Description
This Balsamic Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of balsamic vinegar, olive oil, honey, garlic, and Italian herbs. The chicken is first seared to achieve a golden crust and then baked to perfection in the oven, making it a delicious and easy meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried Italian herbs, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the chicken: Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Preheat oven and skillet: Preheat your oven to 400°F (200°C). Meanwhile, heat a large oven-safe skillet over medium-high heat on the stovetop.
- Sear the chicken: Add the marinated chicken breasts to the hot skillet and sear each side for 2-3 minutes until they develop a nice golden brown color, which helps lock in juices and flavor.
- Bake the chicken: Transfer the skillet with the seared chicken into the preheated oven and bake for 15-20 minutes. Bake until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Rest and serve: Remove the skillet from the oven and allow the chicken breasts to rest for a few minutes. This helps the juices redistribute, ensuring moist meat. Serve with a drizzle of the pan juices for extra flavor.
Notes
- For best results, use an oven-safe skillet such as a cast iron pan to go seamlessly from stovetop to oven.
- Adjust baking time depending on the thickness of the chicken breasts to avoid overcooking.
- If you prefer stronger balsamic flavor, increase the balsamic vinegar slightly or marinate the chicken longer, up to 1 hour.
- This dish pairs well with roasted vegetables or a fresh green salad.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
