Description
This Balsamic Chicken and Tomatoes is a vibrant, flavor-packed dish that’s perfect for weeknight dinners but feels fancy enough for guests. Juicy chicken gets marinated in a tangy-sweet balsamic glaze with Dijon, honey, and Worcestershire, then seared to perfection with blistered grape tomatoes and a shower of fresh parsley. So simple, yet *so satisfying*! #BalsamicChicken #EasyDinnerRecipe #TomatoChicken #OnePanMeal #HealthyDinnerIdeas
Ingredients
Scale
For the Marinade
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- Sprinkle of garlic powder
- 2 tbsp olive oil
- ¼ cup balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 tbsp Worcestershire sauce
For the Chicken and Tomatoes
- 4 boneless skinless chicken thighs (or breasts)
- 1½ cups grape tomatoes
- ⅓ cup fresh parsley, chopped
Instructions
Instructions
- In a bowl, whisk together thyme, smoked paprika, salt, pepper, garlic powder, olive oil, balsamic vinegar, Dijon mustard, honey, and Worcestershire sauce.
- Add chicken and toss to coat. Marinate for at least 30 minutes (or up to overnight in the fridge).
- Heat a large skillet over medium heat. Add marinated chicken and cook for 5–7 minutes per side, or until browned and cooked through.
- Add grape tomatoes to the skillet and cook for 3–4 minutes until they begin to soften and blister.
- Stir in fresh parsley, adjust seasoning as needed, and serve warm.
Notes
- Use cherry tomatoes if grape tomatoes aren’t available.
- Pairs beautifully with rice, couscous, or crusty bread to soak up the sauce.
- You can double the marinade and reserve half to drizzle on top after cooking for an extra pop of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 530mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg