Ingredients
Scale
4 boneless, skinless chicken breasts
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon basil pesto
1 tablespoon honey
1 tablespoon corn starch
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 pound baby potatoes
2 cups cherry tomatoes
1 cup shredded mozzarella cheese (or 4 slices)
fresh basil
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13” casserole dish.
- Place the chicken breasts in the baking dish, then scatter the halved baby potatoes around the chicken. Add the cherry tomatoes right on top.
- In a small bowl, whisk together the balsamic vinegar, olive oil, pesto, honey, cornstarch, garlic, salt, and pepper.
- Pour the balsamic mixture evenly over the chicken and potatoes. Use a spoon or brush to help coat everything so it’s all seasoned nicely.
- Pop the dish in the oven and bake for 35–40 minutes, or until the potatoes are fork-tender and the chicken is fully cooked (internal temp should hit 165°F).
- Top each chicken breast with shredded or sliced mozzarella, then place under the broiler for 1–2 minutes, just until the cheese is melted and bubbly.
- Finish it all off with a sprinkle of fresh chopped basil and serve it up warm!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Italian