Baked Balsamic Chicken Recipe

4.60 from 27 votes

Balsamic chicken is one of the simplest and most delicious baked chicken recipes out there. It's healthy, easy, and full of flavor!

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Main Course

Cuisine: American

Servings: people

4 boneless, skinless chicken breasts (or your favorite chicken pieces, free-range if possible)
Kosher salt and freshly ground black pepper to taste
1 tbsp olive oil
Herbs de Provence to taste (click for homemade recipe!)

Preheat oven to 400°F.
Cover a baking sheet with aluminum foil then spray it with nonstick spray.
Pat the chicken pieces with a paper towel to dry.
4 boneless, skinless chicken breasts
Place chicken on the baking sheet and brush it with olive oil. Sprinkle with herbs de Provence. Salt and pepper both sides of the chicken.
Kosher salt and freshly ground black pepper, 1 tbsp olive oil, Herbs de Provence
Cook for 15 minutes.
Take the chicken out of the oven.
Brush both sides of the chicken with the prepared lemon glaze.
Place the chicken back in the oven and bake a total of 10-15 minutes. Every 5 minutes, brush lemon glaze over the top of the chicken pieces. The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.
Take the chicken out of the oven and place the pieces on a plate. Cover loosely and let it rest for 5 minutes. When ready to serve, place the chicken on a plate and drizzle with lemon glaze.

Spray a small saucepan with cooking spray.
Pour the honey into the pan, and bring it to a boil.
¼ cup honey
Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.
Turn down the heat and slowly add lemon juice, balsamic vinegar, lemon zest, salt, and pepper.
½ cup balsamic vinegar, 1 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, kosher salt and freshly ground black pepper
Whisk well and bring back to a boil.
Boil over low heat until the honey-vinegar mixture has reduced 10-15 minutes.
Whisk often.
The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken. (This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)

If the chicken isn't browned enough after baking, place it under the broiler for 1-2 minutes.
Use chicken thighs for more flavor: Thighs stay juicier and more tender than breasts, especially with the glaze, and are a great option if you prefer richer meat. Keep in mind they will require a longer cooking time than chicken breasts.
Add a little heat if you like spice: A pinch of red pepper flakes balances the sweetness and adds a subtle kick without overpowering the glaze.
Swap honey for maple syrup: Maple syrup works well as a substitute and gives the glaze a slightly deeper, more earthy sweetness.
Turn it into a one-pan meal: Add vegetables like broccoli, carrots, or Brussels sprouts to the baking sheet so they roast alongside the chicken and soak up the extra sauce.