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.
Easy balsamic chicken again. No amount on tomato paste listed also.
I am making the easy balsamic chicken recipe and there is no amount listed for the Thyme, oregano or paprika. Can I get that info also please?
Hi, Richard. If you hit the "Jump to Recipe" button right under the title at the top of the post, it will take you to a recipe card with all of that specific information.
I haven't made the recipe yet but need to know if you put the chicken with the marinade in the skillet (for a sauce) to cook or just the chicken alone.
Hi, Corinne! We recommend transferring ALL of the marinade goodness to the pan before baking :). Enjoy!
Delicious!!
Can you use an instant pot?
I'm sure you could, Sandy, although we've never officially tested it this way. If you give a try, please stop back and let us know how it went!
Can you make the marinade ahead of time and freeze it? How long would it be good for in the freezer?
Hi, Mabel. You can totally freeze the marinade for use later. It should be good for up to 3 months in the freezer if stored properly in an air-tight container.
Can I use bone in chicken thighs for this recipe?
Absolutely! Bone-in chicken thighs will take longer to cook though. So, you may need to extend the cooking time to ensure that the chicken thighs are fully cooked. Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).
Had this tonight for supper. We were over the moon with this meal! Everyone raved about it. All of the recipes we have tried from you have been wonderful.
EASY, ELEGANT AND MOST OF ALL DELICIOUS❣️ I loved this recipe. I highly recommend using the organic, boneless, skinless thighs as they are so moist and delicious with Suzy’s recipe! Also used New Zealand Manuka honey and Cento, organic Italian tomato paste double concentrate in the tube. And just as Suzy suggests, try and AT LEAST let it marinate in your frig for 2 hours + before baking.
OMG.......SOOOOOOOOOOOO GOOD💝
Absolutely delicous! Not one complaint from the whole family!
This was absolutely delicious. Not one complaint from my family. Everyone just ate quietly cause the thought it was so yummy. Clean plate club over here!
Is there a wway to just prirint the essential recipe without the photos. Uses up a lot of precious ink on my printer
Hi, Jim. If you hit the "Print" button right under the recipe's title at the top of the page, you should be taken to a printer-friendly version of the recipe without all the pictures. Hope that helps!
Just highlight the parts you want and then print the highlighted section.
Oops! I meant Egypt, as an Alexandrian.
5! I find all your recipes to be outstanding! Not that I'm prejudiced.... Alexandrian from Egtpt!
Very simple preparation but looks so delicious and classy. Thank you for sharing and many more please
Hi, Helen! Thanks for taking the time to tell us you like the recipe. It looks like you're into pretty food that tastes great! This recipe for Chicken Putanesca or this recipe for Chicken Marbella are two of my favorites!
So nice after a long day at work.
Thanks so much, Tonya!