Whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, and thyme in a medium bowl. Season with salt and pepper and make sure the honey dissolves completely.

Place chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and coat evenly. Seal or cover and refrigerate for 30 minutes to 4 hours.

Preheat the oven to 400°F (200°C) and let the chicken sit at room temperature for 10–15 minutes.

Line a baking dish with foil or parchment and lightly grease with olive oil. Arrange chicken evenly and pour any remaining marinade on top.

Bake for 25–30 minutes until the internal temperature reaches 165°F (75°C), basting with pan juices halfway through if desired.

Let the chicken rest for 5–10 minutes, then slice into thick pieces.

Arrange on a platter, drizzle with pan juices, garnish with basil if desired, and serve with roasted vegetables, quinoa, or a light salad.