Balsamic Chicken Recipe
The easiest Balsamic Chicken Recipe is made with succulent baked chicken thighs soaked in a bold and delicious balsamic herb marinade. Ready in just 30 minutes!
Servings: 4 servings
Ingredients
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 tablespoon minced garlic
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- teaspoon salt
- teaspoon ground black pepper
- 6 boneless skinless chicken thighs
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the marinade by whisking together the balsamic vinegar, olive oil, garlic, mustard, thyme, oregano, salt, and pepper in a small bowl until well combined.
- Place the chicken thighs in a large Ziploc bag, pour the balsamic mixture over the chicken, and seal the bag, ensuring each piece gets coated in the marinade.
- Marinate the chicken for at least 30 minutes, then remove the pieces from the bag to a clean plate. Transfer the leftover marinade to a small saucepot and bring to a boil. Simmer, stirring occasionally, until reduced by half.
- Heat a large, oven-safe skillet over medium-high heat and sear the chicken on one side for a minute to get some color, then flip the chicken and place the skillet into the preheated oven.
- Bake the chicken uncovered for 10-12 minutes or until it is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- Once done, remove the chicken from the oven and allow the chicken to rest for 5 minutes. Serve with freshly chopped parsley, lemon wedges, and reduced pan sauce, if desired.
Notes
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 357kcal | Carbohydrates: 7g | Protein: 33g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 159mg | Potassium: 471mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
