This Balsamic Chicken recipe serves up succulent, tender chicken with a balsamic glaze and perfectly roasted veggies. It's a sheet pan dinner that's simple and delicious.
3boneless, skinless chicken breastseach cut lengthwise into 3-4 strips
⅔cupbalsamic vinegar
⅓cupoil
5clovesgarlicminced
1tablespoondried basil
2zucchini
1red bell pepper
2cupsmushrooms
1cupbaby tomatoes
Instructions
Preheat oven to 400℉. In a medium bowl, mix the balsamic vinegar, oil, garlic, and basil. Remove ½ cup of the mixture and set aside. Add the chicken strips to the vinegar mixture and stir to coat. Let the chicken marinate while preparing the veggies.
⅔ cup balsamic vinegar, ⅓ cup oil, 5 cloves garlic, 1 tablespoon dried basil, 3 boneless, skinless chicken breasts
Cut the zucchini and red pepper into bite-sized pieces. Cut the mushrooms into quarters.
2 zucchini, 1 red bell pepper, 2 cups mushrooms
Cover a large sheet pan with parchment paper. Lay the chicken on half of the sheet pan. Spread the zucchini, mushrooms, and red pepper on the other half of the pan. Drizzle the veggies with half of the reserved vinegar mixture and stir gently on the pan. Spread evenly and bake for 10 minutes.
Remove from oven. Flip chicken pieces over, give the veggies a stir, and brush the chicken with the remaining mixture. Add tomatoes and return to the oven for 6-8 minutes or until the chicken is cooked.
1 cup baby tomatoes
Video
Notes
The sheet pan we used was 11×17 inches. Two smaller pans will also work.
Cut the breasts evenly so they all cook through at the same time. Total cooking time will depend on the thickness of the chicken strips.
Use a meat thermometer to check the internal temp of the chicken (should be at 165°F).
Keep breasts with the skin on for a crispier roast.
Buy a pre-made veggie mix at the store to save more time.
This is great served with rice.
Storage: Store balsamic chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.