Description
Tender chicken breasts marinated in a balsamic-honey glaze and baked for a flavorful, caramelized finish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 680 g / 1.5 lb total)
- 60 ml (1/4 cup) balsamic vinegar
- 45 ml (3 tbsp) extra-virgin olive oil
- 2 tbsp (42 g) honey
- 1 tsp (5 g) Dijon mustard
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 ml) soy sauce
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly ground black pepper
- Optional herbs: 1 tsp dried oregano or 1 tbsp fresh chopped parsley
Instructions
- Trim and even the chicken. Pat dry and trim excess fat, pounding to an even thickness if necessary.
- Make the marinade by whisking together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, soy sauce, kosher salt, and black pepper.
- Marinate the chicken in the marinade for 30 minutes up to 8 hours, massaging to coat.
- Preheat the oven to 220°C (425°F) and prepare the baking pan.
- Sear the chicken in a hot skillet for extra color, or place directly in the oven.
- Finish baking at 190°C (375°F) until internal temperature reaches 74°C (165°F), brushing with reserved marinade for glaze during the last few minutes.
- Rest the chicken for 5 minutes before slicing and serving.
Notes
Avoid over-marinating as the acid can make the chicken mushy. Use an instant-read thermometer for perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 95mg