Introduction

This Balsamic Baked Chicken Breast is a simple yet flavorful dish that combines tangy balsamic vinegar with sweet honey and aromatic herbs. Perfect for a weeknight dinner, it’s juicy, tender, and easy to prepare.

The image shows a grilled chicken breast sliced into several even pieces, with clear dark grill marks on the golden-brown surface. The chicken is garnished with small green herb pieces scattered on top. To the side, there are a few green asparagus stalks, lightly cooked with a shiny texture. All of this is placed on a white plate resting 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.
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

Marinate the chicken up to overnight to deepen the flavor.
Try adding a splash of soy sauce or Dijon mustard to the marinade for an extra layer of taste.
For a smoky twist, sprinkle smoked paprika over the chicken before baking.
Use fresh herbs instead of dried for a brighter flavor.

Storage

Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through, ensuring the chicken stays juicy.

How to Serve

The image shows a grilled chicken breast sliced into even thick pieces, each piece having visible dark grill marks and a shiny glazed surface with herbs sprinkled on top. The chicken sits in the center of a white plate with a few green asparagus stalks arranged neatly beside it. The background is a white marbled texture, making the colors of the food stand out clearly. A woman's hand holds the edge of the plate gently. 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 will need to be extended until the internal temperature reaches 165°F (75°C). Bone-in pieces may take about 10-15 minutes longer.

Is it necessary to baste the chicken during baking?

Basting is optional but recommended to keep the chicken moist and flavorful. It also helps distribute the pan juices evenly.