Balsamic Glazed Chicken with Roasted Tomatoes

• 4 boneless, skinless chicken breasts
• 1 pint cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes with 1 tablespoon olive oil, salt, pepper, and oregano. Spread on a baking sheet.
3. 3 Season chicken breasts with salt and pepper. Heat remaining olive oil in an oven-safe skillet over medium-high heat.
4. 4 Sear chicken breasts for 3-4 minutes per side until golden, then transfer skillet to the oven.
5. 5 Place chicken on top of the tomatoes in the skillet and roast for 20 minutes or until chicken reaches 165°F.
6. 6 Whisk together balsamic vinegar, honey, and minced garlic in a small bowl.
7. 7 Remove skillet from oven and drizzle the balsamic mixture over the chicken.
8. 8 Return skillet to the oven for an additional 5 minutes.
9. 9 Garnish with fresh basil before serving.

Equipment

• Oven-safe skillet
• Baking sheet

Variations

• Substitute chicken thighs for a richer flavor, or add sliced bell peppers for extra veggies.

Substitutions

• If you don't have balsamic vinegar, use red wine vinegar with a touch of brown sugar for a similar glaze.

Pairings

• Pairs well with a crisp Pinot Grigio or a simple green salad.

Nutrition

Tips

• For added flavor, marinate the chicken in balsamic vinegar and olive oil for 30 minutes before cooking.
• If you prefer thicker slices, cut the chicken breasts in half horizontally before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: This dish freezes well for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

Serving Suggestions

• Serve with a side of quinoa or mashed cauliflower for a complete meal.

FAQ