Balsamic Marinated Chicken Breasts

Balsamic Marinated Chicken Breasts on a plate with salad

The Spruce Eats / Sonia Bozzo

Prep: 10 mins
Cook: 15 mins
Marinate: 60 mins
Total: 85 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
336 Calories
17g Fat
17g Carbs
28g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 336
% Daily Value*
Total Fat 17g 21%
Saturated Fat 3g 15%
Cholesterol 132mg 44%
Sodium 383mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 28g
Vitamin C 0mg 2%
Calcium 55mg 4%
Iron 2mg 11%
Potassium 269mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Using ingredients you're likely to have at home already, this balsamic marinated chicken dish comes together quickly and is delicious for a weeknight meal, but also feels special enough to serve for company, too. And let's face it, if you and your family like chicken, you're always going to be looking for new ways to prepare it without getting bored. This dish is anything but boring, and feels more sophisticated than it really is, thanks to the skillful use of this balsamic marinade for chicken.

Balsamic vinegar, garlic, and simple seasonings give these grilled (or broiled) chicken breasts a fabulous flavor. Serve this tasty chicken with sliced fresh vegetables or salad, along with potatoes or rice. Use chicken breasts or cutlets for this Mediterranean twist on a dinner staple, but you could also swap out boneless chicken thighs, too, if you prefer those.


Steps to Make It

  1. Gather the ingredients.

    Balsamic Marinated Chicken Breasts ingredients

    The Spruce Eats / Sonia Bozzo

  2. Put the chicken in a glass or plastic container or food storage bag.

    Chicken breasts in a glass baking dish

    The Spruce Eats / Sonia Bozzo

  3. In a bowl or large measuring cup, combine the balsamic vinegar, olive oil, garlic, salt, oregano, basil, thyme, and pepper. Whisk to blend.

    Balsamic vinegar, olive oil, garlic, salt, oregano, basil, thyme, and pepper combined in a glass bowl, with a whisk

    The Spruce Eats / Sonia Bozzo

  4. Pour the marinade mixture over the chicken and turn to coat thoroughly. Cover the container or seal the bag and refrigerate. Let the chicken marinate from 1 to 6 hours.

    Chicken and balsamic marinade in a baking dish

    The Spruce Eats / Sonia Bozzo

  5. Grill the chicken on a grill or in a grill pan, turning to brown both sides until cooked through. Cooking time will vary depending on the thickness of the chicken. Standard chicken breasts will take about 6 to 8 minutes on each side, but thinner cutlets will take less time.

    Chicken cooking on a grill pan

    The Spruce Eats / Sonia Bozzo

  6. When done, the chicken will register at least 165 F on an instant-read food thermometer in the thickest part of the chicken breast.

    Balsamic Marinated Chicken Breasts, on a grill pan with a thermometer

    The Spruce Eats / Sonia Bozzo


It's a smart idea to remove excess marinade before grilling, because doing so can help prevent flare-ups on the grill. Just leave enough on the surface of the chicken to maintain the flavor.

How to Store and Freeze Balsamic Marinated Chicken Breasts

Leftover chicken breasts should be stored in an airtight container for 3 to 4 days. You can reheat them in a pan or wrap them in foil and reheat in a low oven (325 F) for about 10 to 15 minutes. They'd also be very good cut up and tossed in a salad, with cooked pasta, or added to soup.

You can also freeze cooked chicken breasts for about 3 months. Wrap them tightly in foil and freeze, and defrost in the refrigerator before reheating or using as directed.


  • You can broil the chicken instead of grilling it. To broil, line a baking pan with foil; spray with nonstick cooking spray. Arrange the chicken on the foil. Broil the chicken for 10 to 16 minutes, turning at least once during the broiling time (thinner chicken cutlets might take less time). Watch carefully and use a food thermometer to check the temperature, which should be at least 165 F when it's done.
  • Use a white balsamic or other flavor-infused balsamic vinegar for variety.
  • Vary the herbs; use 2 1/2 teaspoons of Italian seasoning instead of dried oregano, basil, and thyme.
  • Use bone-in chicken breasts, which typically have a lot more flavor and don't dry out as quickly. They will take a few minutes longer to cook, however.