Balsamic Baked Chicken Breast (Printable)
Balsamic-marinated chicken breasts baked with honey, garlic and herbs; quick, juicy, gluten-free weeknight main.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
→ Marinade
02 - 1/3 cup balsamic vinegar
03 - 2 tablespoons extra virgin olive oil
04 - 2 tablespoons honey
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian herbs or a mix of basil, oregano, and thyme
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:
01 - Preheat oven to 400°F. Lightly grease a baking dish spacious enough to fit the chicken breasts in a single layer.
02 - In a mixing bowl, combine balsamic vinegar, extra virgin olive oil, honey, minced garlic, dried Italian herbs, salt, and black pepper. Whisk thoroughly until blended.
03 - Place chicken breasts into a resealable plastic bag or shallow dish. Pour marinade over them, turning to coat evenly. Marinate for 10 to 20 minutes at room temperature, or up to 2 hours refrigerated.
04 - Arrange chicken breasts in the prepared baking dish. Pour all marinade from the bag over the chicken.
05 - Bake uncovered for 20 to 25 minutes, or until the internal temperature reaches 165°F. Baste once midway with pan juices.
06 - If desired, broil for 2 to 3 minutes at the end of baking for a caramelized glaze.
07 - Allow chicken to rest for 5 minutes before slicing. Top with chopped fresh parsley and halved cherry tomatoes prior to serving.
# Expert Tips:
01 -
- This marinade is the fastest hack for juicy, flavor-packed chicken—I didnt even need to plan ahead.
- It pairs beautifully with whatever veg you have on hand, making it a reliable hit even on nights when your fridge looks bare.
02 -
- If you skip the resting time, the chicken loses all its juiciness—youll regret it.
- Pouring every drop of the marinade into the dish is what makes the sauce rich enough to spoon over sides.
03 -
- Always let the chicken come to room temp before baking—it helps cook things evenly.
- For an even punchier marinade, mash a few extra cloves of garlic straight into the sauce.