Ingredients
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 4 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil divided
- 2 cloves garlic minced
- 1 1/4 teaspoons Italian seasoning
- 4 boneless, skinless chicken breasts about 1.5 pounds total
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F.
- In a bowl, whisk together the balsamic vinegar, honey, Dijon mustard, 1 tablespoon olive oil, minced garlic, and Italian seasoning.
- Pat the chicken dry and season both sides with salt and black pepper. Place the chicken in the marinade and let sit for at least 10 minutes.
- Heat a skillet over medium-high heat and add the remaining olive oil. Sear the chicken for about 3 minutes per side until golden brown. Pour any leftover marinade over the chicken, then transfer the skillet to the preheated oven.
- Bake for 13-17 minutes or until the chicken reaches an internal temperature of 165°F. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley.
