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 ¼ 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
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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.
Came this be made in the crockpot?
That may work, but it's not something we've tried before with this recipe.
Hello, quick question 🙂 I'm planning on making this recipe this week and I'm wondering when you transfer to the dish for making do you transfer the marinade liquid also or just the chicken? Can't wait to taste this!
Hi, Samantha. I transfer ALL of the marinade goodness to the pan before baking :).
How much tomato paste, thyme, oregano and paprika?
Hi, Denny. If you hit the "Jump to Recipe button" under the recipe's title at the top of the post, you'll be taken to the recipe card with all of that info.
I made this for my family of four and everyone said it was one of the best chicken dishes I've ever made. I didn't even get to marinate the chicken! Still had a lovely flavor. I added cherry tomatoes as it cooked which was a really nice addition, I think.
Served with jasmine rice and a salad. Perfect meal!
Sounds delish, Beth!
Hi, would this work with balsamic vinegar? I do not have the glaze. Thank you!
Hi, Anny. You can actually use your balsamic vinegar to make the glaze. Check out the section in the post titled "What is Balsamic Glaze" for instructions.
Thank you Suzy for this recipe! I found you on Facebook and love all your recipes and personality. I made the balsamic chicken for my family and they love it! It's now my go to recipe for chicken. Now I'm going to try Easy Sausage Tortellini soup. Thanks again for making it healthy and delicious!
Made this twice. So easy and delicious
Extremely easy recipe and very tasty! The thighs are great so the meat stays nice and moist. The sauce is quite runny out of the oven, but very flavorful. I served with the recommended fried brussel sprouts and butternut squash and it was a hit!
Yummy 😋! Thank you 😊
This was delicious. Your recipe once again proves that chicken doesn’t need to be boring!
For sure! Thanks, Jane!
Hello .. This looks wonderful. Will be making this week. Guestion, do you spray the pan before you put the chicken in so it does not stick?
Thank you
Sure, Stacy. You can do that. Enjoy!
This recipe is awesome! So incredibly easy and very much like BBQ chicken but healthier. LOVE that glaze!
This was Delicious!!! Have to make extra sauce next time so good .
Best chicken recipe ever. Seriously! I am always looking for recipes that are saucy snd they rarely turn out the way I expect. But this ... it turned out even better! And it's not runny sauce, it's thick and sticky and densely flavored. Thank you!!!
Hi Suzy, I've just started the marinade on the chicken for dinner. My plans have changed. How long will the chicken last in the marinade without spoiling please? Also, could I freeze it after cooking if all else fails.
Thanks so much.
Hi, Julie. It should be okay to marinade, covered in the fridge overnight. You don't want to leave it too long, though, as the lemon juice in the marinade can affect the texture of the meat after a bit. You could definitely cook it and either refrigerate or freeze it, if all else fails.
Loved it! Your recipes are always a success!
Awww! Thanks, Doreen!
This is delicious- and easy to make! I did the chicken breast option and marinated for about 5 hours