One-Pan Chicken With Honey Balsamic Tomatoes

I’m not sure what it is about this sheltering in place, but the more comfort food I dish up, the more my family pushes back for something healthier. This dish from my friend Courtney Holsworth hit all the right notes…easy to make (just one pan!) and a light, but filling dinner for my crew. I doubled the following recipe for my family of seven.

What You Need

For the chicken:
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon white wine vinegar
3 cloves garlic, minced
1 teaspoon Italian seasoning
Red pepper flakes, optional

For the tomatoes:
3 cups cherry tomatoes
2 tablespoons melted butter
2 tablespoons balsamic vinegar
1 tablespoon honey
4 cloves minced garlic
2 tablespoons chopped basil
1 teaspoon onion powder
1 teaspoon thyme

For the topping:
2 cups mozzarella
Salt & pepper
Whole sprigs of thyme, optional
Additional basil, optional

What To Do

1. Mix together ingredients for chicken in a Ziplock bag and add chicken and mix around. Let it marinate while you are prepping tomatoes.
2. Mix together all ingredients for tomatoes (minus the cheese and whole thyme) in a bowl or another Ziplock bag.
3. Place the chicken in the center of your baking dish and then place tomatoes on the outskirts of the dish. Top with cheese and a fresh thyme, if using. Season with salt and pepper.
4. If you are making ahead, cover with foil and place in fridge. When ready to cook, bake at 425 uncovered for 25 minutes or so. Flip broiler on at the end to get everything browned. Serve with additional basil on top, if you’d like.

I served this chicken with a side of brown rice for my football players and a green vegetable. Enjoy!

Have a great week!

xo,