Balsamic Baked Chicken Breast (Print Version)
Tender chicken baked in tangy balsamic glaze with honey, garlic, and herbs for a juicy, flavorful main course.
# 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
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
# Steps:
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. Marinate for at least 30 minutes in refrigerator for best flavor, or proceed immediately if time is limited.
04 - Arrange marinated chicken breasts in a single layer in a baking dish. Pour any remaining marinade over the top.
05 - Bake for 20 to 25 minutes, or until chicken is cooked through and internal temperature reaches 165°F and glaze is slightly caramelized.
06 - Let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and cherry tomatoes if desired.
# Expert Tips:
01 -
- The glaze becomes this gorgeous sticky situation that makes everything taste expensive
- It's practically impossible to mess up, and the cleanup is suspiciously easy
02 -
- I learned the hard way that balsamic glaze burns easily, so don't push the baking time even if it doesn't look done yet
- The chicken continues cooking while it rests, so pulling it at 160°F is actually the smart move
03 -
- Line your baking dish with parchment paper for cleanup so easy you'll feel like you're getting away with something
- Use a meat thermometer instead of cutting into the chicken to check doneness