Sweet Tangy Balsamic Chicken (Print version)

Juicy chicken breasts glazed in a sweet-tangy balsamic glaze, topped with goat cheese and basil.

# What you'll need:

→ Protein & Main

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ 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

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until smooth and well combined.
03 - Arrange the chicken breasts in the prepared baking dish. Pour the balsamic mixture evenly over the chicken, turning each breast to coat thoroughly. Allow to rest for 10 minutes for enhanced flavor absorption.
04 - Bake uncovered 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 crumbled goat cheese evenly over each chicken breast. Return to the oven for 2 to 3 minutes, just until the cheese begins to soften and warm through.
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 a crack of black pepper if desired. Serve immediately.

# Expert advice:

01 -
  • The balsamic honey glaze caramelizes in the oven and creates a sticky, tangy crust that is genuinely addictive.
  • Goat cheese on hot chicken sounds unusual until you taste it melting into that sweet pan sauce.
  • Everything cooks in one dish, which means cleanup is almost nonexistent.
02 -
  • Check the internal temperature with a meat thermometer because overcooked chicken will dry out no matter how good the glaze is.
  • Let the chicken rest for two minutes after adding the cheese so the juices redistribute and do not run all over the plate.
03 -
  • Pound the chicken to an even thickness before marinating so the thinnest part does not dry out while the thickest cooks through.
  • If you want a thicker glaze, pour the pan juices into a small saucepan after baking and reduce them on the stove for two minutes before spooning over the chicken.

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