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 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 it with rice or angel hair pasta, but it is quite hearty all by itself for those of you who are watching your carbs.
Ingredient Notes and Substitutions
- Balsamic vinegar: it is vital to purchase good quality vinegar that has been aged
- Seasonings and Herbs: fresh garlic, marjoram, and black pepper
- Cheese: provolone, mozzarella, Gouda, Monterey Jack, Swiss, Colby, or even Bleu Cheese
- Vegetables: tomatoes, asparagus, zucchini, broccoli, green beans, and mushrooms
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 chicken breasts.
Once the balsamic reduction cools down, pour it into the baking dish and around the chicken. Let the chicken marinate for about 30 minutes, flipping halfway through the marinating time. I let it sit while 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.
Preparation Tips and Storage
- Chicken is done when it reaches an internal temperature of 165 degrees. I use a digital meat thermometer. They are inexpensive and accurate, and they prevent me from overcooking the chicken and drying it out.
- Feel free to make this recipe with skinless chicken thighs, but the cooking time will be increased. Boneless thighs take about 30 minutes, and bone-in thighs take 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.
- 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 (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, 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 I Freeze this Balsamic Chicken?
Yes, you can freeze this after it has been baked. The tomatoes will be slightly broken down, but they still taste delicious. Freeze in a heavy-duty freezer container or bag for up to 3 months. Defrost in the refrigerator overnight and reheat at reduced power in the microwave or over low heat in a covered skillet.
More Chicken Recipes
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
Nutrition
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Diana M.
I tried this last night and we enjoyed it. However, I felt I had to give it four and not five stars for a couple of reasons. 1) Balsamic is strong and can be overwhelming. When I make it again, I will use at least 1/3 less. The vinegar can be chalked up to a taste issue, however my husband agreed. 2) The meat, zucchini, and tomatoes release liquid during the cooking process. Mind you, it is not gravy, and the slop became about two cups of wet mess we drained and tossed. I’d strongly suggest pre-cooking the zucchini and tomatoes to rend the liquid before placing them in the casserole to bake. We did enjoy the dish and with the adjustments I mentioned, will make it again. Thank you for the recipe.
Beth Pierce
My pleasure, Diana!