This amazing Balsamic Chicken combines boneless skinless chicken breasts, tomatoes, asparagus, and, zucchini in a balsamic reduction glaze all topped with provolone and mozzarella. The end result is an easy mouthwatering tender chicken recipe that you can feel good about eating and feeding to your family.
This beautiful dish is always a welcome sight on our dinner table. I like to serve this with rice or angel hair pasta but it is quite hearty all by itself for those of you that are watching your carbs.
How to make Balsamic Chicken
Start by combining the balsamic vinegar and honey in a small pan over medium heat. Bring to a low boil and then simmer for about 10 minutes or until it is reduced by half. Then remove it from the heat and let it cool. Meanwhile in a small bowl combine the olive oil, minced garlic, marjoram, and black pepper. Now place the chicken in a baking dish and brush the oil mixture over both sides of the the chicken breasts.
Once the balsamic reduction cools down pour it into the baking dish around the chicken. Let the chicken marinate for about 30 minutes flipping halfway through the marinating time. I let it sit while I am cutting the vegetables and doing a few other chores. Then add the tomatoes, asparagus, and zucchini. Now bake for about 20-25 minutes or until the internal temperature reaches 165 degrees. Then sprinkle with the mozzarella and provolone. Place under the broiler for 2-3 minutes or until the cheese is melted and lightly browned.
Recipe notes and helpful tips
- Chicken is done when it reaches an internal temperature of 165 degrees. I use a digital meat thermometer. They are inexpensive, accurate and it keeps me from overcooking the chicken and drying it out.
- Feel free to make this recipe with skinless chicken thighs but the cooking time is increased. Boneless thighs take about 30 minutes and bone in thighs around 40 minutes.
- Broilers are unpredictable so stay close by and monitor the situation.
- You don’t have to reduce the balsamic vinegar and honey but I find the sauce a little thin when I do not.
- For a change of flavor try a variety of cheeses like Gouda, Monterey Jack, Swiss, Colby, or even Bleu Cheese.
- Other veggies to add or substitute include broccoli, potatoes, green beans, bell peppers, or mushrooms.
- Refrigerate leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
How to cut basil ribbons also know as basil chiffonade
To start gently wash and dry the basil. Basil does not have to be dry to cut it into ribbons but it is much easier to sprinkle on the top of a dish when it is dry. Then simply stack the leaves on top of each other and gently roll them into a cigar shape. Now using a sharp knife slice them very thin. Slice and add basil ribbons right before serving when they are at their peak.
Can you freeze this balsamic chicken?
Yes you most certainly can freeze this after it has been baked. The tomatoes will be a little more broken down but it still tastes delicious. Freeze in a heavy duty freezer container or bag for up to 3 months. Defrost in the refrigerator overnight and reheat at a reduced power in the microwave or on low in a covered skillet.
More chicken recipes you will love!
Balsamic Chicken
Ingredients
- ½ cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried marjoram
- ¼ teaspoon fresh ground black pepper
- 4 boneless skinless chicken breasts 6-8 ounces each
- 1 ½ cups grape tomatoes halved
- 8 ounces fresh asparagus spears chopped
- 1 zucchini chopped
- 1/2 cup shredded provolone
- 1 cup shredded mozzarella
- ¼ cup fresh basil ribbons
Instructions
- Combine the balsamic vinegar and honey in a small pan over medium heat. Bring to a low boil and then simmer for about 10-12 minutes or until it is reduced by half. Remove it from the heat and let it cool.
- Meanwhile in a small bowl combine the olive oil, minced garlic, marjoram, and black pepper. Place the chicken in a baking dish and brush the oil mixture over both sides.
- Once the balsamic reduction cools down pour it into the baking dish around the chicken. Let the chicken marinate for 30 minutes flipping halfway through the marinating time. Add the tomatoes, asparagus, and zucchini.
- Bake at 350 degrees for 20-25 minutes or until the internal temperature reaches 165 degrees. Sprinkle with the provolone and mozzarella. Place under the broiler for 2-3 minutes or until the cheese is melted and lightly browned. Top with basil ribbons, fresh thyme, or red pepper flakes.
Notes
- Chicken is done when it reaches an internal temperature of 165 degrees. I use a digital food thermometer. They are inexpensive, accurate and it keeps me from overcooking the chicken and drying it out.
- Feel free to make this recipe with chicken thighs but the cooking time is increased. Boneless thighs take about 30 minutes and bone in thighs around 40 minutes.
- Broilers are unpredictable so stay close by and monitor the situation.
- You don't have to reduce the balsamic vinegar and honey but I find the sauce a little thin when I do not.
- For a change of pace try a variety of cheeses like Gouda, Monterey Jack, Swiss, Colby, or even Bleu Cheese.
- Refrigerate leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Emilee Musolino
So excited to try this recipe… Guessing not but is it possible to make ahead of time night before?
Beth Pierce
No, I do not think that would work on this recipe. That might be too much marinating time.
Becky
I finally tried this recipe and it is absolutely fabulous. I made it exactly as directed except that the store was out of provolone, so I only used mozzarella cheese. It takes a little longer than your typical weekday meal, but it was definitely worth it. My husband finished the leftovers last night and asked that I make it again, and to keep it in our regular meal rotation.
Beth Pierce
Thanks so much Becky! So happy that you and your husband liked it!
Deloris
What can I substitute for the zucchini?
Beth Pierce
How about bell peppers?
Jessica F
I used chicken thighs since I had them in the freezer. This meal was so delicious, my family ate it up. The balsamic vinegar and honey together was such a nice surprise.
Beth Pierce
Thanks Jessica. So glad that you and your family liked it
Joseph Christopher
I want to try this recipe There are few things that I can’t figure out. What is the amount of brown suger, where do I put the garlic and what do I do with the honey?
Beth Pierce
Oh my goodness I better start proof reading a little better. There isn’t any brown sugar. I copied that section over from another recipe of mine and I substituted honey this time for a little bit different flavor. I have fixed everything. Thanks so much for the heads up. I hope you enjoy it Joseph.
Sandra
Packed full of amazing flavors! It is really good!
Tisha
Always looking for new ways to prepare chicken!
Krystle
So flavorful, even my picky hubby gobbled it up. Perfect over pasta or zoodles!
Erin | Dinners, Dishes and Dessert
This Balsamic Chicken looks incredibly delicious!
Beti | easyweeknightrecipes
My family would LOVE this Balsamic Chicken! It looks incredibly delicious!
katerina @ diethood.com
This is such an amazing dish! The flavors are incredible!! The perfect meal!
Amanda
Turned out amazing, I cannot recommend this recipe enough!
Tavo
Such a treat! I am making this tonight!
Jenn
I love this dish! The combo of tomatoes, balsamic, and chicken is so delish, I licked my plate clean!
Gina
The balsamic brings a lovely sweetness to this dish. Great dinner we all enjoyed!
Claudia Lamascolo
I love balsamic on seafood never thought to try it on chicken going to make it tonight! THANKS
Katherine
I love how balsamic really gives it so much extra flavor!