Baked Balsamic Chicken (2024)

Last Updated: Mar 23, 2022 by Kacey · This post may contain affiliate links · 50 Comments

Jump to Recipe

An easy dish that can be made with either boneless or bone-in meat! This baked balsamic chicken is just what you need after a hard day of work!

Chicken recipes are usually quick, simple, and delicious!

Today's baked balsamic chicken is no exception.

It is a recipe I have made a few times in the past and decided to revisit with my own flair. I think I originally made this baked balsamic chickenwhen we first moved into the house, so it has been a looooong time. And I am not kidding when I say it is quick and easy! Seriously, marinade the chicken, preheat oven, bake for about 40 minutes and you are good to go! We serve ours over rice, but mixed veggies would be nice, too.

I just wanted to add: bone-in and boneless chicken breasts differ GREATLY! Please pay attention to the recipe details. A meat mallet helps pound the chicken so that the entire piece is the same size, resulting in a more even bake.

📖 Recipe

Baked Balsamic Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

I have included cook times for both bone-in and boneless chicken breasts as some people do not realize that the two differ greatly!

Ingredients

2 lbs bone-in (or boneless) skinless chicken breasts (about 4 pieces)
1 small onion, diced
¼ cup balsamic vinegar
1 tbsp. olive oil
4 garlic cloves, minced
1 tbsp. dried oregano
½ tsp. dried rosemary
2 tsp. coarse whole grain mustard (optional but delicious!)
Salt and pepper

Instructions

*You can marinade the chicken overnight or make it as is.
Combine all the ingredients into a Ziploc bag and give it a good massage with your hands to coat the chicken.
Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. Season with extra salt and pepper if desired. Place into oven, uncovered, and bake for 20 minutes.

Boneless Chicken Breasts

Start checking your internal temperature for boneless chicken at 20 minutes. They may need only 5-10 minutes more (depending on thickness of meat.)

Bone-In Chicken

Bone-in chicken will take a bit longer, adding at least another 15-20 minutes onto cooking time.
Chicken is cooked when the internal temperature reaches 160F!
Serve over rice or pair with some awesome sides!

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 434Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 193mgSodium: 274mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 71g

This baked balsamic chicken recipe could easily be made on the grill, and with summer here I know people are looking for more BBQ recipes. Just keep in mind to dispose of any extra marinade that is leftover in the bag.

Love this baked balsamic chicken recipe?! Try some of these recipes:

Coconut and Lime Chicken with Mixed Asian Vegetables

« Homemade Hamburger Buns for Pulled Pork Sandwiches

Stuffed Spaghetti Squash with Tomato and Ground Beef »

Reader Interactions

Comments

Julie @ Texan New Yorker
July 02, 2015 at 10:19 am
These look so delicious!! I can only imagine how flavorful that baslamic vinegar makes otherwise plain boring chicken breasts. Fantastic for an easy weeknight dinner, thanks for sharing!
Reply
- Kacey
  July 04, 2015 at 11:08 am
  Thanks, Julie! I use balsamic vinegar in everything, so when I came across this chicken recipe, I knew I had to try it!
  Reply
Alisa @ Go Dairy Free
July 02, 2015 at 10:29 am
Balsamic baked chicken was one of the first recipes I posted so many years ago, but your version looks SO much prettier and I love the ingredients!
Reply
- Kacey
  July 04, 2015 at 11:08 am
  I have to check out your version, Alisa! I bet it is amazing!
  Reply
Meg @ The Housewife in Training Files
July 02, 2015 at 10:55 am
I love anything balsamic and this sounds right up our alley!
Reply
- Kacey
  July 04, 2015 at 11:09 am
  I use balsamic in just about everything, Meg 🙂
  Reply
Ali @ Home & Plate
July 02, 2015 at 11:27 am
These chicken pieces look so tasty. My kids would love this recipe. I swear the flavor comes through the computer screen. Yum.
Reply
- Kacey
  July 04, 2015 at 11:10 am
  I wish the aroma was there for you, but then again, I would be teasing you beyond belief 🙂 My daughter loved the chicken, so your kids should enjoy it no problem!
  See Also
  Log Cabin Cooking : Pioneer Recipes and Food Lore by Barbara Swell (1996, Trade Paperback) for sale online | eBay Baked Lentil Split Pea Falafel Bowl with Tahini dressing. Gluten-free Soy-free Recipe - Vegan Richa Vanilla Custard Slice – Recipe from Yummiest Food Cookbook One-Pot Turkey Pumpkin Chili
  Reply
Angie | Big Bear's Wife
July 02, 2015 at 11:49 am
That is seriously some of the best baked chicken I've ever seen! Love the photos!
Reply
- Kacey
  July 04, 2015 at 11:11 am
  Thank you so much, Angie!
  Reply
Dee Dee (My Midlife Kitchen)
July 02, 2015 at 3:20 pm
I love this recipe. The option for baking when the weather doesn't cooperate is awesome. Of course, I may have to throw this on the grill to compare--just for scientific research, of course. :o) Yum!
Reply
- Kacey
  July 04, 2015 at 11:12 am
  I totally think you should throw them on the grill! I would have, but our BBQ is quite old and has to be started with a match and I prefer not to blow up 🙂
  Reply
Krista @ Joyful Healthy Eats
July 02, 2015 at 9:13 pm
This looks awesome, nothing beats a good balsamic chicken!
Reply
- Kacey
  July 04, 2015 at 11:14 am
  Couldn't agree more, Krista.
  Reply
amanda @ fake ginger
July 03, 2015 at 5:37 pm
I'm always looking for new chicken recipe - can't wait to try this one! It looks delicious!
Reply
- Kacey
  July 04, 2015 at 11:16 am
  Thanks, Amanda! Super easy and perfect for a large family.
  Reply
Justine | Cooking and Beer
July 04, 2015 at 9:42 pm
I'm obsessed with balsamic...and this is such a great idea! Love it!
Reply
- Kacey
  July 07, 2015 at 11:37 am
  Thanks, Justine!
  Reply
CakeSpy
July 05, 2015 at 10:39 am
I use balsamic on a lot - mushrooms, anyone? - but never thought to make chicken like this. Nice idea!
Reply
- Kacey
  July 07, 2015 at 11:37 am
  I am the same as you, I love balsamic on my mushrooms!
  Reply
- Joy
  October 30, 2022 at 9:04 pm
  Balsamic on mushrooms is a must!!
  Reply
Jaren (Diary of a Recipe Collector)
July 06, 2015 at 4:25 pm
I'm on a balsamic chicken kick lately, and this looks so good!!
Reply
See Also
Sweet Potato Pie with a Cinnamon Roll Crust
Jane
August 08, 2015 at 10:52 pm
I actually made it. Meh. 400 degrees is much too high to cook the breasts. They were dried out. 350 would have been much better. Should have gone with my instincts
Reply
- Kacey
  August 08, 2015 at 11:04 pm
  I am sorry to hear that as the recipe worked perfectly for us. Were your breasts boneless? That may be the culprit.
  Reply
Elizabeth
August 11, 2015 at 5:59 pm
I see the last post that if you use boneless it makes a difference. I have just under 4 pounds of boneless chicken breasts. Can you possibly adjust the recipe for me? I am really not a very creative cook LOL I have to use the recipe! Thanks!
Reply
- Kacey
  August 11, 2015 at 6:08 pm
  Aw, I am sure you are super creative! Bone-in chicken takes longer to cook than boneless. It also depends on the thickness of your breasts (many people pound their chicken to level them off for even cooking.) I would bake them for 15-20 minutes and check with a thermometer from there (your goal is 160F or until juices run clear.) I know it is vague but it is really easy to overcook boneless meat (that's why I brought it to attention in the last comment.) Hope this helps!
  Reply
  - Elizabeth
    August 11, 2015 at 6:16 pm
    YES! Helps a lot! I would never had known that ! Thank you so much! Looking forward to this dish!
    Reply
Adam
August 29, 2015 at 7:50 pm
Very easy and delicious. I brined the chicken for 10-15 min before marinating for only 5 min and it came out so juicy!
Reply
- Kacey
  September 01, 2015 at 10:22 am
  So happy it turned out for you! I have always wanted to brine my chicken; I must give it a try!
  Reply
Cindy
October 10, 2015 at 9:30 am
This sounded really good to me, but it just tasted like chicken soaked in vinegar. I guess I didn't think it through.
Reply
- Kacey
  October 12, 2015 at 5:56 pm
  Yeah, if you are not a balsamic fan, this is not the recipe for you. That would be like me eating a rosemary-infused dish... Not going to happen!
  Reply
Noa @ 1000 crumbs
November 30, 2015 at 6:13 am
I made this today and it was yummy! So simple and so good.
Reply
Brittany
March 29, 2016 at 7:52 pm
Wonderful, thank you!! Making this as we speak (as I comment?? 😊)...
Reply
- Kacey
  April 02, 2016 at 6:01 pm
  Perfect! I just updated the photos and recipe so I hope I caught you at the right time 🙂
  Reply
Tami
April 27, 2016 at 1:09 pm
Can these chicken breasts be served cold? I need a recipe for an elegant lunchtime party. I want to serve a sliced cold chicken.
Reply
- Kacey
  April 28, 2016 at 9:46 am
  I don't see any reason why they couldn't be served cold. The flavour should still be there since balsamic vinegar is quite strong 🙂
  Reply
Judy McGowin
June 22, 2016 at 9:12 pm
Delicious and easy! Love this recipe! No mixing and getting bowls dirty, just put everything in a ziplock bag, I put mine in the refrigerator overnight, next day just pour everything in the glass baking dish! Will be making this again and again! Thanks
Reply
- Kacey
  June 25, 2016 at 11:50 am
  I love reading comments like this! So easy, and if you have any leftovers they are great in pasta 🙂
  Reply
Lindy
January 22, 2017 at 1:45 pm
Looks amazing! Can you freeze in the marinade?
Reply
- Kacey
  January 22, 2017 at 5:18 pm
  I cannot see why not! Just make sure to freeze the chicken immediately after pouring in the marinade 🙂
  Reply
Kathy Smith
March 06, 2017 at 10:04 pm
My son and I loved this recipe. Next time I'm going to marinate it for longer because that marinade is delicious. By any chance do you have the calories or any information about sodium? Thanks so much
Kathy
Reply
- Kacey
  March 11, 2017 at 2:52 pm
  Glad to hear it was delicious! I do not have any nutritional information, however, my sister and I rely on MyFitnessPal to give us the information we need (so that may help you!)
  Reply
Lisa
November 12, 2017 at 5:54 pm
Made this tonight. It was easy and quite good. I marinated it for 4 hours. I would recommend cutting your bones less chicken into smaller pieces if they are large. The smaller pieces I had were juicier and more flavourful. I would make this again.
Reply
- Kacey
  November 13, 2017 at 5:47 pm
  Glad to hear, Lisa!
  Reply
Cara
February 20, 2018 at 8:42 pm
This recipe has become my go-to for new mommy meals! I always pair it with a big leafy green salad, strawberries, bacon, feta, pecans and a homemade creamy balsamic dressing. It’s a great alternative to the standard heavy casserole that everyone makes and I always get many compliments on it! Thanks so much for sharing!
Reply
- Kacey
  February 23, 2018 at 9:28 am
  Love how versatile you have made it!! Totally makes sense in a salad with strawberries and pecans. Wish I had thought of that 😉
  Reply
CJ Miller
June 11, 2018 at 4:48 pm
I just found this on Pinterest and it looks so yummy. I threw it in my vacuum marinade container and cannot wait to cook it. The marinade itself was yummy.
Reply
Mel
August 13, 2018 at 6:52 pm
This is delicious!! just eating it now! 🙂
Reply
Nicole
April 17, 2019 at 9:04 am
If I need to feed more people can I just double the recipe??
Reply
- Kacey
  June 25, 2019 at 4:26 pm
  Yes! Easy to double or triple!
  Reply