Balsamic Baked Chicken Breast (Print version)
Tender juicy chicken with tangy balsamic glaze, baked until caramelized and flavorful.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 a mix of basil, oregano, thyme)
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Garnish (optional)
10 - Chopped fresh parsley
11 - Cherry tomatoes, halved
# Directions:
01 - Preheat your 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 the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, turning to coat thoroughly. Marinate for at least 30 minutes in the refrigerator for best flavor, or proceed immediately if short on time.
04 - Arrange the marinated chicken breasts in a single layer in a baking dish. Pour any remaining marinade over the top.
05 - Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the glaze is slightly caramelized.
06 - Let rest for 5 minutes before slicing. Garnish with fresh parsley and cherry tomatoes if desired.
# Expert advice:
01 -
- The chicken stays impossibly juicy even after baking, thanks to the honey and vinegar working together
- You probably have everything in your pantry right now, no special grocery run needed
02 -
- Do not skip the resting period, or all those juices will end up on your cutting board instead of in the chicken
- The glaze will darken quickly in the last few minutes, so keep an eye on it to prevent burning
03 -
- Pat the chicken dry before marinating if it is wet from packaging, this helps the glaze stick better
- Use a meat thermometer for perfectly cooked chicken every time