This balsamic marinated chicken breast recipe turns plain chicken into a yummy, juicy meal with a sweet and tangy flavor. It’s super easy to make, and you can cook it on the grill or in the oven.
If you’re looking for a super easy recipe that also tastes great, look no further than these balsamic marinated chicken breast.
The rich and complex flavors of balsamic vinegar, combined with Dijon mustard and some spices, are the secret to transforming your ordinary chicken into a culinary delight.
Not only does the homemade marinade infuse the chicken with a lot of flavor, but its acidic nature also tenderizes the meat, ensuring each bite is juicy.
And you can choose to cook them on the grill or bake them in the oven.
So whether you’re hosting a cookout in the summer or a family dinner in the winter, this hassle-free recipe works just as well.
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This recipe will make 6 .
Here is your shopping list:
- Vinegar – 3 Tablespoons balsamic vinegar
- Oil – ½ cup olive oil
- Condiments – 1 Tablespoon Dijon mustard
- Herbs – ½ cup fresh basil or 2 Tablespoons dried basil
- Spices – 3 cloves garlic
- Seasoning – ¼ teaspoon salt, pinch pepper
- Meat – 6 boneless skinless chicken breasts
- You can substitute yellow mustard for the Dijon in a pinch.
- Fresh parsley or oregano can be used instead of basil for a different flavor.
- Use ¾ teaspoon garlic powder or 3 teaspoons jarred minced garlic instead of the garlic cloves.
How to make balsamic chicken recipe
Start by peeling and mincing the garlic cloves.
To mince the garlic, you can use a garlic press for convenience, or chop it finely with a knife. To do this, first slice the cloves thinly, then rock your knife back and forth over the slices until they’re finely chopped.
Then finely chop enough fresh basil to fill ½ cup.
If you are going to bake the chicken, pre-heat the oven to 375℉.
Or for gas grilling, pre-heat the grill by turning the flames on 15 minutes before cooking the chicken. This will pre-heat the grates which sears the chicken and makes it less likely to stick.
Make the marinade
Begin by creating the marinade.
In a large mixing bowl, combine 3 Tablespoons balsamic vinegar, ½ cup olive oil, 1 Tablespoon Dijon mustard, minced garlic, chopped basil, salt, and pepper.
Whisk these ingredients together until they’re well combined and the oil and vinegar have emulsified, which means they’ve blended together into a smooth mixture.
If you’re using a ziploc bag, you can add the ingredients directly to the bag, seal it, and massage the outside of the bag to mix everything together.
Marinate the meat
Next, add the chicken breasts to the marinade.
If you’re using a bowl, ensure each breast is well coated with the marinade by turning them over a few times with tongs or a fork.
If you’re using a ziploc bag, place the chicken inside, seal the bag, and gently turn it to coat the chicken evenly. This helps the flavors to penetrate the meat.
Then cover the bowl with plastic wrap or seal the bag, removing as much air as possible.
Let the chicken stand at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
For short marinating times, allowing the chicken to sit at room temperature rather than refrigerating it helps the meat to cook more evenly later on.
- Place the marinated chicken breasts on the grill.
- Let them cook undisturbed for about 6 minutes on one side. This will create nice grill marks and allow the chicken to develop a good sear.
- Use tongs to flip the chicken over to the other side, and cook for another 6 minutes or until the chicken is cooked through.
- Place the chicken on a baking sheet.
- Cook in the oven at 375℉ for about 30 minutes.
The chicken is done when its juices run clear and the inside is no longer pink.
You can cut into the center of one of the chicken breasts to check the color if you’re not sure.
Or use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Do not over cook as this will cause the chicken to be tough.
Remove from the heat and let the chicken set for a few minutes to allow the juices to settle in the meat.
Garnish the balsamic marinated chicken breast with a sprinkle of fresh chopped basil or parsley.
After cooking, allow the chicken to cool completely.
Then place it in an airtight container and refrigerate for up to 3-4 days.
For longer storage, wrap each breast individually in a small freezer bag, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Frequently asked questions
Can I use chicken thighs instead of breasts for this balsamic chicken recipe?
Absolutely! Chicken thighs are a great alternative to breasts and will work just as well with the marinade. Just remember that cooking times may vary depending on the size and thickness of the thighs.
What kind of balsamic vinegar should I use for the marinade?
For the best flavor, use a good-quality balsamic vinegar. It doesn’t have to be the most expensive one on the shelf, but avoid the cheapest options as they tend to be too acidic and lack the depth of flavor you want for this recipe.
Can I make the marinade ahead of time and store it?
Yes, you can prepare the marinade in advance. It will keep well in the refrigerator for up to 5 days in an airtight container. Just be sure to give it a good stir to recombine any ingredients that may have settled before using it .
Other chicken recipes you might like
- Chicken Piccata With Mushrooms
- Grilled Lemon Chicken Shish Kabobs
- How To Grill Perfect Rotisserie Chicken
Or browse all of our dinner recipes.
Balsamic Marinated Chicken Breast
- garlic press
- measuring cups and spoons
- bowl or ziploc bag for marinating
- Baking sheet if baking in the oven
- 3 Tablespoon balsamic vinegar
- ½ cup olive oil
- 1 Tablespoon Dijon mustard
- 3 cloves garlic minced
- ¼ teaspoon salt
- pinch pepper
- ½ cup fresh basil chopped or 2 Tablespoons dried basil
- 6 boneless skinless chicken breasts
- Mix all of the ingredients except the chicken breasts in a bowl or ziploc bag.
- Add the chicken to the mixture and turn to coat.
- Cover and let the chicken marinate at room temperature for 30 minutes.
- Grill over medium-high flame for about 6 minutes per side, or until the chicken is no longer pink inside.Or bake in the oven at 375℉ for 30 minutes.
- You can substitute 3/4 teaspoon garlic powder or 3 teaspoons jarred minced garlic for the garlic cloves.
- For a different flavor, replace the basil with parsley or oregano.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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This post was originally published on August 31, 2016 but was updated with new content on February 24, 2024.