106 Reviews of Baked Balsamic Chicken

From: Marlena

On Mar 14, 2004

I like this recipe very much and have used it several times already. I use boneless skinless breasts and they come out tender and with an enticing aroma. After the chicken is cooked, I like to pour the juices into a small saucepan, then boil it for a few minutes to reduce it to a glaze which I pour over the chicken.

From: *Pixie*

On May 18, 2003

This chicken smells wonderful when it is cooking and tastes even better when it's ready! And better yet, it does all this without packing in a lot of extra calories! Thank you for posting this recipe Barb.

From: AniSarit

On May 14, 2008

Ms. Gertz - I wish I could kiss you! I used skinless boneless chicken breasts, and didn't measure anything out except the evoo, just drenched it with balsamic vinegar, sprinkled plenty oregano and pepper on it, and just a tad of kosher salt. Used 1 tsp of olive oil per breast and got 3.5WW points per 3oz serving. 1/2 way through cooking I threw some asparagus right in there and it was DELICIOUS with that balsamic flavor! DH was so happy to have a baked chicken breast that was juicy and flavorful, and I was ecstatic to throw chicken in the oven and practically forget about it. Your oven temperature is right on, and so is your bake time. I added so many more of your recipes to my cookbook, and can't wait to try them. Thanks for a new staple in my house! I'm going to share this recipe with the world!

From: MNLisaB

On Feb 8, 2004

Well done, Barb! The balsamic makes a tender, savory and very moist chicken, not to mention a lovely color. I marinated this for an hour before I popped it in the 400* oven, and also added about 8 whole peeled garlic cloves, cuz we love garlic with chicken. Made this with mostly thighs, and baked for about 50 minutes. The smell was divine!

From: Gumboot Gourmet

On Aug 19, 2007

I have made this a couple of times now. I use boneless skinless chicken breasts, because of this change, I cook the chicken in a 325 oven, for 35 minutes, then cover & let rest for 10 minutes, this prevents the boneless breasts from becoming dry & tough. Also if I am making a sauce from the pan drippings, I stir in a tablespoon of butter just to give the sauce the added richness. Restaurant quality chicken, quick & easy. Thanks for a fabulous recipe! Update August 29, 2007, Made this again last night using Okanagan Raspberry Balsamic, wow!!! Again made the pan sauce stirring in a teaspoon of butter for richness & thickening, served over mashed potatoes. Great recipe, thanks, Barb!

From: Kasper

On Jul 22, 2007

I made this recipe with pork chops and it turned out great! Very versitile.

From: SkinnyMinnie

On Jun 14, 2006

This was the juiciest chicken I have had in a while!! The flavor was GREAT too! Even my DH, who is not a big balsamic vinegar fan, really loved this chicken! So easy and so good....my kind of recipe! Thank you so much for posting!!

From: Imagenie

On Feb 27, 2008

Great chicken, DH and I both loved it. I cooked 6 chicken drumsticks, bone in, added whole peeled garlic cloves, and small whole red potatoes. I sprinkled a smaller amount of oregano, so it would't overpower the dish. I turned over the chicken after 20 minutes. Wow, easy and fit for company. I used premium Premium Balsamic vinegar from O & Company (Oliviers), it's syrupy. with and tart and sweet flavor, the juices turned into a glaze. Next time I will add some sliced onions. Fantastic !!!!!

From: momofSamiandLogan

On Dec 7, 2004

This is an awesome dish! Easy and very tasty. The family requests it almost weekly. I usually add just a bit more balsamic, but otherwise follow exactly. Thanks for such a great recipe.

From: SmrJunior

On Apr 4, 2006

this is such a great dish that always turns out perfect with almost zero effort. yum, yum, yum!!