Compelling title, Juicy Baked Balsamic Chicken Breast for Effortless Weeknights

By:

Caroline

February 18, 2026

Delicious Baked Balsamic Chicken Breast served with fresh herbs

Tender and flavorful chicken breasts drizzled with a glossy balsamic glaze, perfect for any weeknight or weekend dinner.

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This recipe delivers tender, flavorful chicken with a glossy balsamic glaze, perfect for busy North American weeknights or a relaxed weekend dinner. It hits the sweet spot between simple and impressive, making it a pin-worthy favorite for family meals and dinner guests.

Why this recipe works

Balanced acid and sweetness from balsamic and honey, that tenderizes and caramelizes the chicken.
Minimal prep, one baking dish, easy clean up, great for social shares and saving to meal boards.
Flexible timing, marinate quickly or overnight for deeper flavor without extra fuss.
Reliable internal temperature checkpoint ensures juicy results every time.

If you enjoy simple, dependable chicken dinners, this method pairs well with inspiration like simple baked boneless skinless chicken thighs for a next-week variation.

Ingredients

4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh basil leaves for garnish, optional

Ingredient notes and substitutions

Chicken breasts, evenly sized for even cooking. Use chicken thighs if you prefer darker meat, they stay extra juicy.
Balsamic vinegar, choose a good quality aged balsamic for richer flavor, or use reduced balsamic glaze for a sweeter finish.
Honey, swap for maple syrup for a Canadian twist, or use agave for vegan adaptation.
Photo of ingredients laid out

Where to find specialty items, like high quality balsamic, check local specialty grocers or online retailers for aged options. For more protein-forward chicken ideas, browse 5 high protein chicken recipes you need to try.

STEP-BY-STEP

Preheat your oven to 400°F (200°C). Visual cue, oven should reach temperature before the chicken goes in for even browning.
In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried thyme, and dried rosemary until well combined. Process photo: whisking until glossy.
Season the chicken breasts with salt and black pepper on both sides. Visual checkpoint, lightly press to ensure even seasoning coverage.
Place the chicken breasts in a baking dish large enough to hold them in a single layer.
Pour the balsamic mixture over the chicken breasts, turning to coat them evenly. Allow them to marinate for at least 15 minutes for better flavor, or cover and refrigerate for up to 2 hours if time permits. Photo suggestion, show chicken coated and ready.
Once marinated, place the baking dish in the preheated oven. Tip, bring dish to room temperature first if refrigerated.
Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Check with a thermometer at the thickest part.
If desired, you can baste the chicken with the balsamic sauce halfway through the cooking time to enhance the flavor. Basting cue, sauce should be syrupy and coat the back of a spoon.
Once cooked, remove the dish from the oven and let the chicken rest for 5 minutes before serving. Resting locks in juices.
Slice the chicken and garnish with fresh basil leaves if desired. Leftovers are great shredded into salads or enchiladas, or used in casseroles like best chicken enchiladas recipes with pro tips.
Process photos for key steps: marinating, halfway basting, final sliced chicken. Visual cues and checkpoints are included above to confirm doneness.

TIPS & VARIATIONS

Make-ahead and storage instructions

Marinate up to 2 hours ahead or refrigerate cooked chicken up to 4 days in an airtight container.
Freeze cooked portions up to 3 months, thaw in the refrigerator before reheating gently.

Recipe variations

Low carb, serve over sautéed greens or cauliflower rice and omit honey for lower sugar.
Gluten free, this recipe is naturally gluten free, just verify any condiments.
Keto adapt, replace honey with a keto-friendly sweetener and use extra olive oil.
Vegetarian option, substitute firm tofu or portobello caps, adjust baking time.

Serving suggestions

Serve with roasted vegetables, mashed potatoes, or a crisp salad.
Try alongside a baked egg breakfast casserole for brunch pairings like baked cottage cheese eggs.

Pro tips for best results

Pound chicken to even thickness for uniform cooking.
Use a thermometer to avoid overcooking.
Let the glaze reduce slightly in the oven for a shiny finish.

COMMON MISTAKES TO AVOID

Skipping the resting step, which causes juices to run out and a dry texture. Fix, let it rest 5 minutes.
Overcrowding the baking dish, which steams instead of browns. Prevent by using a single layer with space between breasts.
Not checking internal temperature, guessing leads to undercooked or dry chicken. Use a thermometer and target 165°F (75°C).
Marinating too briefly, which limits flavor penetration. Aim for at least 15 minutes, or up to 2 hours.
Using low-quality balsamic, which results in flat flavor. Choose a good aged balsamic for depth.
Overbasting with cold sauce, which lowers oven temperature and slows cooking. Tip, baste with sauce warmed slightly or after initial oven time.
Skipping seasoning, which makes the dish bland. Season both sides evenly and taste the sauce before pouring.

For comfort-food ideas that use leftover chicken in cozy soups, consider creamy white chicken chili recipes for meal rotation inspiration.

Balsamic Glazed Chicken

Tender and flavorful chicken breasts drizzled with a glossy balsamic glaze, perfect for any weeknight or weekend dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings servings

Calories 300 kcal

Ingredients

Chicken Ingredients

4 pieces boneless, skinless chicken breasts Evenly sized for even cooking

Balsamic Marinade

1/4 cup balsamic vinegar Use a good quality aged balsamic for richer flavor
2 tablespoons olive oil Extra virgin recommended
2 cloves garlic, minced
1 tablespoon honey Can substitute with maple syrup or agave
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and black pepper Season both sides evenly
for garnish fresh basil leaves Optional

Instructions

Preparation

Preheat your oven to 400°F (200°C).
In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried thyme, and dried rosemary until well combined.
Season the chicken breasts with salt and black pepper on both sides.
Place the chicken breasts in a baking dish large enough to hold them in a single layer.
Pour the balsamic mixture over the chicken breasts, turning to coat them evenly. Allow them to marinate for at least 15 minutes or cover and refrigerate for up to 2 hours.

Cooking

Once marinated, place the baking dish in the preheated oven.
Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
If desired, baste the chicken with the balsamic sauce halfway through the cooking time.
Once cooked, remove the dish from the oven and let the chicken rest for 5 minutes before serving.
Slice the chicken and garnish with fresh basil leaves if desired.

Notes

Marinate up to 2 hours ahead; Refrigerate cooked chicken up to 4 days in an airtight container. Freeze cooked portions up to 3 months, thaw in the refrigerator before reheating. Overbasting with cold sauce, skipping seasoning, or not checking internal temperature can affect outcome.