Balsamic Chicken is a simple, elegant dinner that delivers BIG on flavor with minimal effort. Tender chicken gets coated in a gorgeous sweet tangy marinade made with balsamic glaze, garlic, fresh herbs, and a touch of honey. Then it bakes up beautifully in the oven until juicy and caramelized.
Love More Chicken Recipes? Try My Crunchy Mayo Chicken or this Creamy Tuscan Chicken next.
Why You’ll Love This Recipe
Tender, juicy, and bursting with rich flavor, this Balsamic Chicken is a simple yet elegant meal. Chicken breasts are cooked to perfection and glazed with a sweet and tangy balsamic reduction, creating a savory-sweet finish that’s irresistibly delicious. Quick to make and full of vibrant taste, it’s perfect for weeknight dinners or a special meal that feels effortlessly impressive.
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Easy Balsamic Chicken
- Total Time: 45 minutes
- Yield: 6 pieces of chicken
Description
This Balsamic Chicken is my go-to recipe when I want something delicious without spending hours in the kitchen. Chicken thighs (or breasts!) get marinated in a sweet-tangy balsamic glaze loaded with garlic and herbs, then baked until perfectly caramelized. The result? Juicy, flavorful chicken with a gorgeous sauce that’s perfect over rice, pasta, or with crusty bread. It’s gluten-free, dairy-free, and can be prepped ahead for easy weeknight meals. Total crowd-pleaser!
Ingredients
For the Marinade:
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic glaze (or a good-quality balsamic vinegar reduction)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 4–5 large garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- Kosher salt & freshly ground black pepper, to taste
For the Chicken:
- ~1.5 lb (≈ 700 g) boneless, skinless chicken thighs (or chicken breasts)
Friendly Notes:
- No balsamic glaze on hand? Simmer regular balsamic vinegar for about 10 minutes until it’s thick and syrupy.
- Fresh thyme is lovely, but I use dried half the time and nobody notices.
- Chicken thighs are juicier, but breasts work just fine—just watch the cook time.
Instructions
In a mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced garlic, thyme, oregano, paprika, and a good pinch of salt and pepper. You should end up with a thick, syrupy marinade that smells AMAZING. Seriously, you’ll want to dip everything in this!
Pat the chicken pieces dry with paper towels — this helps the seasoning stick better. Season both sides generously with salt and pepper. Don’t be shy here!
Place the chicken in the bowl with the marinade (or transfer everything to a resealable bag if that’s easier). Toss to coat thoroughly.
If you have time: Cover and refrigerate for 2–4 hours, or even overnight. This gives the flavors time to really penetrate the chicken, and you’ll notice a BIG difference in taste.
If you’re short on time: Let it rest at room temperature for at least 10–15 minutes while your oven preheats. It’ll still be delicious!
Preheat your oven to 425°F (≈ 220°C). This higher temperature helps caramelize the glaze beautifully.
Arrange the marinated chicken in your baking dish or oven-safe skillet in a single layer — don’t overcrowd! Pour any extra marinade over the chicken (that’s liquid gold right there).
Bake for about 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (≈ 74°C). The chicken should be fully cooked with juices running clear, and the glaze should be thick and caramelized.
Remove from the oven and let rest for a minute or two, this helps the juices redistribute. Serve hot with your favorite sides. That gorgeous glaze in the pan? Drizzle it over everything!
Notes
- Marinating overnight makes a huge difference. The acid tenderizes the meat, and the flavors get deeper.
- If you’re using chicken breasts, pound them to an even thickness. Thick spots take longer to cook, and thin spots dry out.
- Store-bought balsamic glaze saves time. I always keep a bottle in my pantry.
- Add a splash of white wine to the pan before baking for a richer sauce.
- Don’t crowd the pan. Give each piece space so it roasts instead of steams.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredient List
For the Marinade:
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic glaze (or a good-quality balsamic vinegar reduction)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 4–5 large garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- Kosher salt & freshly ground black pepper, to taste
For the Chicken:
- ~1.5 lb (≈ 700 g) boneless, skinless chicken thighs (or chicken breasts — see notes!)
Friendly Notes:
- Can’t find balsamic glaze? You can reduce regular balsamic vinegar on the stove until it’s thick and syrupy — just simmer it for about 10 minutes.
- Fresh thyme is wonderful here, but dried works beautifully too.
- I prefer chicken thighs for their extra juiciness, but breasts work great if that’s what you have!
Why These Ingredients Work
Let me tell you why this ingredient combo is MAGIC:
Balsamic glaze is the star — it’s sweet, tangy, and slightly syrupy, creating that gorgeous caramelized coating on the chicken.
Tomato paste adds depth and richness to the marinade, plus it helps thicken the glaze beautifully.
Honey balances the acidity of the balsamic and lemon with just a touch of sweetness — it’s all about that perfect sweet-tangy harmony!
Garlic (and lots of it!) gives the dish its savory backbone. I never skimp on garlic in this recipe.
Fresh thyme and oregano bring earthy, herbaceous notes that complement the balsamic so well.
Lemon juice brightens everything up and cuts through the richness.
Chicken thighs stay juicy and tender, even if you accidentally overbake them a smidge. They’re forgiving and flavorful!
Essential Tools and Equipment
You don’t need anything fancy for this recipe:
- Mixing bowl – for whisking together the marinade
- Whisk – to combine everything smoothly
- Baking dish or oven-safe skillet – something that fits the chicken in a single layer
- Meat thermometer – optional but helpful to ensure perfectly cooked chicken (165°F)
- Paper towels – for patting the chicken dry before seasoning
How To Make Balsamic Chicken
Step 1: Make the Marinade
In a mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced garlic, thyme, oregano, paprika, and a good pinch of salt and pepper. You should end up with a thick, syrupy marinade that smells AMAZING. Seriously, you’ll want to dip everything in this!
Step 2: Prepare the Chicken
Pat the chicken pieces dry with paper towels — this helps the seasoning stick better. Season both sides generously with salt and pepper. Don’t be shy here!
Step 3: Marinate the Chicken
Place the chicken in the bowl with the marinade (or transfer everything to a resealable bag if that’s easier). Toss to coat thoroughly.
If you have time: Cover and refrigerate for 2–4 hours, or even overnight. This gives the flavors time to really penetrate the chicken, and you’ll notice a BIG difference in taste.
If you’re short on time: Let it rest at room temperature for at least 10–15 minutes while your oven preheats. It’ll still be delicious!
Step 4: Preheat Your Oven
Preheat your oven to 425°F (≈ 220°C). This higher temperature helps caramelize the glaze beautifully.
Step 5: Bake the Chicken
Arrange the marinated chicken in your baking dish or oven-safe skillet in a single layer — don’t overcrowd! Pour any extra marinade over the chicken (that’s liquid gold right there).
Bake for about 25–30 minutes, or until the internal temperature of the thickest part reaches 165°F (≈ 74°C). The chicken should be fully cooked with juices running clear, and the glaze should be thick and caramelized.
Step 6: Serve and Enjoy
Remove from the oven and let rest for a minute or two, this helps the juices redistribute. Serve hot with your favorite sides. That gorgeous glaze in the pan? Drizzle it over everything!
You Must Know
Don’t skip drying the chicken! Patting it dry helps the seasoning stick and promotes better browning.
Use a meat thermometer if you have one. Chicken thighs can handle being cooked a bit longer, but breasts can dry out quickly if overcooked.
Personal Secret: I like to turn on the broiler for the last 2–3 minutes of cooking to get those beautiful caramelized edges.
Pro Tips & Cooking Hacks
- For extra juicy chicken: Marinate overnight. The acid from the balsamic and lemon helps tenderize the meat.
- Common mistake to avoid: Using chicken breasts of uneven thickness. Pound them to an even thickness (about ¾ inch) so they cook uniformly.
- Smart shortcut: Use store-bought balsamic glaze instead of reducing your own — it saves time and works perfectly.
- Level it up: Add a splash of white wine to the baking dish for an even richer sauce.
Flavor Variations / Suggestions
- Italian-style: Add some sun-dried tomatoes and fresh basil to the marinade.
- Spicy kick: Stir in ½ teaspoon red pepper flakes or a dash of hot sauce.
- Citrus twist: Swap the lemon for orange juice and add some orange zest.
- Herby version: Add fresh rosemary along with the thyme.
- Extra veggies: Toss cherry tomatoes, bell peppers, or zucchini in the pan with the chicken.
Make-Ahead Options
This is PERFECT for meal prep!
- Marinate ahead: Prep the chicken in the marinade up to 24 hours in advance. Just keep it covered in the fridge.
- Freeze for later: You can freeze the raw chicken in the marinade for up to 3 months. Thaw overnight in the fridge, then bake as directed.
- Cooked chicken storage: Leftovers keep well in an airtight container in the fridge for 3–4 days.
Recipe Notes & Baker’s Tips
- About chicken thighs vs. breasts: I prefer thighs because they stay juicier and have more flavor, but breasts work great too. Just watch the cooking time — breasts might cook a bit faster.
- Balsamic glaze vs. vinegar: Balsamic glaze is thicker and sweeter than regular vinegar. If using regular balsamic vinegar, reduce it on the stove first until it’s syrupy.
- Don’t overcrowd the pan: Give each piece of chicken space so it bakes evenly and doesn’t steam.
Serving Suggestions
This Balsamic Chicken is SO versatile! Here are my favorite ways to serve it:
- With grains: Fluffy rice, creamy risotto, couscous, or quinoa
- With vegetables: Roasted Brussels sprouts, green beans, asparagus, or a simple arugula salad
- With bread: Crusty Italian bread or garlic bread to soak up that incredible glaze
- With pasta: Toss some angel hair or penne with the pan sauce
- Simple side salad: A fresh caprese or mixed greens with lemon vinaigrette
Optional garnishes: Fresh parsley, extra thyme, or a drizzle of balsamic glaze
How to Store Your Balsamic Chicken
Refrigerator: Store leftover chicken in an airtight container for 3–4 days. The glaze keeps it moist and flavorful!
Freezer: You can freeze cooked chicken for up to 3 months. Let it cool completely first, then store in a freezer-safe container.
Reheating: Warm gently in the oven at 350°F until heated through (about 10–15 minutes), or microwave in 30-second intervals. You can add a splash of water or chicken broth to keep it moist.
Allergy Information
Common allergens in this recipe: None of the main ingredients are common allergens, but always check labels on store-bought items.
Gluten-free: This recipe is naturally gluten-free! Just make sure your balsamic glaze doesn’t contain any hidden gluten.
Dairy-free: Completely dairy-free as written.
Low-carb/Keto-friendly: This works well for low-carb diets. If strict keto, you might reduce or omit the honey.
Questions I Get Asked A Lot
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that breasts can dry out more easily, so don’t overbake them. I recommend pounding them to an even thickness and checking the temperature early — around 23–25 minutes. They’re done at 165°F.
My marinade seems too thick — is that normal?
Yes! The marinade should be thick and syrupy thanks to the balsamic glaze and tomato paste. It’ll thin out slightly as it bakes and creates that gorgeous sauce. If it seems REALLY thick, you can add a tablespoon of water or olive oil.
Can I make this on the stovetop instead?
You bet! Sear the marinated chicken in an oven-safe skillet over medium-high heat for 3–4 minutes per side, then transfer the whole skillet to the oven to finish cooking. This gives you a nice crispy exterior!
How do I know when the chicken is done?
The safest way is to use a meat thermometer — it should read 165°F in the thickest part. Visually, the chicken should be opaque throughout and the juices should run clear when you cut into it.
Can I add vegetables to the pan?
YES! Cherry tomatoes, bell peppers, zucchini, and red onions all work beautifully. Just toss them with a little olive oil and add them to the pan about 15 minutes into baking so they don’t get too mushy.
