I love making this balsamic baked chicken breast because it’s juicy, flavorful, and comes together with minimal effort. The tangy balsamic glaze pairs perfectly with the savory chicken, creating a dish that feels elegant but is simple enough for weeknight dinners.

Why You’ll Love This Recipe

I enjoy this recipe because the chicken stays tender and moist while absorbing the sweet and tangy balsamic flavor. I can prep it quickly, pop it in the oven, and have a delicious meal ready with almost no cleanup. The flavor is rich enough to feel special, yet it’s healthy and versatile, so I can serve it with pasta, roasted veggies, or a fresh salad. Balsamic Baked Chicken Breast

Ingredients

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

4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon honey or maple syrup
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

I preheat the oven to 400°F (200°C) and lightly grease a baking dish.
In a small bowl, I whisk together balsamic vinegar, olive oil, garlic, honey, oregano, salt, and pepper to make the marinade.
I place the chicken breasts in the baking dish and pour the balsamic mixture over them, making sure each piece is coated well.
I bake the chicken uncovered for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, I let the chicken rest for 5 minutes before serving to keep it juicy.

Servings and timing

This recipe serves 4.

Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes

Variations

I sometimes like to add fresh rosemary or thyme to the marinade for an herbal twist. Another variation I try is adding a splash of orange juice to the balsamic mix for a citrusy flavor. For a spicier kick, I sprinkle in some crushed red pepper flakes before baking.

storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days. When I reheat it, I prefer using the oven at 350°F (175°C) for about 10-15 minutes to maintain juiciness, but it also works in the microwave for a quicker option. Balsamic Baked Chicken Breast

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often swap chicken thighs in this recipe. They take slightly longer to bake but remain juicy and flavorful with the balsamic glaze.

Can I make this recipe ahead of time?

I sometimes marinate the chicken overnight in the fridge. This deepens the flavor and makes cooking even faster the next day.

Can I use low-sodium ingredients?

I often use low-sodium soy sauce or reduce salt in the marinade, and the flavor is still rich and delicious.

Can I freeze the cooked chicken?

Yes, I freeze leftover cooked chicken in airtight containers for up to 3 months. I thaw it in the fridge before reheating in the oven or microwave.

What sides go well with this chicken?

I like serving it with roasted vegetables, mashed potatoes, rice, or a fresh salad. It also pairs nicely with garlic bread for a heartier meal.

Conclusion

I find this balsamic baked chicken breast to be a go-to recipe when I want something quick, healthy, and full of flavor. Its versatility allows me to switch up herbs or sides, making it a dish I never get tired of. Every time I bake it, the kitchen smells amazing, and the chicken always turns out perfectly tender and juicy.