Bright and budget-friendly, Balsamic Chicken and Tomatoes is one of the best weeknight dinner recipes. This easy chicken dinner is ready in 30 minutes and bakes for just enough time so you can warm up some crusty bread to sop up all the luscious pan juices.

Cooked balsamic chicken and tomatoes in a black skillet.

Chicken breasts are an American weeknight dinner staple. I might be even more fond of surprisingly quick-cooking, even more flavorful bone-in, skin-on chicken thighs. Since thigh meat is slightly higher in fat, it’s moist and less likely to get dry when you cook it.

Speaking of moist, the pan sauce for this quick and easy chicken dinner ensures every ounce of meat is juicy, packed full of savory, umami flavor, and something you’ll crave week after week (if not more often).

Table of Contents
  1. Ingredient notes
  2. Step-by-step intstructions
  3. Recipe tips and variations
  4. Recipe FAQ
  5. Balsamic Chicken and Tomatoes Recipe

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 (that’s all boiled down into a dark syrup and aged in wooden barrels with the vinegar mother), 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!).
  • Bone-in, skin-on chicken thighs: As I mentioned above, I love how succulent these bake up, but you could also use skin-on chicken breasts. The skin gets golden brown and crisps up beautifully.
  • Grape tomatoes: Or cherry; either will do.

Step-by-step intstructions

  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 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. 
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 reaches 165 degrees on an instant-read digital 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 and Tomatoes creates four dinner-sized servings that including 6 ounces of chicken each.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • 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 and Tomatoes over a bed of buttery mashed potatoes, zucchini noodles, or grits.
Balsamic chicken and tomatoes and a salad on a white plate.

Recipe FAQ

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 cook time accordingly to cook your desired choice to the safe temperature. (Reference the USDA’s safe cooking temperature guide and use your digital thermometer.)

More weeknight dinner ideas

Balsamic chicken and tomatoes in a black dish.

Balsamic Chicken and Tomatoes

Bright and budget-friendly, Balsamic Chicken and Tomatoes is one of the best weeknight dinner recipes. This easy chicken dinner is ready in 30 minutes and bakes for just enough time so you can warm up some crusty bread to sop up all the luscious pan juices.
5 from 18 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 servings
Course Side Dish
Cuisine American
Calories 399

Ingredients 

  • 1/2 cup balsamic vinegar (see note 1)
  • 2 tablespoons honey
  • 2 tablespoons whole grain mustard (see note 2)
  • 3 cloves garlic minced
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 bone-in, skin-on chicken thighs (about 1 ½ pounds, see note 3)
  • 1 pint grape tomatoes (see note 4)
  • 2 sprigs rosemary broken in half

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 (that’s all boiled down into a dark syrup and aged in wooden barrels with the vinegar mother), 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. Bone-in, skin-on chicken thighs: As I mentioned above, I love how succulent these bake up, but you could also use skin-on chicken breasts. The skin gets golden brown and crisps up beautifully.
  4. Grape tomatoes: Or cherry; either will do.
  5. Yield: This Balsamic Chicken and Tomatoes creates four dinner-sized servings that including 6 ounces of chicken each.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Calories: 399kcalCarbohydrates: 20gProtein: 20gFat: 26gSaturated Fat: 6gTrans Fat: 1gCholesterol: 111mgSodium: 186mgPotassium: 573mgFiber: 2gSugar: 17gVitamin A: 1081IUVitamin C: 17mgCalcium: 39mgIron: 2mg
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Comments

    1. Hi Hailey, unfortunately I haven’t tested this so I can’t say for sure how it would affect the recipe. Sorry about that! – Meggan

  1. Serious conversation errors in the Balsamic Chicken recipe guys. I’m 40 years a Food Technologist so Im pretty sure 63g of salt & 227g garlic are nuts 😁.
    29.57 ml balsamic vinegar (see note 1)
    ▢4 (8 ounce) honey
    ▢2 tablespoons whole grain mustard (see note 2)
    ▢226.8 g garlic minced
    ▢63.75 ml Salt and freshly ground black pepper
    ▢6 g olive oil
    ▢4 bone-in, skin-on chicken thighs (about 1 ½ pounds, see note 3)
    ▢1 pint grape tomatoes (see note 4)
    ▢2 sprigs rosemary broken in half

  2. Excellent and so easy. I don’t transfer to the oven. I keep it on the stove in a nonstick pan. When the directions say to put it on the oven, I just put a lid on it and finish off on the stove. I use boneless, skinless breasts. Have made with basil and rosemary. Both are fabulous. One of the best recipes I’ve discovered in 2020!5 stars

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