Balsamic Baked Chicken Breast (Printable)
Marinated chicken breasts baked with balsamic, garlic, honey and herbs for a juicy, healthy weeknight main.
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds)
→ Marinade
02 - 1/3 cup balsamic vinegar
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons honey
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
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 Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - In a mixing bowl, combine balsamic vinegar, olive oil, honey, minced garlic, dried Italian herbs, salt, and black pepper. Whisk until well blended.
03 - Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over, ensuring all sides are coated. Let sit for 10 to 20 minutes at room temperature or up to 2 hours in the refrigerator.
04 - Remove chicken from marinade and arrange in the prepared baking dish. Pour remaining marinade over the chicken. Bake for 20 to 25 minutes, basting once with the juices halfway through.
05 - For additional color and flavor, broil the chicken for 2 to 3 minutes until the surface is lightly caramelized.
06 - Allow chicken to rest for 5 minutes before slicing. Top with chopped fresh parsley and halved cherry tomatoes before serving.
# Expert Tips:
01 -
- It pulls together in just over half an hour so weeknight frazzle never stands a chance.
- Every bite feels juicy and rich thanks to a simple balance of pantry staples you already know and love.
02 -
- Under-marinating is better than over-marinating—if you leave chicken too long in an acidic bath, it can go rubbery.
- Basting with the pan juices halfway through keeps everything juicy and gives you that glistening, restaurant-style finish.
03 -
- Adding the marinade to the oven with the chicken gives you an instant sauce if you spoon it over before serving.
- Don’t stack the pieces together—space them out in the pan so they roast, not steam, and get those flavorful browned edges.