Sweet Tangy Balsamic Chicken (Printable Version)

Juicy chicken glazed in a sweet-tangy balsamic reduction topped with crumbled goat cheese and fresh basil.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts

→ Marinade & Glaze

02 - 1/3 cup balsamic vinegar
03 - 2 tablespoons honey
04 - 1 tablespoon Dijon mustard
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Toppings

09 - 4 oz goat cheese, crumbled
10 - 1/4 cup fresh basil leaves, chopped

→ Garnish

11 - Extra balsamic reduction or glaze, for drizzling
12 - Freshly ground black pepper, to taste

# How To Make:

01 - Preheat oven to 400°F. Lightly grease a baking dish or line with parchment paper.
02 - In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish. Pour the marinade over the chicken, turning each breast to coat evenly. Allow to rest for 10 minutes for enhanced flavor absorption.
04 - Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. Baste once with pan juices halfway through cooking to keep the meat moist.
05 - Remove the dish from the oven and scatter the crumbled goat cheese evenly over the hot chicken breasts. Return to the oven for 2 to 3 minutes, just until the cheese softens and begins to melt.
06 - Transfer the chicken to serving plates. Spoon the pan sauce over each portion and sprinkle generously with chopped fresh basil. Finish with an extra drizzle of balsamic glaze and cracked black pepper if desired. Serve immediately.

# Expert Tips:

01 -
  • The balsamic honey glaze tastes like something from a fancy restaurant but comes together with pantry staples in about five minutes.
  • Goat cheese adds richness without needing cream or butter, keeping things lighter than you would expect.
  • Cleanup is basically one baking dish, which is a gift on busy weeknights.
02 -
  • The internal temperature should reach 165 degrees F but carryover cooking will push it a few degrees higher, so pull the chicken at 160 if you want supremely juicy results.
  • Do not skip basting halfway through because that single spoonful of hot pan juice is what builds the sticky caramelized layer on top.
03 -
  • Pound the chicken to an even thickness before marinating and every piece will cook at the same rate without any dry surprises.
  • Let the finished chicken rest for three minutes before serving so the juices redistribute instead of running all over the plate.

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