In a medium-sized bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, oregano, and thyme. Whisk until the honey is fully dissolved and the mixture is smooth. Season with salt and pepper.

Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal tightly or cover with plastic wrap. Refrigerate for at least 30 minutes, ideally 2 to 4 hours.

Preheat the oven to 400°F (200°C).

Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes. Line a baking dish with aluminum foil or parchment paper and lightly grease with olive oil.

Arrange the marinated chicken breasts in the prepared baking dish. Pour any remaining marinade over the chicken. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for 5-10 minutes before slicing.

Slice the chicken into thick pieces, arrange on a platter, and drizzle with pan juices. Garnish with fresh basil leaves if desired.

Serve with roasted vegetables and quinoa or rice.

Pair with a simple green salad with a light vinaigrette.