Balsamic Roasted Chicken Breasts Recipe
You will never say your chicken breasts come out dry ever again. These chicken breasts are succulent and fork-tender. The marinating step is important here, so please do not skip it, the reward is a fabulous dish. Smile: My balsamic-roasted chicken breasts are one of only a handful of recipes in my books that do need an extra step, so: Not too bad!
Ingredients
- 1 bunch basil, leaves only (about 1 cup packed)
- 1/2 cup olive oil
- 6 large cloves garlic
- Coarsely ground pepper to taste
- 1 cup dry white wine
- 5 whole medium boneless chicken breasts (the whole double chicken breasts in one piece), weighing a little less than one pound each, preferably skin on
- 1/4 cup balsamic vinegar
Instructions
In a food processor, form a paste with the basil, oil, garlic, pepper and wine. Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.
Preheat the oven to 450 degrees. Arrange the chicken breasts in one layer, marinade and all. Bake 15 minutes. Add the vinegar and bake 10 more minutes. Let the chicken breasts rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices. Room temperature will be OK too.
I tried this and the garlic, oil, wine and basil make a green liquid after blending. Is this correct? You mentioned a paste, not a liquid and didn’t say it would be green??
Sandy, the liquid thickens to a light paste. It gets green because of the basil. Didn’t think I needed to specify. Sounds like you are doing the right thing.
Hi I will be having about 17 ppl I’m not sure about what the slicing is for. I thought a single boneless chicken breast per person would be ok. What do you think. I will have to double or triple recipe ? And bake
Patti the reasons I instruct the reader to slice it is: 1. For optimal presentation. 2. so the sliced breasts absorb the sauce more thoroughly.
How should I reheat so it doesn’t dry out?
Ava, I assume you mean for a Friday night meal? Covered, in a very low temperature oven.
I will be making this chicken dish tomorrow night for ten guests. I don’t have chicken breast with skin. Will it still come out moist without skin?? Also can I slice the breasts before marinating?
Annie Nonono please don’t slice the breasts before they are fully cooked. Why on earth would you want to do that? And if you have chicken breasts with skin, please add a little olive oil in your marinade.
We are dark meat chicken lovers. Can I marinate same way and just bake 350 for maybe an hour?
Cathy, if you are using chicken thighs, I would do 425 degrees, skin side up. 40 minutes.
I should still tell you, even for people who hesitate to make chicken breasts, this recipe is fantastic. The breasts come out tender and soft like butter. Just sayin’…..
Regarding the vinegar, do you just pur it over the top of the chicken breasts like a sauce? Also, do you bake the chicken breasts covered or uncovered? thanks!
Unfortunately, I can’t eat garlic. Do you think this would taste good without garlic or should I just make a different recipe which doesn’t call for garlic?
Rena, no I think it will still work fine without garlic. The dish has a lot going for it even without it!
Levana, My guests loved the chicken. Thanks. Shavua tov, Susie
:-) they are delicious!
Levana, Sorry I was unclear … should I freeze it sliced or unsliced? Thanks, Susie
Susie, both will freeze well.
sorry two more questions … the recipe asks for whole medium boneless chicken breasts.
1. in Israel the weights vary a lot so pls approx what weight should the breasts be? i have 6 breasts weighing in at 2.4 kg
2. the breasts are butterflied … just cut each into 2 pieces?
thanks,
Susie
thanks Levana … sliced or unsliced?
I don’t understand this question, please clarify
Hi Levana,
Can i freeze this recipe?
Thanks,
Susie
Yes Susie, it will freeze perfectly!
Thanks Levana- since it will be for my first Seder, please tell me what “blech” means. I never heard this term.
It’s a thin metal sheet set over the stovetop, over low-flame stoves, to keep the food warm
I have 20 dinner guests for Seder. I don’t want to spend time slicing all that chicken as dinner is about to be served. Can it be sliced ahead of time and kept warm in the oven? How much chicken would you suggest I buy?
Thanks.
Of course you can slice it and keep it warm. But you must make sure it doesn’t continue to cook. In other words, I wouldn’t keep it warm on the first Seder, where it will stay in the oven 3-4 hours. In this case I would leave it on a blech. Chicken breasts are just too delicate!
You can get a non alcoholic wine.
Thank you Levana! Some people in my family can’t have wine for health reasons. Is there an alternative you would recommend?
A good brand apple cider?
Realize that all of the alcohol will evaporate during cooking, so the finished dish will be alcohol free.
i am making the balsamic roasted chicken breasts. when do you add the white wine. the recipe does not say
I am making the balsamic roasted chicken breasts. the recipe does not say when to add the white wine.
Of course it does! recipe is complete, cooking time is there, it’s all there!
Thank you for this great recipe. I made it (skinless) for our Passover seder and received rave reviews, especially from my father-in-law. I only wish I had more leftovers!
Question: How much are the marinade and chicken juices supposed to reduce during cooking? I thought (probably because I’m not an experienced cook) it would be more concentrated by the end. Thanks again!
It’s a delicious dish. If your liquids seem too thin, simply reduce them on a high flame in a saucepan: it won’t take a minute!
Thanks for letting me know!
Here’s a better question, then: is it ok to use white wine with your brisket recipe? I’d really prefer to only have to buy one bottle for cooking. Thanks again.
Thanks for the recipe! Is it ok to substitute red wine for the white wine?
Sarina I hope you don’t: red wine will turn the breasts an unappealing color
This chicken was absolutely fantastic! My entire family and guests loved every bite. I love easy recipes that taste so gourmet. Thanks for making me look good…although I did give you all the credit when they asked for the recipe!
Hi Loren, Isn’t this chicken the best? Hey I wouldn’t mind sharing the credit with you: what’s creation without execution????
Great idea! I will try it next time I make a large quantity of the chicken breasts.
Thanks again for a wonderful recipe.
This recipe was wonderful for Pesach. It also was so fresh tasting after a day or two.
Very unusual to have chicken breasts stay so moist, even after rewarming two times.
Thank you for a wonderful new way to make Chicken breasts (PS I made them skinless and it was still terrific)
You don’t even need to warm it each time you serve it: dice leftovers into a salad, as I did just yesterday: diced chicken breasts, watercress, romaine, diced apple, diced celery, diced avocado, minced red onion. Dressing: A nice oil-vinegar-dijon dressing