Introduction

Balsamic baked chicken breast is a simple, flavorful dish perfect for weeknight dinners or meal prep. The tangy balsamic vinegar and sweet honey create a delicious marinade that keeps the chicken moist and tender. It’s easy to prepare and pairs well with a variety of sides.

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 more intense flavor, marinate the chicken overnight in the refrigerator.
Substitute honey with maple syrup for a different sweetness profile.
Use fresh herbs like rosemary or thyme instead of dried for a brighter taste.
Try adding a splash of soy sauce to the marinade for an umami boost.

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 moisture.

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 bone-in chicken breasts for this recipe?

Yes, but baking time may need to be extended by 10-15 minutes to ensure the chicken cooks through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

Is it necessary to marinate the chicken?

Marinating enhances the flavor and tenderness, but if short on time, you can bake the chicken with the marinade poured over it. The flavor will be milder but still delicious.