Baked Balsamic Chicken
Juicy baked chicken breasts coated with a sweet and tangy balsamic glaze, perfect for a quick and flavorful weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tbsp honey or maple syrup
- 3 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley or basil for garnish, optional
Instructions
- Step 1: If the chicken breasts are uneven in thickness, place them between two pieces of plastic wrap and gently pound until about 3/4-inch thick.
- Step 2: In a small bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, salt, and black pepper.
- Step 3: Place chicken in a shallow dish or zip-top bag. Pour three-quarters of the marinade over chicken, reserving the rest. Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Step 4: Preheat oven to 400°F (200°C).
- Step 5: Remove chicken from marinade and place in a single layer in a baking dish. Discard used marinade.
- Step 6: Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C).
- Step 7: During the last 5 minutes, brush the reserved marinade over the tops of the chicken to create a glaze.
- Step 8: Remove from oven and rest for 5-10 minutes. Garnish with fresh parsley or basil and serve.
Notes
Don't overcook the chicken to keep it juicy; a meat thermometer ensures accuracy. Boneless, skinless chicken thighs can be used instead, adjusting baking time slightly. Add vegetables to the baking dish for a complete one-pan meal.
