Baked Balsamic Chicken

"Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Stina B. photo by Stina B.
photo by SkinnyMinnie photo by SkinnyMinnie
photo by mullinsp photo by mullinsp
photo by mullinsp photo by mullinsp
Ready In:




  • 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

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  1. natalie.roberts23
    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
  2. R Register
    Could you do this in the crock pot with the potato cubes added as well?


  1. Amy in Washington
    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.
  2. EdraAnn
    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!!
    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..
  4. _Pixie_
    This chicken smells wonderful when it is cooking and tastes even better when it's ready! And better yet, it does all this without packing in a lot of extra calories! Thank you for posting this recipe Barb.
  5. heidimharper
    This was so easy & my husband and 2.5 year old loved it!! After baking, I also reduced the liquid & added a little butter to the saucepan to make a thicker, richer sauce. I used chucken cutlets and baked 20 min @ 350. Thanks!


  1. Vianka G.
    I added minced garlic
  2. JenniCat
    A healthy and easy meal to prepare! We served this with baked potatoes and I used the left over juices from the chicken to pour over the baked potato in place of butter.



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