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featured honey balsamic chicken breast

Baked Balsamic Chicken Recipe

Course: Dinner, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 253kcal
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.
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  • 4 boneless, skinless chicken breasts (or your favorite chicken pieces - free-range if possible)
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • Herbs de Provence to taste (click for homemade recipe!)

For the Lemon Balsamic Glaze

  • ¼ cup honey
  • ½ cup balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice from ½ lemon
  • 1 teaspoon lemon zest from ⅓ lemon
  • Kosher salt and freshly ground black pepper to 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
    making balsamic chicken breast
  • Cook for 15 minutes.
  • Take the chicken out of the oven.
  • Brush both sides of the chicken with the prepared lemon glaze.
    making balsamic chicken breast
  • 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.
    honey balsamic chicken breast on platter
  • 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.
  • 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.


Calories: 253kcal | Carbohydrates: 23g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1302mg | Potassium: 470mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg