Balsamic-Glazed Roasted Chicken Breasts

Balsamic-Glazed Roasted Chicken Breasts

2 Reviews
From: EatingWell Magazine, September 1998

Glazed with balsamic vinegar and red currant jelly, these roasted chicken breasts are a snap to prepare. Bone-in chicken breasts retain more moisture than boneless, but take just a bit longer to cook. Look for small chicken breasts that yield a sensible 3-ounce portion of lean protein. If you can only find large ones, save some of the leftovers.

Ingredients 4 servings

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  • 4 bone-in chicken breasts, (about 2½ pounds), trimmed, skin removed
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 2 teaspoons dried thyme, divided
  • ¼ cup red currant jelly
  • 2 tablespoons balsamic vinegar


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  1. Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with cooking spray.
  2. Season chicken on both sides with ⅛ teaspoon salt and ¼ teaspoon pepper, then rub with 1½ teaspoons thyme. Place bone-side up in a single layer on the prepared baking sheet. Roast for 15 minutes.
  3. Meanwhile, heat jelly, vinegar and the remaining ½ teaspoon thyme in a small saucepan over medium-low heat until the jelly is melted. Season with the remaining ⅛ teaspoon salt and pepper and remove from the heat.
  4. Turn the chicken meat-side up. Brush liberally with the jelly glaze. Continue to roast, brushing twice with the remaining glaze, until the chicken is cooked through, about 15 minutes more.

Nutrition information

  • Per serving: 58 calories; 0 g fat(0 g sat); 0 g fiber; 15 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 14 g sugars; 19 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 150 mg sodium; 43 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 7 lean meat

Reviews 2

October 15, 2017
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By: Karen
Tasteless, wouldn't make it again
September 17, 2009
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By: EatingWell User
I used boneless chicken breasts but this still turned out AMAZINGLY! I didn't bother measuring out the thyme, I just used what I thought would be good. I also couldn't find red currant jelly, so I substituted red raspberry jam which worked out perfectly! The glaze was AMAZING, I salvaged the runoff from the tin foil and used it to dip the chicken in while eating. The flavor was amazing, just enough sweetness that was balanced out by the salt and the balsamic vinegar. It was also extremely easy to make, so I recommend this to anyone!
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