In a medium-sized mixing bowl, combine the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and dried thyme. Whisk together until well blended, ensuring the honey dissolves completely. Season with salt and pepper to taste

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 the bag tightly or cover the dish with plastic wrap

Refrigerate for at least 30 minutes, preferably 2 to 4 hours for best results

Preheat your oven to 400 degrees F (200 degrees 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 it with olive oil. Place the marinated chicken breasts in the prepared baking dish, spaced evenly. Pour any remaining marinade over the chicken

Bake for 25-30 minutes, or until the internal temperature reaches 165 degrees F (75 degrees C). Optionally, baste the chicken with pan juices halfway through baking

Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes

Slice the chicken into thick pieces for serving. Arrange on a serving platter, drizzle with pan juices, and garnish with fresh basil leaves if desired