Photo of Slow-cooked balsamic chicken by WW

Slow-cooked balsamic chicken

Points® value
Total Time
1 hr 20 min
15 min
1 hr 5 min
An easy, Italian-inspired pasta dish that makes a great weekend dinner.


Chicken breast, skinless, raw

4 medium

Cherry Tomatoes

200 g, halved

Basil, fresh

15 g, leaves picked, half torn, the rest whole

White pasta, dry

200 g, spaghetti

Calorie controlled cooking spray

4 spray(s)


4 clove(s), thinly sliced

Balsamic vinegar

3 tablespoon(s)

Caster Sugar

1 teaspoon(s)

Thyme, Dried

1 teaspoon(s), level

Chilli flakes

1 teaspoon(s), level


  1. Preheat the oven to 170°C, fan 150°C, gas mark 3. Put a nonstick frying or griddle pan over a high heat and mist with cooking spray. Fry the chicken breasts for 2 minutes on each side until lightly golden.
  2. Put the garlic, tomatoes, torn basil leaves, balsamic vinegar, caster sugar, thyme and chilli flakes in a baking dish. Stir to combine, then add the chicken and season to taste.
  3. Cover the dish with kitchen foil and bake for 1 hour, basting the chicken halfway, until it is cooked through. Remove the foil for the final 10 minutes of cooking time. Set aside to rest for 10 minutes.
  4. Meanwhile, cook the spaghetti to pack instructions. Drain and divide between serving plates, then arrange the chicken on top with the tomatoes and garlic, and drizzle over any cooking juices from the baking dish. Garnish with the whole basil leaves, then serve.


You can also cook the chicken and tomatoes in a slow cooker if you have one – cook on medium for 4 hours.