Name: Baked Balsamic Chicken Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (6 oz each); 1/4 cup olive oil; 2 tbsp soy sauce; 1/2 cup balsamic vinegar; 2 cloves garlic, minced; 2 tsp dried oregano; 1/4 tsp black pepper; 1/4 tsp salt or more to taste

If you’re in the market for an irresistibly juicy weeknight dinner that comes together in under thirty minutes, let me introduce you to a true staple: Baked Balsamic Chicken Breast. This recipe brings together the simplest pantry staples to make a tangy, savory marinade that works magic on chicken. The best part? I personally prefer not to add veggies to the dish, but you can certainly do so—so feel free to tailor this to your crowd. Whether you serve it on its own, toss it over a salad, or add it to a grain bowl, this versatile baked chicken is bound to become one of your new favorites.

Baked Balsamic Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays a specific role, bringing taste, tenderness, or a pop of color to your plate. With no complicated shopping list and all the flavors working together in harmony, you’re only a few steps away from a truly memorable meal.

Chicken Breasts: Boneless, skinless chicken breasts provide a lean, protein-packed foundation that stays juicy with the right prep.
Olive Oil: This helps keep the chicken moist during baking while adding a subtle richness to the marinade.
Soy Sauce: Just a touch infuses depth and a whisper of umami.
Balsamic Vinegar: The star of the show! Its tanginess caramelizes as the chicken bakes, creating irresistibly flavorful bites.
Garlic: Freshly minced garlic adds punch and aroma—nothing beats that scent as it hits the oven.
Dried Oregano: A simple herb that adds classic Mediterranean flavor—feel free to sprinkle more for extra zing!
Black Pepper: Just enough to bring a little bite and balance the savory notes.
Salt: Brings out every flavor—adjust to your preference, especially if your soy sauce is salty.

How to Make I personally prefer not to add veggies to the dish, but you can certainly do so

Step 1: Prep the Chicken

If your chicken breasts are on the thick side, go ahead and grab your trusty meat mallet and pound them to about 1/2-inch thick. This helps the chicken cook evenly and soak up every drop of that wonderful marinade. Remember, when it comes to tenderness, a little prep goes a long way.

Step 2: Make the Marinade

In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, garlic, oregano, and black pepper. The result should be a glossy, fragrant marinade that already has your mouth watering. I personally prefer not to add veggies to the dish, but you can certainly do so at this stage by tossing in halved cherry tomatoes or sliced peppers if you’d like to pack even more flavor into the mix.

Step 3: Marinate the Chicken

Place the chicken breasts in your favorite baking dish and pour that beautiful marinade right over them—don’t be shy! Make sure each piece is nicely coated. Let the chicken rest for about 10 minutes if you’ve got a little wiggle room in your schedule; even a brief soak infuses loads of flavor.

Step 4: Bake to Perfection

Preheat your oven to 400 F. Once ready, pop the chicken into the center rack and bake for 25 minutes, or until a meat thermometer reads 165 F at the thickest part. If you’re worried about the chicken drying out, loosely cover your baking dish with foil to lock in all that juicy goodness. I personally prefer not to add veggies to the dish, but you can certainly do so by scattering chunked carrots or Brussels sprouts beside the chicken—they’ll roast up beautifully in the same pan.

Step 5: Rest and Slice

When the chicken is done, let it rest for a few minutes before slicing. This quick pause keeps every bite extra juicy and ensures the flavors have a chance to settle in. Now’s the perfect time to drizzle over any pan juices, and—if you went the veggie route—give everything a gentle toss to coat.

How to Serve I personally prefer not to add veggies to the dish, but you can certainly do so

Garnishes

For a pop of fresh flavor and color, scatter chopped parsley or basil over the baked chicken just before serving. A little lemon zest adds brightness, too. I personally prefer not to add veggies to the dish, but you can certainly do so by topping with sliced roasted cherry tomatoes or even a handful of arugula for a peppery twist.

Side Dishes

This chicken is a star on its own, but a simple side of fluffy rice, quinoa, or oven fries makes it a full meal. Some love it with a hearty mixed green salad or steamed broccoli. I personally prefer not to add veggies to the dish, but you can certainly do so, whether baked alongside the chicken or served on the side for an easy one-pan dinner.

Creative Ways to Present

Sliced balsamic chicken is wonderful served over pasta, on top of a grain bowl, or even stuffed into a toasted sandwich roll. If you’re feeling adventurous, pair with roasted seasonal veggies—for a colorful, flavor-packed platter, even though I personally prefer not to add veggies to the dish, but you can certainly do so for variety and flair.

Make Ahead and Storage

Storing Leftovers

Baked Balsamic Chicken keeps beautifully in the fridge for up to three days. Place leftovers in an airtight container along with any extra marinade or pan juices—this keeps everything nice and moist until you’re ready for round two.

Freezing

If you’re making a big batch or meal prepping, you can freeze the cooked chicken for up to three months. Let it cool completely before wrapping tightly in freezer-safe containers or bags. I personally prefer not to add veggies to the dish, but you can certainly do so and freeze them together as a complete meal option.

Reheating

To reheat, simply place the chicken in a covered baking dish and warm in a 325 F oven until heated through, about 10-15 minutes. For a quick fix, the microwave works in a pinch—just add a splash of broth or water to keep things tender.

FAQs

How do I keep the chicken from drying out?

The key is not to overbake. Use a meat thermometer and pull the chicken at 165 F. Covering the baking dish with foil while baking helps preserve moisture, too.

Can I use bone-in chicken or other cuts?

Absolutely! Bone-in chicken thighs can work wonderfully—just add 5-10 extra minutes to the baking time. Drumsticks are an option as well. I personally prefer not to add veggies to the dish, but you can certainly do so to round out the meal.

What’s the best way to make the balsamic glaze thicker?

If you want a stickier glaze, simply transfer the leftover juices to a small saucepan after baking. Simmer until the liquid reduces and thickens, then pour over your chicken just before serving.

Can I prepare this recipe in advance?

Yes! The chicken is just as tasty made ahead. Marinate and bake up to three days before you plan to serve, then reheat when ready. This makes weeknight dinners a breeze.

What veggies could I add if I wanted to?

Try halved cherry tomatoes, sliced bell peppers, carrots, or Brussels sprouts alongside the chicken for added color and flavor. While I personally prefer not to add veggies to the dish, but you can certainly do so—choose what makes your family happy!

Final Thoughts

If you’re craving a flavorful, simple dinner that never disappoints, give this Baked Balsamic Chicken Breast recipe a try. I personally prefer not to add veggies to the dish, but you can certainly do so for your own spin. Gather your ingredients and dive in—the juiciest, tastiest chicken is just minutes away!