📋 Baked Balsamic Chicken (with Tomatoes) Recipe

Balsamic chicken with tomatoes in a glass dish with aqua blue spatula

4.80 from 5 votes

📋 Baked Balsamic Chicken (with Tomatoes) Recipe

This One-Pan Baked Balsamic Chicken (with Tomatoes) is easy enough for a quick weekday meal, but fancy enough for a special meal, date night and it's totally company- worthy. It's also Weight Watchers friendly!

Course Main Course

Cuisine American, North American

Keyword balsamic, chicken, chicken breast

Special Diet weight watchers

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 425kcal

Author Terri Gilson

Equipment

9x13 pan with lid

Ingredients

4 boneless skinless chicken breasts
8 plum tomatoes
3 tablespoon reduced fat parmesan cheese

Sauce

⅓ cup balsamic vinegar
⅓ cup tomato juice
3 tablespoon olive oil
2 tablespoon chopped fresh thyme
2 tablespoon dijon mustard
1 tablespoon granulated white sugar
1 cloves of garlic, minced

US Customary - Metric

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Instructions

Preheat oven to 400 degrees F ( 204 degrees C ).

Sauce:

Whisk together tomato juice, balsamic vinegar, oil and thyme, mustard, sugar and garlic in a small saucepan. Bring to a boil over high heat, continue to boil, stirring occasionally for 5 minutes until thick enough to coat the back of a spoon. Set aside ¼ cup (for serving with chicken)
⅓ cup balsamic vinegar, ⅓ cup tomato juice, 3 tablespoon olive oil, 2 tablespoon chopped fresh thyme, 2 tablespoon dijon mustard, 1 tablespoon granulated white sugar, 1 cloves of garlic, minced
Cut tomatoes in half, lengthwise and arrange in sprayed 9X13 pan. Then spoon ⅓ of the sauce over tomatoes. Sprinkle with parmesan cheese.
8 plum tomatoes
Place chicken pieces in pan. Score chicken with fork.
4 boneless skinless chicken breasts, 3 tablespoon reduced fat parmesan cheese
Coat with remaining balsamic reduction sauce (NOT from the reserved ¼ cup)
Bake in a prdheated oven for 25-35 minutes, turning halfway through (at about 15 minutes) and spoon sauce over the chicken (from bottom of the pan), as you would if you were basting.
Cook until no longer pink inside and internal temperature reaches 165 degrees F (74 degress C) . Serve with reserved sauce. Sprinkle tomatoes with a little more parmesan cheese, if desired.
Serve with baked potatoes and additional vegetables if desired.

Notes

*NOTE: Adapted from "Balsamic Chicken with Roasted Vegetables " Pg. 89. Canadian Living's Best- 30 Minutes and Light
Recipe Tips:

- Use a Meat Thermometer for Perfect Doneness. To ensure your chicken is cooked perfectly, use a meat thermometer (affiliate link). Insert it into the thickest part of the chicken breast, and make sure it reads 165°F (74°C).

- Score the Chicken for Better Flavor Absorption. Use a fork or knife to score the chicken breasts lightly before coating them with the sauce. This helps the balsamic sauce penetrate deeper, enhancing flavor in every bite.
- Opt for High-Quality Balsamic Vinegar. The flavor of this dish relies heavily on the balsamic vinegar. A good-quality balsamic (such as Balsamic Vinegar of Modena) will result in a smoother, richer sauce. Avoid vinegars with added caramel coloring or artificial sweeteners.
- Avoid Overcrowding the Baking Dish. Arrange the chicken and tomatoes in a single layer with some space between each piece. This allows for even heat circulation and prevents steaming instead of baking.

Top Tip -Balsamic Vinegar of Modena

Having quality balsamic vinegar is pretty important, especially if it's the star of the show! And if you've ever had the misfortune of consuming a balsamic vinegar that's not good quality, between the bitterness and gagging, you'll know exactly what I'm talking about. My favorite balsamic vinegar discovery is Kirkland Signature Balsamic Vinegar of Modena! I actually found this by chance, shopping at Costco, and was pleasantly surprised at how smooth it is. It's definitely the best balsamic vinegar!

Then when I was researching balsamic vinegar for an article, I came across a taste test of "economical" balsamic vinegar, where Kirkland came out in FIRST PLACE! Several judges concurred that the aroma was the most interesting, with a hint of wood, it had the most viscosity and the best sweet-to-sour balance.

One panelist said it was “brighter on the palate" and another said they could detect hints of cherries on the nose. Several judges said that it had the most pleasing finish. In sum, "it has an excellent sweet-to-sour balance and pleasing finish, especially for its price point." I'd definitely agree with that! You can read more about the balsamic vinegar taste test HERE.

So, if you're not up to paying $75+ for a bottle of top-notch balsamic vinegar aged 12+ years, then I think you'll be pretty happy with the Kirkland brand (this $21 bottle will last you a very long time).

*Note: you can use other vegetables with tomatoes or in place of tomatoes

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