Sweet Tangy Balsamic Chicken (Printable)

Juicy chicken breasts glazed in a sweet-tangy balsamic reduction, topped with goat cheese and basil.

# Ingredient List:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Marinade & Glaze

02 - 1/3 cup balsamic vinegar
03 - 2 tablespoons honey
04 - 1 tablespoon Dijon mustard
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Toppings

09 - 4 oz goat cheese, crumbled
10 - 1/4 cup fresh basil leaves, chopped

→ Garnish

11 - Extra balsamic reduction or glaze, for drizzling
12 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 400°F. Lightly grease or line a baking dish.
02 - In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and pepper until well combined.
03 - Place the chicken breasts in the prepared baking dish. Pour the marinade over the chicken, turning each breast to coat evenly. Allow to sit for 10 minutes for enhanced flavor penetration.
04 - Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. Baste once with the pan juices halfway through cooking.
05 - Remove the dish from the oven and scatter the crumbled goat cheese evenly over the hot chicken. Return to the oven for 2 to 3 minutes, just until the cheese begins to soften.
06 - Transfer the chicken to serving plates. Spoon the pan sauce generously over each portion.
07 - Sprinkle chopped fresh basil over each plate. Drizzle with additional balsamic glaze and finish with cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • The balsamic honey glaze caramelizes in the oven and creates a sauce you will want to drag bread through.
  • Goat cheese melting over hot chicken feels indulgent but the whole dish clocks in under fifteen grams of carbs per serving.
  • Cleanup is essentially one baking dish and a small bowl, which is a victory in itself.
02 -
  • If your chicken breasts are very thick, place them between parchment paper and pound them to an even thickness before marinating or the edges will dry out before the center cooks.
  • Do not walk away during the final two to three minutes with the goat cheese because it can go from perfectly soft to rubbery in what feels like seconds.
03 -
  • If you want an even thicker glaze, pour the pan juices into a small saucepan after baking and simmer for two minutes until they coat the back of a spoon.
  • A shower of flaky sea salt over the finished plate right before serving adds a satisfying crunch that elevates the whole dish.

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