Balsamic Chicken
This Balsamic Chicken recipe features tender chicken breasts marinated in a sweet and tangy balsamic vinegar mixture, then seared and baked to perfection. It’s a delightful dish that pairs well with a variety of sides and is sure to impress your family or guests.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 skillet
- 1 baking dish
- 1 tongs
- 1 cooking thermometer
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- to taste pieces fresh basil leaves For garnish.
Instructions
- In a large mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, oregano, salt, and black pepper until well combined.
- Place the chicken breasts in the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator for best results.
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Sear the chicken breasts in the skillet for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish. Pour the reserved marinade over the chicken.
- Bake in the preheated oven for 20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Remove from the oven and let the chicken rest for 5 minutes before slicing.
- Garnish with fresh basil leaves before serving. Enjoy!
Notes
Pair this dish with roasted vegetables or a fresh salad for a complete meal.
You can also use chicken thighs for a juicier result, but adjust cooking time accordingly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.