Balsamic Chicken

Ingredients & Substitutions

Here I explain the best ingredients for my balsamic marinated chicken, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

Chicken:

I prefer my balsamic chicken recipe with boneless skinless chicken thighs, because they turn out juicy and cook fast. A few tips if you want to use other cuts:

• Bone-in chicken thighs – Use the same marinade, but use the temperature and timing from my baked chicken thighs recipe.
• Chicken breasts – They usually take a bit longer to bake at this temperature, or I just crank up the oven to 450 degrees F for those. If you use chicken breasts, I highly recommend first using a salt brine before marinating, like I do for my healthy baked chicken breast recipe.

Balsamic Chicken Marinade:

My balsamic marinade for chicken is actually very similar to my go-to steak marinade, but it’s even simpler:

• Olive Oil – For flavor and moisture. I used regular olive oil, but extra virgin olive oil or avocado oil are just as good.
• Balsamic Vinegar – It’s more than just that (wonderful) tangy and slightly sweet flavor. Balsamic actually tenderizes the chicken as it marinates! You can substitute red wine vinegar, apple cider vinegar, or lemon juice, but it will no longer be balsamic chicken. 😉
• Garlic – I prefer fresh minced. If you want to make this even faster, a tablespoon of jarred garlic or 3/4 teaspoon of garlic powder will work.
• Italian Seasoning – Whip up my homemade Italian seasoning in 5 minutes, or just use store bought. You can also use just one type of dried herbs, such as dried oregano or dried basil.
• Sea Salt & Black Pepper

After cooking, I like to finish with a drizzle of my balsamic glaze recipe, but this is totally optional.

How To Make Balsamic Chicken

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Marinate the chicken. To make the balsamic chicken marinade, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper in a large bowl. Add chicken and move around to coat. Refrigerate the chicken in the marinade, turning to coat halfway through.
2. Prep for baking. Preheat the oven when you’re ready. Line your baking sheet(s) with parchment paper. My recipe has 3 pounds of chicken, so you’ll need either one extra-large sheet pan (I love this one!) or two regular baking sheets. Arrange the chicken in a single layer.

3. Bake until juicy and tender. Place the pan in the oven and bake until cooked through.
4. Rest and serve. Allow your balsamic chicken to rest for a few minutes. I always drizzle it with balsamic glaze, but you can skip it or serve it on the side as a sauce. I also like a sprinkle of fresh herbs, like parsley or basil, or even some grape tomatoes for garnish.

Serving Ideas

I like to serve this balsamic chicken recipe with a simple side, and there are so many options to choose from! Here are some good ones:

• Veggies – For a quick weeknight meal, I pair this chicken with a side of roasted asparagus. It’s just as delicious with other oven roasted vegetables, or make sauteed zucchini or air fryer broccoli while you have the balsamic chicken in the oven.
• Salad – My favorite side salad for this dish is a Caprese salad (or an avocado Caprese salad), but it also works well sliced over arugula salad.
• Potatoes – These flavors remind me of the Mediterranean, so my fave option here is Greek lemon potatoes. You can totally keep it simple with roasted potatoes or an air fryer baked potato, though. Or whip up my lighter cauliflower mashed potatoes or roasted rutabaga.