Balsamic Baked Chicken Breast (Print Version)
# Ingredients:
→ For the Marinade
01 -
1/2 cup balsamic vinegar
02 -
1/4 cup olive oil
03 -
2 tablespoons honey
04 -
3 cloves garlic, minced
05 -
1 teaspoon dried oregano
06 -
1 teaspoon dried thyme
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Main Dish
09 -
4 boneless, skinless chicken breasts
→ To Serve (Optional)
10 -
Fresh basil leaves, for garnish
# Instructions:
01 -
In a medium mixing bowl, combine balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme. Whisk until the mixture is thoroughly blended and the honey is dissolved.
02 -
Add salt and pepper to the marinade to taste.
03 -
Arrange chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all surfaces are coated. Seal the bag tightly or cover the dish and refrigerate for at least 30 minutes, ideally 2 to 4 hours.
04 -
Preheat oven to 400°F (200°C).
05 -
Line a baking dish with aluminum foil or parchment paper. Lightly grease with olive oil.
06 -
Remove marinated chicken from the refrigerator and let stand at room temperature for 10-15 minutes. Place chicken breasts in the prepared baking dish, spacing evenly, and pour remaining marinade over them.
07 -
Bake for 25-30 minutes, or until the internal temperature of the thickest part reaches 165°F (75°C). Optionally, baste with pan juices halfway through baking.
08 -
Remove chicken from the oven and allow to rest for 5-10 minutes to maintain juiciness.
09 -
Slice chicken breasts into thick pieces. Arrange on a platter, drizzle with pan juices, and garnish with fresh basil if desired. Serve with preferred sides.
10 -
Cool any leftovers completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until fully warmed through.
# Notes:
01 -
For enhanced flavor, marinate the chicken overnight.
02 -
Herbs may be substituted according to taste preference.