Balsamic Chicken
This Balsamic Chicken recipe offers a flavorful dish with a tangy balsamic vinegar marinade, perfect for weeknight dinners.
Equipment
- 1 large bowl
- 1 whisk
- 1 baking dish or skillet
- 1 meat thermometer
- 1 tongs
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh basil leaves For garnish.
Instructions
- In a large bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried basil, salt, and black pepper until well combined.
- Place the chicken breasts in the bowl with the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).
- Preheat your oven to 375°F (190°C) or heat a skillet over medium-high heat.
- If using the oven: Place the marinated chicken in a baking dish and pour any remaining marinade over the top. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- If using a skillet: Remove excess marinade from the chicken and add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through.
- Once cooked, remove the chicken from the oven or skillet and let it rest for a few minutes. Slice if desired, and drizzle with any juices from the baking dish or skillet.
- Garnish with fresh basil leaves and serve warm.
Notes
Feel free to add vegetables such as cherry tomatoes or asparagus to the baking dish for a complete meal.
Leftover balsamic chicken can be stored in the refrigerator for up to 3 days.
This dish pairs well with rice or a simple salad.