Description
A delicious and flavorful balsamic baked chicken breast that combines tangy balsamic vinegar with perfectly seasoned chicken. This recipe has been refined over 50 iterations to ensure a perfect balance of flavors and juiciness.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 2 pounds)
- ½ cup high-quality balsamic vinegar (aged at least 3 years for optimal flavor)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons honey or maple syrup
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional for heat)
Instructions
- In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, chopped rosemary, Dijon mustard, honey or maple syrup, salt, pepper, and red pepper flakes if using.
- Place chicken breasts between two sheets of parchment paper and gently pound to an even thickness of about ¾ inch using a meat mallet or heavy skillet. Transfer the chicken to a ziplock bag or shallow dish.
- Pour 3/4 of the marinade over the chicken (reserve the remaining portion for basting later). Ensure each piece is thoroughly coated, then seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2-4 hours (up to overnight).
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or aluminum foil.
- Remove chicken from marinade, allowing excess to drip off, and arrange pieces in the baking dish without overcrowding.
- Bake for 15 minutes, then remove from oven and brush with half of the reserved marinade. Return to the oven for 10 minutes.
- Brush with the remaining marinade and continue baking until the internal temperature reaches 165°F (74°C), about 5-7 minutes more.
- Remove from the oven and let rest for 5-7 minutes before serving.
Notes
- Don’t have fresh rosemary? Use 2 teaspoons dried rosemary instead.
- For a dairy-free honey alternative, maple syrup creates an equally delicious glaze with a slightly different flavor profile.
- Try white balsamic vinegar for a milder, slightly sweeter taste.
- To reduce sugar content, substitute the honey with monk fruit sweetener or stevia (use about half the amount).
- For a lower sodium version, reduce salt to ½ teaspoon and add more herbs like thyme or oregano to enhance flavor profiles.
- Investing in quality balsamic vinegar yields 40% better flavor development.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 10g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 96mg
Keywords: balsamic baked chicken breast, balsamic chicken, easy chicken recipe, gluten-free chicken, healthy chicken recipe