Name: Balsamic Baked Chicken Breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts (≈6 oz each); ¼ cup balsamic vinegar; 2 Tbsp olive oil; 2 Tbsp soy sauce (optional); 2 Tbsp honey; 2 tsp Dijon mustard; 1 tsp dried basil (or oregano); 1 tsp salt; ½ tsp black pepper; 4 cloves garlic, minced; 2 pints cherry tomatoes, halved; Chopped parsley, for garnish

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This Balsamic Baked Chicken Breast recipe delivers juicy, tender chicken with a tangy-sweet glaze that’s full of flavor. The marinade comes together in minutes using pantry staples, making it perfect for a quick weeknight dinner or a meal prep favorite.

Why You’ll Love This Recipe

I love how this recipe is simple yet incredibly flavorful. The balsamic vinegar adds a rich depth of taste while the honey provides just the right touch of sweetness. It’s healthy, low-carb, and pairs well with just about any side dish—from salads to roasted vegetables. Plus, the baking process keeps the chicken moist and eliminates the mess of pan-frying.

ingredients

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

Boneless, skinless chicken breasts
Balsamic vinegar
Olive oil
Honey
Garlic, minced
Dried oregano
Salt
Black pepper

directions

I start by whisking together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper in a bowl to make the marinade.
I place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, making sure they’re well coated. I let them marinate for at least 30 minutes or up to overnight in the fridge.
When I’m ready to cook, I preheat the oven to 400°F (200°C).
I transfer the chicken to a baking dish and pour the extra marinade over the top.
I bake the chicken uncovered for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
After baking, I let the chicken rest for about 5 minutes before slicing and serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Marinating time: 30 minutes to overnight
Cook time: 25-30 minutes
Total time: about 40 minutes (not including marinating)

Variations

Sometimes I swap out the dried oregano for Italian seasoning for a slightly different herbal twist. For a spicier kick, I like to add a pinch of crushed red pepper flakes to the marinade. I’ve also tried using maple syrup instead of honey for a more earthy sweetness—it works great. If I want to lighten it up even more, I use skinless chicken thighs instead of breasts.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I prefer to warm the chicken in a covered dish in the oven at 300°F until heated through. If I’m short on time, the microwave works too—I just cover it with a damp paper towel to keep it from drying out.

FAQs

How do I know when the chicken is done?

I always use a meat thermometer to check. The internal temperature should be 165°F (74°C) at the thickest part.

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless chicken thighs. They stay juicy and flavorful and work perfectly with the same marinade.

Is it necessary to marinate overnight?

Not at all. While I like to marinate overnight for the best flavor, even 30 minutes can make a noticeable difference.

Can I grill the chicken instead of baking?

Absolutely. I grill it over medium heat for about 6–7 minutes per side, depending on thickness. The balsamic glaze caramelizes nicely on the grill.

What side dishes go well with this chicken?

I usually serve it with roasted vegetables, mashed potatoes, or a crisp green salad. Rice or quinoa are also great options to soak up the glaze.

Conclusion

This Balsamic Baked Chicken Breast is a go-to recipe in my kitchen for good reason. It’s quick, healthy, and full of rich, tangy flavor that always satisfies. Whether I’m cooking for myself or serving guests, it never fails to impress.

Balsamic Baked Chicken Breast