Balsamic Chicken and Tomato Recipe

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To win to win chicken for dinner! Other super delicious and quick chicken dinners include Milanese chicken, Piccata chicken, or Vesuvio casserole chicken that will wow anyone.

If you're the type of person who lives and breathes or something with Italian flavors, this skillet recipe is for you. Bursting cherry tomatoes transform into a delicious bread sauce as they whirl with balsamic grainy mustard and a little honey. Any Italian green herb will do, so pick one or add your favorite: fresh rosemary, broken basil, or even oregano.

What you need to make this recipe:

  • Chicken thighs, skin, or skinned chicken breasts. Because everyone loves that delicious golden crisp skin. (Any chicken works, as long as you adjust the cook time accordingly.)
  • Cherry or grape tomatoes.
  • Rosemary, basil or oregano. Cool please!
  • Balsamic vinegar and honey.
  • Whole grain mustard. The thick material is wonderful in this chicken recipe.
  • Garlic. But of course! Use more or less, depending on your preference.
  • Olive oil.
  • Salt and freshly ground pepper. Like you do.

How to make balsamic chicken with tomatoes:

  1. Mix honey, vinegar, mustard, garlic, and salt and pepper in a bowl large enough to hold the chicken. Add the chicken to the marinade and mix everything to coat the chicken. Place in the refrigerator for up to an hour, if you have time; otherwise, the chicken can sit for 20 minutes at room temperature. Remove the chicken from the marinade and pat the pieces dry with a paper towel. Holding on to that marinade, however, you will need later.
  2. Next, preheat the oven to 425 degrees and find a large oven safe skillet. Over medium-high heat, heat the olive oil until it shines. Brown the chicken in a single layer, without piling, skin side down. Cook chicken until golden brown, 2-3 minutes at least, longer if necessary.
  3. When the chicken skin looks beautiful and crisp, flip it into the pan and add the tomatoes. Cook until the tomatoes burst and release their juices, then pour in the reserved marinade (okay, it will cook and it will be safe to eat!) And sprigs of rosemary. Bring this mixture to a boil and then move the pan to the oven to bake the chicken until done. It is also not necessary to cover the pan. Keep that crisp skin intact!
  4. Bake at 425 degrees for about 20 minutes. Chicken is safe to eat when its internal temperature reaches 165 degrees. Take it out of the oven, removing the rosemary stems if that's the herb you chose, and let it sit for about 5 minutes before serving. This allows the chicken to reabsorb some of the juices, making things juicier.

What to serve with balsamic chicken and tomatoes:

It's easy to complete this delicious recipe from a pot in a complete meal. Just pull down:

  • Your best and biggest green leafy salad.
  • A loaf of crisp French bread for all that lovely sauce.
  • Buttered mashed potatoes. How is this not a thing? Potatoes are awesome with juicy tomatoes and chicken.
  • Zucchini ribbons for a low carb, high vegetable summer meal.

What is balsamic vinegar? And why is it so delicious?

Balsamic vinegar, or balsamic vinegar, is a truly delicious and drinkable pantry ingredient. Believe it or not, balsamic vinegar is not technically a wine vinegar. It is made from grapes, Trebbiano grapes, and grape must, which are boiled in a dark syrup and aged in wooden barrels with the vinegar stem, a starter that ferments the liquid and turns the syrup into vinegar.

The barrels are changed as the vinegar is reduced. This really concentrates the liquid and makes it sweet and irresistible.

It is a labor intensive process that is also time consuming. Some balsamics are 100 years old! (Don't make this recipe with those precious things, though. Everyday plain balsamic is good enough for chicken and tomatoes.)

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When selecting balsamic vinegar, look for a moderately priced bottle that comes from Modena, Italy. The most expensive varieties are labeled Aceto Balsamico Tradizionale di Modena. Avoid the cheapest balsamic you can find; Less expensive varieties are much more likely to contain sulfites as a preservative. No matter what you choose, there is a bottle for every budget.

Balsamic vinegar is kept in a cool dark place in the pantry, but not so far that you can't use it in salad dressings, marinades, or even drizzled over a bowl of vanilla ice cream!

Brilliant and inexpensive, this Balsamic Tomato Chicken Recipe recipe is set to become your default dinner of the week. Ready in about 30 minutes – long enough to make a large salad or heat up some crusty bread to soak up all that delicious bread juice.

  • 1/2 cup balsamic vinegar
  • 2 tablespoons of honey
  • 2 tablespoons of whole mustard
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 2 tablespoons of olive oil
  • 4 bone-in-the-skin chicken thighs (about 1 1/2 pounds)
  • 1 pint of grape tomatoes
  • 2 sprigs of rosemary cut in half
  • Preheat oven to 425 degrees.
  • In a large bowl, mix balsamic vinegar, honey, mustard, garlic, and salt and pepper to taste (I like 1/2 teaspoon of salt and 1/4 teaspoon of pepper).
  • Add chicken and stir to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour. Remove from the marinade (reserve the marinade) and pat the chicken dry with paper towels.
  • In a 12-inch ovenproof skillet over medium-high heat, heat oil until bright. Add the chicken in a single layer, skin side down. Cook until golden brown, 2-3 minutes.
  • Turn the chicken over and add the tomatoes. Cook until the tomatoes start to burst, release their juices, about 5 minutes.
  • Add reserved marinades and rosemary sprigs. Bring to a boil, then transfer uncovered to the oven.
  • Bake until chicken reaches 165 degrees on an instant read thermometer, about 20 minutes. Remove from the oven and remove the rosemary stems.


Calories :: 521kcal


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