If you’re looking for a simple yet elegant chicken recipe that delivers bold flavor without a ton of effort, balsamic chicken is a must-try. It’s a dish that tastes like you spent hours in the kitchen, but really comes together in under an hour. Juicy, golden-seared chicken breasts are bathed in a rich glaze made from balsamic vinegar, honey, garlic, and herbs. The result is a sweet and tangy coating that caramelizes beautifully in the oven, creating a deliciously sticky, glossy finish. It’s the perfect weeknight dinner when you want something hearty and satisfying, but also a standout option for entertaining thanks to its impressive flavor and presentation.
This dish pairs well with a wide variety of sides—from creamy mashed potatoes and buttery polenta to roasted vegetables or a fresh green salad. It’s also fantastic with crusty bread to mop up any extra glaze on your plate. No matter how you serve it, this balsamic chicken is bound to become a new favorite in your dinner rotation.
Ingredients
4 boneless skinless chicken breasts (about 1.5 lbs)
3 cloves garlic, minced
1/2 cup high-quality balsamic vinegar
2 tablespoons honey
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, oregano, salt, and pepper until well combined. Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over the top. Make sure the chicken is evenly coated, then cover and refrigerate for at least 30 minutes. If you have time, marinate it for up to 2 hours for even more flavor.
While the chicken is marinating, preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper for easier cleanup.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and allow any excess to drip off. (Discard the used marinade.) Sear the chicken for 4–5 minutes on each side until it develops a nice golden-brown crust. This step adds flavor and helps lock in moisture.
Once seared, transfer the chicken breasts to the prepared baking dish. If you like, you can mix up a small fresh batch of the marinade (just halve the original quantities) and drizzle a few spoonfuls over the chicken before baking to enhance the glaze.
Bake the chicken for 20–25 minutes, or until it’s cooked through and the internal temperature reaches 165°F. Let it rest for about 5 minutes after removing it from the oven. This allows the juices to redistribute and keeps the chicken tender.
Slice and serve the balsamic chicken warm, spooning any pan juices over the top for extra flavor.
Notes
For extra flavor, you can add a few sprigs of fresh rosemary or thyme to the baking dish while the chicken roasts.
This recipe works beautifully with boneless thighs as well—just adjust the cooking time as needed.
If your glaze looks too thin after baking, you can pour it into a small saucepan and simmer it for a few minutes to reduce it further before drizzling it over the chicken.
Don’t skip the searing step—it makes a big difference in flavor and appearance.
FAQs
Can I make this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and keep it in the refrigerator. If you’ve already cooked it, the leftovers keep well in an airtight container in the fridge for up to 3 days and reheat nicely in the oven or microwave.
What kind of balsamic vinegar should I use?
Opt for a good-quality aged balsamic vinegar. It should be slightly thick and have a naturally sweet finish. Cheap balsamic vinegars can be harsh and overly acidic, so it’s worth using a better one here.
Can I grill the chicken instead of baking it?
Absolutely. After marinating and searing, you can finish the chicken on the grill for a smoky, charred flavor. Just keep an eye on it and make sure it doesn’t burn due to the sugars in the honey.
Is this dish gluten-free?
Yes, it’s naturally gluten-free as long as your balsamic vinegar and seasonings don’t contain any hidden gluten (always check labels to be sure).
What should I serve it with?
This balsamic chicken goes well with mashed potatoes, roasted baby carrots, sautéed spinach, or even a simple side of buttered noodles or rice. A sprinkle of fresh parsley or a few shavings of Parmesan also make a nice garnish.
Balsamic Chicken
If you’re looking for a simple yet elegant chicken recipe that delivers bold flavor without a ton of effort, balsamic chicken is a must-try. It’s a dish that tastes like you spent hours in the kitchen, but really comes together in under an hour. Juicy, golden-seared chicken breasts are bathed in a rich glaze made from balsamic vinegar, honey, garlic, and herbs. The result is a sweet and tangy coating that caramelizes beautifully in the oven, creating a deliciously sticky, glossy finish. It’s the perfect weeknight dinner when you want something hearty and satisfying, but also a standout option for entertaining thanks to its impressive flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
4 boneless skinless chicken breasts (about 1.5 lbs)
3 cloves garlic, minced
1/2 cup high-quality balsamic vinegar
2 tablespoons honey
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, oregano, salt, and pepper until well combined. Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over the top. Make sure the chicken is evenly coated, then cover and refrigerate for at least 30 minutes. If you have time, marinate it for up to 2 hours for even more flavor.
While the chicken is marinating, preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper for easier cleanup.
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and allow any excess to drip off. (Discard the used marinade.) Sear the chicken for 4–5 minutes on each side until it develops a nice golden-brown crust. This step adds flavor and helps lock in moisture.
Once seared, transfer the chicken breasts to the prepared baking dish. If you like, you can mix up a small fresh batch of the marinade (just halve the original quantities) and drizzle a few spoonfuls over the chicken before baking to enhance the glaze.
Bake the chicken for 20–25 minutes, or until it’s cooked through and the internal temperature reaches 165°F. Let it rest for about 5 minutes after removing it from the oven. This allows the juices to redistribute and keeps the chicken tender.
Slice and serve the balsamic chicken warm, spooning any pan juices over the top for extra flavor.
Notes
For extra flavor, you can add a few sprigs of fresh rosemary or thyme to the baking dish while the chicken roasts.
This recipe works beautifully with boneless thighs as well—just adjust the cooking time as needed.
If your glaze looks too thin after baking, you can pour it into a small saucepan and simmer it for a few minutes to reduce it further before drizzling it over the chicken.
Don’t skip the searing step—it makes a big difference in flavor and appearance.