Balsamic Chicken

Jump to Recipe Print Recipe

BALSAMIC CHICKEN

Recipe for One Pan Balsamic Chicken and Vegetables

Robustly flavored Balsamic Chicken AND Veggies! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.

INGREDIENTS:

  • 1/3 cup Balsamic Vinegar
  • 1/4 cup E.V.O.O
  • 1 tbsp Minced Garlic
  • 2 tsp Minced Rosemary
  • 2 tsp Minced Thyme
  • 2 tsp Dijon Mustard
  • Salt & Pepper to Taste
  • 2 lbs Boneless Skinless Chicken Thighs (or breasts)
  • 1 tbsp Chopped Parsley
  • 1 Shallot, chopped
  • 1 1/2 cup Cherry Tomatoes
  • 1 lb Fresh Asparagus, trimmed

INSTRUCTIONS:

  1. Place chicken in a gallon size resealable bag (or you can use a bowl).
  2. In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
  3. Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
  4. Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
  5. Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
  6. Place chicken and vegetables (minus cherry tomatoes) in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
  7. Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.
  8. Add cherry tomatoes to pan at the 18- 20 minute mark.
  9. Enjoy!
Recipe for One Pan Balsamic Chicken and Vegetables

Balsamic Chicken

Robustly flavored Balsamic Chicken AND Veggies! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 mins
Cook Time 15 mins
Marinade 2 hrs
Course Dinner
Servings 5

Ingredients
  

  • 1/3 cup Balsamic Vinegar
  • 1/4 cup Olive Oil extra virgin
  • 1 tbsp Garlic minced
  • 2 tsp Rosemary minced
  • 2 tsp Thyme minced
  • 2 tsp Dijon Mustard
  • Salt & Pepper to taste
  • 2 lbs Boneless Skinless Chicken Thighs or breasts
  • 1 tbsp Parsley chopped
  • 1 Shallot chopped
  • 1 1/2 cup Cherry Tomatoes
  • 1 lb Fresh Asparagus trimmed

Instructions
 

  • Place chicken in a gallon size resealable bag (or you can use a bowl).
  • In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
  • Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
  • Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
  • Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
  • Place chicken and vegetables (minus cherry tomatoes) in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
  • Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.
  • Add cherry tomatoes to pan at the 18- 20 minute mark.
  • Enjoy!
Keyword chicken, healthy
Tried this recipe?Let us know how it was!