the chicken, releasing their natural sweetness that perfectly complements the balsamic glaze on the chicken breasts. Whether you’re cooking for family dinner or meal prepping for the week, you’ll find that Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe is as versatile as it is delicious.

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Ingredients You’ll Need

The ingredients in this Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe are fresh and straightforward, merging pantry staples with vibrant cherry tomatoes. Here s why I love each and tips for selecting the best versions when shopping.

• Chicken breasts: Opt for boneless, skinless breasts for even cooking-pounding them before baking ensures they cook through perfectly every time.
• Balsamic vinegar: Choose a good-quality vinegar for the richest, most balanced flavor; aged balsamic adds a hint of sweetness and complexity.
• Honey: Raw or regular honey works-this adds just the right touch of sweetness to counteract the tang of the vinegar.
• Olive oil: Extra virgin olive oil gives the marinade a lovely richness and helps keep the chicken moist.
• Dijon mustard: This small addition packs a flavorful punch and helps emulsify the marinade for a better coating.
• Dried basil: I usually use dried basil, but fresh basil works beautifully if you want a brighter herbal note.
• Garlic cloves: Freshly minced garlic is a must-it s the flavor anchor that lifts this entire dish.
• Cherry tomatoes: Choose ripe, firm tomatoes for roasting-they burst with sweetness in the oven and soak up all the marinade flavors.
• Salt and black pepper: Keep these handy to season the chicken and marinade properly for balanced taste.
• Chopped parsley: Fresh parsley adds a vibrant, fresh finish that brightens every bite.

Variations

I love how flexible the Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe is-here are some variations I’ve tried or recommend if you want to switch things up or adapt to dietary preferences.

• Use fresh basil instead of dried: I once tried this with fresh chopped basil stirred into the marinade, and the herbal brightness took it to the next level.
• Switch up the tomatoes: Cherry tomatoes are perfect, but grape or even halved roma tomatoes work great when you want a different texture or shape.
• Make it spicy: Add a pinch of crushed red pepper flakes to the marinade for a subtle heat that my family goes crazy for.
• Go keto or low carb: It’s already great as is, but pairing it with roasted cauliflower or a green salad keeps it light and friendly for keto diets.
• Use thighs for juicier meat: I once swapped chicken breasts for boneless skinless thighs to try a juicier, richer flavor-and it was a hit.

How to Make Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

Step 1: Preheat the Oven and Prep Chicken

Start by preheating your oven to 425°F (220°C)-this high heat is just right for roasting the chicken and tomatoes perfectly without drying out the meat. While the oven is warming up, pat your chicken breasts dry with paper towels to ensure the marinade clings nicely.

Then, place each breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness-this little trick I learned early on makes sure each piece cooks evenly and stays juicy.

Step 2: Make the Marinade and Coat the Chicken

In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, pepper, and minced garlic until smooth. This marinade is where all the magic happens-it’s tangy, sweet, and full of savory depth.

Pour the marinade over the chicken breasts arranged in your baking dish. Flip each breast a couple of times so every side is fully coated. I find giving the chicken a good massage with the marinade helps it soak in better flavor.

Step 3: Add Cherry Tomatoes and Bake

Scatter the halved cherry tomatoes around the chicken in the dish. These will roast alongside the meat, turning sweet and tender as they soak up all those wonderful balsamic notes.

Pop the baking dish into your preheated oven and bake for 20 to 25 minutes. The chicken is perfectly cooked when an instant-read thermometer hits 165°F (74°C) in the thickest part, or when the juices run clear if you slice into it. Watching the tomatoes roast and bubble in the pan, you ll know you re on track.

Step 4: Garnish and Serve

Once baked, take the dish out and sprinkle chopped fresh parsley over the chicken and tomatoes. I love this bright garnish because it adds a fresh pop of color and a clean, herbaceous flavor that really lifts the dish.

Serve immediately with your favorite sides and enjoy the rich, complex flavors that come together with such ease.

How to Serve Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

Garnishes

I always finish this dish off with chopped fresh parsley because it adds such a lovely color contrast and a burst of fresh flavor that balances the richness of the balsamic glaze. Sometimes, I add a squeeze of fresh lemon juice for a touch of brightness, especially if I m serving it summer-style.

Side Dishes

This recipe pairs beautifully with simple sides like steamed green beans, garlic roasted potatoes, or even a fluffy rice pilaf. I ve also served it alongside creamy polenta or a crisp green salad dressed with lemon vinaigrette for a lighter touch.

Creative Ways to Present

For a casual dinner party, I like to plate the chicken atop a bed of buttery mashed potatoes and nestle the roasted cherry tomatoes around it, drizzled with some extra pan sauce. Another fun twist is serving the chicken sliced thin on toasted baguette slices with the tomatoes spooned on top for a rustic bruschetta-inspired starter.

Make Ahead and Storage

Storing Leftovers

I store leftover Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes in an airtight container in the fridge, where it keeps nicely for up to 3 days. The tomatoes release some juicy sweetness that makes leftovers just as good, if not better. Just be sure to cool the dish before sealing to avoid soggy chicken.

Freezing

If I m making a big batch, I freeze portions in freezer-safe containers without the garnish. When thawed, the chicken and tomatoes maintain their texture well, making it a lifesaver for busy nights. I always label the container with the date and try to use it within two months.

Reheating

I reheat leftovers gently in the oven at 350°F (175°C) wrapped loosely in foil to keep the chicken moist and the tomatoes intact. Microwaving works too but can sometimes dry out the chicken, so the oven method is my top pick to preserve flavor and texture.

FAQs

Final Thoughts

This Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe holds a special place in my meal rotation because it s effortless yet impressive. Every time I make it, the sweet roasted tomatoes and tangy glaze remind me that simple ingredients, when combined thoughtfully, can create magic in your kitchen. I hope you give it a try and see just how easy and rewarding this dish can be-you ll want to make it again and again, just like I do.

Oven Baked Balsamic Chicken with Roasted Cherry Tomatoes Recipe

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• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

This Oven Baked Balsamic Chicken recipe features tender, boneless skinless chicken breasts marinated in a flavorful mixture of balsamic vinegar, honey, Dijon mustard, garlic, and herbs, then baked alongside sweet cherry tomatoes. It’s a simple and healthy dish perfect for a quick weeknight dinner or meal prep, delivering juicy chicken with a delightful tangy-sweet glaze and roasted veggies bursting with flavor.

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Ingredients

Units USM Scale 1x2x3x

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

Additional Ingredients

• 2 pints cherry tomatoes, halved
• Chopped parsley for serving

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Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to bake the chicken and tomatoes evenly, promoting thorough cooking and caramelization.
2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Place them between sheets of plastic wrap and pound with a meat mallet or rolling pin until they are an even thickness. This ensures the chicken cooks uniformly without drying out. Arrange the flattened breasts in a 9×13-inch oven-safe baking dish.
3. Make the Marinade: Whisk together balsamic vinegar, honey, olive oil, Dijon mustard, dried basil, salt, black pepper, and minced garlic in a small bowl until well combined, creating a tangy, sweet, and herby marinade.
4. Marinate the Chicken: Pour the marinade over the chicken breasts in the baking dish. Flip the chicken breasts to coat evenly, allowing the flavors to penetrate the meat thoroughly.
5. Add the Tomatoes: Scatter the halved cherry tomatoes around the chicken in the baking dish to roast alongside. The tomatoes will soften and sweeten during baking, complementing the chicken perfectly.
6. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C). This ensures the chicken is safely cooked through and remains juicy.
7. Garnish and Serve: Remove the baked chicken and tomatoes from the oven. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve with your favorite sides for a complete meal.

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Notes

• Pound chicken breasts to an even thickness for consistent cooking and to avoid drying out.
• Fresh basil can be used instead of dried basil; substitute 1 tablespoon chopped fresh basil if preferred.
• If you don’t have a meat thermometer, cut into the center of the chicken to check that there is no pink and that juices run clear.
• Store leftover chicken and tomatoes in an airtight container in the refrigerator for up to 3 days.
• This dish pairs well with steamed vegetables, rice, or a fresh salad to complete your meal.

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Nutrition

• Serving Size: 1 chicken breast with tomatoes
• Calories: 320
• Sugar: 10g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 85mg