Why Make This Recipe
Balsamic Baked Chicken Breast is a delicious and easy dish that you can prepare for dinner. The combination of tangy balsamic vinegar, savory herbs, and sweet honey makes the chicken flavorful and juicy. It’s a perfect choice for busy weeknights or special occasions. Plus, it pairs well with many side dishes, making it versatile for any meal!
How to Make Balsamic Baked Chicken Breast
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:
- In a medium-sized mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme.
- Whisk the ingredients together until well blended, ensuring the honey dissolves completely.
- Season the marinade with salt and pepper to taste.
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, preferably 2 to 4 hours for best results.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil.
- Place the marinated chicken breasts in the prepared baking dish, spaced evenly.
- Pour any remaining marinade over the chicken.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Optionally, baste the chicken with pan juices halfway through baking.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes.
- Prepare any desired sides while the chicken rests.
- Slice the chicken into thick pieces for serving.
- Arrange the sliced chicken on a serving platter and drizzle with pan juices.
- Garnish with fresh basil leaves if desired.
- Serve with your choice of sides, such as roasted vegetables or quinoa.
- Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.
How to Serve Balsamic Baked Chicken Breast
Serve the Balsamic Baked Chicken Breast sliced on a platter, drizzled with its own pan juices. This dish goes well with sides like quinoa, roasted vegetables, or a simple green salad. Adding a fresh basil garnish can enhance the presentation and flavor!
How to Store Balsamic Baked Chicken Breast
To store leftovers, let the chicken cool down completely. Place the chicken in an airtight container and keep it in the refrigerator. It should last up to 3 days. When you want to eat it again, simply reheat in the microwave or oven until warmed through.
Tips to Make Balsamic Baked Chicken Breast
- Marinating the chicken for a longer time enhances the flavor, so aim for at least 2 to 4 hours.
- Feel free to adjust the herbs based on your taste preferences. Fresh herbs can also work well if you have them on hand.
- For added flavor, consider using bone-in chicken breasts, though you may need to adjust cooking time.
Variation
You can add vegetables like bell peppers or zucchini to the baking dish. They will roast alongside the chicken, absorbing the delicious marinade for a complete meal!
FAQs
Can I use regular chicken instead of boneless?
Yes, you can! Just be aware that bone-in chicken will take longer to cook.
Can I use another type of vinegar?
Yes, apple cider vinegar can be a good alternative if you want a different flavor.
Is this recipe gluten-free?
Yes, all the ingredients are gluten-free, making it suitable for those with gluten sensitivities.
Balsamic Baked Chicken Breast
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 pieces boneless (skinless chicken breasts)
- Fresh basil leaves (for garnish, optional)
Instructions
Preparation
- In a medium-sized mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme.
- Whisk the ingredients together until well blended, ensuring the honey dissolves completely.
- Season the marinade with salt and pepper to taste.
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, preferably 2 to 4 hours for best results.
Cooking
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil.
- Place the marinated chicken breasts in the prepared baking dish, spaced evenly.
- Pour any remaining marinade over the chicken.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Optionally, baste the chicken with pan juices halfway through baking.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes.
- Slice the chicken into thick pieces for serving.
- Arrange the sliced chicken on a serving platter and drizzle with pan juices.
- Garnish with fresh basil leaves if desired.
- Serve with your choice of sides, such as roasted vegetables or quinoa.
