Balsamic Baked Chicken Breast (Print Version)

Tender chicken with tangy balsamic glaze, oven-baked to juicy perfection in 25 minutes.

# 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 basil, oregano, thyme mix)
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

# Preparation Steps:

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 balsamic creates a beautiful caramelized exterior while keeping the inside incredibly moist
  • Everything comes together in one dish with minimal cleanup afterward
  • The marinade doubles as a sauce, so you get maximum flavor with very little effort
02 -
  • Crowding the pan traps steam and prevents that beautiful caramelized glaze from forming properly
  • Using cold marinade straight from the fridge can shock the chicken and affect cooking time
  • The glaze will burn quickly under a broiler, so keep an eye if you add that finishing step
03 -
  • Pound thicker parts of the chicken breasts to even thickness before marinating
  • Line your baking dish with parchment paper for the easiest cleanup ever
  • Slice any leftovers thin for amazing sandwiches the next day

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