Chicken breast may be one of the most boring ingredients. On its own it is pretty tasteless and if overcooked it can be dry and tough. Why then is it one of the most popular staples in American cooking? I think it is because it is such a blank canvas. It can take on the flavor of almost anything you put on it. It is adaptable to any style of cooking and it is also a really good source of lean protein.
Because it is so readily available it is often a go-to for weeknight dinners. It is no surprise then that people are always looking for good chicken recipes, me included. I hope that this recipe will become something that you can keep in your back pocket for a really flavorful and easy dish. I used to make this so often when I lived in NYC that my roommate dubbed it “Micky Chicken.” I would marinate 2-3 chicken breasts in the evening after work. I would then cook them the next night so that half the work was done one night and the other half was done the next night, making for a very small time commitment on either night. I would have dinner for that night and leftovers for either lunch or dinner the next night. I used to also make this often for Friday night Shabbat dinners and it was always a hit. It is delicious hot, warm or even cold. My favorite way to eat it cold is to slice it and put it on top of a green salad. As a side note, it is not necessary to marinate the chicken over night. Fifteen minutes is even fine!
Prep Time: 20 Minutes
Cook Time: 25 – 35 Minutes
Yield: 4 – 6 servings
1 ½ pounds chicken breast (can also be made with bone-in chicken or a combination of both)
½ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons Dijon mustard
4 garlic cloves, finely chopped
1 ½ teaspoon fresh thyme leaves, chopped
1 ½ tablespoon fresh rosemary leaves, finely chopped
2 teaspoons kosher salt
Freshly cracked pepper
Preheat oven to 375 degrees.
Whisk together the vinegar and olive oil with mustard, garlic, herbs, salt and pepper. Pour the mixture over chicken breast and marinate anywhere from 15 minutes to overnight.
Remove the chicken from the marinade and place it in a baking dish. Bake uncovered for 25 to 35 minutes (depending on size), turning once after 15 minutes.
If you are making this recipe with bone-in chicken (such as chicken thighs) the cooking time will need to be longer, 40 to 45 minutes. If you are doing a combination of bone-in and plain chicken breast then make one tray of each so that you can take out the chicken breast and still cook the chicken on the bone longer.
The chicken should read 165 degrees F internally on a kitchen thermometer and juices should run clear when pierced with a knife.
NOTE: This is also great cooked on the grill!