Balsamic Chicken Oven Baked with Your Pressure Cooker
This oven-baked balsamic chicken made in a pressure cooker brings fast, juicy, and flavorful results, with garlic, tomatoes, and a tangy-sweet glaze.
Equipment
- 1 Mixing bowl Small
Ingredients
Main ingredients
- 4 6 ounce boneless skinless chicken breasts
- 0.25 cup balsamic vinegar the thicker the better
- 2 tablespoons honey or pure maple syrup
- 2 tablespoons olive oil for that cooking slickness
- 2 teaspoons Dijon mustard optional
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic minced
- 2 pints cherry tomatoes halved
- chopped parsley for garnish
Instructions
Instructions
- Preheat your oven to 400°F.
- Whisk balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl.
- Sprinkle salt, pepper, and basil on chicken breasts.
- Place chicken in baking dish and pour balsamic mixture over it. Add cherry tomatoes around chicken.
- Bake for 25 to 30 minutes until internal temp reaches 165°F.
- Spoon thickened sauce over cooked chicken and top with parsley.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat with a splash of water to keep moist.