Balsamic Baked Chicken Breast (Printable)
Tender chicken baked with sweet and tangy balsamic glaze for a delicious, healthy dinner.
# 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 (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 Suggestions:
01 -
- The glaze transforms ordinary chicken into something restaurant-worthy with just five minutes of prep work
- Leftovers reheat beautifully for lunch the next day, if there are any
02 -
- Dont skip the Dijon mustard, it's the emulsifier that keeps your glaze from separating
- If your glaze is too thick, add a teaspoon of water to make it coat evenly
03 -
- Pound thicker parts of the chicken breasts so they cook evenly and stay juicy
- Use a meat thermometer instead of cutting into the chicken to check doneness