Introduction

This Balsamic Baked Chicken Breast recipe combines tangy balsamic vinegar with sweet honey and aromatic herbs for a flavorful and juicy meal. It’s simple to prepare and perfect for a weeknight dinner or meal prepping.

The image shows a close-up of a grilled chicken breast sliced into several pieces, arranged neatly on a white plate. The chicken has dark brown grill marks and a shiny glaze on top, with small green herb pieces sprinkled over it. On the right side of the plate, there are a few bright green asparagus spears. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

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

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Use fresh herbs instead of dried for a brighter taste.
Try adding a splash of soy sauce to the marinade for a savory twist.
To keep chicken moist, baste it with the pan juices during baking.

Storage

Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to avoid drying out the chicken.

How to Serve

The image shows a close-up of a grilled chicken breast sliced into about seven thick pieces arranged in a slightly overlapping row on a white plate. The chicken has a golden brown color with dark grill marks across the top, giving a textured look. Small green herbs are sprinkled over the chicken, adding a fresh touch. On one side of the plate, there are several green beans, their bright green color contrasting with the chicken. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, you can use bone-in chicken breasts, but you may need to increase the baking time to ensure they are cooked through.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and helps tenderize the chicken, but if you’re short on time, you can bake it with the marinade immediately for a lighter flavor.