Balsamic Baked Chicken Breast

Balsamic baked chicken breast is one of those dependable weeknight recipes that turns simple pantry staples into something genuinely delicious. The sweet-tangy marinade works magic on plain chicken, creating a beautifully glazed finish that looks impressive but takes minimal effort. I’ve been making this recipe for years, and it never disappoints.

I started making this dish when I needed a reliable go-to for busy evenings. The marinade comes together in minutes, and while the chicken soaks up all that balsamic goodness, I can prep sides or help with homework. The best part? The house fills with the most incredible garlic and herb aroma as it bakes. This balsamic chicken breast recipe delivers tender, juicy results every single time, and leftovers taste just as good the next day. Whether you’re meal prepping for the week or hosting a casual dinner, this easy baked chicken breast fits the bill perfectly.

What You’ll Need to Make This Balsamic Chicken

I always use boneless skinless chicken breasts for this recipe because they cook evenly and soak up the marinade beautifully. The balsamic vinegar is the star here, so grab a decent quality bottle if you can. It makes a noticeable difference in the final flavor.

• 4 boneless skinless chicken breasts
• ½ cup balsamic vinegar
• ¼ cup olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Pro tip: If your chicken breasts are uneven in thickness, I recommend pounding them to an even thickness before marinating. This ensures they cook at the same rate and stay juicy throughout.

How to Make Balsamic Baked Chicken Breast

I prefer letting the chicken marinate for at least 2 hours when possible, though 30 minutes works in a pinch. The longer marinating time allows the balsamic flavors to really penetrate the meat.

Step 1: In a medium-sized mixing bowl, combine ½ cup balsamic vinegar, ¼ cup olive oil, 2 tablespoons honey, 3 cloves minced garlic, 1 teaspoon dried oregano, and 1 teaspoon dried thyme. Whisk everything together until the honey dissolves completely and the marinade looks smooth and well blended. Season with salt and pepper to taste.

Step 2: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece gets well coated. Seal the bag tightly or cover the dish with plastic wrap. Refrigerate for at least 30 minutes, though 2 to 4 hours gives you the deepest flavor.

Step 3: Preheat your oven to 400°F (200°C). This temperature creates a nice caramelized exterior while keeping the inside moist.

Step 4: Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes. This step helps the chicken cook more evenly. Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil. Place the marinated chicken breasts in the prepared baking dish, spacing them evenly so they cook uniformly. Pour any remaining marinade over the top.

Step 5: Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer in the thickest part. For extra glaze, baste the chicken with the pan juices after 12-15 minutes of baking. Watch for the edges to turn golden brown with slightly caramelized spots.

Step 6: Once cooked, remove the balsamic baked chicken breast from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, keeping every bite tender and moist. Slice the chicken into thick pieces, arrange on a serving platter, and drizzle with the flavorful pan juices. Garnish with fresh basil leaves if you like a pop of color and fresh herb flavor.

Perfect Pairings for Your Balsamic Chicken

The sweet and tangy flavors of this balsamic chicken breast pair wonderfully with both light and hearty sides.

Roasted vegetables: Brussels sprouts, carrots, or asparagus complement the balsamic glaze beautifully and add nutritious color to your plate.

Quinoa or rice: A simple grain base soaks up the delicious pan juices and provides a satisfying, protein-rich foundation.

Simple green salad: Crisp lettuce with a light vinaigrette balances the richness of the chicken and keeps the meal feeling fresh.

Mashed potatoes: Creamy potatoes create comfort food heaven when paired with this easy baked chicken breast and its savory glaze.

Steamed broccoli: Quick, healthy, and the perfect vehicle for catching every drop of that tasty balsamic sauce.

More Delicious Chicken Dinners to Try

This balsamic baked chicken breast pairs beautifully with other flavorful chicken dishes that bring variety to your weekly meal rotation. For another elegant oven-baked option, the Sheet Pan Lemon Balsamic Chicken combines citrus brightness with similar tangy notes, while the Crispy Parmesan Chicken with Rich Garlic Sauce delivers that same satisfying golden-brown finish with an indulgent creamy component.

When planning weekly meal prep alongside this recipe, consider making the protein-packed Honey Garlic Butter Chicken with Mac Cheese for a kid-friendly dinner, or try the Dill Pickle Parmesan Chicken for an unexpected flavor twist. Each recipe offers simple preparation methods and reliable results that complement the straightforward approach of this balsamic chicken breast.

Keeping Your Balsamic Chicken Fresh

Store leftover balsamic baked chicken breast in an airtight container in the refrigerator for up to 3 days. I recommend slicing only what you plan to eat right away, as whole pieces stay juicier longer.

For reheating, warm the chicken at 325°F covered with foil to prevent drying out. You can also microwave individual portions with a damp paper towel over the top for 1-2 minutes. Add a splash of water or broth to restore moisture if needed.

Pro tip: This chicken freezes beautifully for meal prep. Cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

Common Questions About This Recipe

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