Description
Juicy, tangy, and ready in 30 minutes. This balsamic chicken will make your family think you secretly attended culinary school.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon Italian seasoning
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Fresh rosemary sprigs (optional, for garnish)
Instructions
- Pat chicken breasts dry with paper towels. Place between plastic wrap and pound to an even 3/4-inch thickness. Transfer to a zip-top bag or shallow dish.
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, Italian seasoning, honey, Dijon mustard, salt, and pepper until combined. Reserve 1/4 cup for basting.
- Pour remaining marinade over chicken, ensuring even coating. Refrigerate for 30 minutes to 8 hours.
- Preheat oven to 400°F (200°C). Line a baking dish with parchment paper or foil.
- Arrange chicken in a single layer in the prepared dish.
- Bake for 20-25 minutes, basting with reserved marinade halfway through, until internal temperature reaches 165°F (74°C).
- Remove from oven and let rest 5-10 minutes before slicing.
- Spoon any pan juices over chicken and garnish with fresh rosemary if desired.