Baked Balsamic Chicken Recipe

Prepare the glaze according to directions below. Set aside.

For the Chicken

Preheat oven to 400°F.

Spray

Cover a baking sheet with aluminum foil then spray it with nonstick spray.

Pat the chicken pieces with a paper towel to dry.

Sprinkle

Place chicken on the baking sheet and brush it with olive oil. Sprinkle with herbs de Provence. Salt and pepper both sides of the chicken.

Cook for 15 minutes.

Remove

Take the chicken out of the oven.

Brush both sides of the chicken with the prepared lemon glaze.

Bake

Place the chicken back in the oven and bake a total of 10-15 minutes. Every 5 minutes, brush lemon glaze over the top of the chicken pieces. The total cooking time should be 30-40 minutes depending on the size of the chicken breasts.

Drizzle

Take the chicken out of the oven and place the pieces on a plate. Cover loosely and let it rest for 5 minutes. When ready to serve, place the chicken on a plate and drizzle with lemon glaze.

For the Lemon Balsamic Glaze

Spray a small saucepan with cooking spray.

Boil

Pour the honey into the pan, and bring it to a boil.

Boil at med-low heat for 5 minutes or until the honey turns a darker golden brown.

Add

Turn down the heat and slowly add lemon juice, balsamic vinegar, lemon zest, salt, and pepper.

Whisk well and bring back to a boil.

Reduce

Boil over low heat until the honey-vinegar mixture has reduced 10-15 minutes.

Whisk often.

Reheat

The glaze will thicken so once it has reduced, take it off the heat and reheat right before drizzling over the chicken. (This sweet vinegar reduction is called a gastrique. I love learning cooking tidbits like this.)