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.
A Juicy and Flavorful Chicken Dinner Idea
Quick chicken recipes, whether baked or grilled, are serious hanger life-savers, and this chicken dinner is one of my absolute summer din din finest.
Whether you’re grilling in your backyard or relaxing at home, these flavorful chicken breasts are the perfect dinner option. Soaked in a homemade balsamic vinegar marinade, this chicken dinner is juicy and completely satisfying!
You can roast the chicken in the oven or smoke it on the grill. Either way, it’ll be wonderfully tender and delicious.
All you need for this tasty chicken dinner is chicken breasts, some balsamic vinegar, olive oil, and your trusty seasonings.
- Boneless, Skinless Chicken Breasts
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Garlic: Minced garlic will pump up the flavors in your marinade!
- Dried Oregano
- Dried Basil
- Salt & Pepper
- Olive Oil Cooking Spray: You’ll need an oil-based cooking spray to grease the pan if you’re baking your chicken.
An Easy Marinade for Baked or Grilled Chicken Breast
This marinade couldn’t be easier to throw together! Here’s how to marinate your chicken breasts:
- 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 Chicken Breasts
- Preheat Oven: Set your oven to 425˚F and remove your chicken from the marinade. Discard leftover marinade.
- Prepare for Baking: Lightly pat dry the chicken breasts with paper towels and spray a baking dish with cooking oil.
- Cook Chicken: Add chicken breasts to the baking dish and spray with olive oil cooking spray. Bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.
- Let Cool: Remove your chicken from the oven and let it cool for 8 to 10 minutes before cutting.
How to Make Grilled Chicken Breast
- Prepare Grill: Preheat an outdoor grill to medium-high; about 425˚F to 450˚F. Once preheated, brush the grill grates with oil.
- Cook Chicken: Grill chicken for 5 to 8 minutes per side, or until 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.
Tips for the Best Chicken Breasts
- 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 chicken is on the grill or after 20 minutes of baking. If your chicken breasts are thicker, they’ll take longer to cook.
- 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.
- 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. They’ll stay good for up to 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
Tools Used in this Recipe
Balsamic Marinated Chicken Breasts (Oven and Grill)
- 4 (1 pound, total) boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- olive oil cooking spray
- balsamic glaze, for topping, optional
- Place chicken breasts in a large resealable plastic bag; set aside.
- In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
- Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.
- Preheat oven to 425˚F. Remove chicken from marinade; discard marinade.
- Lightly pat dry the chicken breasts with paper towels.
- Spray a baking dish with cooking oil.
- Add chicken breasts to the baking dish; lightly spray chicken with olive oil cooking spray and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.
- Remove from oven and let stand 8 to 10 minutes before cutting.
- Top with a drizzle of balsamic glaze and serve.
- Preheat an outdoor grill to medium-high; about 425˚F to 450˚F.
- Brush grill grates with oil.
- Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165˚F. Thicker chicken breasts will need more time to cook.
- Remove from grill; let stand 8 to 10 minutes before cutting.
- Top with a drizzle of balsamic glaze and serve.