Go Back
Balsamic Tomato Baked Chicken
Rachel Kim

Balsamic Tomato Baked Chicken

Tomatoes, onion and balsamic roast around chicken breasts and become a sweet-tart spoon sauce. Thick breasts are butterflied so their centers finish before the tomato edges burn. Mozzarella is deliberately absent; this pan stays light enough for rice, bread or potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 ounces each
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes halved
  • 1 small red onion thinly sliced
  • 3 garlic cloves sliced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon dried oregano

Method
 

  1. Heat the oven to 425°F. Butterfly or pound chicken to an even 3/4-inch thickness and season with 1 teaspoon salt and pepper.
  2. Toss tomatoes, onion and garlic in a 9-by-13-inch dish with olive oil and remaining salt. Set chicken among the vegetables.
  3. Whisk balsamic, honey and oregano and pour over the chicken.
  4. Bake for 20 to 25 minutes, removing the chicken when it reaches 165°F. Rest 5 minutes and spoon roasted tomatoes over it.