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Balsamic Baked Chicken Breast

Juicy, oven-baked chicken breasts marinated in a balsamic, honey, Dijon, and garlic glaze that caramelizes beautifully for a high-protein dinner ready in under an hour.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts about 4 pieces, pounded to even thickness
  • 0.25 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup omit for sugar-free version
  • 1 tbsp Dijon mustard
  • 3 garlic cloves minced
  • 1 tsp dried oregano or Italian seasoning
  • salt and black pepper to taste
  • fresh parsley or basil chopped, for garnish
  • balsamic glaze reduction optional, for drizzling at serving

Equipment

  • 9x13-inch baking dish
  • Meat mallet or rolling pin
  • Instant-read meat thermometer
  • Small mixing bowl and whisk

Method
 

  1. Pound chicken breasts to an even thickness of about 3/4 inch using a meat mallet.
  2. Whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, oregano, salt, and pepper until smooth.
  3. Place the chicken in a shallow dish or zip-top bag. Pour the marinade over the chicken, coating each piece fully. Marinate for at least 20 to 30 minutes at room temperature or up to 4 hours refrigerated.
  4. Preheat the oven to 400 degrees F.
  5. Transfer the chicken and all excess marinade to a lightly greased baking dish. Bake for 18 to 22 minutes. At the halfway point, baste by spooning the pan juices back over the chicken. The chicken is done at an internal temperature of 165 degrees F.
  6. Remove from the oven and let the chicken rest for 5 to 8 minutes before slicing.
  7. Slice and serve with the pan juices drizzled over the top. Garnish with fresh parsley or basil and an optional drizzle of balsamic glaze.

Notes

Storage: Refrigerate in an airtight container with a spoonful of pan juices for up to 4 days. Excellent served cold over salads or in wraps.
Reheating: Warm in a 325 F oven covered with foil for 10 minutes, or microwave covered on medium power in 60-second intervals.
Resting tip: Never skip the 5 to 8 minute rest after baking. It is the key to keeping the juices inside the meat rather than losing them on the cutting board.
Pounding tip: Even thickness ensures every piece cooks through at the same time. Takes 60 seconds and prevents dry edges.
Variations: Add cherry tomatoes or sliced red onions to the baking dish to roast alongside the chicken. Omit honey for a sugar-free version.