Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or rosemary
- Salt and freshly ground black pepper to taste
- Optional: cherry tomatoes, red onions, or your favorite vegetables for extra flavor
Instructions
- In a small bowl, whisk together balsamic vinegar, honey, minced garlic, olive oil, dried herbs, salt, and pepper to make the marinade.
- Place chicken breasts in a large bowl or resealable bag and pour marinade over the chicken. Marinate for at least 15 minutes or up to 2 hours for more flavor.
- Preheat oven to 400°F (200°C). Arrange marinated chicken breasts on a parchment-lined or lightly greased sheet pan. Pour remaining marinade over the chicken.
- Bake in the preheated oven for 25-30 minutes, until internal temperature reaches 165°F (75°C). Baste occasionally with pan juices for added moisture.
- If desired, add vegetables like cherry tomatoes or sliced red onions during the last 10 minutes of baking for a complete meal.
Notes
- For extra flavor, marinate the chicken for up to 2 hours.
- Use chicken thighs for a juicier and richer flavor—adjust cooking time to 35-40 minutes.
- Vegetables like cherry tomatoes and red onions enhance the dish; add them during the last 10 minutes of baking.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 470 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 85 mg