Baked Lemon Honey Balsamic Chicken Recipe

Balsamic chicken is one of the simplest and most delicious baked chicken recipes out there. It’s healthy, easy, and full of flavor! This lemon honey balsamic chicken recipe definitely needs to be on your weeknight dinner list. Baked balsamic chicken breast with some added lemon and honey flavors for something slightly sweet and super good!

Ingredients

4 chicken breasts or your favorite chicken pieces – free-range if possible

salt & black pepper

olive oil

Herbs de Provence (click for homemade recipe!)

Ingredients for Lemon Balsamic Glaze:

1/4 c honey

1/2 c balsamic vinegar

T lemon juice freshly squeezed

1/2-1 t lemon zest

salt & freshly ground black pepper

Instructions

Directions for the Chicken:

Preheat oven to 400 degrees.

Cover a baking sheet with aluminum foil then spray it with cooking spray.

Pat the chicken pieces with a paper towel to dry.

Place chicken on the baking sheet and brush it with olive oil.

*If using unflavored olive oil, sprinkle the chicken with your favorite herbs.

Salt & pepper both sides of the chicken.

Cook for 15 minutes.

Take the chicken out of the oven.

Brush each chicken piece with the lemon glaze then turn each piece over.

Brush the other side of the chicken with the glaze.

Place the chicken back in the oven and bake a total of 10-15 minutes and

Every 5 minutes, brush lemon glaze over the top of the chicken pieces.

The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.

If the chicken isn’t browned enough, place it under the broiler for 1-2 minutes.

Take the chicken out of the oven and place the pieces on a plate.

Cover loosely and let it rest for 5 minutes.

When ready to serve, place the chicken on a plate and drizzle with lemon glaze.

ENJOY!

Directions for the Lemon Balsamic Glaze:

*Note* If you don’t have Lemon Balsamic Vinegar, use the alternate glaze ingredients found above.

Spray a small saucepan with cooking spray.

Pour the honey into the pan, and bring it to a boil.

Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.

Turn down the heat and slowly add lemon balsamic vinegar, lemon zest, salt & pepper.

Whisk well and bring back to a boil.

Boil over low heat until the honey-vinegar mixture has reduced 10-15 minutes.

Whisk often.

The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken.

(This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)