Lemon and Balsamic Chicken is a vibrant, flavorful dish that combines the tang of fresh lemon with the rich depth of balsamic vinegar. This easy recipe results in juicy, golden-brown chicken breasts glazed with a sweet and savory sauce, perfect for a weeknight dinner or a special occasion. Serve it with roasted vegetables or rice for a complete meal!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon slices, for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, lemon zest, garlic, honey, oregano, thyme, salt, and black pepper.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat your oven to 400°F (200°C). Remove the chicken from the marinade and place in a baking dish. Discard the remaining marinade.
- Bake the chicken for 22-28 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste the chicken with pan juices halfway through cooking for extra flavor.
- Remove from the oven and let rest for 5 minutes. Garnish with lemon slices and chopped parsley, if desired.
- Serve warm with your favorite sides, such as roasted vegetables or rice.
