Balsamic Marinated Chicken Breasts Recipe -
Balsamic Marinated Chicken Breasts Recipe

Balsamic Marinated Chicken Breasts

Recipe by  

"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 Edit and Save

Original recipe makes 4 chicken breasts Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    1 hr 25 mins


  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 More Reviews

Most Helpful Positive Review
Jun 11, 2008

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!

Most Helpful Critical Review
Oct 20, 2008

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!

Jun 22, 2008

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.

Jun 24, 2009

I love balsamic vinegar, but one of these spices doesn't belong and I think it's the chili powder. Next time, I'll omit that. Instead of water, I added 1/4 c. of olive oil and used fresh minced garlic instead of dried. I let this marinate for four hours (could have used more time). We grilled these and they came out nice. The combination of balsamic and the heat from the red pepper flakes was a nice change.

Jun 13, 2008

We were so sick of tasteless chicken that when this came into my email as a new recipe, I just had to try it. I didn't have the rosemary nor the parsley flakes but I had everything else. It has a tang and wonderful taste that is completely different. My husband has already asked when I will make this again. Soon, honey.

Jun 13, 2008

I marinated for about 1.5 hrs and then grilled it and it was GREAT! Wouldn't change a thing!

Jul 15, 2008

Fabulous! Marinated for about two hours, and then grilled on the BBQ on med-low for 30 minutes - moist and full of flavor - entire family loved it!

Jul 03, 2008

I did not have the minced onion, so I used dried chives I had. I did use fresh garlic also. Other than that 1/2 the recipe for 2 split breasts in the oven and basted with the marinade. I had marinated in the fridge for 1 hour. I love it... It was great flavor..


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 35.7 g
  • 71%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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