Balsamic Marinated Chicken Breasts

Balsamic Marinated Chicken Breasts

R.Upchurch 0

"This is a recipe I made-up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy."


1 h 25 m servings 222 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
  3. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.
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  1. 243 Ratings


Not a bad recipe, but I agree with one of the other reviewers: that the variety spices were virtually indestinguishable from the balsamic. (I used a high-quality balsamic, maybe that's why) I'...

This popped into my email as a new recipe and I had chicken in the fridge so I tried it last night. I'm glad I did! It was so easy to marinate during the day - pop it into the oven and you hav...

I used fresh garlic and put bread crumbs on the chicken before baking. (Baked on a cooling rack to keep the bread crumbs from getting soggy on the bottom.) Otherwise, I was faithful to the recip...

I love balsamic vinegar, but one of these spices doesn't belong and I think it's the chili powder. Next time, I'll omit that. Instead of water, I added 1/4 c. of olive oil and used fresh mince...

We were so sick of tasteless chicken that when this came into my email as a new recipe, I just had to try it. I didn't have the rosemary nor the parsley flakes but I had everything else. It ha...

I marinated for about 1.5 hrs and then grilled it and it was GREAT! Wouldn't change a thing!

Fabulous! Marinated for about two hours, and then grilled on the BBQ on med-low for 30 minutes - moist and full of flavor - entire family loved it!

I did not have the minced onion, so I used dried chives I had. I did use fresh garlic also. Other than that 1/2 the recipe for 2 split breasts in the oven and basted with the marinade. I had ...

I have two big improvements on the recipe. 1. Braise the breasts in a frying pan first, then put them in the oven in the pan. Shorten the cooking time to 11 minutes per side. 2. For heaven s...