Sweet Tangy Balsamic Chicken (Printable)

Juicy chicken glazed with sweet-tangy balsamic, finished with goat cheese and chopped basil.

# What You’ll Need:

→ Protein

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

→ Balsamic Glaze & Marinade

02 - ⅓ cup balsamic vinegar
03 - 2 tablespoons honey
04 - 1 tablespoon Dijon mustard
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - ½ teaspoon kosher salt
08 - ¼ teaspoon freshly ground black pepper

→ Toppings

09 - 4 oz goat cheese, crumbled
10 - ¼ cup fresh basil leaves, chopped

→ Optional Garnish

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

# How To Make It:

01 - Preheat oven to 400°F. Position the rack in the center of the oven for even heat distribution.
02 - In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined and smooth.
03 - Arrange the chicken breasts in a baking dish and pour the balsamic glaze over them, turning each breast to coat evenly. Allow to rest for 10 minutes for the flavors to penetrate.
04 - Bake for 20–25 minutes, basting the chicken with pan juices halfway through, until the internal temperature reaches 165°F when measured at the thickest part.
05 - Remove the baking dish from the oven and scatter the crumbled goat cheese evenly over each chicken breast. Return to the oven for 2–3 minutes, just until the cheese begins to soften and warm through.
06 - Transfer the chicken to serving plates, spooning the pan sauce over each portion. Sprinkle generously with chopped fresh basil and finish with an extra drizzle of balsamic glaze and cracked pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The sweet tangy glaze caramelizes in the oven and makes the chicken look and taste like it came from a restaurant.
  • Goat cheese and basil on top of hot balsamic chicken is one of those combinations that sounds fancy but takes zero extra effort.
02 -
  • Do not skip basting the chicken halfway through, that single spoonful of pan juices is what builds the lacquered finish everyone loves.
  • If your balsamic vinegar is very thin and watery, simmer it in a small saucepan for a few minutes before whisking in the other ingredients to concentrate the flavor.
03 -
  • Let the chicken rest for three minutes after adding the goat cheese and before serving, the juices redistribute and every bite stays tender.
  • A bottle of commercial balsamic glaze kept in your pantry turns this from a weeknight dinner into something that looks dinner party worthy with a five second drizzle.

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