Introduction

Balsamic Baked Chicken Breast is a simple yet flavorful dish that combines tangy balsamic vinegar with aromatic herbs and honey for a perfect balance of sweet and savory. This recipe is ideal for a quick weeknight dinner or meal prep, offering juicy and tender chicken every time.

A close-up view of a grilled chicken breast sliced into thick pieces, showing a golden-brown color with dark grill marks across the top. The chicken is garnished with small green herbs sprinkled evenly on top. Alongside the chicken are bright green asparagus spears laying next to the slices, adding contrast to the dish. The food rests on a white plate, all set against a white marbled texture. 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.
Substitute fresh herbs like rosemary or thyme for a different aromatic profile.
Use chicken thighs for a juicier and richer alternative.
Add a pinch of red pepper flakes to the marinade for a subtle spicy kick.

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 maintain tenderness.

How to Serve

The image shows a close-up of grilled chicken breast sliced into seven pieces arranged in a slightly fanned out way on a white plate. The chicken has dark brown grill marks and a shiny glaze, topped with small green herb pieces. Underneath and beside the chicken, there are a few green beans that are bright green and smooth. The white 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 frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and proper marinade absorption. If using frozen chicken, thaw it completely in the refrigerator before marinating.

Can I grill the chicken instead of baking?

Yes, grilling works well with this marinade. Grill the chicken over medium heat for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).