An easy dish that can be made with either boneless or bone-in meat! This baked balsamic chicken is just what you need after a hard day of work!
Chicken recipes are usually quick, simple, and delicious!
Today's baked balsamic chicken is no exception.
It is a recipe I have made a few times in the past and decided to revisit with my own flair. I think I originally made this baked balsamic chicken when we first moved into the house, so it has been a looooong time. And I am not kidding when I say it is quick and easy! Seriously, marinade the chicken, preheat oven, bake for about 40 minutes and you are good to go! We serve ours over rice, but mixed veggies would be nice, too.
I just wanted to add: bone-in and boneless chicken breasts differ GREATLY! Please pay attention to the recipe details. A meat mallet helps pound the chicken so that the entire piece is the same size, resulting in a more even bake.
Baked Balsamic Chicken
I have included cook times for both bone-in and boneless chicken breasts as some people do not realize that the two differ greatly!
Ingredients
- 2 lbs bone-in (or boneless) skinless chicken breasts (about 4 pieces)
- 1 small onion, diced
- ¼ cup balsamic vinegar
- 1 tbsp. olive oil
- 4 garlic cloves, minced
- 1 tbsp. dried oregano
- ½ tsp. dried rosemary
- 2 tsp. coarse whole grain mustard (optional but delicious!)
- Salt and pepper
Instructions
- *You can marinade the chicken overnight or make it as is.
- Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.
- Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. Season with extra salt and pepper if desired. Place into oven, uncovered, and bake for 20 minutes.
Boneless Chicken Breasts
- Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)
Bone-In Chicken
- Bone-in chicken will take a bit longer, adding at least another 15-20 minutes onto cooking time.
- Chicken is cooked when the internal temperature reaches 160F!
- Serve over rice or pair with some awesome sides!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 193mgSodium: 274mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 71g
This baked balsamic chicken recipe could easily be made on the grill, and with summer here I know people are looking for more BBQ recipes. Just keep in mind to dispose of any extra marinade that is leftover in the bag.
Love this baked balsamic chicken recipe?! Try some of these recipes:
Julie @ Texan New Yorker
These look so delicious!! I can only imagine how flavorful that baslamic vinegar makes otherwise plain boring chicken breasts. Fantastic for an easy weeknight dinner, thanks for sharing!
Kacey
Thanks, Julie! I use balsamic vinegar in everything, so when I came across this chicken recipe, I knew I had to try it!
Alisa @ Go Dairy Free
Balsamic baked chicken was one of the first recipes I posted so many years ago, but your version looks SO much prettier and I love the ingredients!
Kacey
I have to check out your version, Alisa! I bet it is amazing!
Meg @ The Housewife in Training Files
I love anything balsamic and this sounds right up our alley!
Kacey
I use balsamic in just about everything, Meg 🙂
Ali @ Home & Plate
These chicken pieces look so tasty. My kids would love this recipe. I swear the flavor comes through the computer screen. Yum.
Kacey
I wish the aroma was there for you, but then again, I would be teasing you beyond belief 🙂 My daughter loved the chicken, so your kids should enjoy it no problem!
Angie | Big Bear's Wife
That is seriously some of the best baked chicken I've ever seen! Love the photos!
Kacey
Thank you so much, Angie!
Dee Dee (My Midlife Kitchen)
I love this recipe. The option for baking when the weather doesn't cooperate is awesome. Of course, I may have to throw this on the grill to compare--just for scientific research, of course. :o) Yum!
Kacey
I totally think you should throw them on the grill! I would have, but our BBQ is quite old and has to be started with a match and I prefer not to blow up 🙂
Krista @ Joyful Healthy Eats
This looks awesome, nothing beats a good balsamic chicken!
Kacey
Couldn't agree more, Krista.
amanda @ fake ginger
I'm always looking for new chicken recipe - can't wait to try this one! It looks delicious!
Kacey
Thanks, Amanda! Super easy and perfect for a large family.
Justine | Cooking and Beer
I'm obsessed with balsamic...and this is such a great idea! Love it!
Kacey
Thanks, Justine!
CakeSpy
I use balsamic on a lot - mushrooms, anyone? - but never thought to make chicken like this. Nice idea!
Kacey
I am the same as you, I love balsamic on my mushrooms!
Jaren (Diary of a Recipe Collector)
I'm on a balsamic chicken kick lately, and this looks so good!!
Jane
I actually made it. Meh. 400 degrees is much too high to cook the breasts. They were dried out. 350 would have been much better. Should have gone with my instincts
Kacey
I am sorry to hear that as the recipe worked perfectly for us. Were your breasts boneless? That may be the culprit.
Elizabeth
I see the last post that if you use boneless it makes a difference. I have just under 4 pounds of boneless chicken breasts. Can you possibly adjust the recipe for me? I am really not a very creative cook LOL I have to use the recipe! Thanks!
Kacey
Aw, I am sure you are super creative! Bone-in chicken takes longer to cook than boneless. It also depends on the thickness of your breasts (many people pound their chicken to level them off for even cooking.) I would bake them for 15-20 minutes and check with a thermometer from there (your goal is 160F or until juices run clear.) I know it is vague but it is really easy to overcook boneless meat (that's why I brought it to attention in the last comment.) Hope this helps!
Elizabeth
YES! Helps a lot! I would never had known that ! Thank you so much! Looking forward to this dish!
Adam
Very easy and delicious. I brined the chicken for 10-15 min before marinating for only 5 min and it came out so juicy!
Kacey
So happy it turned out for you! I have always wanted to brine my chicken; I must give it a try!
Cindy
This sounded really good to me, but it just tasted like chicken soaked in vinegar. I guess I didn't think it through.
Kacey
Yeah, if you are not a balsamic fan, this is not the recipe for you. That would be like me eating a rosemary-infused dish... Not going to happen!
Noa @ 1000 crumbs
I made this today and it was yummy! So simple and so good.
Brittany
Wonderful, thank you!! Making this as we speak (as I comment?? 😊)...
Kacey
Perfect! I just updated the photos and recipe so I hope I caught you at the right time 🙂
Tami
Can these chicken breasts be served cold? I need a recipe for an elegant lunchtime party. I want to serve a sliced cold chicken.
Kacey
I don't see any reason why they couldn't be served cold. The flavour should still be there since balsamic vinegar is quite strong 🙂
Judy McGowin
Delicious and easy! Love this recipe! No mixing and getting bowls dirty, just put everything in a ziplock bag, I put mine in the refrigerator overnight, next day just pour everything in the glass baking dish! Will be making this again and again! Thanks
Kacey
I love reading comments like this! So easy, and if you have any leftovers they are great in pasta 🙂
Lindy
Looks amazing! Can you freeze in the marinade?
Kacey
I cannot see why not! Just make sure to freeze the chicken immediately after pouring in the marinade 🙂
Kathy Smith
My son and I loved this recipe. Next time I'm going to marinate it for longer because that marinade is delicious. By any chance do you have the calories or any information about sodium? Thanks so much
Kathy
Kacey
Glad to hear it was delicious! I do not have any nutritional information, however, my sister and I rely on MyFitnessPal to give us the information we need (so that may help you!)
Lisa
Made this tonight. It was easy and quite good. I marinated it for 4 hours. I would recommend cutting your bones less chicken into smaller pieces if they are large. The smaller pieces I had were juicier and more flavourful. I would make this again.
Kacey
Glad to hear, Lisa!
Cara
This recipe has become my go-to for new mommy meals! I always pair it with a big leafy green salad, strawberries, bacon, feta, pecans and a homemade creamy balsamic dressing. It’s a great alternative to the standard heavy casserole that everyone makes and I always get many compliments on it! Thanks so much for sharing!
Kacey
Love how versatile you have made it!! Totally makes sense in a salad with strawberries and pecans. Wish I had thought of that 😉
CJ Miller
I just found this on Pinterest and it looks so yummy. I threw it in my vacuum marinade container and cannot wait to cook it. The marinade itself was yummy.
Mel
This is delicious!! just eating it now! 🙂
Nicole
If I need to feed more people can I just double the recipe??
Kacey
Yes! Easy to double or triple!