Ingredients
Scale
- 4 boneless (skinless) chicken breasts
- 1/2 cup balsamic vinegar (120ml)
- 1/4 cup olive oil (60ml)
- 2 tablespoons honey (30ml)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Fresh basil leaves (for garnish, optional)
Instructions
- Combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme in a medium-sized mixing bowl.
- Whisk the ingredients together until well blended.
- Season the marinade with salt and pepper to taste.
- Place the chicken breasts in a large resealable plastic bag or shallow dish.
- Pour the marinade over the chicken, ensuring each piece is well coated.
- Refrigerate for at least 30 minutes, preferably 2 to 4 hours.
- Preheat your oven to 400°F (200°C).
- Remove the chicken from the refrigerator and let it sit for 10-15 minutes.
- Line a baking dish with aluminum foil or parchment paper and lightly grease it with olive oil.
- Place the marinated chicken breasts in the prepared baking dish, spaced evenly.
- Pour any remaining marinade over the chicken.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven and let it rest for 5-10 minutes.
- Slice the chicken into thick pieces for serving.
- Arrange the sliced chicken on a serving platter and drizzle with pan juices.
- Garnish with fresh basil leaves if desired.
Notes
For best flavor, let the chicken marinate for at least 2 hours. Avoid overcooking to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free