Balsamic Herb Baked Chicken
Balsamic Herb Baked Chicken is pretty straightforward and it’s no fuss to make. You’re guaranteed to have dinner done in no time and everyone will enjoy it.
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fresh from the garden
Summer gardening is over, now it’s time to harvest and clean up the space for a new season. Herbs like sage, rosemary, and parsley go very well with any chicken dish. I always have them available, they’re great for roasting either poultry or Winter squash. Last Sunday I made fresh farm potato hash with rosemary and it’s delicious. With scrambled eggs and homemade sausage patties, this kind of breakfast will surely make the day bright and full of love.
Here’s another winner, check out my homemade Corned Beef Hash.
ingredients
Two medium size chicken breasts or equal to a pound. The herbs are sage, rosemary, and parsley.
The marinade is so easy to make and it’s also used as a salad dressing. I used balsamic vinegar, honey, Dijon mustard, salt, and pepper to taste. I also grated one garlic clove and added olive oil, then combined it with the herbs.
The seasonings for chicken are garlic powder, sea salt, and ground pepper. I added a tablespoon of butter before baking for added flavor.
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how to make Balsamic Herb Baked Chicken
1. Chop the herbs. Preheat the oven to 400ºF. I chiffonade the sage, which is a French term for finely cutting leafy herbs or vegetables. It’s a technique where you neatly stack the leaves and then roll them tightly. With a sharp knife, cut the strips along the roll, it should look like mini ribbons. And the rest of the herbs were finely shredded.
2. Make the marinade. In a bowl, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Use a Microplane or finely minced garlic, then add all the chopped-up herbs. Stir to combine, then slowly pour the olive oil while whisking the marinade. This will emulsify the mixture and you’ll have a nice smooth marinade.
3. Season the chicken. Place the chicken breasts in a cast iron skillet or a baking dish pan. Even though the chicken breasts are going to sit in the marinade for a few minutes, it’s best to season them well than under-season. In a bowl combine sea salt, ground pepper, and garlic powder. Mix well, then rub the mixture all over the chicken.
4. Marinate the chicken. Reserve a tablespoon of the marinade and pour the rest over the chicken. Make sure both sides are coated well, then marinate for at least 10 minutes. Divide the butter into two pieces and place them on top of each chicken breast. Bake for 10-15 minutes depending on the thickness, or until the internal temperature reaches 165ºF.
5. Make the side salad. Meantime, while the chicken is baking, make a side salad. I harvested kale and tomatoes from the garden, then cut some carrots into ribbons. Drizzle the reserved marinate on top of the salad, and toss to coat.
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Balsamic Herb Baked Chicken
Ingredients
- 1 tablespoon chopped sage
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon red chili pepper flakes
- 1 grated garlic clove
- 1/2 cup olive oil
FOR THE CHICKEN
- 2 medium-sized chicken breasts or 1 pound
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1 teaspoon garlic powder
FOR THE SALAD
- 2 cups romaine lettuce/kale or any kind of mixed greens
- 1 cup halves cherry tomatoes
- 1 medium carrot, ribbons or julienne
Instructions
- Preheat the oven to 400ºF. Chop the herbs and set them aside. Make the marinade. In a bowl, combine balsamic vinegar, honey, Dijon mustard, sea salt, red chili pepper flakes, garlic, and all the chopped herbs. Slowly add the olive oil while constantly whisking to emulsify. Reserve a tablespoon on the side.
- Season the chicken. Combine sea salt, ground pepper, and garlic powder. Place the chicken in a cast iron skillet or baking dish pan, then rub the seasoning all over, the front and back of the breasts.
- Pour the marinade over the chicken and toss to coat well. Marinate for 10 minutes. Divide the butter into two pieces. Place them on top of the chicken breasts. Bake for 10-15 minutes depending on the thickness or when the internal temperature reaches 165ºF.
- While the chicken is baking, make the side salad. Combine, kale, cherry tomatoes, and carrot in a bowl. Drizzle the reserved marinade on the salad, and toss to coat well. Serve the chicken with the side salad.
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Notes
frequently ask questions
CAN IT BE GRILLED
- Yes, grilling chicken is one of the best ways to cook them. Make sure to check the internal temperature to avoid drying out. You want them tender and juicy.
WHAT CAN I SERVE IT WITH ASIDE FROM SALAD
- Roasted veggies are super delicious and nutritious. You can also roast potatoes, winter squash, or Brussels sprouts. Quinoa is also a great side dish, squeeze lemon and season it with salt and pepper.
CAN I USE THIS MARINADE FOR A DIFFERENT TYPE OF MEAT
- Yes, beef or pork is wonderful with balsamic herb marinade. If using beef, pick a tender cut, and slice about 1/2 an inch thick or bake a whole steak if you like. The baking time of course would be different from chicken. It’s also delicious with salmon fillets.
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better.
Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.