Description
How to make tender balsamic baked chicken breast with garlic and herbs that’s perfectly juicy every time for easy weeknight dinners.
Ingredients
Scale
Chicken and Base
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Balsamic Marinade
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
Herbs and Seasonings
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes, optional
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
- 1/4 cup chicken broth
- 2 tablespoons balsamic glaze for serving
Instructions
- Prep Chicken: Preheat oven to 425°F. Pound chicken breasts to even thickness, about 3/4 inch. Season both sides with salt and pepper, then drizzle with olive oil.
- Make Marinade: Whisk together balsamic vinegar, honey, minced garlic, Dijon mustard, Italian seasoning, thyme, paprika, and red pepper flakes until well combined and smooth.
- Marinate Chicken: Place chicken in a dish or bag with marinade. Let sit for 10 minutes minimum, or up to 4 hours in refrigerator for deeper flavor.
- Sear Chicken: Heat oven-safe skillet over medium-high heat. Sear chicken 2-3 minutes per side until golden brown. Reserve remaining marinade for later use.
- Bake Chicken: Transfer skillet to preheated oven. Bake 15-18 minutes until internal temperature reaches 165°F. Don’t overcook or chicken will become dry and tough.
- Make Sauce: Remove chicken to rest. Add reserved marinade and chicken broth to hot skillet. Simmer 2-3 minutes until slightly thickened, then whisk in butter.
- Serve Hot: Slice chicken and drizzle with pan sauce and balsamic glaze. Garnish with fresh parsley and serve immediately while still warm and juicy.
Notes
- Don’t skip pounding the chicken to even thickness or it will cook unevenly.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- You can substitute chicken thighs but increase cooking time to 25-30 minutes.
- Marinate for maximum 4 hours to prevent the meat from becoming mushy.
- Always use a meat thermometer to ensure perfect doneness at 165°F.
- Let chicken rest 5 minutes after cooking to redistribute juices.
Allergy Information: None
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 12g
- Protein: 42g