Chicken with balsamic vinegar is a simple, delicious chicken recipe that is easy to make and requires a small number of ingredients. Using a few basic kitchen utensils, anyone can make this recipe in mere minutes. Whether you are cooking for one or preparing a tasty dish for your family, this simple chicken recipe is ideal for any occasion.
One-Pan Balsamic Chicken and Asparagus
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This one-pan meal is one of our most frequented weeknight dinners. What’s not to love? It’s healthy, easy, and the sauce is a knockout.
I can’t find nice asparagus. Can I use green beans instead?
Absolutely. If you’d like to switch up your veggies, green beans, bell peppers, snap peas, and mushrooms would all be great additions or substitutions. Just be sure to adjust the cooking time as needed so you don’t over- or under-cook the veg.
I can’t find chicken tenders. Can I use chicken breasts instead?
Certainly. Chicken breasts are much thicker and larger than chicken tenders, so you’ll want to cut them into strips before you cook them: Just slice each chicken breast lengthwise into three or four strips, about 1” wide and 5-6 “ long. From there, you can just cook them as directed in the recipe.
My sauce is thickened but my chicken is still pink. What do I do?
We definitely don’t want raw chicken. If your sauce has cooked down into a perfect glaze, but your chicken is still undercooked, add about a tablespoon of water to the pan and keep cooking. The water should loosen up the glaze so you can finish cooking the chicken without running the risk of over reducing the glaze.
What can I serve this with?
Since this is a one-pan dinner, you can serve it on its own. But if you wanted to add a carb (and we’re often in favor of carbs), consider serving it over a bed of brown rice or with a loaf of crusty bread . . . you’ll want something to soak up that sauce!
Here are some more one-pan dinners to check out. And if you’ve tried making this recipe, let us know how it came out in the comments below.
PREP TIME:0 HOURS 20 MINS
TOTAL TIME:0 HOURS 20 MINS
extra-virgin olive oil, divided
cloves garlic, minced
pinch of crushed red pepper flakes
chicken breast tenders
Freshly ground black pepper
asparagus, woody ends trimmed
cherry tomatoes, halved
- Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined. Set aside.
- In a large skillet over medium heat, heat remaining oil. Add chicken, season with salt and pepper, and sear until golden, about 3 minutes per side. Remove from pan and set aside.
- To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
- Move veggies to one side, add chicken back in and pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette is thickened, 5 minutes more.
Nutrition (per serving): 461 calories, 53 g protein, 13 g carbohydrates, 2 g fiber, 9 g sugar, 21 g fat, 3 g saturated fat, 446 mg sodium
Creamy Balsamic Chicken (Plus VIDEO)
Balsamic Chicken is a deliciously savory and tangy dish. But it doesn’t stop there! Coz I made a creamy and spicy version of this simple recipe. Just by adding butter, onion, garlic, thyme, Italian seasoning, chili flakes and heavy cream to it has made a new level of comforting flavor to this lovely dish.
I see people raising their eyebrows whenever they hear Balsamic vinegar in a dish. Can’t blame them though, maybe it’s because of its strong flavor characteristics that set them off. Well, in this recipe, I’m sure they will raise their lips instead, but in awe!
The sweet and tangy flavors combined with flavorful and spicy ingredients of Creamy Balsamic Chicken will be a sure blast! So, shall I begin to show how to make this very simple yet tasty creamy dish?
What is Balsamic Chicken?
As the name suggests, balsamic chicken is a dish that can be marinated in Balsamic vinegar with other seasonings or cooked seasoned chicken that is drizzled with balsamic vinegar sauce. This sauce can be made creamy just like in my recipe here.
It’s an easy and flavorsome dish that can be paired with other food like bread, rice, pasta, and vegetables. Nothing complicated but it tastes fantastic! Serve it to simple family gatherings or even on a candlelight dinner.
Best Balsamic Vinegar
Balsamic vinegar has a distinctly sweet, tangy taste and silky texture. That is so unlike regular vinegar that lacks the flavor and just plain acidic -sour. It’s also a versatile ingredient for making dressings, reduction for bolder flavor, a drizzle on desserts, and for food plating. You’ll see that it’s pricey but definitely worth it!
- Traditional. Let’s go straight to it! The best Balsamic vinegar is the one that is traditionally made. It has a subtle smokiness acquired from fermenting it in wood barrels and a mellow sourness that is refreshing to the taste. But it’s expensive!
- D.O.P certified. You’ll know that it’s traditional Balsamic vinegar if it has the name “Aceto Balsamico Tradizionale” and would have a D.O.P (Protected Designation of Origin) labeling. This is to recognize it as a superior and original product to other versions of Balsamic vinegar.
- Common Balsamic vinegar. The ones that you can see at the grocery stores are budget-friendly. You can look out for Balsamic vinegar that comes from Modena (you will commonly see “Aceto balsamico di Modena”) with an I.G.P label that means it was made and bottled in Italy. You can get a good Balsamic flavor for a more affordable price.
- Olive Oil – I used it to brown and cook the chicken breasts. A healthy oil to use for its high smoking point.
- Chicken Breasts – I use skinless and boneless chicken so it’s lean meat that is easy to pound.
- Salt and Pepper – I always use freshly ground pepper to taste because it gives more spice and body to the food’s flavor.
- Italian Seasoning – a staple in Immaculate Bites spice rack, and contains the best herbs and spices that go well with chicken.
- Garlic Powder – a savory powder used for marinating or just simply seasoning the chicken.
Creamy Balsamic Sauce
- Butter – aside from infusing a buttery flavor, it’s also a basic ingredient for sauteing herbs and spices in a creamy dish.
- Onion – its flavor becomes sweet and savory once it’s cooked which is called caramelization.
- Garlic – mince it first before sauteing so that it will cook fast and even.
- Thyme – the tangy and savory flavors of thyme pair really well with the creamy sauce and chicken as it is.
- Pepper Flakes – I really love how I can make food spicier with just the right amount of pepper flakes.
- Brown Sugar – just a little to give body to the spicy flavor.
- Balsamic Vinegar – the star ingredient for this dish that gives a sweet and tangy flavor. You can use the kind available to you.
- Chicken Broth – a savory liquid I use to infuse more flavor to the sauce base.
- Heavy Cream – for a creamy consistency of the sauce.
- Basil or Parsley – chopped fresh for garnishing.
- Chicken Thigh Fillets – you can use other chicken cuts aside from chicken breasts, This part has more flavor than the chicken breast but it also contains fats. Still, it’s a good choice of meat.
- Honey – a healthier and natural sweetener that also adds to the sauce consistency.
- Maple Syrup – fruity sweet syrup can be an alternative for brown sugar. Use the same amount to substitute sugar in the recipe.
- Parmesan Cheese – Add this instead of heavy cream or half and half with it. The parmesan”s flavor pairs really well with Balsamic vinegar.
- Cream of Mushroom – You can use this to substitute for heavy cream, plus adding that mushroom flavor to the dish.
- Half and Half – Use Greek yogurt and milk combination to thicken the sauce. Substitute the heavy cream needed in the recipe with half and half.
- Almond Milk – a dairy-free substitute for heavy cream that gives a sweeter and nutty flavor to the dish but it wouldn’t thicken as much as using heavy cream. You can reduce the sauce to get a bit of consistency when using almond milk.
- Corn Starch – what if you don’t want any milk or cream on the sauce? Well, you can still have a saucy consistency using cornstarch. Make a corn starch slurry then mix it in the sauce to thicken it.
Refrigerator: Transfer the Creamy Balsamic Chicken to an airtight container and refrigerate for 5 days.
Freezer: Or you can transfer them into a freezer-safe airtight container and freeze for 3 months.
- Heat up a pan to a low-medium heat then add the leftover balsamic chicken, simmer and cover for 6 minutes until hot. You can also add milk to the pan and heat it up before adding the creamy balsamic chicken.
- If using frozen leftovers then you should thaw it first before following the reheating instruction above.
This easy and flavorful Balsamic Chicken is the perfect weeknight dinner. Made in a sheet pan, this baked chicken dinner is going to be a family favorite! All you need are a few pantry staples and you’ll have dinner ready in no time.
Dinner has never been easier with this balsamic glazed chicken. All you have to do is combine the balsamic marinade, add the chicken, and then into the oven it goes. That’s it! Similar to my Baked Cod recipe, this easy chicken recipe makes weeknights feel effortless and stress-free as the oven does most of the work.
Naturally gluten-free, this chicken recipe is perfect for entertaining as well. The hands-off nature of the recipe means you can spend more time with your guests and less time cooking.
Key Ingredients You Need
- Chicken breasts — I use boneless skinless breasts but you are welcome to make this with a different cut of chicken.
- Balsamic vinegar — I suggest using high-quality balsamic vinegar. The balsamic vinegar provides most of the flavor, so you will taste the difference if you use low-quality balsamic vinegar. Large cheap bottles may taste more bitter or acidic in comparison.
- Dijon mustard — I like using Dijon mustard as it is creamier than yellow mustard and contains less vinegar. It also has a bit of a kick to it from the black mustard seeds.
- Dried herbs — For extra flavor, I like to add dry herbs such as rosemary and thyme.
How to Make Balsamic Chicken
Step 1: In a bowl whisk together the balsamic vinegar, olive oil, rosemary, thyme, dijon mustard, salt, and pepper until well combined.
Step 2: In a ziplock bag or large bowl add the chicken along with the balsamic vinegar mixture and let marinate in the refrigerator for a minimum of 1 hour or overnight.
Step 3: Lightly grease a baking pan with olive oil or non-stick spray.
Step 4: Place the chicken breasts onto the pan, giving them a little breathing room around their edges.
Step 5: Roast the chicken for 20 to 25 minutes or until the internal temperature has reached 165°F. Remove from the oven and let rest for 3 minutes.
Step 6: Spoon any of the juices in the pan on top of the chicken and garnish with chopped parsley before serving.
Tips For This Recipe
- Turn this into a full sheet pan meal by adding green beans or asparagus to the baking pan halfway through baking. Add heartier vegetables like carrots and diced potatoes at the beginning.
- It’s important to allow the chicken to rest before slicing as it gives it time to redistribute the juices. If you slice too early, all the juices will run out.
- This recipe is great for meal prepping as well as it reheats wonderfully. Make extra balsamic chicken breasts to bring for lunch the next day. When stored in an airtight container in the fridge, this lasts 3 to 4 days.
- For easier clean-up, you can line the baking sheet with tin foil before spraying with non-stick.
- If you double the recipe, make sure to use a larger pan so there’s enough space between the chicken. The space allows the extra sauce on the pan reduce.
Frequently Asked Questions
Can I grill this?
Yes, if you prefer to grill this balsamic chicken recipe, you are more than welcome to. Simply heat your grill to 425F and grill ??5 to 8 minutes per side, or until internal temperature reaches 165F.
What can I serve with this chicken recipe?
This balsamic chicken pairs well with various sides. My go-to side dishes are Air Fryer Potato Wedges, Tomato Salad, Mashed Cauliflower, Cilantro Lime Rice, and Air Fryer Green Beans.
Can I use fresh herbs?
You most certainly can! If you have fresh herbs on hand, you can swap in 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.