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Balsamic Marinated Chicken Breasts

Rated as 3.9 out of 5 Stars
6

"This is a recipe I made up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy."
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Ingredients

1 h 25 m servings 222
Original recipe yields 4 servings (4 chicken breasts)

Directions

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  1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
  3. Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 222 calories; 4.3 8 35.7 97 244 Full nutrition

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Reviews

Read all reviews 218
  1. 297 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This popped into my email as a new recipe and I had chicken in the fridge so I tried it last night. I'm glad I did! It was so easy to marinate during the day - pop it into the oven and you hav...

Most helpful critical review

Not a bad recipe, but I agree with one of the other reviewers: that the variety spices were virtually indestinguishable from the balsamic. (I used a high-quality balsamic, maybe that's why) I'...

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Newest

Not a bad recipe, but I agree with one of the other reviewers: that the variety spices were virtually indestinguishable from the balsamic. (I used a high-quality balsamic, maybe that's why) I'...

This popped into my email as a new recipe and I had chicken in the fridge so I tried it last night. I'm glad I did! It was so easy to marinate during the day - pop it into the oven and you hav...

I used fresh garlic and put bread crumbs on the chicken before baking. (Baked on a cooling rack to keep the bread crumbs from getting soggy on the bottom.) Otherwise, I was faithful to the recip...

I have two big improvements on the recipe. 1. Braise the breasts in a frying pan first, then put them in the oven in the pan. Shorten the cooking time to 11 minutes per side. 2. For heaven s...

I love balsamic vinegar, but one of these spices doesn't belong and I think it's the chili powder. Next time, I'll omit that. Instead of water, I added 1/4 c. of olive oil and used fresh mince...

We were so sick of tasteless chicken that when this came into my email as a new recipe, I just had to try it. I didn't have the rosemary nor the parsley flakes but I had everything else. It ha...

Just finsihed this dish and it was de-lish! I basically followed recipe with the exception of substituting the water for chicken stock plus I had no rosemary on hand. I marinated 5 hours then s...

I marinated for about 1.5 hrs and then grilled it and it was GREAT! Wouldn't change a thing!

I did not have the minced onion, so I used dried chives I had. I did use fresh garlic also. Other than that 1/2 the recipe for 2 split breasts in the oven and basted with the marinade. I had ...