Tender, juicy, and infused with bold flavor, balsamic marinated chicken breasts are a simple yet elegant dish that works just as well for busy weeknights as it does for entertaining. The sweet acidity of balsamic vinegar caramelizes beautifully, creating a savory glaze that elevates ordinary chicken into something special.
Why You’ll Love This Recipe
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Deep, rich flavor with sweet-tangy balance
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Keeps chicken moist and tender
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Perfect for grilling, baking, or broiling
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Uses simple pantry ingredients
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Great for meal prep and leftovers
Ingredients
Chicken
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4 boneless, skinless chicken breasts (6–8 oz each)
Balsamic Marinade
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½ cup balsamic vinegar
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¼ cup olive oil
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3 tablespoons honey or brown sugar
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3 cloves garlic, minced
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1 tablespoon Dijon mustard
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1 teaspoon dried Italian seasoning
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon red pepper flakes (optional)
How to Make Balsamic Marinated Chicken Breasts
1. Make the Marinade
In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon mustard, Italian seasoning, salt, pepper, and red pepper flakes.
2. Marinate the Chicken
Add chicken breasts, turning to coat evenly.
Cover and refrigerate for 30 minutes to 8 hours (2–4 hours is ideal).
Tip: Pound chicken breasts to even thickness for uniform cooking.
3. Cook the Chicken
Grilling (Best Flavor)
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Preheat grill to medium-high (375–425°F / 190–220°C)
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Grill chicken 5–7 minutes per side
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Internal temperature: 165°F (74°C)
Oven-Baked
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Preheat oven to 400°F (205°C)
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Bake chicken for 20–25 minutes
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Optional: Broil 2–3 minutes for caramelized edges
Broiled
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Set broiler to HIGH, rack 5–6 inches from heat
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Broil 6–7 minutes per side, watching closely
4. Rest & Glaze
Rest chicken 5 minutes before slicing.
Optional: Simmer leftover marinade for 3–5 minutes and spoon over chicken as a glossy balsamic glaze.
Pro Tips for Juicy Chicken
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Use good-quality balsamic vinegar for better depth
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Don’t over-marinate—acid can toughen meat
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Let chicken rest before cutting to retain juices
Flavor Variations
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Balsamic Herb: Add fresh rosemary and thyme
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Honey Garlic: Increase honey and garlic
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Mediterranean: Add sun-dried tomatoes and oregano
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Caprese Style: Top with mozzarella and fresh basil
What to Serve With Balsamic Chicken
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Roasted vegetables or grilled asparagus
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Garlic mashed potatoes or creamy polenta
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Fresh salad or quinoa
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Pasta or crusty bread to soak up the glaze
Storage & Meal Prep
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Refrigerator: Up to 4 days
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Freezer (cooked): Up to 3 months
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Reheat gently to preserve moisture
Final Thoughts
Balsamic marinated chicken breasts deliver restaurant-quality flavor with minimal effort. The marinade does all the work, creating a tender, caramelized finish that’s both comforting and elegant—perfect for any occasion.
- 3/4 cup balsamic vinegar
- 1/2 cup water
- 1 teaspoon dried minced onion
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed dried rosemary
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon chili powder
- 1/8 teaspoon dried oregano
- 4 (6 ounce) skinless, boneless chicken breast halves
Marinated Chicken Breast Recipe Instructions
Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan.
Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.
