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Balsamic chicken and tomatoes in a black dish.
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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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 399kcal

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 1/2 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 1/2 teaspoon salt and 1/4 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. 

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: 399kcal | Carbohydrates: 20g | Protein: 20g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 186mg | Potassium: 573mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1081IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 2mg