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These tender Balsamic Marinated Chicken Breasts are easy to make in the oven or on the grill! You are going to love this flavorful and super juicy chicken dinner recipe.
5 Star Review
“Delish! And so easy too! Don’t skip the drizzle of balsamic glaze, it is the perfect finish. The leftovers make terrific sandwiches! I love that there are directions for both the oven and the grill. Thanks Diethood!” – Beth Mulgrew
Balsamic Chicken Dinner
Speedy chicken dishes, be they baked or grilled, truly come to the rescue when hunger strikes hard, and this particular chicken dinner holds a special place among my top summer meals. It’s an exquisite feast, perfectly suited for firing up the grill in your backyard on a sunny afternoon or for those cozy evenings spent unwinding indoors.
The star of this dish, the chicken breasts, are soaked in a tasty homemade marinade that features the sweet and tangy notes of balsamic vinegar. This marinade ensures that every bite of the chicken is bursting with juiciness, delivering quite a delicious meal. So, whether you’re craving a hearty lunch or hunting for an impressive dinner, this balsamic marinated chicken is an unbeatable choice. It’s not just a dish but a celebration of flavors!
Did I tell you you can roast the chicken in the oven or smoke it on the grill? I’ll show you how! Either way, it’ll be wonderfully tender and delicious.
Recipe Ingredients
All you need for this tasty chicken dinner is chicken breasts, some balsamic vinegar, olive oil, and your trusty seasonings.
- Boneless, Skinless Chicken Breasts – The star of the recipe! You’ll want them trimmed and patted dry.
- Extra Virgin Olive Oil – Adds richness and helps the marinade stick to the chicken.
- Balsamic Vinegar – Brings a sweet tang that balances beautifully with the garlic and herbs.
- Garlic – Use freshly minced garlic, but garlic powder is also okay to use.
- Dried Oregano – Earthy and aromatic, it’s a classic in Mediterranean-style marinades. Italian seasoning can be used instead.
- Dried Basil – Brings a subtle sweetness and rounds out the herb blend.
- Salt & Black Pepper – Just enough to enhance the other flavors.
- Olive Oil Cooking Spray – A light spray keeps your baking dish or grill pan nonstick without adding extra oil.
Make A Balsamic Chicken Marinade
- Place Chicken in a Bag: Place your chicken breasts in a large resealable plastic bag; set aside.
- Prepare Balsamic Marinade: In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
- Marinate Chicken: Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.
How to Bake Balsamic Chicken Breasts
- Preheat the Oven: Set your oven to 425˚F. Take the chicken out of the marinade and discard any remaining marinade.
- Get Ready to Bake: Pat the chicken breasts dry with paper towels. Lightly grease a baking dish with cooking spray, place the chicken inside, and give the tops a quick spritz with olive oil spray. Bake uncovered for 22 to 24 minutes, or until the internal temperature hits 165˚F. Start checking around the 20-minute mark.
- Rest Before Slicing: Remove the chicken from the oven and let it rest for 8 to 10 minutes before slicing into it.
How To Grill This Balsamic Chicken
If you prefer to avoid the oven’s heat, feel free to take this balsamic chicken to the grill. The smoky flavors from grilling will only enhance this delightful dish! Here’s how to do it:
- Prepare the Grill: Preheat an outdoor grill to medium-high, about 425˚F to 450˚F. Once preheated, brush the grill grates with oil. Grill the chicken for 5 to 8 minutes per side or until the internal temperature reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Keep in mind thicker chicken breasts will need more time to cook.
- Let Cool: Remove chicken from the grill and let it stand for 8 to 10 minutes before cutting.
Recipe Tips
- Let Chicken Rest: After you remove your chicken from the heat, it’s important to let it rest for 8 to 10 minutes. The chicken will absorb even more flavor and retain all that juice while it cools!
- Fully Soak in Marinade: Make sure you let your chicken soak in the balsamic marinade for at least an hour before you cook it. The longer it soaks, up to 12 hours, the better your chicken will taste and the juicier it’ll get.
- Check Internal Temperature: You want the internal temperature of your chicken to reach 165°F. Check the temperature with an instant-read meat thermometer while the chicken is on the grill or after 20 minutes of baking. If your chicken breasts are thicker, they’ll take longer to cook.
Serving Suggestions
- Potato Salad: This creamy potato salad is an amazing side to serve with balsamic chicken. It’s light and cool with fresh avocado and homemade dressing.
- French Fries: Everyone loves chicken with a side of fries! My oven-baked seasoned French fries are so tasty with these chicken breasts.
- Corn on the Cob: If you’re grilling your chicken, you have to try it with this easy grilled corn on the cob with herbed butter or with my air fryer corn on the cob.
- Rice: I love serving balsamic chicken breasts with my easy lemon rice. The dishes bring out each other’s flavors in the best way!
How to Store and Reheat Leftovers
- To store your cooked chicken breasts, keep them refrigerated in an airtight container or tightly wrapped with aluminum foil for 3-4 days.
- You can reheat your chicken in the oven at 250°F or on the grill at medium-low heat until hot.
More Balsamic Chicken Recipes
- Caprese Balsamic Baked Chicken Breasts
- Crock Pot Balsamic Chicken
- Bruschetta Stuffed Balsamic Chicken
- Chicken Bruschetta Pasta
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Balsamic Marinated Chicken Breasts
Ingredients
- 4 boneless, skinless chicken breasts, about 1 to 1.5 pounds
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic cloves, minced
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- olive oil cooking spray
- balsamic glaze, for topping, optional
Instructions
- Prep. Place the chicken breasts in a large resealable plastic bag; set aside.
- Make the marinade. In a mixing bowl, whisk together the olive oil, vinegar, garlic, oregano, basil, salt, and pepper.
- Marinate. Add the marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.
To Bake
- Prep. Preheat the oven to 425˚F. Spray a baking dish with cooking oil.
- Dry the chicken. Remove the chicken from the marinade and discard the remaining marinade. Lightly pat the chicken breasts dry with paper towels.
- Bake. Transfer the chicken breasts to the baking dish, lightly spray them with olive oil cooking spray, and bake, uncovered, for 22 to 24 minutes, or until the internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.
- Finish and serve. Remove the balsamic chicken from the oven and let it rest for 8 to 10 minutes before topping with balsamic glaze and serving.
To Grill
- Prep the grill. Preheat an outdoor grill to medium-high; about 425˚F to 450˚F. Brush the grill grates with oil.
- Grill. Grill the marinated chicken breasts for 5 to 8 minutes per side, or until their internal temperature reaches 165˚F. Thicker chicken breasts will need more time to cook.
- Finish and serve. Remove the balsamic chicken from the grill and rest for 8 to 10 minutes. Top with a drizzle of balsamic glaze and serve.
Notes
- Remember to let your chicken rest off the heat for about 8 to 10 minutes to absorb flavors and retain juiciness.
- Soak your chicken in the marinade for at least an hour for a tastier, juicier dish.
- Always check that the internal cooked temperature reaches 165°F, especially for thicker chicken breasts, using a meat thermometer.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delish! And so easy too! Don’t skip the drizzle of balsamic glaze, it is the perfect finish. The leftovers make terrific sandwiches! I love that there are directions for both the oven and the grill. Thanks Diethood!