Balsamic Glazed Chicken

Balsamic chicken and tomatoes in a black dish.

Bright and budget-friendly, this Balsamic Chicken Recipe is one of the best weeknight meal ideas around. This easy chicken dinner is made with plenty of fresh tomatoes and rosemary and is ready in 30 minutes or less.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 399kcal

Author Meggan Hill

Ingredients

1/2 cup balsamic vinegar
2 tablespoons honey
2 tablespoons whole grain mustard
3 cloves garlic minced
Salt and freshly ground black pepper
2 tablespoons olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds, see note 1)
1 pint grape tomatoes or cherry tomatoes
2 sprigs rosemary broken in half

US Customary - Metric

Instructions

Preheat oven to 425 degrees. In a large bowl, whisk together balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Add chicken and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from marinade (reserve marinade) and pat chicken dry with paper towels.
In a 12-inch oven-safe skillet over medium-high heat, heat oil until shimmering. Add chicken in a single layer, skin-side down. Cook until browned, about 2 to 3 minutes.
Flip chicken and add tomatoes. Cook until tomatoes have started to pop release their juices, about 5 minutes. Add reserved marinade and rosemary sprigs. Bring to boil, then transfer uncovered to the oven.
Bake until the chicken reaches 165 degrees on an instant-read thermometer, about 20 minutes. Remove from oven and discard rosemary stems.

Video

Notes

Chicken thighs: Or substitute bone-in, skin-on chicken breasts. The skin gets golden brown and crisps up beautifully.
Yield: This Balsamic Chicken Recipe creates four dinner-sized servings that including 6 oz. of chicken each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition