This juicy balsamic baked chicken breast is a simple, flavor-forward weeknight main that stays moist and impressive even with minimal fuss. I first made it on a rainy Tuesday when I needed something fast but not boring — the tang of balsamic and the savory lift from soy sauce turned plain chicken into something saucy and memorable. People make this for quick dinners, meal prep, or anytime you want a protein that pairs easily with salads, rice, or roasted vegetables.

If you enjoy straightforward chicken mains and easy party food, you might also like this buffalo chicken dip with cottage cheese as a game-day or side-table option.

Why you’ll love this dish

This recipe is perfect when you want big flavor with little babysitting. The balsamic vinegar adds sweetness and acidity, soy sauce gives umami and salt without needing extra seasoning, and olive oil keeps the chicken juicy in the oven. It’s budget-friendly, kid-approvable, and quick — ready in about 35 minutes from start to finish. Make it for busy weeknights, for a simple Sunday meal, or as part of a meal-prep rotation; the leftovers slice nicely into grain bowls or wraps.

“Tender, glossy chicken with a tangy-sweet finish — my whole family asked for seconds.”

Step-by-step overview

Before you start: this recipe marinates right on the uncooked chicken, so you don’t need a long soak. You’ll whisk the dressing, coat the breasts, bake at 400°F (200°C) until done, then let them rest. Expect one baking sheet or a single baking dish and simple cleanup.

What you’ll need

4 Chicken breasts, boneless skinless
2 cloves Garlic, minced
2 tsp Oregano, dried
1/2 cup Balsamic vinegar
2 tbsp Soy sauce (substitute tamari or coconut aminos for gluten-free)
1/4 tsp Black pepper
1/4 tsp Salt
1/4 cup Olive oil

Notes: If your breasts are uneven, gently pound them to uniform thickness so they cook evenly. Use low-sodium soy sauce if you want to reduce salt; taste the marinade and adjust.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Position a rack in the center.
In a medium bowl, whisk together the balsamic vinegar, soy sauce, olive oil, minced garlic, dried oregano, black pepper, and salt until combined.
Place the chicken breasts in a shallow baking dish in a single layer. Pour the marinade over the chicken, turning each piece to coat both sides well. Let sit at room temperature for 10–15 minutes if you have time, or go straight to baking.
Bake in the preheated oven for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C) and the juices run clear. Cooking time can vary with breast thickness.
Remove the dish from the oven and let the chicken rest for 5 minutes before slicing. Resting lets the juices redistribute and keeps the meat tender. Serve sliced over rice, next to roasted vegetables, or on a bed of greens.

Best ways to enjoy it

Serve slices over steamed jasmine rice or herbed quinoa for a simple bowl. For a lighter plate, pair the chicken with a crisp green salad, shaved fennel, or lemony arugula. It’s also great sliced into sandwiches, wraps, or atop roasted vegetables. If you want a creamy contrast, drizzle a little Greek yogurt mixed with lemon zest and cracked pepper over the slices. For a casual spread, offer with warm pita and roasted peppers.

I also like serving it alongside dips like buffalo chicken dip with cottage cheese when friends drop by — the textures and flavors play nicely.

How to store & freeze

Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days. To reheat, warm gently in a low oven (about 300°F / 150°C) for 10–15 minutes until hot, or slice and microwave covered for 60–90 seconds, checking temperature. For best quality, you can freeze cooked chicken in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat until the internal temperature reaches 165°F (74°C).

Helpful cooking tips

Use an instant-read thermometer: it’s the fastest way to avoid overcooking. 165°F is the safe internal temperature for chicken.
Even thickness = even cooking: pound thicker parts to match thinner ones.
Don’t skip resting: 5 minutes makes a noticeable difference in juiciness.
Quick broil finish: if you want a slightly caramelized top, broil for 1–2 minutes at the end — watch closely so the sugars in the balsamic don’t burn.
Make extra marinade: reserve a small portion before adding raw chicken if you want some sauce to spoon over finished chicken. Do not reuse marinade that contacted raw meat unless boiled for safety.

Recipe variations

Honey-balsamic: stir 1–2 tbsp honey into the marinade for a sweeter glaze.
Herb-forward: add a teaspoon of chopped fresh rosemary or thyme to the mix.
Spicy kick: stir in 1/2 tsp red pepper flakes or a dash of hot sauce.
Dark-meat option: swap boneless skinless thighs for breasts; cook time will be slightly different (thighs stay forgiving and remain juicy).
Gluten-free: use tamari or coconut aminos instead of soy sauce.

FAQ

Q: How long can I marinate the chicken?
A: The recipe works well with a short 10–15 minute sit, but you can marinate up to 2 hours in the refrigerator. Acidic marinades (balsamic) can begin to break down texture if left too long — avoid marinating longer than 4–6 hours for best texture.

Q: Can I make this in the air fryer?
A: Yes. Preheat the air fryer to 375°F (190°C) and cook for about 12–18 minutes depending on breast size, flipping halfway. Use a thermometer to confirm 165°F internal.

Q: Is the chicken safe to eat if slightly pink?
A: Color alone isn’t a reliable indicator. Use an instant-read thermometer. The safe internal temperature for poultry is 165°F (74°C). Juices should run clear.

Q: Can I prepare this ahead for meal prep?
A: Absolutely. Bake and cool the chicken, then slice and pack into meal containers with grains and vegetables. Refrigerate for up to 3–4 days or freeze portions for longer storage.

Q: My soy sauce contains gluten — what can I use?
A: Substitute tamari or coconut aminos for a gluten-free alternative without losing the savory umami.

Conclusion

This balsamic-baked chicken breast is a dependable, flavorful dish that’s easy enough for weeknights and polished enough for casual dinner guests. If you want another point of reference or a different take on baked balsamic chicken, check out this Baked Balsamic Chicken Breast Recipe – Cooking LSL for comparison and inspiration.

Balsamic Baked Chicken Breast

Author: amir_hassan
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten-Free

Print Recipe

Description

Juicy balsamic baked chicken breast marinated for maximum flavor with minimal effort, perfect for quick weeknight dinners.

Ingredients

4 Chicken breasts, boneless skinless
2 cloves Garlic, minced
2 tsp Oregano, dried
1/2 cup Balsamic vinegar
2 tbsp Soy sauce
1/4 tsp Black pepper
1/4 tsp Salt
1/4 cup Olive oil

Instructions

Preheat the oven to 400°F (200°C) and position a rack in the center.
In a medium bowl, whisk together the balsamic vinegar, soy sauce, olive oil, minced garlic, dried oregano, black pepper, and salt until combined.
Place the chicken breasts in a shallow baking dish in a single layer. Pour the marinade over the chicken, turning each piece to coat both sides well. Let sit at room temperature for 10–15 minutes.
Bake in the preheated oven for 25–30 minutes, or until an instant-read thermometer reads 165°F (74°C) and the juices run clear.
Let the chicken rest for 5 minutes before slicing. Serve over rice, next to roasted vegetables, or on a bed of greens.

Notes

If your breasts are uneven, gently pound them to uniform thickness for even cooking. Use low-sodium soy sauce to reduce salt; taste the marinade and adjust as needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian