Balsamic Baked Chicken Breast (Printer-friendly)

Tender juicy chicken in tangy balsamic glaze, baked until perfectly caramelized and flavorful.

# What You’ll 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

10 - Chopped fresh parsley
11 - Cherry tomatoes, halved

# How-To Guide:

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 of each piece.
05 - Bake for 20 to 25 minutes, or until the chicken is cooked through and the glaze is slightly caramelized. The internal temperature should reach 165°F when measured with a meat thermometer.
06 - Let the chicken rest for 5 minutes before slicing to allow juices to redistribute. Garnish with fresh parsley and cherry tomatoes if desired.

# Expert Advice:

01 -
  • The marinade does double duty as a glaze, meaning less cleanup and more flavor clinging to the chicken
  • It's one of those rare weeknight meals that looks fancy but takes almost zero active cooking time
  • The leftovers, if there are any, make incredible sandwiches or salad toppings the next day
02 -
  • Don't skip the resting period, I once cut into it immediately and watched all the juices run onto the cutting board instead of staying in the meat
  • If the glaze starts getting too dark before the chicken is done, loosely tent foil over the top
  • The marinade time can extend to overnight if you want deeper flavor penetration
03 -
  • Pat the chicken dry before adding it to the marinade if you want the glaze to adhere better during baking
  • Line your baking dish with parchment paper for incredibly easy cleanup

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