Succulent baked balsamic chicken, loaded with flavor from a bold balsamic marinade with garlic, lemon juice, and herbs! Ready in just over 30 minutes.
Balsamic glazed chicken you’ll be making on repeat!
An easy, unassuming balsamic marinade takes your average baked chicken dinner to a new level of delicious!
This juicy, garlicky, appropriately sticky balsamic chicken recipe takes less than 10 minutes to prep. Once tossed in the quick marinade with balsamic glaze, garlic, lemon juice, and herbs, put it in the oven for 30 minutes or so.
I’m a big fan of chicken thighs for quick weeknight dinners; besides, it’s really hard to mess them up. Simply make a quick dry rub or toss them in a flavorful marinade with bold spices, and you have dinner!
If you prefer boneless chicken breasts in this recipe, that will work. You’ll want to adjust the cooking time to make sure the breasts don’t dry out (I’ll give you a few more tips on this later).
Ingredients for balsamic chicken marinade
There’s something decadent about food with a slight syrupy stickiness to them. What I love about this honey balsamic chicken is that it provides all that comfort without being overwhelmingly sweet. It is all thanks to a perfectly balanced balsamic marinade made of simple ingredients:
- Extra virgin olive oil – a generous amount of good extra virgin olive oil forms the base of this glazed balsamic chicken recipe.
- Balsamic glaze – the main flavor maker in this recipe. I used store-bought to save time, but you can also make your own (see my tips below)
- Tomato paste – adds a hint of tantalizing umami
- Honey – just a touch works with the balsamic glaze to add subtle sweetness to the dish
- Fresh lemon – lemon juice adds bright flavor and keeps the dish from tasting too sweet
- Fresh minced garlic – Don’t skimp on the garlic! It elevates the flavor of the sticky marinade.
- Fresh thyme
- Dried oregano
- Sweet paprika
What is balsamic glaze?
Balsamic glaze is also known as balsamic reduction, and it is simply balsamic vinegar simmered until reduced and thickens. Often times, a sweetening agent such as sugar or honey is added to enhance flavor and balance the tanginess of the vinegar.
Homemade balsamic glaze can be stored in the fridge (in a tightly closed mason jar) for 1 to 2 weeks, and you can use it on many things from your skillet zucchini to a delicious baked salmon.
How to make balsamic glaze from scratch
In this balsamic chicken thighs recipe, I took a shortcut and used store-bought balsamic glaze. But if you have some balsamic vinegar already in your pantry, you can make your own from scratch ahead of time. Here is how:
- Bring 1 cup balsamic vinegar and 2 tablespoons brown sugar to a boil in a saucepan.
- Reduce the heat to medium-low and allow it to simmer for 20 minutes, stirring occasionally.
- Remove from the heat and let it cool completely. This is important, because the reduction will thicken as it cools. Your balsamic glaze should be thick and pourable.
- Let cool before you store it in a tight-lid mason jar. Keep it in the fridge for later use (1 to 2 weeks)
How to make balsamic chicken
This honey balsamic chicken is a breeze to make. Here is my step-by-step guide to make it (printer-friendly version below):
- Make the balsamic marinade. Combine about 1/4 cup extra virgin olive oil, 3 tablespoons balsamic glaze, tomato paste, 1 teaspoon of honey, juice of 1 lemon in a big mixing bowl. Then add minced garlic (a good 5 cloves), thyme, dried oregano and sweet paprika and whisk (you should have a bit of a thick marinade with a syrupy consistency).
- Marinate the chicken. Season the chicken generously with salt and pepper and toss it with the balsamic marinade. If you have the time, cover and refrigerate for a couple hours, otherwise, set it aside for a few minutes at room temp.
- Bake. Arrange the chicken in a baking dish or heat-safe skillet, and bake in a 425-degree F heated oven for about 30 minutes, or until a thermometer, inserted at the thickest part, registers an internal temperature of 165 degrees F.
Tips for success
- Marinate the chicken ahead of time. If you have time, allow the chicken thighs to sit in the balsamic marinade in the fridge for 2 to 4 hours. This will really amp up the flavor.
- Don’t skip the honey. Even though this recipe only calls for a teaspoon of honey, it does make a difference. Along with the balsamic glaze, it adds a subtle sweetness and balances the flavor.
- Use a meat thermometer to check whether your chicken thighs are done. Ovens do vary, so you’ll want to watch and decide when your chicken is ready. Insert a meat thermometer in the thickest part, the chicken is ready when the internal temperature reads 165 degrees F.
Serve it with
This balsamic glazed chicken is versatile and can be paired with a number of things including Italian roasted veggies, butternut squash, crispy fried burssels sprouts or baked zucchini. For a grain, you can try basmati rice or fluffy couscous.
Additional FAQs for this balsamic chicken recipe
Yes, but chicken breasts cook faster than thighs, and they are prone to drying out. A perk of using breasts instead of thighs though is that chicken breasts typically absorb flavor from marinades better. For best results, use chicken breasts that are similar in thickness. To do this, lightly pound each breast with a meat mallet (like I do in my Italian baked chicken breast recipe). Chicken breasts baked at 425 degrees will take about 18 minutes or so to fully cook, and it does help to start the chicken covered in the oven for the first 10 minutes or so.
Yes. You can cook it on the stove over medium heat. You will have to turn the thighs while they cook to prevent the glaze from burning. I prefer baking the chicken because I can pop it into the oven and forget about it until it’s ready!
Leftover balsamic chicken will keep in an airtight container in the fridge for three to four days.
More chicken recipes for you to try
Meat and Poultry
Skillet Garlic Dijon Chicken Recipe
Meat and Poultry
Braised Chicken Thighs with Mushrooms and Dried Figs
Moroccan and Tunisian
Moroccan-Inspired Chicken Couscous
Mediterranean Diet Recipes
Baked Chicken Thighs with Spiced Tomato Rub
Hungry for more? Here are all our Mediterranean Recipes!
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Easy Balsamic Chicken
Ingredients
Balsamic chicken marinade
- ¼ cup extra virgin olive oil
- 3 tablespoon balsamic glaze, store-bought is fine
- 1 tablespoon tomato paste
- 1 teaspoon honey
- 1 lemon, juice of
- 4 to 5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
For the chicken
- 8 boneless and skinless chicken thighs, (about 1 ½ pounds)
- Kosher salt and black pepper
Instructions
- In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.
- Pat the chicken dry and season generously with kosher salt and black pepper on both sides.
- Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).
- Heat the oven to 425 degrees F and adjust a rack in the middle.
- Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).
Video
Notes
- Marinate the chicken ahead of time. If you have time, allow the chicken thighs to sit in the balsamic marinade in the fridge for 2 to 4 hours. This will really amp up the flavor.
- Chicken Breast Option: For best results, use chicken breasts that are similar in thickness. To do this, lightly pound each breast with a meat mallet (like I do in my Italian baked chicken breast recipe). Chicken breasts baked at 425 degrees will take about 18 minutes or so to fully cook, and it does help to start the chicken covered in the oven for the first 10 minutes or so.
- Leftovers and Storage: Allow any cooked balsamic chicken to cool, then transfer to a tight-lid container and refrigerate for 3 to 4 days.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
Another delicious recipe! Served with roasted potatoes and broccoli. Easy and delicious!
Sounds like a great meal! Thanks for sharing, Cyndy!
I made this last night. I made it with Chicken Breasts instead of thighs. I used the juice of a full lemon as instructed. The lemon taste was overpowering in the dish. When i make it again i will use maybe 1/4 to 1/2 of a lemon. My wife is not a lemon chicken person. It was flavorful. I am wondering because it was white meat the lemon overpowered it, while with thighs that fat cuts the citrus of the lemon. I also made the Easy skillet Zucchini with Balsamic glaze and rice pilaf. It was enjoyable. Thanks.
Thanks for the feedback, Peter.
Although the chicken breasts were juicy, the flavor was not good. Contrary to what you might expect, the balsamic glaze and the lemon were fine and not too acidic, it was the thyme and oregano that were just overpowering. The dish was ruined (IMO) by too much of those two spices. I’m hoping to salvage some of the leftovers by mixing the chicken with gnocchi or putting it into a salad, to dilute the flavor. It’s too bad, I was excited for this dish.
I’m sorry, but this was one of my least favorites. I marinated the chicken breasts for about an hour. I covered the pan with foil for the first 10 min. and took it off for the remaining 8 or so minutes, until they reached 165 degrees. I don’t think I missed a step, but they were bland, unfortunately. Seems like they might be better with thighs, since they have more flavor. I have made some of your other thigh recipes and they’ve been a hit in our home. Thank you!
Thanks for the feedback, Yoli.
I used a FIg Balsamic salad dressing and reduced it. It gave a nice tang and just that undertone of fig. Really easy! Made a nice lunch with a side salad.
Oooo! That sounds wonderful! Thanks, Cara!
LOVED this!!! My New Year’s Day dinner was a big hit with my family due to this chicken!! Served with steamed green beans and a rice concoction mixed with sautéed onions, garlic and zucchini. YUM!! Saving this recipe to serve to a larger group – so easy! Thank you and Happy New Year!
I used chicken breasts cut in 1/2 . SO MOIST!
Same to you, Christine!
Quick question; how much (if any) marinade should go in the pan with the chicken for cooking?
Hi, Summer! I put ALL of the marinade goodness in the pan before baking :).
Excellent. I served this with your ‘best Mediterranean couscous salad’. I added extra veg to the salad (asparagus spears blanched for 3 minutes and fresh snow peas) and the outcome was amazing. Thanks!
Sounds like some delicious additions! Thanks, Trish!
I had same question about whether marinade goes into baking dish. Would be helpful to add that info to the recipe. When I jumped to video to try to find out the answer, it was for another recipe. Could never find a video for the balsamic chicken. I plan to make soon. All your recipes I have made have been great.
Thanks so much, Carolyn. Appreciate the feedback! Regarding the video, I just checked, and it’s functional on my end. Unfortunately, some browsers block pop ups which, for some reason, also blocks instructional videos. You may need to adjust your browser settings, or try a different browser on your end.
Trying this tomorrow, but Suzy, I don’t know how you keep coming up with new, enticing recipes at least twice a week! My husband now knows everything we eat (pretty much anyway) is from your blog. I have a very hard time repeating recipes because every week there’s some new to try and now that I’ve been cooking with you and have all the herbs/spices you use I don’t usually have to even run to the store. 😂. Thank you so much for sharing all your creativity and energy with us. Regarding this recipe, as someone else said, you had me at balsamic!
Thank you so much, Julie! I appreciate your kind word so much! Hope you enjoyed this recipe!
Well, if slurping up the sauce after the chicken was gone is any evidence of how we much liked it…. haha Next time I’ll serve it with something delicious to soak up all that extra juice!
Very nice dish. Its going to be added to the rotation 🙂 Made extra marinate, which with a bit of a tweak we used as salad dressing.
Great idea! Glad you enjoyed it!
Can this marinated overnight? I was wanting to try it as meal prep.
Definitely marinate this dish overnight..The flavours will seep in and your tatse buds will tingle..😁
Sure!
I made the Easy Balsamic Chicken for dinner last night. It was amazing…and super easy! I substituted chicken breast for half the thighs. I filleted the breasts so they were the same thickness as the thighs. I used a store-bought glaze and marinated for two hours. Who knew you could cook chicken in a 425 degree oven with burning it to a crisp!
This dish will become a regular addition to the dinner rotation 😉
Awesome! Thanks, Matt!
Would this recipe work with Pomegranate molasses?
Hi, Lois. I’m not sure, I’ve never tested this one with pomegranate molasses. If you give it a try, I’d love to hear your thoughts!
Chicken breasts can be used instead?
Sure! There’s a whole section with tips about using chicken breasts in the blog article.
I love balsamic so I loomed up balsamic glaze and it’s so beautifully simple so I’m ready to go. Another great recipe, thank you, Suzy
I absolutely love this recipe! I served it with some basmati rice and my family kept going back for more!
Thanks, Catherine!
You had me at “balsamic”. Yet another delicious and easy dish from this site. Thank you!!