Balsamic Baked Chicken Breast (Printable)
Marinated chicken breasts in balsamic, honey and garlic, baked until juicy and caramelized. Ready in 35 minutes.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds)
→ Marinade
02 - 1/3 cup balsamic vinegar
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian herbs or a blend of dried basil, oregano, and thyme
07 - 3/4 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Cherry tomatoes, halved
# How-To:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold chicken in a single layer.
02 - In a mixing bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried Italian herbs, salt, and black pepper until well combined.
03 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over, ensuring even coating. Let stand for 10 to 20 minutes at room temperature or up to 2 hours in the refrigerator.
04 - Transfer chicken to prepared baking dish in a single layer. Pour remaining marinade over the chicken.
05 - Bake in preheated oven for 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F. Baste with pan juices once halfway through baking.
06 - For a caramelized finish, broil for 2 to 3 minutes until top is browned to preference.
07 - Remove chicken from oven and let rest 5 minutes before slicing. Serve garnished with chopped parsley and halved cherry tomatoes.
# Expert Tips:
01 -
- No need to plan ahead—the marinade works its magic in just minutes if that’s all you have.
- The chicken stays shockingly juicy even if you forget it in the oven for a minute or two.
02 -
- If you skip resting the chicken, all the juices will escape as soon as you slice—let it hang out for a few minutes or risk dryness.
- Doubling the garlic was a happy accident that made the flavor so much bolder—worth trying if you’re a garlic fan.
03 -
- Use a meat thermometer if you can—hitting 165°F means guaranteed juicy chicken, not guesswork.
- Basting with pan juices halfway through the bake sets the glaze and gives unbeatable flavor.