Roasted Balsamic Chicken with Baby Tomatoes
Roasted Balsamic Chicken with Baby Tomatoes is a simple one-pan dinner made with juicy chicken breasts, balsamic Dijon marinade, roasted cherry tomatoes, and fresh lemon.Ready with minimal prep and perfect for busy weeknights.A healthy, high-protein meal full of fresh Mediterranean-inspired flavor.
Ingredients
For the Chicken
- ½ cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove minced
- Salt to taste
- Freshly ground black pepper to taste
- 4 large boneless skinless chicken breasts
- 1 pint cherry tomatoes halved
- 1 lemon zested and juiced
Instructions
- Marinate the Chicken
- In an oven-safe baking dish, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Add the chicken breasts and coat them evenly in the marinade.
- Cover and refrigerate for at least 4 hours or overnight for even deeper flavor.
- Roast the Chicken
- Preheat your oven to 400°F (200°C).
- Remove the baking dish from the refrigerator and place it directly into the oven.
- Roast the chicken for 30 minutes.
- Add the Tomatoes
- Scatter the halved cherry tomatoes around the chicken.
- Continue roasting for another 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes have softened and released their juices.
- Finish and Serve
- Sprinkle the fresh lemon zest over the chicken.
- Drizzle with fresh lemon juice just before serving.
- Spoon the roasted tomatoes and balsamic pan juices over each chicken breast and serve immediately
Notes
For the best flavor, allow the chicken to marinate for several hours or overnight. Fresh cherry tomatoes work best because they become wonderfully sweet as they roast. If you enjoy extra sauce, double the marinade ingredients and reserve half before adding the raw chicken to drizzle over the finished dish.