Prep time: 5 min Cooking time: 25 min
1/3 cup Balsamic Vinegar
1 1/2 tsps. Dijon Mustard
1 1/2 tsps. Oregano (dried)
12 oz. Chicken Breast (boneless, skin-on)
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Mix the balsamic vinegar, mustard, and oregano together and spread it onto the chicken.
Cook the chicken in the oven for 25 to 30 minutes or until cooked through. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add minced garlic and/or shallots to the marinade.
Additional Toppings: Garnish with chopped parsley, thyme, and/or cilantro.
No Skin-On Chicken: Use any cut of chicken available or use turkey breast instead.