This Light Balsamic Chicken is SO simple to make and full of Italian flavors!
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My mom loves balsamic anything, so this gluten free chicken recipe was inspired by her. I love a versatile recipe and this balsamic chicken is just that. It can be both baked or grilled, and goes with so many foods, especially Italian dinners. I love serving this chicken with a bruschetta pasta made of fresh tomatoes, which is based on our Olive Garden Copycat Capellini Pomodoro Pasta.
Having a collection of simple chicken recipes on hand is perfect for those nights when you don’t know what to cook. I am a huge fan of balsamic vinegar, especially with Italian food. Many balsamic chicken recipes are full of either brown sugar, honey, or both to make a thicker, sticky sauce. And while I love this, it also makes for a heavier dish. So this Light Balsamic Chicken leaves those out and makes for a lighter chicken recipe. Find more of our chicken recipes here!
To make the Light Balsamic Chicken, mix the ingredients together and let the chicken marinade for 30 minutes to 2 hours. The acid of the lemon and balsamic vinegar will almost cook the chicken and make it mealy if you marinate too long, so don’t marinate all day or overnight. Then either bake or grill until cooked through. The extra marinade, when cooked, also makes a great finishing sauce to pour over vegetables, potatoes, or pasta for some extra flavor. Just make sure it was cooked with the chicken, or reduced down in a pan, and not from the raw chicken!
- Mix together the marinade of oil, balsamic, juice of 1 lemon, thyme, garlic powder, salt, and black pepper. This can be done in a baking dish.
- Add the chicken.
- Let the chicken marinade 30 minutes, up to 2 hours, rotating at least once in the marinade.
- Preheat oven to 350F.
- You can bake the chicken in the same dish that you marinaded the chicken in. Leave the marinade in the dish. Bake until the chicken is fully cooked through, approximately 20-30 minutes.