Community Pick
Baked Balsamic Chicken
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 chicken breast halves, bone in
- 1⁄4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Preheat oven 400 degrees.
- Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
- pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
- Bake the chicken 20 minutes and baste with the vinegar juices.
- Bake 20 minutes more (depending the size of breast) or until juices run clear.
- Serve chicken with juices spooned over them.
Questions & Replies
-
Could I add chopped zucchini and potatoes to the bottom of the pan. I made this dish once before with boneless,skinless breasts layered on onions and garlic and cooked at 325º for 35 minutes. It was delicious and juicy. (Although I slightly increased the oil and vinegar). Just curious if adding some red potatoes and zucchini would get mushy. Does anyone know? I would like the veg to have a roasted flavor! Thanks
Reviews
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This was very easy and everyone loved it so it's definitely a keeper. I used boneless, skinless breasts and reduced the oven temp to 325 as another reviewer suggested. I mixed the vinegar and oil together and poured over the chicken, which I seasoned with s&p and an Italian herb mix. Cooking time was about 40 minutes.
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Oh my goodness this dish was fabulous. I made this for the DH last night and he is still talking this morning about how "the flavor really got into the meat". <br/>I used chicken thighs and did as some suggested by adding half of a red onion and whole garlic cloves (about 4) to the bottom of the baking dish before adding the chicken. The onion took on an amazing sweet & sour flavor that really complemented the chicken. Next time i'll add more onions and garlic.<br/>I made mine in a metal baking dish so i could stick it under the broiler for a few minutes after the chicken was complete to crisp up the skin. Thank you Barb for a great dish!!
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Finally getting around to posting how great this recipe is!! I love balsamic vinegar.. I've used it a glaze for filet mignon.. but never with chicken.. this is a wonderful recipe. Made it a few times now and turns out perfect each time.. the vinegar actually sweetens (if that makes sense). and the smell while baking.. just imagine perfection in your oven.. I will make this again and again..
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RECIPE SUBMITTED BY
Barb G.
Sonora, California