New Favorite: Baked Balsamic Chicken ~ Post #5

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Note about this post: We are taking a little blog-cation over the coming days and are republishing some of our top posts from the past (in no particular order). We look forward to being back with you in a few days! :)


A couple of months ago I discovered a “no-fail” recipe for baked chicken. This easy recipe has consistently provided the most moist and flavorful baked chicken and is my new “go-to” for all recipes that start with a base of cooked chicken.

The recipe is perfect as is (served right out of the oven with the balsamic sauce), but we also like the chicken without the sauce, served cold and chopped up on a green salad.  It would be great for chicken salad and sandwich wraps, too.  I double the recipe and freeze the extra chicken for quick and easy meals.

Baked Balsamic Chicken


6 boneless, skinless chicken breast halves

1 ½ teaspoons fresh rosemary leaves, minced, or ½ teaspoon dried

2 cloves garlic, minced

½ teaspoon freshly ground black pepper

½ teaspoon salt

2 tablespoons extra-virgin olive oil

¼ cup balsamic vinegar

4-6 tablespoons white wine (optional)


1.  Remove excess fat from chicken and rinse the chicken. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the olive oil, and rub each piece of chicken with the spice mixture. Cover and refrigerate overnight.

2.  Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).

3.  Bake until a thermometer inserted in the thickest portion of the meat registers 160°F and the juices run clear (about 10 more minutes).

4.  If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.

5.  Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.

To freeze extra chicken:  Eliminate steps 4 & 5.  Place chicken on a wax paper lined cookie sheet, so that the chicken is not touching.  Freeze for 2 hours (or until outside feels frozen) and then transfer to a freezer safe bag or container.

Do you have a favorite recipe?  We would love to hear about it! Share your recipe in the “contact us” section.


Enjoy and Share! :)

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