It is 6pm on a busy Tuesday. You are tired and need dinner fast. This balsamic baked chicken breast is your new best friend.
It is light, fresh, and perfectly juicy every single time. This recipe delivers a healthy meal that your whole family will love. It is the perfect way to welcome garden-fresh flavors into your kitchen.
Why You’ll Love This Recipe
This recipe is a total game changer for your kitchen. It is perfect for a healthy reset after a long weekend. You get a massive 40 grams of protein per serving.
The balsamic glaze makes it feel fancy but takes zero effort. It is a budget-friendly way to feed your whole family. Your kids will love the sweet and tangy flavor.
Simple Method
Making this chicken is as simple as it gets. You just whisk a few pantry staples together. Pour the sauce over the meat and let the oven work.
Shortcuts like minced garlic save you precious minutes. Even a beginner cook can master this dish tonight. You will love how easy the cleanup is.
Ingredients You’ll Need
These ingredients are mostly pantry staples that you likely already have.
- 4 boneless skinless chicken breasts (approximately 7 oz each)
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Step-by-Step
- Preheat the oven to 400°F (204°C) and grease a 9×13 inch baking dish.
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
- Place the chicken breasts in the prepared baking dish and pour the balsamic mixture over them, ensuring each breast is thoroughly coated.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Remove the dish from the oven and tent with foil; let the chicken rest for 5 minutes to retain juices.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this warm with a fresh garden salad. It also tastes amazing over a bed of quinoa. Add some roasted asparagus for a complete spring meal.
Set the table, light a candle, and enjoy this simple dinner. You can even slice it for healthy weekday lunches. It is versatile and always satisfying.
Storage & Reheating
These leftovers are a dream for meal prep. Store them in airtight containers for up to four days. Reheat gently in the microwave or a warm pan.
You can even slice it cold for a protein-packed salad. It stays tender and flavorful for days. This makes your busy mornings so much easier.
Recipe Tips
- Use a meat thermometer to avoid dry chicken.
- Don’t skip the resting time after baking.
- Five minutes of resting keeps the juices inside.
- Double the marinade if you like extra sauce.
- Swap dried oregano for fresh basil if you have it.
- For a holiday twist, add a splash of cranberry juice.
- Ensure the chicken pieces are similar in size.
Easy Flavor Ideas
- Add a teaspoon of honey for extra sweetness.
- Use chicken thighs if you prefer dark meat.
- Sprinkle red pepper flakes for a spicy kick.
- In summer, serve with fresh sliced tomatoes.
Common Questions
Can I make this ahead?
Yes, you can marinate the chicken the night before. This makes your weeknight dinner even faster. Just keep it covered in the fridge.
How do I know when it is done?
The chicken is safe to eat at 165°F. Always use a meat thermometer for the best results. The juices should run clear.
I hope this simple recipe makes your weeknights easier. Give it a try and enjoy the fresh flavors of spring. Happy cooking!
— Lidia
High Protein Balsamic Baked Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts (approximately 7 oz each)
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (204°C) and grease a 9x13 inch baking dish.
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper.
- Place the chicken breasts in the prepared baking dish and pour the balsamic mixture over them, ensuring each breast is thoroughly coated.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Remove the dish from the oven and tent with foil; let the chicken rest for 5 minutes to retain juices.
- Garnish with fresh parsley and serve immediately.
