Balsamic Baked Chicken Breast

why make this recipe

This dish is quick, bright, and full of flavor. It uses simple ingredients you likely have at home. The balsamic and honey make a sweet and tangy sauce that keeps the chicken juicy. If you want an easy weeknight meal that tastes like you spent more time cooking, this is it.

introduction

This recipe gives you tender chicken with a glossy balsamic glaze. Marinate to add flavor and bake for a simple finish. For tips on baked chicken timing and care, see this easy oven-baked chicken breast guide for extra help.

how to make Balsamic Baked Chicken Breast

1. Mix the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme in a bowl.
2. Whisk until the honey dissolves and the sauce looks smooth. Add salt and pepper to taste.
3. Put the chicken breasts in a large resealable bag or a shallow dish.
4. Pour the marinade over the chicken. Make sure each piece is coated. Seal the bag or cover the dish.
5. Chill in the fridge for at least 30 minutes. For best taste, marinate 2 to 4 hours.
6. When ready, take the chicken from the fridge and let it rest 10–15 minutes at room temp.
7. Preheat the oven to 400°F (200°C). Line a baking dish with foil or parchment and brush with oil.
8. Place the chicken in the dish and pour any extra marinade over it.
9. Bake for 25–30 minutes, or until the internal temp is 165°F (75°C). You can baste once halfway through.
10. Let the chicken rest 5–10 minutes before slicing. Slice thick and spoon the pan juices on top.
    For another simple baked chicken idea with a different flavor, look at this garlic butter baked chicken method.

Ingredients :

• 4 boneless (skinless chicken breasts)
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper (to taste)
• Fresh basil leaves (for garnish (optional))

Directions :

1. In a medium-sized mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme.
2. Whisk the ingredients together until well blended, ensuring the honey dissolves completely.
3. Season the marinade with salt and pepper to taste.
4. Place the chicken breasts in a large resealable plastic bag or shallow dish.
5. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap.
6. Refrigerate for at least 30 minutes, preferably 2 to 4 hours for best results.
7. Preheat your oven to 400°F (200°C).
8. Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
9. Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil.
10. Place the marinated chicken breasts in the prepared baking dish, spaced evenly.
11. Pour any remaining marinade over the chicken.
12. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
13. Optionally, baste the chicken with pan juices halfway through baking.
14. Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes.
15. Prepare any desired sides while the chicken rests.
16. Slice the chicken into thick pieces for serving.
17. Arrange the sliced chicken on a serving platter and drizzle with pan juices.
18. Garnish with fresh basil leaves if desired.
19. Serve with your choice of sides, such as roasted vegetables or quinoa.
20. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
21. Reheat in a microwave or oven until warmed through.

how to serve Balsamic Baked Chicken Breast

Serve sliced over rice, quinoa, or mixed greens. Roast some vegetables or steam broccoli on the side. For a light plate, add a simple salad. For more side ideas that pair well with baked chicken, you can check these side dish ideas.

how to store Balsamic Baked Chicken Breast

Cool the leftovers to room temperature. Put chicken in an airtight container. Store in the fridge up to 3 days. To keep longer, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat gently in the oven to keep it moist.

tips to make Balsamic Baked Chicken Breast

• Pound the breasts to even thickness for even cooking.
• Marinade longer for more flavor, but do not go over 8 hours.
• Let the chicken rest after baking to keep juices inside.
• Use a meat thermometer to check for 165°F (75°C).
• Try swapping herbs or adding a splash of lemon for brightness. For another flavor idea, see this cream cheese baked chicken variation.

variation (if any)

• Add sliced mushrooms and onions to the baking dish for a one-pan meal.
• Mix in a tablespoon of Dijon mustard to the marinade for more tang.
• Use chicken thighs instead of breasts; cook time may change.
• Add red pepper flakes for heat.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicier. Bake until they reach 165°F (75°C), which may take a bit longer.

Q: Do I have to marinate the chicken?
A: No, but marinating gives more flavor. If short on time, marinate at least 30 minutes.

Q: Can I make the sauce ahead?
A: Yes. Mix the marinade and keep it in the fridge up to 2 days. Do not reuse raw chicken marinade without cooking it.

Q: How do I keep the chicken from drying out?
A: Do not overbake. Use a thermometer and let it rest after baking.

Q: Can I grill this instead of baking?
A: Yes. Grill on medium heat, turning once, until cooked through.

Conclusion

This balsamic baked chicken is simple and tasty for any night. For another step-by-step version and pictures, try the recipe at Cooking LSL’s baked balsamic chicken recipe. If you want a quick oven method with similar flavors, see the guide at Feel Good Foodie’s oven baked balsamic chicken.

Balsamic Baked Chicken Breast

This easy and flavorful dish features tender chicken marinated in a sweet and tangy balsamic glaze, perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories 320 kcal

Ingredients

  

For the marinade

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper (to taste)

For the chicken

• 4 boneless (skinless chicken breasts)
• Fresh basil leaves (for garnish, optional)

Instructions

 

Preparation

• Mix the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme in a bowl.
• Whisk until the honey dissolves and the sauce looks smooth. Add salt and pepper to taste.
• Put the chicken breasts in a large resealable bag or a shallow dish.
• Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish.
• Chill in the fridge for at least 30 minutes (preferably 2 to 4 hours for best taste).

Baking

• Preheat the oven to 400°F (200°C).
• Remove chicken from the fridge and let it rest for 10–15 minutes at room temperature.
• Line a baking dish with foil or parchment and brush with oil.
• Place the chicken in the dish and pour any extra marinade over it.
• Bake for 25–30 minutes, or until the internal temp reaches 165°F (75°C), basting halfway through if desired.
• Let the chicken rest for 5–10 minutes before slicing.

Serving

• Slice thick and spoon the pan juices on top.
• Garnish with fresh basil leaves if desired and serve with your choice of sides.

Notes

Pound the breasts to even thickness for even cooking. Marinade longer for more flavor, up to 8 hours maximum. Use a meat thermometer to check for doneness.

Keyword Baked Chicken, Balsamic Chicken, Chicken Breast, Quick Dinner, Weeknight Meal