Balsamic Chicken Breasts

5 from 22 votes
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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.

balsamic grilled chicken breast served with cheesy broccoli


 

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.

white dinner plate with sliced grilled chicken breast with grill marks.

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
  • 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.
marinating raw chicken breasts in a balsamic marinade

How To 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 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. Add chicken breasts to the baking dish and spray them 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 Grill 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 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.
grilling chicken breasts on a grill

    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 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

    sliced chicken breast with grill marks set on a white plate

    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

    ENJOY!

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    5 from 22 votes

    Balsamic Marinated Chicken Breasts (Oven and Grill)

    These tender Balsamic Marinated Chicken Breasts are easy to make in the oven or on the grill! Your family will love this flavorful chicken dinner recipe.
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    To Marinate: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4

    Ingredients 

    • 4 boneless, skinless chicken breasts
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons balsamic vinegar
    • 3 cloves garlic,, 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
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    Instructions 

    • 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.

    To Bake

    • Preheat the 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 the 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 slicing and serving.
    • Top with a drizzle of balsamic glaze and serve.

    To Grill

    • 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.

    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

    Calories: 239kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 717mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

    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.

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    32 Comments

    1. Mike N. says:

      Easy and delicious!

    2. Eryka says:

      LOVE IT easy make it all the time. Good food prep choice. Kids actually like it too!

    3. Eva Barbarasch says:

      Can I use balsamic glaze for the marinade?

      1. Katerina says:

        Hi!
        You could, but it might burn because of the sugar content.

    4. Shelle Mush says:

      Wonderful! Will definitely make this again. Marinated w a pecan rub, balsamic, and oil.

      1. Katerina Petrovska says:

        That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

    5. Victoria Dickinson says:

      This recipe is delicious and easy!!

    6. Sarah says:

      This marinade made the most delicious grilled chicken I’ve ever had! I searched for it specifically to make bruschetta chicken and quickly realized it would be perfect for salads, sandwiches and more. Keeping this one as a staple go to. Thank you!

    7. Amanda says:

      I grilled the marinated chicken and served it with a spinach salad which I topped with fresh mozzarella and tomato then drizzled balsamic glaze over the top.
      Delicious, thanks for the recipe !!

      1. Katerina Petrovska says:

        That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

    8. Jennifer Donahue says:

      Delicious balsamic marinade! I topped the chicken with some crumbled feta cheese and then the glaze before serving. So good!

      1. Katerina Petrovska says:

        That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂

    9. Nancy Bryant says:

      Best boneless, skinless, chicken breasts ever! We both loved them. So tender, juicy & tasty. Loved the way it cooked up on our charcoal grill! I cut 2 thick breasts in half to make 4 thinner. 1.66 lb. 2 breasts- each cut in half. 8 minutes on each side, watching so it doesn’t overcook.😋

      1. Katerina Petrovska says:

        I’m very glad you enjoyed it! Thank YOU! 🙂

    10. Sara says:

      Great recipe!

      1. Katerina Petrovska says:

        Thank YOU! I hope you enjoy it! 🙂