Balsamic and Herb Chicken
This Herb-Loaded Balsamic Chicken is juicy, tender, and bursting with fresh rosemary, oregano, basil, garlic, and tangy balsamic vinegar. Perfect for weeknight dinners or effortless entertaining, it’s an easy, flavorful grilled chicken recipe that pairs beautifully with seasonal sides.
Serves: 3-4
Prep Time: 10 min | Marinade: 30 min–2 hrs | Cook Time: 20 min
~30–35g Protein | ~340 Calories per Serving | Gluten-Free | Rich in Vitamin B6, Niacin, and Antioxidants
A chicken recipe unlike all the others...
I don’t know about you, but I forget about balsamic all the time, and every time I remember it, I wonder why I ever stopped using it. There’s just something about that deep, sweet tang that makes everything it touches taste like it came out of a little neighborhood bistro. It’s bold enough to hold its own, but it also plays so well with other flavors—garlic, lemon, fresh herbs—that it instantly feels layered and special without requiring any extra effort.
That’s why I love this recipe: it celebrates balsamic as both the marinade and the sauce. You’ll make extra on purpose, because it’s exactly the kind of thing you’ll want to drag roasted veggies through or drizzle over a simple side salad without even thinking. The chicken itself stays juicy and soaks up all those herbaceous notes—rosemary, oregano, basil—so every bite tastes bright but grounded, like it was made for slow evenings with a glass of wine in hand.
It’s the kind of dish that feels like a cheat code: minimal work, tons of payoff, and that little elevated edge that makes even a weeknight dinner feel intentional. Once you start making it, you won’t just save it for chicken—you’ll find yourself spooning this balsamic-herb sauce onto everything in sight.
Why Make These Yourself?
Why I Make These at Home (And Probably Always Will):
Chicken can be so boring sometimes—and I LOVE chicken as my protein. I just don’t want to sit there and eat it the same way over and over again. So welcome to one of my favorites in my rotation. This balsamic-herb chicken is the answer when I want something that feels exciting but still easy enough to throw together on a weeknight.
I put it on everything: tossed with pasta, layered over crisp salads, alongside roasted vegetables, or with rice that soaks up every last drop of that tangy, glossy marinade-turned-sauce… ugh, yes. It’s versatile, herby, and somehow manages to feel both bright and cozy all at once.
And the best part? I know exactly what’s in it. Simple, fresh ingredients—no canola oil, no weird gums, and none of that freakshow stuff I can’t even read, let alone pronounce. Just real food that tastes incredible, leaves me satisfied, and keeps me coming back for more every single time.
Why It’s Good For You:
Chicken Breast: A lean, high-protein option (around 30–35g per serving) that keeps you full and supports muscle health without excess fat.
Balsamic Vinegar: Rich in antioxidants that support heart health and help stabilize blood sugar while adding tangy depth without extra calories.
Olive Oil: Packed with healthy monounsaturated fats that aid nutrient absorption and promote satiety.
Rosemary, Oregano & Basil: Herbaceous, anti-inflammatory, and antioxidant-rich—these fresh herbs add flavor and boost overall wellness naturally.
Garlic: Supports immune health and has natural antibacterial properties while deepening the savory backbone of the dish.
Lemon Juice: A bright hit of vitamin C that balances the richness and aids digestion.
Vitamins, Minerals & Nutrients Rich in This Recipe:
Vitamin C — from lemon juice and fresh herbs, supports immune function and collagen production.
Vitamin K — abundant in fresh basil, oregano, and rosemary, essential for bone health and proper blood clotting.
Iron — found in chicken and herbs like oregano, helps transport oxygen throughout the body and supports energy levels.
Vitamin A (as beta-carotene) — present in basil and rosemary, supports vision, immune health, and skin integrity.
B Vitamins (especially B6 and Niacin) — from chicken breast and herbs, crucial for energy metabolism and brain health.
Antioxidants (Polyphenols) — in balsamic vinegar and fresh herbs, help fight free radicals and reduce inflammation.
Potassium — in chicken and lemon juice, helps regulate fluid balance and blood pressure.
Healthy Fats (Monounsaturated Fats) — from olive oil, promote heart health and aid in nutrient absorption.
Make the Marinade
In a bowl, whisk together balsamic vinegar, olive oil, honey, mustard, lemon juice/zest, garlic, herbs (fresh or dried), pepper, and salt until emulsified.
If using dried herbs: Rub them lightly between your fingers before whisking them in to release oils.
For extra flavor, let the dried-herb marinade sit 10 minutes before adding chicken so they rehydrate slightly.
Marinate the Chicken
Place chicken in a sealable bag or shallow dish.
Pour half of the marinade over chicken; reserve the other half (untouched) for sauce.
Expel as much air as possible from your sealable bag, or if using a shallow dish, press the covering directly against the surface of the chicken and marinade to minimize air exposure.
Marinate 30 min to 2 hrs (do NOT exceed 4 hrs; acid can toughen chicken).
Cook the Chicken
Grill (preferred):
Preheat grill to 400°F and oil grates.
Grill chicken 6–7 min per side, covered, until internal temp hits 160°F (carryover to 165°F).
Brush once mid-way with reserved clean marinade for extra flavor.
Oven:
Preheat to 400°F.
Arrange chicken on a parchment-lined sheet. Bake 18–22 min until 165°F. Broil last 2 min for color.
Pan:
Heat 1 Tbsp olive oil over medium-high.
Sear chicken 6–7 min per side until 165°F. Add 2 Tbsp water/stock in last minute, cover for steam-finish.
Make the Sauce (While Chicken Rests)
Pour reserved unused marinade into skillet.
Reduce gently over medium heat 3–4 min until glossy.
Avoid bitterness: Keep heat moderate, add a splash of water if too thick, then finish with 1 tsp butter off-heat for silkiness.
Serve & Garnish
Slice chicken, drizzle with sauce, and garnish with extra fresh herbs if available
Even if you used dried in the marinade, adding fresh at plating brightens the dish.
Tips from My Kitchen
I love adding this to my roasted leek and pistachio pesto pasta. It's a staple in my kitchen for easy and simple meals that are chef's kiss.
I love how versatile this balsamic herb chicken is. It’s one of those recipes that gets better the more ways you play with it. Here’s how I use it (and what I recommend pairing it with):
Over greens: Slice it warm and serve over arugula or mixed greens with a drizzle of the extra balsamic sauce for an instant salad upgrade.
With burrata and tomato: The tangy balsamic pairs perfectly with creamy burrata and juicy tomatoes—my go-to “no cook” dinner.
On a sandwich: Layer it on toasted sourdough or gluten-free bread with fresh basil, mozzarella, and a swipe of pesto for a simple but gourmet lunch.
With roasted vegetables: Toss roasted carrots, zucchini, or Brussels sprouts in the extra sauce—they’ll soak up all the flavor.
Paired with grains: Serve it over lemony rice, quinoa, or farro to catch every drop of that glossy glaze.
Pasta-ready: Slice it thin over a light pesto or olive-oil based pasta for an easy weeknight meal.
Meal-prep friendly: Cook extra and keep in the fridge to add to wraps, grain bowls, or chopped salads all week long.
This marinade also works beautifully with vegetables: try tossing it with portobello mushrooms, eggplant, or bell peppers before grilling, or drizzle it over roasted potatoes for a tangy, herby finish.
Storage
Cooked Chicken: Store in an airtight container in the fridge for up to 4 days. Slice before storing so it absorbs more of the sauce when reheating.
Sauce: Keep any extra balsamic-herb sauce in a sealed jar in the fridge for up to 5 days. Drizzle over leftovers or veggies for a quick flavor boost.
Reheating: Warm gently in a skillet over medium-low heat with 1–2 tablespoons of water or stock, covered, until heated through (this keeps it juicy and prevents drying out).
Freezing:
Uncooked (Marinated): Freeze raw chicken in its marinade for up to 2 months. Thaw overnight in the fridge before cooking.
Cooked Chicken: Freeze sliced chicken in a freezer-safe container for up to 2 months. Thaw in the fridge, then reheat as above.
Dietary Restrictions:
Dairy-Free: The marinade is dairy-free! When making the sauce, skip out of the butter at the end!
Gluten-Free: This recipe is gluten-free!
Vegetarian: Replace the chicken with veggies, tofu, tempeh, you name it!
Instructions
2 lbs chicken breasts (about 4 large breasts, pounded to ¾" even thickness)
6 cloves garlic, finely minced
½ cup balsamic vinegar
¼ cup olive oil
2 Tbsp honey
1 Tbsp Dijon mustard
2 Tbsp fresh rosemary, finely chopped (or 3 tsp dried rosemary)
2 Tbsp fresh oregano, finely chopped (or 3 tsp dried oregano)
2 Tbsp fresh basil, chiffonade (or 3 tsp dried basil)
2 Tbsp lemon juice (about ½ lemon)
1 tsp black pepper, freshly cracked
¾ tsp salt (plus to taste)
1 tsp grass-fed butter