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overhead view of balsamic cholula chicken right out of the oven with balsamic vinegar, cholula hot sauce, onions, tomatoes and rosemary

Balsamic Cholula Chicken

  • Author: Stacey
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 to 8 portions (great leftovers for lunch) 1x


One pan dinner to the rescue! This slightly spicy balsamic cholula chicken is a flavor bomb that is easy to make with only a few ingredients.


Units Scale
  • 1 medium onion, small chunks
  • 1 tablespoon fresh rosemary (finely diced)
  • 1 tablespoon chopped parsley, optional garnish
  • 4 boneless breasts of chicken
  • 25-30 cherry tomatoes (more or less if you want)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup balsamic vinegar
  • 1/3 cup Cholula hot sauce (original)
  • 2 tablespoons olive oil

Basmati rice (optional): cook per package instructions

  • 2 cups rice
  • 1 tablespoon butter or olive oil
  • 3/4 teaspoon salt


  1. If you are making the basmati rice with this you should plan your time and get the rice started at the beginning of the process. 
  2. Cut one medium onion in half. Cut each half in half again (lengthwise) and cut into chunks. 
  3. Pull leaves from rosemary stems and finely dice. The number of sprigs will really depend on how tall or short the sprigs are which can vary per package. You need a tablespoon diced fine so eyeball it here. 
  4. If you are using the optional parsley chop that now. It’s just for garnish so you don’t need too much – about a tablespoon at the most. 
  5. Trim the fat from around the boneless breast of chicken. You can either cut the chicken breast in half or cut it into thirds like I did in the video. I like the smaller pieces. 
  6. Put 2 tablespoons of olive oil in an oven-safe pan and spread it out on the bottom. Place the chicken pieces in the pan. 
  7. Add the onion chunks to the pan and nestle the onions in between the chicken pieces. Then add the cherry tomatoes on top of the onions. 
  8. Pour the balsamic vinegar over the chicken, then the Cholula hot sauce over the chicken, season with the salt and pepper then add most of the rosemary to the top. Leave some additional rosemary on the side for garnish too if you like. 
  9. Bake in a preheated oven at 400 degrees for 20 minutes or until internal temperature of chicken is 165 degrees. 
  10. Serve over basmati rice. The chicken will be sitting in a really delicious tangy and slightly spicy broth. Be sure to spoon this over your portion!