Balsamic Baked Chicken Breast (Print View)
Tender chicken marinated in tangy balsamic glaze, baked until golden and juicy.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
→ Marinade & Glaze
02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 tablespoons honey or maple syrup
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried Italian herbs (or basil, oregano, thyme blend)
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Garnish
10 - Chopped fresh parsley
11 - Cherry tomatoes, halved
# Method:
01 - Preheat oven to 400°F.
02 - In a medium bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian herbs, Dijon mustard, salt, and pepper until well combined.
03 - Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, turning to coat thoroughly. Refrigerate for at least 30 minutes for optimal flavor development, or proceed immediately if time-constrained.
04 - Transfer marinated chicken breasts to a baking dish in a single layer. Pour remaining marinade evenly over the top of each piece.
05 - Bake for 20 to 25 minutes until chicken reaches an internal temperature of 165°F and the glaze appears slightly caramelized.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and cherry tomatoes if desired.
# Insider Tips:
01 -
- The marinade does double duty as a finishing glaze, meaning less cleanup and more flavor in every bite
- Even people who claim chicken breast is dry and boring ask for seconds when I make this
02 -
- The glaze will bubble and might look a bit dark in spots, but that caramelization is exactly what gives the chicken its incredible flavor
- Using a meat thermometer is the only way to guarantee perfectly cooked chicken without cutting into it and losing all those precious juices
03 -
- Pat the chicken dry before adding it to the marinade, this helps the glaze adhere better during baking
- If the glaze starts getting too dark before the chicken is done, tent the dish loosely with foil