Balsamic Italian Chicken
Elevate your weeknight dinners with this crowd-pleasing Balsamic Italian Chicken recipe, a perfect blend of tangy, savory, and herbaceous flavors. Juicy boneless chicken breasts are marinated in a luscious mix of balsamic vinegar, olive oil, garlic, and Italian herbs like oregano, basil, and thyme, with a touch of honey for sweetness. After a quick sear, the chicken is baked to tender perfection, while the leftover marinade is simmered into a rich, velvety sauce for drizzling. Ready in just 35 minutes, this dish pairs wonderfully with roasted vegetables, pasta, or a crisp side salad. Garnish with vibrant cherry tomatoes and fresh parsley for a stunning presentation that’s as delicious as it looks. Perfect for family meals or entertaining, this Italian-inspired recipe delivers incredible flavor with minimal effort.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Balsamic vinegar
- 0.25 cup Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried thyme
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cherry tomatoes (optional, for garnish)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a medium-sized mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, dried basil, dried thyme, honey, salt, and black pepper until well combined.
Place the chicken breasts in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to overnight for best results.
Preheat your oven to 375°F (190°C). If using a skillet, preheat it over medium-high heat with a drizzle of olive oil.
Remove the chicken from the marinade, letting the excess drip off. Reserve the remaining marinade for later use.
Sear the chicken breasts in the skillet for 2-3 minutes on each side until golden brown. If using an oven-safe skillet, transfer it to the oven. Alternatively, transfer the chicken to a parchment-lined baking dish.
Bake the chicken in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
While the chicken is baking, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer. Cook for 5-7 minutes until slightly thickened to form a sauce.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the balsamic Italian chicken drizzled with the reduced sauce. Garnish with cherry tomatoes and fresh parsley, if desired.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 562 mg | 24% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 41.4 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
