Balsamic Marinated Chicken Breasts

Balsamic Marinated Chicken Breasts

169 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
R.Upchurch
Recipe by  R.Upchurch

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 chicken breasts

Directions

  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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Reviews (169)

Rate This Recipe
amberations
190

amberations

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'd recommend the following additions/changes: -5-6 cloves of fresh garlic -Soy sauce (1/4 cup or so) -a bit of brown sugar Tasty! thank you!

luv2cooknbake!
113

luv2cooknbake!

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 have a great weeknight meal. While it was baking I could work on the other dishes. I did not use red pepper flakes and used fresh rosemary and fresh garlic. My husband said "wow, this is good!". Make this dish!

tatersmom
88

tatersmom

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 recipe, and my husband and I were both in agreement that the chicken was very moist and flavorful.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 8 g
  • 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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