Balsamic Vinegar Chicken With Cheese and Asparagus Recipe
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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 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 saucepan over medium low 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 casserole dish and brush the oil mixture over both sides of the the chicken breasts.
Once the balsamic reduction cools down pour it into the casserole 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 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 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!
- Smothered Chicken
- Air Fryer Chicken Breasts
- Jamaican Jerk Chicken
- Chicken Chop Suey
- Chicken Yakisoba
- Cashew Chicken
Balsamic Chicken
An easy Balsamic Chicken Recipe with tomatoes, asparagus, and zucchini all in a sweet and tangy balsamic reduction sauce and topped with mozzarella and provolone.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes plus cooling and marinating time
- Yield: 4 servings 1x
- Category: main meal chicken
- Method: stovetop/bake
- Cuisine: American
- 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
- Combine the balsamic vinegar and honey in a small saucepan over medium low 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 casserole dish and brush the oil mixture over both sides.
- Once the balsamic reduction cools down pour it into the casserole 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.
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 for up to 3 days or freeze for up to 3 months.
Keywords: honey balsamic chicken, balsamic glazed chicken, balsamic chicken breasts, balsamic chicken marinade
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Balsamic Vinegar Chicken With Cheese and Asparagus Recipe
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