Preheat and Prepare: First, preheat your oven to 200°C (180°C fan). Lightly grease a 9x13 inch baking dish with a bit of olive oil or cooking spray. Pat your chicken breasts dry with a paper towel—this helps them brown nicely.

Make the Balsamic Marinade: In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, soy sauce, honey, minced garlic, Dijon mustard, oregano, thyme, salt, and pepper. Keep whisking until the honey and mustard are fully incorporated and the sauce is smooth.

Marinate the Chicken: Place the chicken breasts in the prepared baking dish. Pour about two-thirds of the balsamic marinade over the chicken, turning each breast to ensure it's fully coated. Set the remaining one-third of the marinade aside for later. Let the chicken sit for at least 10 minutes at room temperature (or up to 30 minutes if you have time).

Arrange for Baking: Arrange the chicken breasts in a single layer in the baking dish, making sure there is a little space between each one to help them cook evenly.

Bake the Chicken: Place the dish in the preheated oven and bake for 20-25 minutes. The exact time will depend on the thickness of your chicken. What works best for me is to bake for 15 minutes, then remove the dish and spoon some of the pan juices over the chicken before returning it to the oven.

Check for Doneness: The chicken is cooked when it's opaque all the way through and the internal temperature reaches 74°C (165°F) on a meat thermometer. According to the FSA, the juices should run clear when pierced with a knife.

Glaze and Finish: During the last 2-3 minutes of cooking, brush the reserved marinade over the tops of the chicken breasts. This adds an extra layer of glossy, concentrated flavour.

Rest Before Serving: This is a vital step! Remove the chicken from the oven and let it rest in the dish for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is moist and tender. Tent the dish loosely with foil while it rests.

Serve: Spoon any remaining glaze from the bottom of the dish over the chicken. Garnish with fresh chopped parsley or basil, if you like, and serve immediately.