Description
This balsamic baked chicken breast is juicy under a tangy glaze, taking just a few pantry staples to create an impressive weeknight dinner.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken breasts
- 60 ml (1/4 cup) balsamic vinegar
- 30 ml (2 tbsp) olive oil
- 30 g (2 tbsp) honey
- 15 g (1 tbsp) Dijon mustard
- 2 cloves garlic, minced (≈ 6 g)
- 15 ml (1 tbsp) soy sauce or tamari
- 5 g (1 tsp) kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh herbs (parsley or basil) for garnish
Instructions
- Pound and season the chicken: Place chicken breasts between two sheets of plastic and pound to an even thickness. Season with salt and pepper.
- Make the balsamic glaze: Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, and soy sauce until smooth.
- Marinate briefly: Place chicken in a dish, pour half the glaze over, cover, and refrigerate for 15–30 minutes.
- Preheat oven: Preheat to 190°C (375°F) and arrange chicken on a baking sheet. Brush with remaining glaze.
- Bake until nearly done: Bake for 18–20 minutes until internal temperature reaches 68–71°C (155–160°F).
- Broil for glaze: Switch to broil and broil for 2–4 minutes until the glaze bubbles.
- Rest and serve: Let chicken rest for 5–7 minutes, garnish, and serve.
Notes
Avoid overmarinating as it can make the chicken mushy. An instant-read thermometer is crucial for ensuring perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 15g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 39g
- Cholesterol: 105mg