Name: Balsamic Baked Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts or thighs (about 1.5 lbs / 680 g); 2 tbsp olive oil; 1/4 cup balsamic vinegar; 3 cloves garlic, minced; 2 tbsp honey or brown sugar; 1 tsp Dijon mustard (optional); 1 tsp dried oregano or Italian seasoning; 1 tsp salt; 1/2 tsp black pepper

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I make this balsamic baked chicken when I want something simple yet full of flavor. The tangy-sweet balsamic glaze pairs beautifully with juicy chicken, creating a dish that feels special without much effort.

Why I’ll Love This Recipe

I love how quick it is to prepare and how the oven does most of the work. The balsamic vinegar caramelizes into a rich glaze, the garlic adds depth, and the herbs make the whole kitchen smell amazing. This is one of those recipes I turn to when I need a reliable dinner that everyone enjoys.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts or thighs
Olive oil
Balsamic vinegar
Garlic, minced
Honey or brown sugar
Dijon mustard (optional)
Dried oregano or Italian seasoning
Salt and pepper

Directions

Preheat the oven to 400°F (200°C).
Pat the chicken dry and season it with salt and pepper.
In a bowl, whisk together the olive oil, balsamic vinegar, garlic, honey or brown sugar, Dijon mustard (if using), and dried oregano.
Place the chicken in a baking dish and pour the marinade over it. Let it sit for about 10 minutes if you have time.
Bake for 20–30 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C).
For extra caramelization, switch the oven to broil for 1–2 minutes at the end.
Let the chicken rest for a few minutes, then spoon the pan juices over before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 25 minutes to cook, so I can have it on the table in about 35 minutes.

Variations

Add halved cherry tomatoes to the baking dish for extra color and sweetness.
Top with mozzarella cheese in the last few minutes of baking for a melty, cheesy twist.
Swap the honey for maple syrup for a different kind of sweetness.
Use bone-in chicken thighs for more flavor, adjusting the baking time as needed.
Add sliced onions or bell peppers to the pan for a built-in side.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the chicken with foil and warm it in the oven at 325°F (160°C) until heated through, or use the microwave for a quicker option. I try not to overheat it so the chicken stays moist.

FAQs

How do I know when the chicken is done?

I check with a meat thermometer to make sure it has reached 165°F (74°C) in the thickest part.

Can I marinate the chicken ahead of time?

Yes, I often marinate it for a few hours or overnight for deeper flavor.

Can I use chicken with the skin on?

Yes, and I like that it adds extra crispiness and flavor, though it can also increase the cooking time slightly.

What can I serve with balsamic baked chicken?

I often serve it with roasted vegetables, mashed potatoes, or a fresh green salad.

Can I make this recipe dairy-free?

Absolutely, just skip the cheese variation and ensure any sides are dairy-free as well.

Conclusion

I love how this balsamic baked chicken turns out every time — juicy, flavorful, and simple to make. It’s a recipe I can rely on for weeknights, but it’s also nice enough for a casual dinner with guests.