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Roasted Balsamic Chicken with Baby Tomatoes

Rated as 4.3 out of 5 Stars

"I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!"
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Ingredients

4 h 50 m servings 321 cals
Original recipe yields 4 servings (4 chicken breasts)

Directions

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  1. Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Lie the chicken breasts in the vinegar mixture.
  2. Marinate chicken in the refrigerator for at least 4 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Sprinkle lemon zest and drizzle lemon juice over the chicken.

Footnotes

  • Cook's Note:
  • I prepare and marinate frozen chicken in cookware the evening before and refrigerate overnight for quick cook-up next day.

Nutrition Facts


Per Serving: 321 calories; 9.1 g fat; 9.1 g carbohydrates; 47.9 g protein; 129 mg cholesterol; 260 mg sodium. Full nutrition

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Reviews

Read all reviews 252
  1. 347 Ratings

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Most helpful positive review

This is Giada De Laurentis' recipe with an addition of tomatoes. I have made Giada's version many times and it is always good, so I suspect that this is very good as well. I usually leave out ...

Most helpful critical review

I marinated the chicken for 4 hours, however next time I'd probably prepare it in the morning and let the breasts marinate all day. Instead of marinating in a dish, I find it much easier to mar...

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This is Giada De Laurentis' recipe with an addition of tomatoes. I have made Giada's version many times and it is always good, so I suspect that this is very good as well. I usually leave out ...

I marinated the chicken for 4 hours, however next time I'd probably prepare it in the morning and let the breasts marinate all day. Instead of marinating in a dish, I find it much easier to mar...

I've been making this for over a year now - I increase the mustard, leave out the zest and swap out the tomatoes for a can of fire roasted diced tomatoes and I mix the can (with juice) into the ...

Sounds delicious. Do you remove the chicken from the marinade to bake, or bake it in the marinade?

AgaIn - if you need to tweak and alter so much why don't you list your own recipe. After reading so many reviews - all of which add alter and change so many things I wonder ... If you're like ...

I really enjoyed this dish. Very easy and healthy. I used lemon balsamic vinegar and skipped the zest. I also paired it with the recipe for "slow roasted tomatoes with feta, olives and pine nu...

My date and I made this recently and absolutely loved it! I love anything balsamic and he had never really had it before so I took a chance at this recipe to sway him over to balsamic. He though...

I just made this recipe for Father’s Day. The only thing extra I added was more fresh garlic (4 cloves) Herbs de Provence and basil. I served it with Pesto Pasta mixed with fresh broccoli. A...

I've made this a couple of times now; it makes for a great weeknight meal! I marinate the chicken breasts in the refrigerator for the duration of the day, and begin preheating the oven the mome...