Balsamic Baked Chicken Breast (Print)

Tender chicken with tangy balsamic glaze, baked until juicy and caramelized. Perfect easy dinner.

# What You 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 or basil, oregano, thyme mix
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

# How to Make:

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 fully 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 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F with the glaze slightly caramelized.
06 - Let the chicken rest for 5 minutes before slicing. Garnish with fresh parsley and cherry tomatoes if desired.

# Expert Advice:

01 -
  • The marinade does double duty creating incredible flavor and keeping the chicken incredibly moist
  • You probably have everything in your pantry right now
  • It looks beautiful but takes almost no active cooking time
02 -
  • Pounding the chicken to even thickness prevents dry edges and undercooked centers
  • The glaze will burn if your oven runs hot, so check at 20 minutes
  • Letting the chicken rest is not optional, it's what keeps it juicy
03 -
  • Use a good quality balsamic vinegar, it makes a noticeable difference in the final dish
  • Pat the chicken dry before marinating for better adherence of the glaze

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