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This baked chicken breast recipe for Honey Balsamic Chicken makes an easy one pan meal. It features tender glazed chicken breasts with mozzarella cheese over sautéed onions.
When you don’t want to spend much time making dinner, easy one pan meals like this one are a go-to. The prep time is only 10 minutes!
While the chicken cooks, you can make an easy side dish and set the table. Making baked chicken dinners doesn’t get much easier than this!
How long does it take to cook this baked chicken breast recipe?
For an average sized chicken breast, cook time will be about 25 minutes in an oven set at 400F.
Alternately, you can use an oven temperature of 375F. and increase the cooking time by about 10 minutes.
If the breasts are large, you can:
- Slice them in half horizontally to make two thinner pieces.
- Pound them flat between a sheet of freezer paper.
Balsamic chicken is done cooking when the meat reaches an internal temperature of 165F.
I like to use boneless skinless chicken breasts to make this baked chicken recipe. It is much easier to eat when you don’t have to contend with the bones. Plus, the flesh of the chicken absorbs more of the flavor when the skin is not there to protect it.
Chicken breasts are a leaner cut of meat and work well with baking. Using the glaze helps keep it moist so you don’t need the extra fat of a leg or thigh.
Also, chicken with bones take longer to cook.
Is it OK to bake in the marinade?
For this recipe, you will need to separate the marinade into two bowls. The first will be used to glaze the chicken before cooking it. The second will be for pouring on the chicken after it is cooked. This is to ensure that you don’t cross contaminate the glaze with raw poultry.
The chicken will be basted with half of the honey balsamic glaze before cooking. You can use a basting brush to ensure that the glaze covers the meat. The glaze will come in contact with raw chicken, but because it will be cooked, it is safe to eat.
The second bowl of honey balsamic glaze will be drizzled over the chicken before serving.
Depending on the kind of honey you buy, it may be very thick. If it isn’t dissolving as you stir it into the balsamic vinegar, heat it in the microwave for a minute.
Balsamic vinegar pairs well with chicken. It’s acidic taste compliments the meat and the honey provides a little sweetness. The vinegar has a deep rich flavor and while it cooks on the chicken, it becomes reduced to a syrup consistency.
What should I serve with honey balsamic baked chicken?
This baked chicken breast recipe provides plenty of protein, but you’ll need a side dish to make it a complete meal. You can even cook heartier veggies with the chicken for a true one-pan meal. Try some of these:
- Red potatoes
- Grape tomatoes
- Green beans
Other Baked Chicken Dinners
Check out my favorite crispy baked chicken breast recipe. It is fantastic, guilt-free comfort food!
On the other hand, if you’re looking to make baked chicken breast bone in, don’t miss this recipe for Bacon Wrapped Chicken Breast. Enjoy!
Baked Honey Balsamic Chicken Breast
- 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 9×13" 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.
- If chicken breasts are too thick (1 inch or more), slice in half horizontally and pound between sheets of plastic wrap for even thickness. For best results, use an instant read thermometer, the chicken is cooked when it reaches internal temperature of 165°F.
- I heat the honey and balsamic syrup sometimes if the honey is too thick and doesn’t dissolve when mixing with the balsamic vinegar. This is optional.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.