Oven Baked Balsamic Chicken Breast
This perfectly tender oven baked balsamic chicken breast features a caramelized glaze with the perfect balance of tangy and sweet flavors. Using a precise two-phase cooking method, this recipe ensures juicy chicken with maximum flavor development.
Ingredients
- 2 boneless, skinless chicken breasts (8-10 oz each)
- 1/2 cup high-quality balsamic vinegar aged at least 3 years
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary chopped, for garnish (optional)
Method
- Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy skillet, gently pound the thicker end of each breast to create uniform 3/4-inch thickness throughout. Pat dry with paper towels.
- In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried Italian herbs, salt, and pepper until fully emulsified.
- Place chicken in a shallow dish or resealable plastic bag. Pour 2/3 of the marinade over the chicken, reserving 1/3 for later use as glaze. Ensure chicken is evenly coated. Marinate in refrigerator for 30 minutes to 4 hours (optimal: 2 hours).
- Position rack in middle of oven and preheat to 425°F (218°C). Allow at least 20 minutes for thorough preheating.
- Remove chicken from marinade, discarding used marinade. Place chicken on a lightly oiled baking dish or rimmed sheet pan. Bake for 15 minutes.
- While chicken bakes, pour reserved marinade into a small saucepan. Bring to a simmer over medium heat and reduce by approximately one-third until slightly thickened, about 5-7 minutes. Remove from heat.
- After the initial 15 minutes, brush chicken generously with the reduced glaze. Return to oven and bake an additional 7-10 minutes, until internal temperature reaches 165°F (74°C) at the thickest part.
- Remove chicken from oven, loosely tent with foil, and allow to rest for 5 minutes to redistribute juices and complete carryover cooking.
- Slice chicken against the grain, drizzle with any remaining glaze, and sprinkle with fresh rosemary if desired.
Note
- For best results, remove chicken from refrigerator 20-30 minutes before cooking to reduce the temperature differential.
- The reduced glaze should coat the back of a spoon—if too thin, reduce further; if too thick, add 1-2 teaspoons of water.
- Insert thermometer horizontally into the side of the breast at the thickest point for most accurate temperature reading.
- For extra protection against drying, brine the chicken in a 6% salt solution (about 1 tablespoon kosher salt per cup of water) for 30 minutes before marinating.
- Line your baking sheet with aluminum foil or parchment paper to prevent balsamic glaze from burning onto the pan.