🍗 Balsamic Baked Chicken Breast (Easy & Flavorful!)

A juicy, tender baked chicken dish with a sweet-savory balsamic glaze. Perfect for weeknights and meal-prep!

⭐ Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Italian seasoning (or oregano + basil mix)

For the Balsamic Glaze

• ¼ cup balsamic vinegar

• 2 tbsp honey (or maple syrup)

• 3 cloves garlic, minced

• 1 tbsp Dijon mustard

• 1 tbsp olive oil

• ½ tsp crushed red pepper flakes (optional)

🔪 Instructions

1. Preheat the oven

Heat to 400°F (200°C).

2. Prepare the chicken

Pat chicken breasts dry. Rub with:

• Olive oil

• Salt, pepper, garlic powder, onion powder, Italian seasoning

Place on a baking dish.

3. Mix the balsamic glaze

In a bowl, whisk together:

• Balsamic vinegar

• Honey

• Garlic

• Dijon mustard

• Olive oil

• Red pepper flakes

Pour the mixture evenly over the chicken.

4. Bake

Bake 20–25 minutes (depending on thickness) until internal temperature reaches 165°F (74°C).

5. Broil for finish (optional)

For a sticky, caramelized glaze:
Broil 2–3 minutes at the end.

6. Rest and serve

Let the chicken rest for 5 minutes so juices redistribute.
Spoon pan glaze over the top before serving.

🍽️ Serving Suggestions

• Garlic mashed potatoes

• Steamed green beans

• Roasted vegetables

• Rice or quinoa

• Salad with goat cheese and cranberries

❓ Q & A Section (Most Common Questions)

Q1: Can I use chicken thighs instead of breasts?

A: Yes! Use boneless thighs and bake for 25–30 minutes (they’re more forgiving and stay juicy).

Q2: Can I marinate the chicken ahead of time?

A: Absolutely — marinate for 30 minutes to 12 hours in the fridge for deeper flavor.

Q3: Can I make this recipe without honey?

A: Yes, substitute with:

• Maple syrup

• Brown sugar

• Agave
  Or leave it out for a tangier, less sweet glaze.

Q4: How do I keep the chicken from drying out?

• Use a meat thermometer and remove at 165°F (74°C).

• Pound breasts to even thickness.

• Let rest 5 minutes before slicing.

Q5: Can I use bottled balsamic glaze?

A: You can drizzle it after baking, but still bake the chicken in balsamic vinegar for moisture and flavor.

Q6: Is this recipe meal-prep friendly?

A: Yes! It stores very well.

• Fridge: 3–4 days

• Freezer: Up to 3 months
  Reheat gently to keep moist.

Q7: What can I substitute for Dijon mustard?

A: Yellow mustard or grainy mustard works, or leave it out entirely.

Q8: Can I add vegetables to the baking dish?

Yes—add veggies that cook quickly:

• Cherry tomatoes

• Sliced zucchini

• Bell peppers

• Onions

Drizzle with extra balsamic glaze for flavor.