One Pan Balsamic Calabrian Chicken with Cherry Tomatoes
on Jul 16, 2025
This post may contain affiliate links! For more info, check out our privacy policy.
When summer tomatoes are here, we lean on this One Pan Balsamic Calabrian Chicken with Cherry Tomatoes. This recipe brings together chicken thighs roasted with cherry tomatoes in a balsamic calabrian chili sauce. All finished with fresh basil!
If you’re looking for more tomato recipes, be sure to check out our Roasted Tomato Caprese and Prosciutto Sandwich and Burst Cherry Tomato Pasta.
Why You’ll Love This Recipe
This dinner recipe is made in 1 skillet, all under an hour. It’s the perfect summer dinner with the use of cherry tomatoes. This recipe is:
- Made in one pan and placed in the oven for a true set it and forget it dinner!
- Comes together with fewer than 10 ingredients
- Perfect use of summer tomatoes
- Balanced flavors from the tangy balsamic, tomatoes, paired with the heat from the chili.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
Chicken: Bone-in, skin-on chicken thighs are being used for this recipe, seasoned with kosher salt, freshly ground black pepper, and extra-virgin olive oil.
Balsamic Sauce: Balsamic vinegar, Calabrian chili paste, garlic, and water or broth are tossed together and roasted with the chicken and tomatoes.
Cherry Tomatoes: A mix of red and yellow cherry tomatoes are laying as the base of the recipe, tossed with the sauce and roasted with the chicken, all finished off with fresh basil leaves.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Chicken Substitutions: For this recipe, we are using skin-on, bone-in chicken thighs, but you can use this with chicken legs, too. We recommend skin-on so it gets crispy and stays tender when roasting.
- Storing: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet in the oven to warm.
- Naturally gluten-free!
How to Make Balsamic Chicken with Tomatoes
Step 1: Preheat oven to 400 °F. Season chicken with salt and pepper, and drizzle with olive oil. Mix balsamic, chili paste, garlic, salt, pepper, and water or broth.
Step 2: In a skillet, scatter cherry tomatoes. Pour the balsamic mixture over them and toss to coat. Add the chicken thighs on top.
Step 3: Transfer skillet to top oven rack. Roast 45 to 50 minutes, turning the skillet halfway through to ensure even browning.
Step 4: Bake until chicken reaches 165 °F. Remove, garnish with fresh basil, and spoon over pan sauce.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this balsamic chicken with tomatoes? We have you covered!
- While this can be a meal on its own, you can also toss cooked pasta in the cherry tomato mixture.
- Our Garlic Bread with Parmesan and Roasted Garlic is a great option to serve with this to sop up all those tomato juices!
- For crunchy salads, pair with Easy Melon Prosciutto Salad with Mint, or Endive Caesar Salad with Harissa Breadcrumbs.
Balsamic Chicken with Tomatoes FAQs
Yes, prepare the sauce up to a day ahead in the fridge and toss with the tomatoes when ready to assemble and bake.
Yes! The tang from the vinegar pairs really well with both tomatoes a nd chicken, especially when it’s roasted.
Chicken and tomatoes go really well together in all types of capacities. You can mix and match with your favorite types of tomatoes, roast them, or serve them uncooked with chicken.
More Summer Recipes
If you do make this Balsamic Chicken with Tomatoes recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
One Pan Balsamic Calabrian Chicken with Cherry Tomatoes
Ingredients
- 4 skin-on, bone-in chicken thighs, about 1.5 pounds to 2 pounds
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 to 2 teaspoon Calabrian chili paste, depending on spice preference
- 1 large garlic clove, grated
- 1/4 cup water or broth
- 2 cups red and yellow cherry tomatoes
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 400°F and position an oven rack to the top. Season your chicken with salt and pepper. Drizzle with olive oil.
- Whisk together balsamic, Calabrian, garlic, salt, and pepper. In a large oven-safe skillet, add in your tomatoes and pour over your balsamic mixture, tossing to combine.
- Add your chicken on top.
- Transfer your chicken and tomatoes to the top rack of your oven, roasting for 45 to 50 minutes. Turn the pan halfway through the cooking time for even cooking.
- Roast until the tomatoes burst ever so slightly, and the chicken is completely cooked to an internal temperature of 165°F using a meat thermometer, with browning on top.
- Remove from the oven, and top with basil leaves. Serve and pour over the pan sauce.
Notes
- Chicken Substitutions: For this recipe, we are using skin-on, bone-in chicken thighs, but you can use this with chicken legs, too. We recommend skin-on so it gets crispy and stays tender when roasting.
- Storing: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a skillet in the oven to warm.
- Naturally gluten-free!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A special summer tomato recipe for dinner! I hope you enjoy!