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.
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.