Oven-Baked Balsamic Chicken Breast
Chicken breasts baked in a honey balsamic marinade with garlic, Italian seasoning, and paprika. Serve with the lightly reduced pan sauce spooned over the chicken.
Ingredients
- 750 g boneless, skinless chicken breasts 3 similarly sized breasts
Balsamic marinade
- 2 tablespoons extra virgin olive oil
- 80 ml balsamic vinegar of Modena
- 1 tablespoon honey
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Chopped parsley for garnish
Instructions
- Preheat the convection/fan oven to 200 °C. If choosing the optional marinating time, preheat toward the end of that time.
- Whisk the 2 tablespoons extra virgin olive oil, 80 ml balsamic vinegar of Modena, 1 tablespoon honey, 3 garlic cloves, minced, 1 teaspoon Italian seasoning, ½ teaspoon sweet paprika, ⅛ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper in a large bowl.
- Pat the 750 g boneless, skinless chicken breasts dry with paper towels. Add them to the honey balsamic marinade and turn until evenly coated. Bake immediately, or cover and refrigerate for 30 minutes for a stronger balsamic flavor.
- Arrange the chicken breasts in a baking dish in a single layer. Pour the remaining marinade from the bowl over them.
- Bake uncovered for 22–25 minutes. The sauce should be slightly reduced, and each chicken breast should reach 74 °C at its thickest point.
- Rest the chicken for 5 minutes. Spoon the pan sauce over the breasts and garnish with chopped parsley before serving.
Notes
Vinegar choice: Use balsamic vinegar of Modena. Bottled balsamic glaze is more concentrated and should not replace the vinegar in the same quantity.
Sauce consistency: The finished sauce should remain pourable. Do not extend the chicken’s cooking time just to make the sauce thick and sticky.
Storage and reheating: Refrigerate leftovers with their pan juices in an airtight container for 3–4 days. Reheat gently in a covered skillet or in the microwave, adding a splash of water if needed, until the chicken reaches 165°F (74°C).
Nutrition
Calories: 422kcal | Carbohydrates: 13g | Protein: 54g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 1073mg | Potassium: 995mg | Fiber: 1g | Sugar: 10g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
