introduction
This easy, flavor-packed Baked Balsamic Chicken Breast is a weeknight hero — tangy balsamic, a touch of honey, and pantry herbs come together for juicy chicken every time. Ready in under an hour and simple to prep, it’s perfect for busy cooks who want a beautiful, high-flavor dinner with minimal fuss. For more ideas on quick chicken dinners that keep weeknights interesting, check out this creative weeknight chicken sandwich inspiration.
Why You’ll Love This Baked Balsamic Chicken Breast :
- Big balsamic flavor with just a handful of pantry ingredients.
- Ready in about 30–45 minutes — weeknight-friendly.
- Great for meal prep and keeps well for lunches.
- Family-approved: slightly sweet, tangy, and approachable.
- Hands-off baking means minimal cleanup.
Ingredients Needed :
Protein
- 4 boneless, skinless chicken breasts
Sauce & Oil
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
Aromatics & Flavor
- 2 cloves garlic, minced
Herbs & Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Garnish (optional)
- Fresh basil leaves for garnish
Step-by-Step Instructions :
- Preheat your oven to 400°F (200°C).
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried thyme, and dried rosemary until well combined.
- Season the chicken breasts with salt and black pepper on both sides.
- Place the chicken breasts in a baking dish large enough to hold them in a single layer.
- Pour the balsamic mixture over the chicken breasts, turning to coat them evenly. Allow them to marinate for at least 15 minutes for better flavor, or cover and refrigerate for up to 2 hours if time permits.
- Once marinated, place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- If desired, you can baste the chicken with the balsamic sauce halfway through the cooking time to enhance the flavor. Once cooked, remove the dish from the oven and let the chicken rest for 5 minutes before serving. Slice the chicken and garnish with fresh basil leaves if desired.
Serving Suggestions Baked Balsamic Chicken Breast
- Serve sliced over steamed rice or creamy mashed potatoes to soak up the sauce.
- Toss with roasted vegetables (asparagus, Brussels sprouts, or carrots) for a balanced sheet-pan meal.
- Make sandwiches: thinly sliced chicken with arugula and extra balsamic glaze on toasted ciabatta.
- Pair with a simple green salad or a cup of creamy chicken velvet soup for a comforting combo.
Tips for SuccessBaked Balsamic Chicken Breast
- Pat chicken dry before seasoning to help the marinade stick and promote even browning.
- Pound thicker breasts to an even thickness for uniform cooking.
- Let the chicken rest 5 minutes after baking to lock in juices.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- For feeding a crowd, double the recipe and use a larger baking dish — this same sheet-dish technique works wonderfully for other oven-baked mains like a hearty corned beef and cabbage bake.
variation (if any)
- Swap chicken breasts for boneless, skinless thighs — they stay extra moist and are forgiving in the oven.
- Add sliced shallots or cherry tomatoes to the baking dish for a built-in side.
- Finish with a quick balsamic reduction (simmer reserved sauce until syrupy) for a glossy glaze.
- Make it spicy: add 1/4 teaspoon red pepper flakes to the marinade.
FAQs
Q: Can I make this ahead of time?
A: Yes. Marinate the chicken up to 2 hours ahead, or fully cook and refrigerate for up to 3 days. Reheat gently in the oven to preserve moisture.
Q: Can I use fresh herbs instead of dried?
A: Absolutely. Use 1 tablespoon each of fresh thyme and rosemary in place of the dried for a brighter herb flavor.
Q: Is it safe to cook the chicken from frozen?
A: For best texture and even cooking, thaw the chicken before marinating and baking. If you must cook from frozen, increase baking time significantly and use a thermometer to confirm 165°F.
Q: Can I double the sauce for more glaze?
A: Yes — double the balsamic mixture and reserve half to warm and spoon over the chicken just before serving for extra saucy goodness.
Baked Balsamic Chicken Breast
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried thyme, and dried rosemary until well combined.
- Season the chicken breasts with salt and black pepper on both sides.
- Place the chicken breasts in a baking dish large enough to hold them in a single layer.
- Pour the balsamic mixture over the chicken breasts, turning to coat them evenly.
- Allow them to marinate for at least 15 minutes for better flavor, or cover and refrigerate for up to 2 hours if time permits.
- Once marinated, place the baking dish in the preheated oven.
- Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- If desired, you can baste the chicken with the balsamic sauce halfway through the cooking time to enhance the flavor.
- Once cooked, remove the dish from the oven and let the chicken rest for 5 minutes before serving.
- Slice the chicken and garnish with fresh basil leaves if desired.
