Ever had one of those days where you just want to toss something in the oven and hope for magic? This balsamic chicken recipe is like a warm hug after a rollercoaster of a day—so simple, yet the flavors are like a symphony in your mouth (okay, maybe a bit dramatic, but really!). With a glaze that’s both tangy and sweet, it’s the perfect dish to remind you that sometimes, the best things come from minimal effort.
Steps
- Preheat your oven to 425°F. Dry the chicken breasts with a paper towel, then cover with plastic wrap and flatten them to an even thickness using a meat mallet or rolling pin. Place the chicken in a 9×13-inch oven-safe baking dish.
- In a small bowl, mix together balsamic vinegar, honey, olive oil, Dijon mustard, basil, salt, pepper, and minced garlic until fully combined. Pour this marinade over the chicken in the baking dish, ensuring each piece is well coated by flipping them in the marinade.
- Arrange sliced cherry tomatoes around the chicken in the baking dish. Place in the oven and bake for 20-25 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the chicken.
- Once done, remove from the oven and let the chicken rest for a few minutes. Garnish with chopped parsley before serving with your choice of side dishes.
- For storage, place any leftovers in an airtight container and refrigerate for up to 2-3 days. Reheat gently in the oven or microwave when ready to enjoy again.
Ingredients
- Skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried basil
- 1 cup cherry tomatoes, sliced
- Chopped parsley, for garnish
Nutritional Values
Calories: 239kcal | Carbohydrates: 22g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 723mg | Potassium: 827mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1183IU | Vitamin C: 56mg | Calcium: 49mg | Iron: 2mg
FAQ
- How do I determine when the chicken is fully cooked?
- To ensure your chicken is done, use a meat thermometer to check that the internal temperature has reached at least 165°F.
- What can I do if I don’t have Dijon mustard at home?
- If you’re out of Dijon mustard, you can still make this recipe by leaving it out. The dish will still be flavorful.
- How should I store leftover balsamic chicken?
- Store any leftovers in an airtight container and keep them in the refrigerator. They should remain fresh for 2 to 3 days.
- Can I freeze the baked chicken for later use?
- Yes, you can freeze the cooked chicken. Place it in an airtight container or freezer-safe bag before storing it in the freezer.
- What should I do if my chicken turns out tough?
- Tough chicken is often the result of overcooking. Be sure to monitor the cooking time and use a meat thermometer to avoid drying it out.
Tips
- Marination Time: Allow the chicken to marinate for at least 10 minutes to enhance its flavor and juiciness. While a longer marination is ideal, even a short duration can significantly improve the taste.
- Resting Period: After baking, let the chicken rest for a few minutes before slicing. This helps retain the juices, ensuring the meat remains tender and moist.
- Broiling for Color: For a beautiful golden-brown finish, consider broiling the chicken for an additional minute after baking. This step is optional but adds an appealing glossy look to the dish.
- Parmesan Addition: For an extra burst of flavor, sprinkle a little parmesan cheese on top of the chicken before serving. This adds a delightful touch to the overall taste.
Equipment
- Meat thermometer – Essential for checking the internal temperature of the chicken to ensure it is cooked properly.
- 9×13 oven-safe baking dish – Required for baking the chicken in the oven.
- Meat mallet or rolling pin – Useful for pounding and flattening the chicken breasts to equal thickness.
