If you’re craving a flavorful, tender chicken dish that comes together quickly and works perfectly for busy nights, this easy balsamic chicken is the recipe you’ll want to make on repeat. It features juicy, oven-baked chicken thighs coated in a tangy, slightly sweet balsamic marinade infused with garlic, lemon, and herbs. The marinade doubles as a glaze, giving the chicken a glossy, rich finish without extra steps. With just a few everyday ingredients and minimal prep, this dish delivers huge flavor with almost zero effort.
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Why You’ll Love This Easy Balsamic Chicken
This recipe is a true weeknight hero. The quick marinade blends balsamic glaze, lemon juice, honey, tomato paste, garlic, and herbs — creating a balanced flavor that’s bright, savory, and just a touch sweet. Because balsamic glaze is naturally thick and syrupy, it clings beautifully to the chicken, helping it bake into a rich, flavorful coating.
Here’s why home cooks love this dish:
- It uses pantry staples you likely already have.
- The chicken stays juicy thanks to the high oven temperature.
- It takes just 10 minutes of prep.
- The flavors taste complex but the recipe is simple.
- It pairs well with pasta, rice, grains, or roasted veggies.
- Cleanup is minimal — one bowl and one pan.
Whether you’re feeding your family, meal prepping for the week, or hosting a casual dinner, this balsamic chicken delivers big flavor without fuss.
Ingredients for Easy Balsamic Chicken
Balsamic Marinade & Glaze
- ¼ cup extra-virgin olive oil
- 3 tablespoons balsamic glaze
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 4–5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
Chicken
- 8 boneless, skinless chicken thighs (about 1.5 lbs)
- Salt and black pepper, to taste
Ingredient Notes
Balsamic Glaze
Balsamic glaze is a reduced, syrupy form of balsamic vinegar. It adds sweetness and a deep, rich tang. If you don’t have it, you can use:
- 3 tablespoons balsamic vinegar + an extra teaspoon honey
- Or reduce ½ cup balsamic vinegar on the stove until thickened
It won’t be quite as glossy as store-bought glaze but works beautifully.
Olive Oil
Use good-quality extra-virgin olive oil for the best flavor. It helps the marinade coat the chicken evenly and encourages browning.
Tomato Paste
Tomato paste gives a savory backbone and helps the glaze stick to the chicken.
Honey
Just enough sweetness to balance the acidity.
For alternatives:
- Maple syrup
- A pinch of brown sugar
- Agave nectar
Garlic & Herbs
Fresh thyme and dried oregano provide Mediterranean character. You can also use:
- Fresh rosemary
- Basil
- Italian seasoning blend
Chicken
Boneless, skinless thighs work best because they stay juicy, even with high-heat baking.
If you prefer chicken breasts:
- Use 4 medium breasts
- Pound to even thickness
- Reduce baking time to 18–22 minutes
- Do not overbake
Step-by-Step Instructions
Step 1 – Make the Balsamic Marinade
In a medium bowl, whisk together the olive oil, balsamic glaze, lemon juice, tomato paste, honey, garlic, thyme, oregano, and paprika. The mixture should be thick and glossy.
Taste and adjust:
- More honey = sweeter
- More lemon = brighter
- More balsamic glaze = deeper flavor
Step 2 – Season and Coat the Chicken
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Place the chicken in a large bowl or zip-top bag. Pour the marinade over the chicken and toss until well coated.
For the best flavor:
- Marinate for 10–15 minutes for a quick option
- Or marinate for 2–4 hours in the refrigerator
- Overnight is even better if you have time
Step 3 – Preheat and Arrange the Chicken
Preheat the oven to 425°F (220°C).
Place the thighs in a baking dish or oven-safe skillet, making sure they’re not overcrowded. Spoon extra marinade over the top.
Keeping them spread out helps them caramelize instead of steam.
Step 4 – Bake Until Juicy
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
The balsamic glaze will thicken and coat the chicken as it bakes, creating a sticky, flavorful finish.
For extra caramelization, broil the chicken for the last 2 minutes.
Step 5 – Rest and Serve
Let the chicken rest for 5 minutes before serving — this helps keep juices inside.
Spoon pan juices over the top for the best flavor.
Pro Tips for Success
- Use thighs if you want guaranteed juiciness.
- Don’t skip the lemon juice — it balances the tang and sweetness.
- Marinate longer for deeper flavor, especially if using chicken breasts.
- Bake at high heat to achieve caramelization and keep the chicken moist.
- Finish with fresh herbs like thyme or parsley for brightness.
- Save the pan sauce — it makes an excellent drizzle over rice, potatoes, or vegetables.
Flavor Variations
Garlic-Lovers Balsamic Chicken
Add 2 extra cloves of garlic and increase paprika to 1 teaspoon for a richer color.
Herb-Forward Version
Use fresh rosemary or basil instead of thyme for a different Mediterranean profile.
Spicy Balsamic Chicken
Add ½ teaspoon crushed red pepper flakes or a pinch of cayenne.
Balsamic Mustard Chicken
Whisk 1 tablespoon Dijon mustard into the marinade for extra tang.
Honey Balsamic Chicken
Increase honey to 2 teaspoons for a sweeter, stickier glaze.
Serving Suggestions
This versatile chicken pairs beautifully with many sides:
Vegetables
- Roasted asparagus
- Sautéed spinach
- Roasted Brussels sprouts
- Green beans
Carbs & Grains
- Rice pilaf
- Linguine or orzo
- Mashed potatoes
- Quinoa
- Couscous
Fresh Options
- Simple garden salad
- Tomato cucumber salad
- Caprese salad
For meal prep, pair with rice and steamed veggies — the glaze reheats beautifully.
Storage and Reheating
Store
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze
Freeze cooked chicken for up to 3 months.
Thaw overnight in the fridge before reheating.
Reheat
Warm in a skillet over medium heat with a splash of water or broth.
You can also microwave gently in 30-second increments.
Simple Easy Balsamic Chicken for Weeknight Dinners
- Total Time: 35-40 minutes
- Yield: 4 servings
Description
A quick, flavorful oven-baked balsamic chicken with a tangy-sweet glaze of balsamic, lemon, honey, garlic, and herbs — perfect for busy weeknights.
Ingredients
- Balsamic Marinade & Glaze:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic glaze (or 3 tbsp balsamic vinegar + 1 tsp honey)
- 1 tablespoon tomato paste
- 1 teaspoon honey
- Juice of 1 lemon
- 4–5 large garlic cloves, minced
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- Chicken:
- 8 boneless, skinless chicken thighs (about 1.5 lbs)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Whisk together olive oil, balsamic glaze, tomato paste, honey, lemon juice, garlic, thyme, oregano, and paprika until thick and glossy.
- Pat chicken dry and season both sides with salt and pepper. Place chicken in a large bowl or zip-top bag and pour the marinade over, tossing to coat.
- Marinate 10–15 minutes for a quick option, or 2–4 hours (or overnight) in the refrigerator for deeper flavor.
- Arrange thighs in a single layer in a baking dish or oven-safe skillet, spooning extra marinade over the top.
- Bake 25–30 minutes, or until internal temperature reaches 165°F (74°C). For extra caramelization, broil 1–2 minutes at the end.
- Let rest 5 minutes. Spoon pan juices over the chicken and garnish with fresh herbs before serving.
Notes
Use thighs for juiciness. If using breasts, pound to even thickness and reduce bake time to 18–22 minutes. Save pan juices as a sauce for rice or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | 26g |
| Carbs | 6g |
| Fat | 18g |
| Fiber | 0g |
| Sodium | ~350mg |
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FAQ About Easy Balsamic Chicken
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well, but they cook faster and dry out more easily. Pound to even thickness, reduce bake time to about 18–22 minutes, and check early for doneness. Thighs stay juicier and more forgiving.
Can I make this recipe ahead of time?
Absolutely. You can marinate the chicken up to 24 hours ahead, or bake it fully and reheat before serving. The flavors deepen as it rests.
What if I don’t have balsamic glaze?
Use regular balsamic vinegar and increase the honey slightly, or simmer balsamic vinegar on the stove until it thickens. You’ll get a similar flavor and glossy texture.
Is this recipe healthy?
Yes — it uses lean chicken, heart-healthy olive oil, and wholesome Mediterranean ingredients. The honey adds just a touch of sweetness without making it overly sugary.
Can I grill the chicken instead of baking it?
Definitely. Grill over medium-high heat for 6–7 minutes per side. Brush with extra marinade during the last few minutes to enhance flavor and caramelization.
Final Thoughts
This simple balsamic chicken is a standout recipe that fits effortlessly into any weeknight routine. With minimal prep, everyday ingredients, and incredible flavor, it’s the kind of dish you’ll come back to again and again. Whether you serve it with veggies, pasta, or grains, it brings bright, savory, Mediterranean-inspired goodness to the table with ease. For more inspiration, check this Easy Crockpot Potato Soup out or explore more on Pinterest for your next meal idea!