Description
Juicy chicken baked with a sweet-tangy balsamic glaze, roasted cherry tomatoes, and fresh basil. This one-pan dinner is quick, healthy, and full of flavor, perfect for busy weeknights or a casual family meal.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
3 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, minced
1 tsp honey or maple syrup (optional)
1 cup cherry tomatoes, halved
1 tsp salt
½ tsp black pepper
2 tbsp fresh basil, chopped
Optional: red pepper flakes, zucchini, or bell peppers
Instructions
Preheat Oven: Set oven to 400°F (200°C).
Marinate Chicken: In a bowl, combine balsamic vinegar, olive oil, garlic, honey, salt, and pepper. Toss chicken in the marinade and let sit for 15–30 minutes.
Prepare Vegetables: Toss cherry tomatoes (and optional veggies) with a little olive oil, salt, and pepper.
Assemble Pan: Place chicken in the center of a rimmed baking sheet or skillet. Arrange vegetables around chicken.
Bake: Bake for 25–30 minutes for breasts (30–35 for thighs). Spoon pan juices over chicken halfway through.
Make Glaze: Remove chicken and vegetables, place pan juices in a small saucepan, add 1–2 tbsp balsamic vinegar, simmer 5–7 minutes until thick.
Serve: Drizzle glaze over chicken and vegetables, sprinkle with fresh basil, and enjoy.
Notes
Even Cooking: Pound chicken to an even thickness before baking.
Extra Flavor: Add red pepper flakes or smoked paprika for depth.
Juicy Chicken: Let chicken rest 5 minutes after baking to retain juices.
Meal Prep: Store leftovers in airtight containers with glaze on the side for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4