Balsamic Chicken

Start by making the marinade for the chicken.

In a bowl, combine 1/4 cup olive oil and 1/3 cup balsamic vinegar.

Add 1 tablespoon of Dijon mustard (Grey Poupon) to the bowl.

Next, add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary.

Add 1 teaspoon of salt and 3/4 teaspoon of pepper, adjusting to taste.

Whisk the marinade together until well combined.

Place boneless, skinless chicken breasts into a large Ziploc bag.

Pour the marinade into the bag with the chicken.

Seal the bag, removing as much air as possible, and massage the marinade into the chicken.

Refrigerate the chicken for at least 1 hour, or up to 24 hours for more flavor.

Preheat the oven to 400 degrees Fahrenheit.

Coat a shallow baking dish with olive oil spray or rub with olive oil.

Remove the chicken from the marinade and place it in the baking dish, ensuring not to crowd the chicken.

Pour some of the marinade over the chicken in the baking dish.

Bake the chicken in the preheated oven for 20 to 25 minutes, until it reaches an internal temperature of 160 degrees Fahrenheit.

Use a digital thermometer to check the temperature by inserting it into the thickest part of the chicken.

Remove the chicken from the oven when it reaches 160 degrees Fahrenheit, noting that it may continue to cook an additional 2 to 10 degrees.

Drizzle some of the pan juices over the chicken and finish with chopped parsley before serving.

Equipment Needed

Spice Level: