Description
Bright, sticky glaze and warm roasted garlic make this balsamic baked chicken breast a flavorful and easy weeknight meal.
Ingredients
Scale
- 4 pieces boneless skinless chicken breasts (680 g / 1.5 lb total)
- 120 ml (1/2 cup) balsamic vinegar
- 60 ml (1/4 cup) olive oil
- 30 ml (2 tbsp) honey
- 15 ml (1 tbsp) Dijon mustard
- 3 cloves garlic, minced (about 9–10 g)
- 5 g (1 tsp) kosher salt
- 1 g (1/2 tsp) freshly ground black pepper
- optional: 2 tsp chopped fresh thyme or rosemary (4 g)
Instructions
- Whisk the marinade: Combine balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, kosher salt, and black pepper in a bowl. Whisk until smooth.
- Prepare the chicken: Trim fat and pound the breasts to an even thickness of about 1.5 cm (1/2 inch).
- Marinate briefly: Place chicken in a shallow dish with most of the marinade. Reserve some for later. Marinate for 20–30 minutes at room temperature or refrigerate for up to 2 hours.
- Preheat the oven: Preheat to 200°C (400°F) and line a rimmed baking sheet with foil, placing a wire rack on top.
- Bake the chicken: Bake for 18–22 minutes until internal temperature reaches 74°C (165°F).
- Glaze and rest: Brush reduced glaze over chicken in the last 2 minutes of baking, then let rest for 5 minutes before slicing.
Notes
For a shinier glaze, reserve some marinade and simmer to thicken before brushing it on the cooked chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 7g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 115mg