Balsamic Chicken
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.
Servings: 4 servings
Calories: 276kcal
Equipment
- Sheet Pan
Ingredients
- ⅓ cup balsamic vinegar
- 4 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp dijon mustard
- 1 tsp salt
- ¾ tsp pepper
- 4 boneless skinless chicken breasts
- chopped parsley for garnish
Instructions
- In a bowl whisk together the balsamic vinegar, olive oil, rosemary, thyme, dijon mustard, salt, and pepper until well combined.
- In a ziplock bag or large bowl add the chicken along with the balsamic vinegar mixture and let marinate in the refrigerator for minimum 1 hour to over night.
- Preheat your oven to 400°F.
- Lightly grease a baking pan with olive oil or non stick spray and place the chicken breasts inside, giving them a little breathing room around their edges.
- 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.
- Spoon any of the juices in the pan on top of the chicken and garnish with chopped parsley.
Video
Notes
- 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.
Nutrition
Calories: 276kcal | Carbohydrates: 4g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 761mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg