Baked Balsamic Chicken. An easy weeknight chicken dinner that takes 5 minutes to prep and just 20 in the oven. Serve sliced on a salad or with a baked potato or salad. I make this once a week. It is so easy and so good.
Need a recipe that you can throw together in a couple of minutes and have on the table in less than 30 minutes? Here you go – Baked Balsamic Chicken. I make this at least once a week. Everyone in my house likes it and I always have everything I need to make it. It is one of my favorite ways to cook chicken these days. Minimal prep AND minimal cleanup. My favorite combination. Sometimes I serve it with baked rice or a baked potato and a vegetable. More often than not though, I serve it sliced over a salad with some delicious crusty bread from the bakery around the corner.
My favorite salad is romaine, dried cranberries, pecans, and a little blue cheese with balsamic vinaigrette. I make it for lunch a lot and I never get tired of it. I love how easy it is, and again, I usually always have everything I need in the house to make it.
I cook a lot more than I used to. I’ve always cooked a lot, but these days I cook dinner more than I ever have. We used to eat dinner out a lot when we were in the thick of practices and sports. We always had a lot of options, but here, run in and run out restaurants doesn’t really exist. It’s either a premade sandwich from the bakery or a four-hour European meal. Panera and Chipotle is not a concept that they have here. So I’ve been pinning a lot of recipes and keeping my pantry well-stocked. And truthfully, I really like it. I like cooking and I like having dinner at home. And recipes like this one are so versatile that I will make them again and again. BAKED BALSAMIC CHICKEN //
- 4-6 chicken breasts
- 1/3 cup balsamic vinegar
- 1 Tablespoon Dijon mustard
- 2 Tablespoons olive oil
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- salt and pepper
- 3 garlic cloves
- 1 small onion
Add to the vinegar mixture. Season well with salt and pepper.Add the chicken to a plastic bag. Pour the mixture over. I add a few sprigs of rosemary for good measure. Let marinate in the fridge for an hour or longer. Or if you are short on time, just for a couple of minutes while the oven preheats.
Preheat the oven to 400°. Pour the chicken into a baking dish. Bake, uncovered for 20 minutes. Or until they are cooked through. Sometimes if I am really feeling fancy, I’ll broil them for the last few minutes to get the tops a little darker. Let sit for a few minutes before you serve. Spoon some of the sauce over the chicken.