Baked Balsamic Chicken

This was very easy and everyone loved it so it's definitely a keeper. I used boneless, skinless breasts and reduced the oven temp to 325 as another reviewer suggested. I mixed the vinegar and oil together and poured over the chicken, which I seasoned with s&p and an Italian herb mix. Cooking time was about 40 minutes.

Oh my goodness this dish was fabulous. I made this for the DH last night and he is still talking this morning about how "the flavor really got into the meat".
I used chicken thighs and did as some suggested by adding half of a red onion and whole garlic cloves (about 4) to the bottom of the baking dish before adding the chicken. The onion took on an amazing sweet & sour flavor that really complemented the chicken. Next time i'll add more onions and garlic.
I made mine in a metal baking dish so i could stick it under the broiler for a few minutes after the chicken was complete to crisp up the skin. Thank you Barb for a great dish!!

Finally getting around to posting how great this recipe is!! I love balsamic vinegar.. I've used it a glaze for filet mignon.. but never with chicken.. this is a wonderful recipe. Made it a few times now and turns out perfect each time.. the vinegar actually sweetens (if that makes sense). and the smell while baking.. just imagine perfection in your oven.. I will make this again and again..

This chicken smells wonderful when it is cooking and tastes even better when it's ready! And better yet, it does all this without packing in a lot of extra calories! Thank you for posting this recipe Barb.

This was so easy & my husband and 2.5 year old loved it!! After baking, I also reduced the liquid & added a little butter to the saucepan to make a thicker, richer sauce. I used chucken cutlets and baked 20 min @ 350. Thanks!