Balsamic Chicken Recipe

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Bright and budget-friendly, this Balsamic Chicken Recipe is one of the best weeknight meal ideas around. This easy chicken dinner is made with plenty of fresh tomatoes and rosemary and is ready in 30 minutes or less.

Cooked balsamic chicken and tomatoes in a black skillet.


 

Although chicken breasts are an American weeknight dinner staple, I adore quick-cooking, flavorful, bone-in, skin-on chicken thighs in this easy Balsamic Chicken Recipe. Since thigh meat is slightly higher in fat, it’s moist and less likely to get dry when you cook it.

The balsamic chicken marinade is made with a balanced blend of whole grain mustard, balsamic vinaigrette, and honey. Toss some grape tomatoes and fresh rosemary in the pan to round out this delicious, wholesome meal. If you love these flavors, you’ll find yourself making this simple chicken dinner recipe again and again.

Recipe ingredients

Labeled ingredients for balsamic chicken.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Balsamic vinegar: Aceto balsamico, or balsamic vinegar, is a versatile pantry staple. Although balsamic vinegar is made from Trebbiano grapes and grape must, it’s not technically a wine vinegar. This concentrated liquid is slightly sweet and dreamy in everything from homemade vinaigrettes and glazes to soups and marinades and pan sauces like this.
  • Whole grain mustard: Grab a bottle at the supermarket or stir together a batch of homemade mustard (it’s easy!). Or, substitute Dijon mustard.
  • Chicken thighs: Or substitute bone-in, skin-on chicken breasts. The skin gets golden brown and crisps up beautifully.

Step-by-step instructions

  1. Preheat oven to 425 degrees. In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour.
Chicken thighs in a clear bowl marinating.
  1. Remove from marinade (reserve marinade) and pat chicken dry with paper towels. In a 12-inch oven-safe skillet over medium-high heat, heat extra virgin olive oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes. Flip chicken and add tomatoes. Cook until tomatoes have started to pop and release their juices, about 5 minutes. 
Chicken and tomatoes in a black skillet.
  1. Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
Cooked balsamic chicken and tomatoes in a black skillet.
  1. Bake until the chicken is tender and reaches 165 degrees on an instant-read digital meat thermometer, about 20 minutes. Remove from oven and remove rosemary stems. 
Cooked balsamic chicken and tomatoes in a black skillet.

Recipe tips and variations

  • Yield: This Balsamic Chicken Recipe creates four dinner-sized servings that include 6 ounces of chicken each.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Spicy: Add red pepper flakes (a pinch or a spoonful, depending on your taste) to the skillet with the tomatoes in step 4.
  • Herbs: I love the fresh rosemary with the tomatoes and balsamic glaze, but fresh thyme or chives would also be delicious. You need an herb with a strong enough flavor to stand up to the balsamic vinegar.
  • Melted mozzarella: Once the chicken is perfectly cooked and the sauce is finished, top with shredded mozzarella cheese (or thick slabs of water-packed fresh mozzarella) and broil until melted and bubbly.
  • Chicken breasts: To make this recipe with boneless, skinless chicken breast, butterfly the chicken and then pound out to an even thickness with a meat mallet between two sheets of plastic wrap before marinading.
  • Sides to try: I prefer to pair this 30-minute chicken dinner with my best, biggest leafy green salad and a loaf of crusty bread to soak up every last drop of the sauce. Alternatively, skip the bread and serve this Balsamic Chicken Recipe over a bed of buttery mashed potatoes, baked rice, zucchini noodles, or grits.
Balsamic chicken and tomatoes and a salad on a white plate.

Frequently Asked Questions

What other herbs could I try in this recipe?

No rosemary handy? Try thyme instead. Or add fresh basil or chives as a garnish rather than cooking with the sauce.

Could I make this same concept with a different protein?

Sure! Shrimp, steak, or pork would also taste incredible soaked in this marinade and cooked alongside the tomato-spiked sauce. Just adjust the cooking time accordingly to cook your desired choice to a safe temperature. (Reference the USDA’s safe cooking temperature guide and use your digital thermometer.)

How do I make this recipe without an oven-safe skillet?

If you don’t have a skillet that can go in the oven, don’t worry! After boiling the mixture in step 3, transfer everything to a baking dish and pop it in the oven. You may need to increase the baking time to accommodate the cold baking dish compared to a hot cast-iron skillet, but it can work.

More weeknight dinner ideas

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Balsamic chicken and tomatoes in a black dish.

Balsamic Chicken Recipe

Bright and budget-friendly, this Balsamic Chicken Recipe is one of the best weeknight meal ideas around. This easy chicken dinner is made with plenty of fresh tomatoes and rosemary and is ready in 30 minutes or less.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Course Side Dish
Cuisine American
Calories 399
5 from 50 votes

Ingredients 

Instructions 

  • Preheat oven to 425 degrees. In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
  • Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels. 
  • In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
  • Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes. Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
  • Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and remove rosemary stems. 

Recipe Video

Notes

  1. Balsamic vinegar: Aceto balsamico, or balsamic vinegar, is a versatile pantry staple. Although balsamic vinegar is made from Trebbiano grapes and grape must, it’s not technically a wine vinegar. This concentrated liquid is slightly sweet and dreamy in everything from homemade vinaigrettes and glazes to soups and marinades and pan sauces like this.
  2. Whole grain mustard: Grab a bottle at the supermarket or stir together a batch of homemade mustard (it’s easy!).
  3. Chicken thighs: Or substitute bone-in, skin-on chicken breasts. The skin gets golden brown and crisps up beautifully.
  4. Yield: This Balsamic Chicken Recipe creates four dinner-sized servings that including 6 ounces of chicken each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 thighCalories: 399kcalCarbohydrates: 20gProtein: 20gFat: 26gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 186mgPotassium: 573mgFiber: 2gSugar: 17gVitamin A: 1081IUVitamin C: 17mgCalcium: 39mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. I’ve been making this recipe for my family for years. It is my husband’s favorite dinner. Super easy and the absolutely tastiest thing ever. It’s something he wishes I could make double of every time so we can have lunch leftovers (unfortunately our pan is too small lol). I cook it with basil (which is what an older version of this recipe used to use) as he doesn’t like rosemary. The honey makes the sauce so yummy. Definitely a 10/10 recipe!!!

    1. Thank you for the lovely comment, Valerie! I appreciate you taking the time to write! Take care! – Meggan

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