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Baked balsamic chicken breast garnished with herbs

Baked Balsamic Chicken Breast

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Protein
  • 4 pieces 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

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried thyme, and dried rosemary until well combined.
  3. Season the chicken breasts with salt and black pepper on both sides.
  4. Place the chicken breasts in a baking dish large enough to hold them in a single layer.
  5. Pour the balsamic mixture over the chicken breasts, turning to coat them evenly.
  6. Allow them to marinate for at least 15 minutes for better flavor, or cover and refrigerate for up to 2 hours if time permits.
Cooking
  1. Once marinated, place the baking dish in the preheated oven.
  2. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  3. If desired, you can baste the chicken with the balsamic sauce halfway through the cooking time to enhance the flavor.
  4. Once cooked, remove the dish from the oven and let the chicken rest for 5 minutes before serving.
  5. Slice the chicken and garnish with fresh basil leaves if desired.

Notes

Pat chicken dry before seasoning to help the marinade stick and promote even browning. Pound thicker breasts to an even thickness for uniform cooking. 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.