Dinner has never been easier with this balsamic glazed chicken. All you have to do is combine the balsamic marinade, add the chicken, and then into the oven it goes. That’s it! Similar to my Baked Cod recipe, this easy chicken recipe makes weeknights feel effortless and stress-free as the oven does most of the work.
Naturally gluten-free, this chicken recipe is perfect for entertaining as well. The hands-off nature of the recipe means you can spend more time with your guests and less time cooking.
Key Ingredients You Need
- Chicken breasts — I use boneless skinless breasts but you are welcome to make this with a different cut of chicken.
- Balsamic vinegar — I suggest using high-quality balsamic vinegar. The balsamic vinegar provides most of the flavor, so you will taste the difference if you use low-quality balsamic vinegar. Large cheap bottles may taste more bitter or acidic in comparison.
- Dijon mustard — I like using Dijon mustard as it is creamier than yellow mustard and contains less vinegar. It also has a bit of a kick to it from the black mustard seeds.
- Dried herbs — For extra flavor, I like to add dry herbs such as rosemary and thyme.
How to Make Balsamic Chicken
Step 1: In a bowl whisk together the balsamic vinegar, olive oil, rosemary, thyme, dijon mustard, salt, and pepper until well combined.
Step 2: In a ziplock bag or large bowl add the chicken along with the balsamic vinegar mixture and let marinate in the refrigerator for a minimum of 1 hour or overnight.
Step 3: Lightly grease a baking pan with olive oil or non-stick spray.
Step 4: Place the chicken breasts onto the pan, giving them a little breathing room around their edges.
Step 5: Roast the chicken for 20 to 25 minutes or until the internal temperature has reached 165°F. Remove from the oven and let rest for 3 minutes.
Step 6: Spoon any of the juices in the pan on top of the chicken and garnish with chopped parsley before serving.
Tips For This Recipe
- Turn this into a full sheet pan meal by adding green beans or asparagus to the baking pan halfway through baking. Add heartier vegetables like carrots and diced potatoes at the beginning.
- It’s important to allow the chicken to rest before slicing as it gives it time to redistribute the juices. If you slice too early, all the juices will run out.
- This recipe is great for meal prepping as well as it reheats wonderfully. Make extra balsamic chicken breasts to bring for lunch the next day. When stored in an airtight container in the fridge, this lasts 3 to 4 days.
- For easier clean-up, you can line the baking sheet with tin foil before spraying with non-stick.
- If you double the recipe, make sure to use a larger pan so there’s enough space between the chicken. The space allows the extra sauce on the pan reduce.
Frequently Asked Questions
Yes, if you prefer to grill this balsamic chicken recipe, you are more than welcome to. Simply heat your grill to 425F and grill ??5 to 8 minutes per side, or until internal temperature reaches 165F.
This balsamic chicken pairs well with various sides. My go-to side dishes are Air Fryer Potato Wedges, Tomato Salad, Mashed Cauliflower, Cilantro Lime Rice, and Air Fryer Green Beans.
You most certainly can! If you have fresh herbs on hand, you can swap in 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Balsamic Chicken Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Balsamic Chicken
Ingredients
- ⅓ cup balsamic vinegar
- 4 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp dijon mustard
- 1 tsp salt
- ¾ tsp pepper
- 4 boneless skinless chicken breasts
- chopped parsley for garnish
Instructions
- In a bowl whisk together the balsamic vinegar, olive oil, rosemary, thyme, dijon mustard, salt, and pepper until well combined.
- In a ziplock bag or large bowl add the chicken along with the balsamic vinegar mixture and let marinate in the refrigerator for minimum 1 hour to over night.
- Preheat your oven to 400°F.
- Lightly grease a baking pan with olive oil or non stick spray and place the chicken breasts inside, giving them a little breathing room around their edges.
- Roast the chicken for 20 to 25 minutes or until the internal temperature has reached 165°F. Remove from the oven and let rest for 3 minutes.
- Spoon any of the juices in the pan on top of the chicken and garnish with chopped parsley.
Video
Notes
- Turn this into a full sheet pan meal by adding green beans or asparagus to the baking pan halfway through baking. Add heartier vegetables like carrots and diced potatoes at the beginning.
- It’s important to allow the chicken to rest before slicing as it gives it time to redistribute the juices. If you slice too early, all the juices will run out.
- This recipe is great for meal prepping as well as it reheats wonderfully. Make extra balsamic chicken breasts to bring for lunch the next day. When stored in an airtight container in the fridge, this lasts 3 to 4 days.
- For easier clean-up, you can line the baking sheet with tin foil before spraying with non-stick.
- If you double the recipe, make sure to use a larger pan so there’s enough space between the chicken. The space allows the extra sauce on the pan reduce.
This was delicious and very easy. I love that it is both gluten free and also does not require onions or garlic. I definitely will try this on the grill when it gets warmer.
I used a whole cut up chicken that the grocery store mistakenly sent me. This was actually my first time cooking roast chicken in the oven like that.
Very easy and stayed moist. I want to add a little honey next time for some more sweetness. Also still working on the cooking time / temp for crispness.
Next time I will place the chicken on top of a cooling rack, inside the roasting pan.
Sounds great Deborah, glad you liked this recipe!
The sauce is also very nice simmered a bit and poured over a big batch of roasted Brussels sprouts
Great to hear thank you Ann!