Balsamic Chicken with Blistered Tomatoes
Juicy balsamic chicken is so flavorful, with a sweet-and-tangy sauce and jammy blistered tomatoes. It goes from stovetop to oven, easy peasy!
Servings: 4
Ingredients
For Sauce:
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
For Chicken:
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 tablespoons olive oil
- 1 pint cherry or grape tomatoes (about 10 ounces)
- 1 tablespoon unsalted butter (softened)
- 2 tablespoons sliced fresh basil or chopped parsley
Instructions
- Preheat oven to 425°F.
- In a small bowl or measuring cup, combine vinegar, honey, Dijon mustard, and garlic to make sauce. Set aside.¼ cup balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 3 cloves garlic, minced
- Pat chicken dry and season both sides with Italian seasoning, salt, and pepper.1 ½ pounds boneless skinless chicken breasts, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and sear for 3 to 4 minutes per side, until deeply golden but not fully cooked through. Transfer chicken to a plate.2 tablespoons olive oil
- Add cherry tomatoes to the same hot skillet. Let them cook undisturbed for 2 to 3 minutes so they begin to blister and split, with dark brown spots. Stir once, lightly, then return chicken to the pan, nestling it among the tomatoes. Pour the sauce mixture over the chicken and tomatoes.1 pint cherry or grape tomatoes
- Transfer the skillet to the oven and roast for 15 minutes, or until chicken reaches an internal temperature of 165°F.
- Carefully remove the skillet from the oven, and transfer the chicken to a clean plate.
- Gently stir butter into sauce until melted and glossy.1 tablespoon unsalted butter
- Slice chicken, arrange on serving plates, and spoon sauce over the top. Sprinkle with fresh basil or parsley, and serve immediately.2 tablespoons sliced fresh basil or chopped parsley
Notes
- Chicken: The chicken should be cut into 4 portions, roughly about the same size. If the package you buy only contains 2 chicken breasts, cut them in half lengthwise as evenly as you can.
- Cooking tip: Try not to overcook the chicken. The internal temperature should be nearly 165°F when you remove it from the oven. It will continue to rise a few more degrees while you finish making the sauce.
Nutrition
Serving: 6ounces chicken with tomatoes and sauce | Calories: 338kcal | Carbohydrates: 13g | Protein: 38g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 810mg | Potassium: 932mg | Fiber: 1g | Sugar: 10g | Vitamin A: 781IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg
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