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Balsamic Chicken with Roasted Tomatoes Recipe
Balsamic Chicken with Roasted Tomatoes Recipe photo by Taste of Home

Balsamic Chicken with Roasted Tomatoes Recipe

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This entree is a great way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is just so good. —Karen Gehrig, Concord, North Carolina
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 tablespoons honey
  • 2 tablespoons olive oil, divided
  • 2 cups grape tomatoes
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons balsamic glaze

Nutritional Facts

1 chicken breast half with 1/2 cup tomatoes and 1-1/2 teaspoons glaze equals 306 calories, 11 g fat (2 g saturated fat), 94 mg cholesterol, 384 mg sodium, 16 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 starch


  1. Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened.
  2. Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze. Yield: 4 servings.
Editor's Note: To make your own balsamic glaze, bring 1/2 cup balsamic vinegar to a boil in a small saucepan. Reduce heat to medium; simmer 10-12 minutes or until thickened to a glaze consistency. Yield: about 2 tablespoons
Originally published as Balsamic Chicken with Roasted Tomatoes in Simple & Delicious August/September 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 4, 2016

"Simple and delicious!! Will definitely make again!"

Reviewed Apr. 14, 2016 Edited May. 10, 2016

"When done properly, chicken cooked this way is moist and tender. This recipe turned out beautifully for us. Will make this often."

Reviewed Jul. 10, 2015

"This recipe read very well and I was disappointed with my own results when making it. I found the chicken cooked this way to be dry although our dogs loved it! On the other hand the idea to toss and bake small tomatoes in honey (not sure why the olive oil, I'm going to omit it next time and try some shredded mint) was great. The balsamic vinegar smelled overwhelmingly vinegary while being reduced but was surprisingly sweet. I'm going to experiment with this, perhaps with baked veggies or meat cooked in another way."

Reviewed Jul. 11, 2014

"Made this dish exactly as written. Even my mom, who at 88 doesn't eat anything, ate every bit. It was quick & easy & a great light summer dish. Will make again."

Reviewed Jul. 10, 2014

"Definitely a make again. Would probably serve it on romaine lettuce as a main dish salad."

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