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
Whisk together balsamic vinegar, mustard, and olive oil. Add rosemary, oregano, and parsley.Mince garlic and finely chop the 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.