Introduction

This Balsamic Baked Chicken Breast recipe is a simple yet flavorful dish perfect for weeknight dinners. Tender chicken breasts are marinated in a tangy mix of balsamic vinegar, honey, garlic, and herbs, then baked to juicy perfection. It pairs wonderfully with a variety of sides and is sure to become a family favorite.

A white plate holds a grilled chicken breast sliced into six pieces, showing juicy white meat inside each slice. The chicken skin is golden brown with dark grill marks and a shiny glaze, topped with small bits of green herbs. To the side of the chicken, there are three long, bright green green beans with a glossy look. In the background, a light creamy sauce with some green pepper flakes is visible. The plate sits 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. Whisk until the honey is fully dissolved and the marinade is smooth. Season with salt and pepper to taste.
Step 2: 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, then refrigerate for at least 30 minutes, preferably 2 to 4 hours for best flavor.
Step 3: Preheat the oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes to promote even cooking.
Step 4: Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil. Arrange the marinated chicken breasts evenly in the dish and pour any remaining marinade over the top.
Step 5: Bake for 25-30 minutes, until the internal temperature reaches 165°F (75°C). Optionally, baste the chicken with pan juices halfway through baking for extra moisture and flavor.
Step 6: Remove the chicken from the oven and let it rest for 5-10 minutes. Slice into thick pieces and arrange on a serving platter. Drizzle with pan juices and garnish with fresh basil if desired.
Step 7: Serve with your favorite sides such as roasted vegetables, salad, or quinoa.

Tips & Variations

For deeper flavor, marinate the chicken overnight in the refrigerator.
Customize the herbs by substituting or adding rosemary or basil according to your preference.
Try topping the cooked chicken with a sprinkle of feta cheese or chopped sun-dried tomatoes for an extra burst of flavor.

Storage

Allow leftover chicken to cool completely before placing it in an airtight container. Store in the refrigerator for up to 3 days. To reheat, microwave the chicken covered with a damp paper towel in short intervals until warmed through, or reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Serve

The dish shows a white plate holding a grilled chicken breast sliced into five thick pieces, arranged slightly fanned out from left to right. The chicken is golden brown with dark grill marks and a shiny glaze on top, sprinkled with small green herb pieces. On the left side of the plate is a creamy white mashed layer with a smooth texture and some black pepper dots. On the right side, three long green beans lie parallel to the chicken, with a fresh, glossy look. 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, but keep in mind that bone-in chicken breasts may require longer baking time. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Is it necessary to marinate the chicken for several hours?

Marinating for at least 30 minutes adds some flavor, but allowing 2 to 4 hours or overnight yields a more tender and flavorful result.