I like easy recipes that you can put together quickly from ingredients that are always in your pantry.
When I stumbled upon a Balsamic Baked Chicken recipe on Food.com, I knew it was something I had to try.
The first time I made it, I used skin-on chicken breasts and thighs. The chicken was very most and got rave reviews from my dinner guests, but I was disappointed in the lack of a distinctive balsamic flavor. I think it was because the fat from the skin diluted the flavor.
Since then, I’ve switched to using skinless chicken thighs for this recipe. It will still work with chicken breasts if you prefer white meat, so go ahead and use whatever chicken parts you like best.
Balsamic Baked Chicken:
Photo Credit by Art and Kitchen
6 boneless chicken thighs
1/4 cup balsamic vinegar
1 tablespoon extra light olive oil
1 tbsp dried oregano
1 tsp kosher salt
1/2 tsp fresh ground black pepper
I prefer to use chicken that comes from range free farms that don’t use antibiotics. I also find the chicken is much more flavorful when it is not injected with water like much of the frozen chicken you find at the grocery store. While it is a little more expensive than getting your store brand chicken, the cost per serving is still very reasonable.
Start by preheating the oven to 400 degrees and then getting the chicken ready. Rinse it off with water and then pat it dry on paper towels.
Place the chicken in a 8×8 square baking dish and pour the balsamic vinegar over the chicken. Then sprinkle evenly with the oil, oregano, salt and pepper.
Bake for 20 minutes, and then baste the chicken with juices in the pan. Bake another 20 minutes or until juices run clear.
Serve chicken with juices spooned over them.
MORE POPULAR MAIN DISHES:
Be Sure to Clean Up After Working with Chicken:
I shared before that I received a number of free products in my swag bag when I recently attended BlogHer ’13. I think the favorite thing I received was Windex Touch-Up, because I would not have ever tried it had I not been given a free bottle.
It now sits on my counter and is the perfect way to clean up after working with raw chicken.
Simply press a paper towel, rag or sponge on top of the bottle and lightly press down. Then wipe the counter down with this germ killing cleaner. It makes working with chicken on your counter easy and safe.
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This looks and sounds terrific. I’m not sure if it’s jut me but I think organic/free range chickens take longer to cook. Am I the only one who thinks this? I don’t mind it’s just that sometimes I have to test quite a few times before I get it right and know that it’s really ready to come out of the oven.
Thanks for sharing this recipe! We really enjoyed this dish for dinner and came out wonderful!
I used skinless chicken breast and dark balsamic vinegar for marinating.
To the dried oregano I added some fresh marjoram this is very close to oregano and at the moment I have a lot of it in the garden. The result was wonderful and I know I will do it again!
Your positive comments mean a lot since I know you are a fabulous cook, creating all kinds of dishes that are your own. I’ve never known what to do with marjoram so I always pass it up in the garden center herb isle. Good to know that you can use it as a substitute for oregano.
OMG!!!! This turned out so perfect. I’m currently doing the Whole30 and was searching for recipes that were either compliant or easily adaptable. This recipe is the freaking bomb diggity!!! I have a slight balsamic addiction, but my husband liked it too so it’s not just a bias. It cooked up PERFECTLY (sorry for caps) as directed, and was so delicious. I did use what I call “happy chicken” and I definitely can tell the difference (for the good).
As for anyone who has issues with food taking longer- easy fix, or at least troubleshoot. Buy an oven thermometer. My oven takes an additional 20 mins to get to temp(past when it beeps it’s at temp) Once I started using the thermometer- I had waaaay more success. 😀 Thanks for a GREAT recipe.
I’m so glad you liked it. Thanks for letting me know. Comments like yours make me want to keep sharing more recipes.
We loved it so much – I’m making it again today but going the slow cooker route. 😀
Gonna try this tomorrow. Do I bake it covered or uncovered? Thanks!
Sorry for the slow reply. I baked it uncovered. How did it turn out?
They turned out fine! But I think next time, I may cover them for the last 20 minutes to see if they don’t shrink any. Will still check for doneness though. 🙂
It turned out very well and very easy. It thickened up fine, didn’t take too long and the flavor was very very good.
I agree with those who said the chicken is sour. The sauce turned out to be delicious after I added approximately 3 Tbsp honey, some extra garlic powder, and some crushed red pepper and let it cook on med-low heat for another 1/2 hour. I cooked the sauce in the crock pot for 4 hours, and then the stove top for 2 hours before it did finally reduce to a glaze. The chicken seemed to absorb too much of the vinegar flavor for my liking, and didn’t taste enough like the delicious glaze I had at the end of the process. Next time, I will try cooking the chicken separately, and will then throw it into the sauce at the end.
Outstanding chicken! I cut the recipe in half, cooked for the full 40 minutes, uncovered, basted in-between and the end result was tender and delicious – thanks, Karen!