Balsamic Marinated Chicken Breasts
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.
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.
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 have a great weeknight meal. While it was baking I could work on the other dishes. I did not use red pepper flakes and used fresh rosemary and fresh garlic. My husband said "wow, this is good!". Make this dish!Read More
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'd recommend the following additions/changes: -5-6 cloves of fresh garlic -Soy sauce (1/4 cup or so) -a bit of brown sugar Tasty! thank you!Read More
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'd recommend the following additions/changes: -5-6 cloves of fresh garlic -Soy sauce (1/4 cup or so) -a bit of brown sugar Tasty! thank you!
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 have a great weeknight meal. While it was baking I could work on the other dishes. I did not use red pepper flakes and used fresh rosemary and fresh garlic. My husband said "wow, this is good!". Make this dish!
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 recipe, and my husband and I were both in agreement that the chicken was very moist and flavorful.
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 sakes, don't throw out the marinade. Put all of it, herbs, onions, everything, into a saucepan with 2 cups of dry white wine. Boil this down to a thin syrup, strain, and serve drizzled on top of the sliced breasts or as a dipping sauce. You can vary the ingredients of the marinade. I left out the rosemary, used miren instead of water, added dry mustard and a splash of Worcestershire.
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 minced garlic instead of dried. I let this marinate for four hours (could have used more time). We grilled these and they came out nice. The combination of balsamic and the heat from the red pepper flakes was a nice change.
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 has a tang and wonderful taste that is completely different. My husband has already asked when I will make this again. Soon, honey.
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 seared the outside of the breasts and transfered to a baking dish and poured some of the marinade ontop. Baked at 350 degrees for 25 minutes ( I baked 2 breasts). I let the meat rest for about 5 minutes and then sliced and put over salad with 1/2 baked sweet potato. Leftover marinade I poured into a small sauce pan reduced over med heat. Was great for dipping and whisking with olive oil as a salad dressing and drizzled ontop of everything. YUM! Hubby loved it and I will def. be making this again! oh yeah, the cayenne MAY be a little too much for some. If you are sensitive to any "after" heat, you may want to reduce cayenne.
I only rate the recipes that I like and can give five stars to. I love this recipe and make it every couple of months. It is impressive and simple.
I marinated for about 1.5 hrs and then grilled it and it was GREAT! Wouldn't change a thing!
What an excellent recipe! I made this tonight for my boyfriend and it was a complete success! The only thing I did different was to only use 1/2 cup balsamic vinegar, use italian seasoning in place of the oregano, rosemary, and parsley, added fresh garlic, and a splash of OJ. Let marinate overnight, and cooked at 350 for about 30-35 minutes. The chicken was wonderfully moist, and so tasty. My bf remarked he could taste many different flavors in the chicken as well. I will definitely be making this again! Thank you for the recipe!
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 marinated in the fridge for 1 hour. I love it... It was great flavor..
Fabulous! Marinated for about two hours, and then grilled on the BBQ on med-low for 30 minutes - moist and full of flavor - entire family loved it!
Nice, tangy flavor. Next time, I'll try marinating it longer to let the flavors develop a little more. I paired this with the Almond Rice Pilaf from this site.
this dish is very nice. i didnt have regular balsamic, so i used white balsamic, which has a milder flavor which i preferred anyway because i think the regular balsamic would have made it a little too strong. i tweaked some ingredients too. instead of dried onion i used onion powder (fresh onion would probably work well too) and 2 cloves of minced fresh garlic instead of dried. i marinated it overnight and then barbequed it and it was very juicy and my dad even liked it, and he is incredibly picky. i will definitly make this again! :)
I pounded my chicken breasts with a tenderizing mallet before throwing them in the marinade. I used organic chicken broth instead of plain water and because a lot of the reviews claimed that you can't taste the spices over the balsamic (which is very true if you use a quality balsamic), I doubled most of the spices and I only used a pinch of salt. I used fresh minced garlic as well. I did marinate the meat most of the day. The chicken was very moist and flavorful and three out of four of us liked it. I'm glad I made the adjustments I did.
I recommend this chicken recipe. It was easy and yummy. I used fresh garlic and omitted the pepper flakes and rosemary since I didn't have any. Also, I used Italian seasoning whose main ingredient is oregano instead of plain oregano, since, amazingly enough I didn't have any. My husband who doesn't like vinegar of any kind and rarely comments on my cooking said it was good. Really high praise from him. I have saved this and will make it again for sure. Oh, yeah, and I grilled it instead of baking it.
Found this recipie this afternoon and had everything on hand and was pleasantly surprised by how quickly this marinated ! It only marinated for a mere 3 hours but tasted like it had been days! My husband was a huge fan and so was I. Quick and easy prep and cooked up perfectly tender and juicy. I added a tablespoon of honey to add a little extra sweetness as well. We will be making this again !
the balsamic dominates this recipe. It was dry and tasted like vinegar...I'll be deleting this recipe.
AWESOME! I just finished eating this for a great lunch. I only wanted to use what I had on hand. So I pulled 1 chicken breast out of the freezer and tossed it in a ziploc bag with the marinade. I didn't have dried onion, rosemary, or parsley, and I don't care for oregano. So I replaced them all with a tsp of Mrs. Dash table blend. I halved the red pepper flakes, used 2 tsp fresh minced garlic, omitted the salt, and kept the remaining ingredients as written. Since my chicken was frozen I left it out instead of putting it into the fridge. After an hour I added 1/2 onion and 1/2 orange bell pepper, both chopped. Then I left it to marinate for another hour. I baked it in a covered Corningware dish, instead of baking uncovered. I preheated the oven to 350 degrees, strained the marinade into a small sauce pot, and put the chicken, onions, and peppers into the baking dish. Baked for 40 minutes, covered the whole time. While that was in the oven, I reduced the marinade on a low simmer for 30 minutes (reduced volume by half.) The balsamic vinegar became a bit sweet and the tangy-ness mellowed out. Delicious! I wisked in one tablespoon of extra-virgin olive oil to use it as a salad dressing. I topped a large bowl of mixed greens with a few tablespoons of the warm "dressing," letting the greens wilt a little bit. I topped it with half of the peppers, onions, and chicken. yum! Next time I will probably cut the vinegar just a tad and replace it with water or OJ. Thanks to R.Upchurch!
Didn't like this as much as another balsamic vinegar chicken I found off this site, which is basically sauteed onions, freshly diced tomatoes, basil, garlic, brown sugar, ground pepper and of course, balsamic vinegar and chicken. This one was okay, but bland. I had added some soy sauce and brown sugar per some other reviews and omitted the chili stuff to suit children's tastes.
Very tasty and juicy! Followed the recipe exactly, and left to marinate about 2 hours. I think it could use a little more garlic, and chili powder too, but overall it was a nice, healthy meal.
definitely flavorful! be sure you enjoy the flavor of balsamic because it is pretty strong. i let it sit over night. i even burned the chicken on the grill, peeled off the charcoal part and the breast was still flavorful all the way through
I added: 4 garlic cloves minced 1/2 t fresh chopped parsley 1/2 shallot finely diced 1 T honey 1/4 C olive oil 1/4 C water I took out: water dried garlic, dried parsley, dried onion It just gave this recipe a "fresher" flavour
i liked it but my family did not.
This chicken was dry and had a bad taste.
alright with water in bottom of pan, but not too much flavor
My husband likes dark meat, so I was looking for a marinade for the legs and thighs I was grilling for dinner. I made this exactly like the recipe, other than swapping out fresh rosemary and oregano just because they are growing on my back deck. Marinated chicken for about 2 hours and threw it on the grill. I don't like dark meat chicken, but I could have eaten the skin off of the whole 2 lbs of chicken! It was crispy and tasted glazed, so yummy. The meat was super juicy, my husband ate some cold for breakfast this morning. This will be my go to chicken marinade from now on.
Looks great I have a variation I like....I keep the marinade and put the whole thing in a meatloaf pan. 350 for 30 to 35 minutes. Keeps it moist and wonderful. The marinade pretty much cooks off and leave with a clear brown fluid remaining so I know its done if its not cloudy. A few spatterings of vinegar here an dthere I drain and eat the whole chicken breast myself like a pig. A bit of Pik-a-Peppa sause and Im in heaven....
This marinade is amazing! It tastes like Chiavetta's marinade from my hometown of Buffalo, NY - liquid gold! If you are using this marinade remove the skin of the chicken so the marinade can soak into the meat and marinade it overnight if you can.
very good!! I did use wine instead of water and i grilled them, but i loved all the spices , its a keeper!
I don't think I let these marinate long enough. I marinated them for about an hour and most of the flavor seemed to cook off. I liked the flavor on the parts where I could taste it. Next time I'll let them sit in the marinade all day, or use it on chicken that has skin.
This was DELICIOUS! I used 1 1/4 cup of good balsamic vinaigrette rather than balsamic vinegar and water. I didn't add the paprika or the chili powder, but I doubled the red pepper flakes since we like spicy, and used 4 cloves of fresh garlic that I minced. I also added some thyme, just for extra flavor. I let this refrigerate overnight, came out fantastic and I will DEFINITELY make this again!
This was good. Some of the fam loved it, all liked it. Next time I'd add a bit of sugar to cut the vinegar taste just a tad, and maybe cook the marinade to get more of the flavors to mix - just boil it a bit on the stove and then allow to cool. But really, it's very good.
The entire family really enjoyed this recipe. I made it as is, but cooked it for 35 min at 350 degrees. Extremely moist, very flavorful. Husband asked for more red pepper flakes next time. Also, I believe I would marinate even longer than I did (2 hrs).
I felt that based on other's reviews the amount of balsamic vinegar might be a little much, so I did cut it down a little and kept everything else the same. Was able to taste some of the spices in the mix. we had 2 boneless breasts to marinate and they were well received by all of us. Thanks for a good recipe.
Very moist- you can cut it with a fork! Pounded the chicken first, then marinated for a day. Decided to put some breadcrumbs on the chicken before baking. It has a tangy, vinegar taste (like some barbecue sauces). Try this on top of a pile of salad greens. Yum.
I used half golden balsamic and half dark balsamic. Not a favorite of mine. The balsamic flavor is rather strong. And as others have already said, the spices don't rise above that vinegar flavor.
I like the marinade ingredients and proportions. That being said - it would definitely have to marinate a minimum of overnight AND 400 degrees for 40 minutes is WAAAAAAY too long - I tried it - dry and flavorless...350 for 25-25 would be fine...I might also pierce the meat prior to cooking to let the flavor penetrate!
I have NEVER written a review before but for the first time felt I had to. I consider myself a good cook and have 30+ years behind me. I must also say that I LOVE Balsamic Vinegar which is why I even tried this recipe in the first place. However, this recipe was INEDIBLE!!! I was very disappointed.
Very good recipe. I used the probe to make sure the chicken was done at 165 degrees. Next time, I hope to marinate overnight :)
This was surprisingly good. I was worried about the balsamic being overpowering, but my husband said it was great. Nice and moist. The chicken was a strange colour, though, so I think I might use white balsamic next time. I baked for only 25 minutes, and that was perfect for medium size boneless skinless chicken breasts. I also used this marinade on large protobello mushrooms, which I then sliced thickly (after marinating for about 4 hours) and sauteed in a little butter and olive oil. They were scrumptious! Thanks!
This was good - not being a chicken eater, I can't rave, but my bf liked it, and I thought it smelled amazing. Next time I'll use it for veggies. It also made a lot!
I made this dish last night, the family enjoyed it; came out tender only left in oven for 30minutes. To have some added flavor had Bar-B-Q sauce on the side for dipping!
Very good. Chicken was very tender and it had great flavor. Definately a keeper.
I loved this recipe.. however I did make some changes. I used onion powder in place of dried onion, added a bit of olive oil, and used fresh minced garlic. Also, I lined the cooking sheet with cubed red potatoes, cherry tomatoes, and brussel sprouts that I covered lightly in olive oil, salt and pepper and baked before hand for 20 min at 425°. Then topped with this marinated chicken and baked the time it called for. So good!
Awesome! I used reduced fat balsamic vinegarette and just added a splash of water. I didn't have any onion or red pepper flakes, so I just omitted those. It was really delicious and juicy! I only had to bake it for 25 min.
I followed the recipe to the T. Marinated it for 24 hours.... we didn't care for it much.....all we tasted was the balsamic vinegar....not sure why I had to add all those herbs and spices to the marinate....they were indiscernible... ........won't make this again.
Way too dry. Nice flavor, but I have to question baking at 400 for 40 minutes. I think 25-30 minutes would have worked better. And maybe add some marinade part way thru. And I agree with other reviews that some fresh garlic and herbs would be more flavorful.
So good! Our toddlers even loved it. I will make this again, very flavourful. I used mostly fresh instead of the dried ingredients. My oven obviously cooks faster, so next time I will reduce the oven temperature and/or cooking time, as they were overdone.
Entirely TOO strong and I only marinated for 40 minutes. If you LOVE vinegar you will like this. My advice is to not pound the chicken thin and to add some brown sugar or something to make it sweet rather than mouth-puckering tart. I will not be making this again even with modifications.
The marinade was really good, and the chicken breasts smelled awesome while cooking. Mine only took 30 minutes, and, even then they were just a tiny bit over cooked. But my oven runs hot. I think the leftover chicken will be good on a salad or made into a vinaigrette chicken salad. I used fresh garlic instead of dried and dried basil instead of oregano.
I'm so sorry to the original poster of this recipe, but ours turned out very poorly. Not sure if it's cuz I used boneless, skinless thighs or that I marinated it for24hrs. It was just too vinegary and almost tasted rancid. I hate to leave a negative review, but I'm hoping it'll help others. Perhaps not marinate so long and maybe it would be better with skin on chicken? I followed the marinade recipe exxacctly.
Fantastic! Preferred using fresh herbs and ingredients and then BBQ-ing it as opposed to baking. Healthy, easy and very tasty!
I made this last night and it was delicious. Just wanted to share that my 19 month old daughter is in love with honey right now, so we dipped the cooked chicken in honey, and it was so good I just had to let everybody know.
Awesome marinade. Even my picky fiance loved it!
If I ever prepare this recipe again, I will increase the spice ingredients significantly. I love balsamic vinegar and as the centerpiece of this marinade, it's fine. But the volume of other spices is so small that those flavors are barely discernible.
I just started cooking and this was super easy and the chicken was so moist. I followed the recipe however baked in baking dish and basted with the marinade while baking. My husband loved it!
pretty good, but my chicken came out a little dry.
I'm giving this a 4 because I didn't follow the directions and BBQed the chicken. Unfortunately I think it took the taste away. Next time I'll bake it and I bet it will turn out great!
Awesome flavor! I followed some suggestions of other reviewers and left out the chili powder and topped the chicken with panko bread crumbs. Super juicy and tender! Even my kid who hates anything with vinegar loved it!
This is very tasty. I baked three 6 oz breasts for only 20 min. and that was still too long. They turned out dry. I will try again. Very flavorful.
I would rate this a 3 but others in my family enjoyed it so I figured it should get a 4. I just was not a fan. Not sure what my big complaint would be aside from just didn't enjoy it personally.
The taste was.. a little odd??? Maybe too much rosemary? Not sure. Husband liked it, but I don't think I'll make again.
This was so easy and tastey.We were getting bored with our chichen breast dinner too. I used Balsamic salad dressing and added most the other great spices.MMMM Thanks.
I followed the directions exactly, but marinated for 24 hours. Delicious!! The most flavorful chicken I've ever made. My family loved it, even my picky kids!!
My husband does not much care for chicken but he enjoyed this receipe. Def. a keeper.
Nice change of pace with the flavor & easy to make. I left out the chili powder because I didn't have any on hand but with all the other spices, it wasn't noticeable. Will save & make again!
This marinade makes the chicken breast really juicy and flavourful. Will definitely be using this again and again!
This was good although I baked it in the oven. I think it would be much better on the grill.
This was very yummy. The breasts were suprisingly juicy and tender and very flavorful. My youngest son's girlfriend who doesn't eat chicken decided to try one and she ate the whole breast.
didn't change a thing and don't plan to! the food critics(family)loved this chicken!
Very easy to make and very tasty. I put it in the oven with potato slices and a bit of the juice. Will definitely make again. Sent it over to my mom, too.
I omitted the red pepper flakes...and marinated 7hrs...also used more fresh garlic..was amazing!! this is a new favorite recipe of mine that I keep sharing!
Actually made this one as is (except I didn't have quite enough balsalmic). Just ok, probably not a do againer. It's pretty good, I just have a lot of other chicken marinades I prefer to this one. Worth trying, just isn't for me!
Was pretty good. tried it with the soy and honey addition - but am afraid that kind of spoiled it for me. Should Have stuck to original!
Good added fresh garlic but next time less balsalmic needed
This is a very flavorful marinade that leaves the chicken moist and yummy!! Very easy too. Like other reviewers I too left out the chili powder and I didn't have red pepper flakes so I substituted red pepper which worked out fine. I was also .pressed for time so didn't really let the chicken sit in the marinade more than 15 minutes so its possible to have great flavor with that short a time as well although I'm sure it only gets better as it sits. This recipe is definitely a must add to the regular meal rotation!
This was pretty good. after reading that the balsamic might be strong, i did half balsamic half water, then added a bit of brown sugar.
We did not like this at all. All I tasted was the vinegar and I really like balsamic vinegar. I marinaded over night, maybe that was the problem?
used chicken thighs because that's what I had on hand...made everything else exact, loved it!!
I have a pretty open mind when it comes to food and I tried but just could not like this. The spices were a bit off and really overpowered by the balsamic. I wanted to like these but alas. I appreciate the myriad of spices but they just didn't work. Thanks anyways.
Never again.... salty and strange flavored. Maybe skip the chili powder? But I'm not going to try and find out.
way too "vinegary" for our taste
This is a great recipe. The chicken breasts were definitely tender and juicy with lots of flavor. I marinated the chicken breasts overnight and then baked them when I got home from work. They tasted a little too vinegar-y for my family. Next time, I make them I will marinate them for less time, probably between 2-6 hours.
Balsamic Marinated Chicken Breast Haiku: "Too many spices, competing with each other. Taste was just alright." Followed recipe exactly, marinating overnight, and found that for the measuring of all of the spices and herbs, that many of their flavors just got lost in a deluge of one another, along w/ in the overwhelming balsamic flavor. And yes yes, I know that's the title of the recipe, and to expect that as a dominant flavor, but for all the great reviews here (many of which altered the original recipe), we just weren't all that impressed.
The only change I made was I used fresh minced onion and garlic, but otherwise I followed this recipe. This is fantastic! It is a tasty, easy to make dish- I eat it once a week. The chicken turns out juicy and flavorful (I love the taste of the balsamic vinegar). Thank you for such an awesome dish.
marinated over night and grilled (thighs)...very good.
It smelled lovely while cooking, but sadly I just didn't taste as much flavor in mine as I smelled cooking. I marinated it for around 24 hours (because that was convenient). Still, I must admit it was certainly a LOT tastier than if I'd baked it plain, so 4 stars it is!
Was great for dinner, but even better cold the next day (on a salad).
This chicken was good, but te balsamic flavor was a bit too strong (and I love balsamic vinegar). I would have liked some other flavors, like fresh garlic, in there. I boiled the leftover marinade, strained it, and served it over rice. We had asparagus too.
It was very easy to make moist and juicy, but a 6/10 on the taste scale. Next time I will I will increase some of the ingredients.
This recipe was delicious! I confess that I didn't have time to marinade the chicken ahead of time so I simply baked it in the marinade and flipped/reapplied more half-way through cooking, and it came out wonderfully. If you don't have time to marinade overnight, try my method and then use any extra for dipping.
Very, very good. Only let it marinade for about an hour - so good.
fantastic, moist, easy and well received by my whole family!!
Excellent chicken marinade, even my 6yr old daughter loved it. Tasteful, juicy chicken here at last!
I haven't eating it yet. I do meal prep for lunches while at work. I used thin cut chicken breast, cook time 30 min. It looked and smelled sooooo good! Almost wanted to eat it right away. I only got to marinade it for a few hours so i will have to try it again overnight. I will most definitely use this recipe more!
a little bland, i would save part of the marinade and heat it and add cornstarch to put on top of the chicken 10 mins prior to finishing