Balsamic Baked Chicken Breast
A mouthwatering dish combining the rich taste of balsamic vinegar with tender chicken breasts, perfect for an easy and impressive dinner.
Ingredients
Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Chicken
- 4 pieces boneless, skinless chicken breasts
Garnish (optional)
- Fresh basil leaves for garnish
Instructions
Preparation
- In a medium-sized mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme.
- Whisk the ingredients together until well blended, making sure the honey dissolves completely.
- Season the marinade with salt and pepper to taste.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, preferably 2 to 4 hours for best results.
Cooking
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil.
- Place the marinated chicken breasts in the prepared baking dish, spaced evenly.
- Pour any remaining marinade over the chicken.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Optionally, baste the chicken with pan juices halfway through baking.
- Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes.
- Slice the chicken into thick pieces for serving.
- Arrange the sliced chicken on a serving platter and drizzle with pan juices.
- Garnish with fresh basil leaves if desired.
Notes
For best flavor, marinate the chicken for at least 2 to 4 hours, or even overnight if time allows. You can add sliced onions or bell peppers for extra flavor. Store leftovers in an airtight container for up to 3 days.