Balsamic Baked Chicken Breast (Print Version)
Tender chicken breasts in a savory-sweet balsamic marinade, baked until juicy and flavorful. Perfect for busy weeknights.
# Ingredients:
→ Main Proteins
01 -
4 boneless, skinless chicken breasts
→ Marinade
02 -
120 ml balsamic vinegar
03 -
60 ml olive oil
04 -
2 tablespoons honey
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried thyme
08 -
Salt and pepper, to taste
→ Garnish
09 -
Fresh basil leaves (optional)
# Steps:
01 -
In a medium-sized mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme. Whisk until well blended, ensuring the honey dissolves completely. Season with salt and pepper to taste.
02 -
Place chicken breasts in a large resealable plastic bag or 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.
03 -
Preheat oven to 200°C. Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
04 -
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.
05 -
Bake for 25-30 minutes, or until the internal temperature reaches 75°C. Optionally, baste the chicken with pan juices halfway through baking.
06 -
Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes. Slice the chicken into thick pieces, arrange on a serving platter, and drizzle with pan juices. Garnish with fresh basil leaves if desired.
# Notes:
01 -
For a more intense flavor, marinate the chicken overnight.
02 -
Feel free to customize the herbs based on your preference.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.