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Balsamic Baked Chicken Breast

A delicious and easy recipe for Balsamic Baked Chicken Breast that's packed with sweet and tangy flavors, perfect for a family meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup balsamic vinegar the darker, the better
  • 1/4 cup olive oil extra virgin if you want to feel fancy
  • 2 tablespoons honey it’s that secret sweet touch
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano that herb that smells amazing
  • 1 teaspoon dried thyme for a bit more earthiness
  • to taste salt and pepper sea salt if you’re fancy, but regular salt works too
For the Chicken
  • 4 pieces boneless skinless chicken breasts organic is preferred, but any chicken works
For Garnish
  • as needed fresh basil leaves optional but recommended

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium-sized mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, and thyme until the honey dissolves completely.
  3. Season the marinade with salt and pepper to taste.
Marinating the Chicken
  1. Place the chicken breasts in a large resealable plastic bag or shallow dish.
  2. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal tightly or cover with plastic wrap.
  3. Refrigerate for at least 30 minutes, preferably 2 to 4 hours.
  4. About 15 minutes before baking, let the chicken sit at room temperature.
Baking
  1. Line your baking dish with aluminum foil or parchment paper and lightly grease it with olive oil.
  2. Place the marinated chicken breasts in the baking dish with some space between each piece, and pour any remaining marinade over them.
  3. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
  4. For extra flavor, baste the chicken with pan juices halfway through cooking.
  5. Once done, remove the chicken from the oven and let it rest for 5-10 minutes.
  6. Slice the chicken into thick pieces and arrange on a serving platter.
  7. Drizzle with pan juices and garnish with fresh basil, if using.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave or oven until warmed through. Using a meat thermometer is recommended for perfectly cooked chicken.