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 pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until browned, then set aside.
- In the same pan, add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in balsamic vinegar and chicken broth, scraping up browned bits.
- Stir in honey, Dijon mustard, thyme, and oregano. Simmer for 2 to 3 minutes until slightly reduced.
- Add halved cherry tomatoes and return the chicken to the pan, spooning sauce over it.
- Transfer the skillet to the oven and bake for 15 to 20 minutes until the chicken is cooked through. Garnish with fresh parsley before serving.
Notes
Ensure the chicken is not overcooked to keep it tender and juicy.
Feel free to add more vegetables to the sauce for added nutrition and flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 300
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.