Balsamic Baked Chicken Breast is a flavorful and easy-to-make dish that’s perfect for weeknight dinners or meal prepping. The chicken breasts are marinated in a tangy, slightly sweet balsamic vinegar-based marinade, then baked until juicy and tender. With minimal ingredients and prep time, this dish offers a delicious balance of savory, sweet, and tangy flavors that pairs well with just about anything—whether it’s served with veggies, over a salad, or alongside your favorite grains.

Why You’ll Love This Recipe

• Simple and quick: With just a few ingredients and minimal prep time, this recipe is perfect for busy nights when you want something healthy and satisfying.

• Full of flavor: The balsamic vinegar marinade infuses the chicken with a sweet, tangy, and savory flavor that’s absolutely delicious.

• Juicy and tender chicken: Baking the chicken at the right temperature ensures it stays juicy and tender, rather than dry or overcooked.

• Versatile: This dish pairs well with a wide range of sides, including roasted vegetables, quinoa, rice, or even a fresh salad.

• Healthy: Lean chicken breasts combined with balsamic vinegar make this dish a low-calorie, protein-packed option for a wholesome meal.

Ingredients

• 2 boneless, skinless chicken breasts

• ¼ cup balsamic vinegar

• 2 tablespoons olive oil

• 1 tablespoon honey or maple syrup

• 2 garlic cloves, minced

• 1 teaspoon dried oregano (or fresh, if preferred)

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Fresh basil or parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

2. Prepare the marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, dried oregano, salt, and black pepper until the mixture is well-combined.

3. Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

4. Bake the chicken: Remove the chicken from the marinade (discard any remaining marinade) and place the chicken breasts on the prepared baking sheet. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.

5. Rest and serve: Let the chicken rest for 5 minutes after baking to lock in the juices. Slice it and garnish with fresh basil or parsley if desired.

Servings and Timing

• Servings: This recipe serves 2.

• Preparation time: 5 minutes (plus marinating time)

• Marinating time: 30 minutes to 2 hours

• Baking time: 20-25 minutes

• Total time: 55-60 minutes (including marinating time)

Variations

• Add spices: Customize the flavor by adding spices like paprika, cumin, or chili flakes for a spicy kick.

• Use bone-in chicken: If using bone-in chicken, increase the baking time by 10-15 minutes, depending on the thickness.

• Grill instead of baking: For a smoky flavor, you can grill the marinated chicken breasts over medium heat for 5-7 minutes per side, or until they reach an internal temperature of 165°F (75°C).

• Add vegetables: For an all-in-one meal, roast vegetables like zucchini, bell peppers, or sweet potatoes on the same baking sheet with the chicken. Just make sure they are cut to similar sizes for even cooking.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken in the microwave for 1-2 minutes or reheat it in a 350°F (175°C) oven for about 10-15 minutes until warmed through.

FAQs

Can I make this recipe with chicken thighs?

Yes, you can use boneless, skinless chicken thighs instead of breasts. Chicken thighs will take a bit longer to bake—about 25-30 minutes—because they are typically thicker than breasts.

Can I use a different type of vinegar?

Yes, you can substitute balsamic vinegar with red wine vinegar or apple cider vinegar, but balsamic vinegar will give the chicken a sweeter, richer flavor.

Do I need to marinate the chicken?

While marinating the chicken helps enhance the flavor, you can skip this step and bake the chicken immediately. For best results, though, marinating for at least 30 minutes allows the flavors to penetrate the meat.

Can I double this recipe?

Yes, you can easily double this recipe if you’re cooking for more people. Just make sure to adjust the baking time as needed and ensure the chicken pieces are spaced apart on the baking sheet for even cooking.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C), which you can check using a meat thermometer. The juices should run clear, not pink.

Can I freeze this chicken?

Yes, you can freeze the baked chicken for up to 3 months. Let it cool completely before wrapping it tightly in plastic wrap or storing it in a freezer-safe bag. To reheat, thaw in the fridge overnight and warm in the oven.

What should I serve with balsamic baked chicken breast?

This chicken pairs wonderfully with a variety of sides, such as roasted vegetables, mashed potatoes, rice, quinoa, or a simple green salad. It also goes well with a side of pasta or couscous.

Conclusion

Balsamic Baked Chicken Breast is a simple, flavorful dish that’s perfect for any occasion. The tangy balsamic vinegar and sweet honey marinade infuse the chicken with delicious depth, while the baking method ensures a juicy and tender result. It’s easy to make, versatile, and ideal for a weeknight dinner, meal prep, or serving guests. Enjoy the savory flavors of this dish with your favorite sides and savor every bite!