Easy Balsamic Chicken

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Easy Balsamic Chicken – Juicy, Flavorful, and Ready in 30 Minutes

This easy baked balsamic chicken is a simple yet deeply flavorful dish made with a rich balsamic marinade, garlic, fresh lemon, and Mediterranean herbs. The chicken turns beautifully glazed, tender, and juicy, making it the perfect weeknight dinner. Everything comes together with minimal prep and everyday ingredients.

Ingredients

For the Balsamic Marinade

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic glaze (store-bought or homemade)
  • 1 tablespoon tomato paste
  • 1 teaspoon honey
  • Juice of 1 lemon
  • 5 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • Salt and black pepper, to taste

For the Chicken

  • 6–8 chicken thighs, bone-in or boneless
    (You may also use chicken breasts; see notes below.)

Instructions

1. Prepare the Balsamic Marinade

In a large bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey, lemon juice, garlic, thyme, oregano, and sweet paprika. The mixture should be slightly thick with a glossy, syrup-like consistency.

2. Marinate the Chicken

Season the chicken generously with salt and black pepper. Add the chicken to the bowl and coat well with the marinade.
If time allows, cover and refrigerate for 2 to 4 hours for deeper flavor. If not, marinate at room temperature for 10 to 15 minutes.

3. Bake

Preheat the oven to 425°F (220°C).
Arrange the marinated chicken thighs in a baking dish or an oven-safe skillet. Pour any remaining marinade over the top.
Bake for 28–32 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

4. Rest and Serve

Let the chicken rest for 5 minutes before serving to allow the juices to settle. Spoon the pan glaze over the chicken for extra flavor.

Tips for the Best Results

  • Marinade Time: Allowing the chicken to rest in the marinade for several hours enhances tenderness and depth of flavor.
  • Do Not Skip the Honey: Even the small amount provides balance and helps create the sticky, glossy coating.
  • Use a Thermometer: Ovens vary, and a thermometer ensures perfectly juicy chicken every time.

Using Chicken Breasts Instead of Thighs

  • Pound the breasts to even thickness.
  • Bake at 425°F for 18–22 minutes, depending on size.
  • Avoid over-baking to prevent dryness.

Stovetop Method (Alternative)

  • Heat 2 tablespoons olive oil in a skillet over medium heat.
  • Sear the chicken on both sides until browned.
  • Add the marinade to the pan, reduce heat, cover, and cook until chicken reaches 165°F.
  • Simmer uncovered for a few minutes to thicken the glaze.

How to Store Leftovers

  • Refrigerate for up to 3–4 days in an airtight container.
  • Reheat gently in a skillet or microwave, adding a splash of water if needed.

Serving Suggestions

This balsamic chicken pairs wonderfully with:

  • Roasted vegetables
  • Baked zucchini or squash
  • Basmati rice or couscous
  • Mashed potatoes
  • Simple green salads

 

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