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Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon dijon mustard
- 1 cup cherry tomatoes (halved)
- ½ cup chicken broth (low sodium or no sodium added)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken breasts for 4 to 5 minutes on each side until browned. Remove the chicken and set aside.
- In the same pan, add minced garlic and cook until fragrant, about 30 seconds.
- Pour in balsamic vinegar and chicken broth, scraping the browned bits from the bottom.
- Stir in honey, Dijon mustard, thyme, and oregano; simmer the sauce for 2 to 3 minutes until slightly reduced.
- Add halved cherry tomatoes and combine well with the sauce. Return the chicken breasts to the pan, spooning some sauce over them.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, until the chicken is cooked through. Before serving, spoon the balsamic sauce over the chicken and garnish with chopped fresh parsley.
Notes
Ensure the skillet is oven-safe for easy transition from stovetop to oven.
Adjust the sweetness by modifying the amount of honey if desired.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 325
- Sugar: 10g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg