Balsamic chicken is one of the simplest and most delicious baked chicken recipes out there. It's healthy, easy, and full of flavor! This lemon honey balsamic chicken recipe definitely needs to be on your weeknight dinner list.
1tablespoonfreshly squeezed lemon juicefrom ½ lemon
1teaspoonlemon zestfrom ⅓ lemon
Kosher salt and freshly ground black pepperto taste
Prepare the glaze according to directions below. Set aside.
For the Chicken
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.
1 tablespoon olive oil, Herbs de Provence, Kosher salt and freshly ground black pepper
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.
For the Lemon Balsamic 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 tablespoon freshly squeezed lemon juice, 1 teaspoon 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.
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.