Baked Herb Honey Garlic Balsamic Chicken Breasts Recipes

BAKED BALSAMIC CHICKEN RECIPE

Steps:

• If the chicken breast is too thick, you can pound it with a meat mallet until it is 1/2-inch thick.
• Combine olive oil, balsamic vinegar, soy sauce, garlic, oregano and black pepper in a bowl.
• Place chicken in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
• Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.

GARLIC AND HERB BAKED CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, combine wings, vegetable oil, garlic powder, herbs de Provence, and salt. Use tongs to toss and coat evenly.
• Spread wings onto the prepared baking sheet and bake for 15 minutes. Remove from the oven and use metal tongs to flip. Return to the oven for an additional 15 minutes.
• While the wings are cooking, make the glaze. Melt butter in a small skillet over medium-high heat. Once melted, add minced garlic and herbs de Provence and cook until fragrant, about 30 seconds. Add honey and stir until smooth.
• Once fully cooked, remove wings from the oven and change the oven to broil. Flip all wings skin-side up and brush with glaze. Broil for 2-4 minutes until crispy.
• Serve immediately, topped with chopped fresh herbs.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 180C/350F.
• Line a baking dish with foil and baking / parchment paper.
• Mix together Sauce in a bowl.
• Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
• Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
• Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
• Stand for 5 minutes, then spoon Sauce over chicken and serve.

BAKED HONEY BALSAMIC CHICKEN BREAST

Steps:

• Preheat oven to 400°F. In a small bowl mix together the honey and balsamic syrup. Heat for 1 minute in the microwave. Set aside. (See Note 2)
• Place thinly sliced onion in a rectangle 9x13" casserole dish that has been sprayed with cooking spray or olive oil. Add the chicken breasts on top of the onions.
• Baste chicken with half of the honey balsamic glaze.
• Sprinkle the chicken with kosher salt, black pepper and garlic powder.
• Add 2-3 slices of fresh Mozzarella cheese on top of each chicken breast.
• Bake for 30 minutes, depending on the thickness of your chicken breasts. (See Note 1)
• Allow to rest 5 minutes before slicing or serving. When serving, top each chicken breast with sautéed onion slices and fresh chopped parsley. Drizzle remaining honey balsamic glaze on top of each chicken breast. Serve on its own, over steamed rice, pasta of choice, or roasted potatoes.

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS

Steps:

• Pat chicken dry with paper towels. Sprinkle with salt and pepper.
• In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
• In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
• Cut chicken diagonally into slices. Serve sauce over chicken.

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BAKED HERB HONEY GARLIC BALSAMIC CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• Season chicken with garlic powder, salt, pepper.
• Combine remaining ingredients in a bowl. DO NOT ADD HONEY.
• Put chicken in a rosting pan and cover in mixture. Turn chicken to be sure both sides are covered with mixture.
• Drizzle half of the honey over chicken, cover and bake for 25 minutes.
• Baste, drizzle remaining honey on chicken, and return to oven uncovered. Bake 30 minutes more or until juices run clear.