This one-dish balsamic roasted chicken is an easy, flavorful, healthy, and gluten-free meal you can toss together any weeknight.
Last Sunday I did a quick refrigerator scavenger hunt and pulled together ingredients that combined into a simple, impressive dinner without keeping me in the kitchen all evening. The result was a one-dish balsamic roasted chicken baked with heirloom cherry tomatoes, whole garlic cloves, and fresh basil – bright, savory, and perfect served over a creamy side such as pesto risotto.
This recipe is forgiving and adaptable: it works in a single oven-safe skillet or baking dish, and it scales easily for a family meal or a dinner for two. The balsamic vinegar and olive oil form a simple marinade that becomes a glossy pan sauce as the tomatoes roast and burst, infusing the chicken with sweet-tangy flavor.
Balsamic Roasted Chicken Ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 cups heirloom or cherry tomatoes, halved
- 8 cloves garlic, peeled
- 2 tbsp fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Balsamic Roasted Chicken Instructions
Servings: 2 people | Prep time: 5 minutes | Cook time: 40 minutes | Total time: 45 minutes
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts in an oven-safe skillet or baking dish. If you prefer thinner pieces or need to stretch the recipe, slice each breast in half horizontally to create cutlets.
- In a small bowl, whisk together the balsamic vinegar and olive oil until combined. Season the mixture lightly with salt and pepper.
- Pour the balsamic and oil mixture over the chicken, turning the pieces to coat them evenly.
- Add the halved tomatoes, whole garlic cloves, and chopped basil to the skillet, scattering them around and over the chicken.
- Bake in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tomatoes are softened and beginning to burst.
- Remove from the oven and let the chicken rest for a few minutes. Spoon the roasted tomatoes and the pan juices over the chicken when serving.
Serving Suggestions
This balsamic roasted chicken pairs beautifully with creamy risotto, mashed potatoes, polenta, or a simple pasta tossed with olive oil and parmesan. For a lighter option, serve it over a bed of greens or with a side of roasted vegetables. Spoon plenty of the tomato-garlic pan sauce over the chicken to keep each bite moist and flavorful.
Tips and Variations
- If you prefer stronger balsamic flavor, use a high-quality aged balsamic or reduce the sauce slightly on the stove before serving for a thicker glaze.
- Swap chicken thighs for breasts if you want juicier meat; adjust cook time until thighs reach a safe internal temperature.
- Add a pinch of red pepper flakes to the balsamic mixture for a subtle heat, or stir in a teaspoon of Dijon mustard for extra depth.
- For easier prep, trim and season the chicken the night before and refrigerate in the marinade to deepen the flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F / 150°C) until warmed through, or microwave in short intervals, spooning some of the sauce over the chicken to prevent it from drying out. The roasted tomatoes make a flavorful topping even cold, so this dish also works well as a chilled salad topping over mixed greens.
Nutrition Facts (per recipe as prepared)
- Calories: 570 kcal
- Carbohydrates: 15 g
- Protein: 50 g
- Fat: 33 g (Saturated Fat: 5 g)
- Cholesterol: 145 mg
- Sodium: 289 mg
- Potassium: 1247 mg
- Fiber: 1 g
- Sugar: 8 g
- Vitamin A: 935 mg | Vitamin C: 40.9 mg
About the Recipe
This one-dish balsamic roasted chicken with heirloom cherry tomatoes is designed to be straightforward and flavorful. It’s naturally gluten-free and makes a balanced weeknight dinner with minimal cleanup. The combination of tangy balsamic, sweet roasted tomatoes, mellow roasted garlic, and fresh basil creates a bright sauce that highlights simple, fresh ingredients.
Author: Whitney Bond