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Roasted balsamic chicken with cherry tomatoes recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Roast chicken breasts

A great dish to prepare ahead of time. Then simply transfer the dish from the fridge straight to the oven 40 minutes before you are ready to serve dinner.

14 people made this

IngredientsServes: 4

  • 120ml balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard, or more to taste
  • 1 clove garlic, or more to taste, minced
  • salt and freshly ground pepper to taste
  • 4 large skinless, boneless chicken breasts
  • 300g cherry tomatoes, halved
  • 1 lemon, zested and juiced

MethodPrep:10min ›Cook:40min ›Extra time:4hr marinating › Ready in:4hr50min

  1. To make the marinade: Mix balsamic vinegar, olive oil, mustard and garlic together in an oven-safe roasting dish; season with salt and pepper. Lie the chicken breasts in the marinade.
  2. Marinate chicken in the fridge for at least 4 hours.
  3. Preheat oven to 200 C / Gas 5.
  4. Roast chicken in the preheated oven for about 30 minutes. Add cherry tomatoes to the roasting dish and continue cooking until the chicken is cooked through.
  5. Sprinkle lemon zest and drizzle lemon juice over the chicken.

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Reviews & ratingsAverage global rating:(373)

Reviews in English (273)

by maryjmohler

This is Giada De Laurentis' recipe with an addition of tomatoes. I have made Giada's version many times and it is always good, so I suspect that this is very good as well. I usually leave out the lemon zest, use a cut up whole chicken and don't bother with the parsley. For those that question amounts, the mustard should be 1/4 cup and the balsamic vinegar 1/2 cup, olive oil 1/2 cup and 1/4 lemon juice (hopefully the juice of one lemon). Gilda's recipe calls for 3 cloves of garlic which I think make it very tasty.-19 Jun 2016

by LilSnoo

I marinated the chicken for 4 hours, however next time I'd probably prepare it in the morning and let the breasts marinate all day. Instead of marinating in a dish, I find it much easier to marinate in a ziploc bag (with air squeezed out) so that the chicken is evenly coated and you don't need to keep flipping the chicken. Do not omit the lemon! The tartness perfectly balances out the sweetness of the balsamic. Without the lemon, I found the chicken too sweet. My second bite had lemon on it and it was much better. Most importantly, 40 mins is much too long for chicken breasts at 400*F. I cooked the chicken for 20 mins, added the tomatoes, and cooked for 10 more. I might even cut back 2-3 more minutes next time, for a total of 27-28mins. A simple dish to prepare on those busy weeknights. Just pop in the oven when you get home from work. With a few tweaks, this could definitely be 5 star. I thought it was 3.5-4 stars but my boyfriend did not like it and asked me not to make it again.-07 Jan 2015

by rbirkhiem

I've been making this for over a year now - I increase the mustard, leave out the zest and swap out the tomatoes for a can of fire roasted diced tomatoes and I mix the can (with juice) into the marinade. This cuts most of the acidity of the balsamic while-10 Mar 2016


Roasted Balsamic Chicken with Baby Tomatoes Recipe

I love this recipe. It’s great paired with salad and/or brown basmati rice. So Paleo. So delicious!

“Please let us know what you think if you ever try it at home , and don’t forget to share it with your friends and family and also on social networks, this means a lot to us”

These are some of the reviews from people who tried the Roasted Balsamic Chicken with Baby Tomatoes Recipe :

Muriel, balsamic vinegar is the first ingredient. I have made this, and (the little green herb), yes I add parsley to most of my dishes for a garnish, makes the dish very presentable. I leave out the zest. Have made with fire roasted and cherry tomatoes. Great recipe, thanks for posting.

I’ve made this a couple of times now it makes for a great weeknight meal! I marinate the chicken breasts in the refrigerator for the duration of the day, and begin preheating the oven the moment I walk in the door. Simple and tasty!


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I love this recipe. I was so surprised at how fast it was to make. The key is to make sure you get the chicken pounded down thin. If you don't, it won't be as quick to cook & you may have to finish it in the oven. The flavor absolutely blew me away. I will double the tomatoes next time because they were THAT good! Such a healthy meal, especially if you opt for a fat free dressing. I highly recommend this.

I really wanted to like this - it has a lot of my favorite things. I think I was hoping for more of a balsamic flavor. Maybe next time I'll marinate the chicken for a couple hours.

I just tried this last night and thought it was really good although I adjusted a little. I marinated the chicken in balsamic vinaigrette salad dressing and some dried oregano for about an hour in the fridge. I took bits and pieces from some of the other reviews, like using a aluminum foil bowl on a baking sheet for the tomatoes. That worked nicely! Also, I cooked the chicken in a bit of olive oil and some juice from one of those jars of minced garlic. Fair warning the mixture of these oils pops a bit in the pan and can burn easily. When I added the tomatoes to the pan, the mixture of the sauce an the pan drippings made a delicious sauce.

Was just ok. No particular reason why it wasn't good, just didn't feel like it was good enough to try again. I liked the roasted tomatoes and may pair that part with another recipe.

I added a little bit of fresh rosemary and garlic on top of the tomatoes and let the chicken marinate for about an hour in a balsamic dressing (also added rosemary to this). Both of these tweaks worked to the dish's advantage! The tomatoes were so scrumptious, and they perfectly balanced the tartness of the balsamic marinated chicken. This was an amazing recipe-- especially for the amount of effort it took to manifest.

This is exactly how they describe 3 stars.. a "good, solid recipe". Super quick and cheap and tasty!

This was a good recipe but I had to tweak it a bit the second time I made it. I marinaded the chicken in a little balsamic vinegar and fresh chopped oregano before cooking. It needed something to balance the sweetness in the tomato mixture so I also added a little feta cheese on top before serving and it was delicious.

Yummy- will double the amount tomato next time

I just made this for dinner and loved it. My husband is not a fan of tomatoes, so he ate just the chicken and he liked it a lot. I poured 1 tsp. of balsamic vinegar straight over my chicken once it was done cooking and then topped it with the tomatoes and sauce right into the sauce pan. The chicken was cooked perfectly and the simpleness blows me away with how good it was!

Made this last nite, would not make again. Used fresh tomatoes from my garden, would rather have eaten them raw. I do not recommend this recipe. Disliked the flavor of the tomatoes cooked with honey.

This is such a simple dish but the flavor blows me away! Next time I think I'm going to double or maybe even triple the amount of the tomato/honey/olive oil mixture so that I could toss it with some pasta to serve with the chicken. Not too sweet with the honey, my boyfriend and I loved it. I don't see why you couldn't serve this for a special occasion, it may be too simple to wow people but the flavor is worth it! AND its healthy, what more could you ask for? I served it with a side of pasta because I tried to cook some rice (it was my first time trying to make rice) and I couldn't get it to cook in time. To make the tomato part easier, I lined a baking dish with aluminum foil and instead of leaving it flat I folded up the sides to make a box. Then I drizzled the olive oil and honey over the tomatoes, mixed it up halfway through (about 6 mins). That way, I just kind of made a funnel out of the foil and poured all the juices into a bowl and. no cleanup for the pan!


Preparation

Step 1

Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper toss to coat. Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Step 2

Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Step 3

Add remaining 1 Tbsp. oil to same skillet heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

Step 4

Slice chicken divide among plates. Spoon tomatoes and sauce over garnish with herbs.


Balsamic Chicken with Roasted Tomatoes

A home-cooked meal for two can turn an everyday dinner into a special occasion. This balsamic chicken is deceptively easy to make, yet elegant enough for a date night. Deep golden caramelized onions and honey-roasted tomatoes add extra sweetness to the balsamic chicken.


During this time of year I feel like things can settle into a mundane routine, as winter continues on outdoors while we wish for spring. Work continues day in and day out, and the skies are mostly grey. New Years resolutions have either stuck with you and developed into habits, or they have swept by. I find that something as simple as an impromptu dinner, whether you invite a friend or have a date in mind, can add some energy into the usual humdrum. Good conversation and good food always have a way of lifting spirits.

Honey-roasted tomatoes have a way of boosting my spirits and tastebuds as well. The first time that someone mentioned adding honey to tomatoes, I was a little skeptical. But when this combination is roasted together in the oven it is like candy. Healthy candy. Tomatoes are basically tossed with olive oil and honey and then roasted in the oven for 20 minutes. They make the perfect compliment to the balsamic chicken in this recipe but I have enjoyed them simply on their own too.

The tomatoes are paired with caramelized onions and mushrooms to make this dish extra luscious. You can take as much time as you like in caramelizing the onions just remember that they will cook for at least 15 more minutes together with the chicken. The chicken becomes tender and juicy from the balsamic marinade, and then everything is assembled together on the plate. Enjoy with a friend or special someone to transform your regular dinner into a delightful meal.


Serves: 4

Time in the kitchen: 15 minutes

Ingredients

  • 1.5 lbs. boneless chicken breasts
  • 3 Tbsp. Primal Kitchen® Olive Oil
  • 5 clove sliced garlic
  • 3.5 Tbsp. Primal Kitchen® Balsamic Vinegar
  • 2-3 Tbsp. chicken broth
  • 1.5 Tbsp. coconut aminos
  • 2 Tbsp. basil
  • 1 cup cherry tomatoes
  • Salt and pepper
  • More fresh basil

Directions

Pound the chicken breasts between two pieces of parchment using a meat mallet until they are uniform in thickness, about 1/4-inch thick. Season both sides of the breasts liberally with salt and pepper.

Heat the olive oil in a pan over medium heat. Once hot, add the sliced garlic and stir until the garlic is fragrant. Place the chicken breasts in the pan and brown for 2 minutes on each side.

Add the balsamic vinegar and coconut aminos. Bring the mixture to a boil, then flip over the chicken again and reduce the heat to a simmer.

Add the broth, tomatoes, and sliced basil, and give the pan a gentle shake. Continue cooking over medium heat on the stovetop, turning the chicken every minute or so to coat it in the balsamic mixture. Add a small amount of extra broth as needed to keep the skillet from drying out.

Cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the tomatoes are soft. Garnish with fresh basil and enjoy!

Nutrition Info (serves 4):

Calories: 302
Total Fat: 13g
Total Carbs: 6g
Net Carbs: 5.5g
Protein: 40g


Is Balsamic Vinegar Good for your Health?

Balsamic vinegar is good for your health and is low in calories, I’ve listed just a few of the health benefits below.

Helps lower Cholesterol – In a 2010 study published in the “Journal of Nutritional Science and Vitaminology,” researchers found that the polyphenols in balsamic vinegar limited the ability of LDL cholesterol to oxidize, meaning that the amount of damage done to your body by LDL cholesterol was reduced [1]

Low Calorie – while low calorie diets have somewhat fallen out of favor recently, avoiding unnecessary extra calories is not always a bad thing! Balsamic vinegar averages about 14 calories per tablespoon, or 16g, which is pretty low.

Digestive Aid – It’s said that Balsamic vinegar is good as a digestive aid, so I think it’s worth a try, plus it tastes great!


Tomato Baked Chicken Video:

This tomato baked chicken recipe is the kind of meal I love cooking for the two of us. It starts with simple ingredients that I usually have on hand and takes very little prep work to whip up. I have to say, judging from the popularity of my one skillet dinners, it’s pretty obvious, you guys prefer these kinds of meals too.

I’m going to be straight with you. Today’s tomato baked chicken recipe is a mash-up of a few different recipes I’ve already shared with you already. More specifically, my bruschetta chicken meets a Caprese salad meets my 30-minute mozzarella chicken. It’s the kind of food I think about late into the night while my head rests on my pillow just waiting to drift off to sleep. It’s a little bit of everything. You get a roasted tomato side, a spoon-slurp-worthy gravy, and of course tender chicken under a blanket of melty mozzarella cheese. A new addition to our chicken dinner recipes and I couldn’t be more stoked to share it with you!

Tomato baked chicken starts with chicken breasts. But as always, you can swap them for boneless, skinless chicken thighs as well if that’s more your thing. We’ll season them with ingredients that we’ve already got at home. A little olive oil, a splash of white wine vinegar, a few cloves of garlic and some dried seasonings. You can marinate for as little as 15 minutes and still achieve a great flavor!

I can’t get over how easy it is to put this tomato baked chicken together.


Roasted balsamic chicken with cherry tomatoes recipe - Recipes

Impress friends with this easy Balsamic Chicken with Mozzarella and Burst Cherry Tomatoes. It takes almost no effort to throw together, but is packed with flavor.

Easy dinners are the name of my game as of late, and this Balsamic Chicken with Mozzarella and Burst Cherry Tomatoes just shot straight up to the top of my ever-growing list of favorites.

In the game of easy dinners, it really doesn’t get much simpler than this: throw a marinade of balsamic vinegar, Dijon, garlic and onion together in the morning, let your chicken breasts soak while you cart your kids around/work/point your face to the sun, pull them out of the marinade, plop them on a baking sheet, surround them with seasoned cherry tomatoes and pop her in the oven. Once the chicken is almost done baking, thick slices of fresh mozzarella are nestled on top, the whole pan goes pan goes back in to the oven until the cheese is melted and gooey, and dinner is done.

Except if you’re like my family you need a starch of some sort, so I threw together a super easy creamy orzo – one of my favorite, but often forgotten pasta side dishes. To keep things super simple and to infuse maximum flavor in to the tiny particles of pasta, I actually cooked the orzo in chicken stock and when it was just shy of aldente, I threw in a splash of cream, plenty of parmesan cheese and a few tablespoons of chopped parsley. I was thinking about re-shooting this recipe altogether to include the orzo, both because the orzo really took this to the next level and I’m not super in love with the lighting in these photos (I was kind of in a hurry when shooting), so would you guys be interested in the recipe??

Anyways, not only is this a great weeknight dinner, but it’s also transports beautifully. I actually made two batches, one for us, and one for our friends who just had their second baby. Although instead of melting the mozzarella prior, I pulled the chicken out, let everything cool and then put the cold mozzarella slices on top, and the had them reheat in the oven just until the cheese was melted.

It actually inspired me to come up with a roundup of meals to take new mommas that don’t include casseroles, because surprisingly the Internet is seriously lacking in that department. I searched high and low for the perfect recipe, but all I could find were recipes for lasagna, chicken tetrazzini and about a million other casseroles, which I love, obviously, but I didn’t want to be the sixth person in a row who brought them a heavy casserole of some sort. So, this is what I came up with, and I’m pretty smitten with it.