Balsamic Basil Chicken

Balsamic Basil Chicken

One-pan juicy chicken in a simple balsamic sauce, topped with fresh tomatoes, mozzarella, and basil.

This one-pan dinner comes together easy and will surely be a family favorite!

TRY OTHER CHICKEN RECIPES

EASY CAPRESE CHICKEN

EASY CHICKEN AND RICE CASSEROLE

TASTY CHICKEN TERIYAKI

PARMESAN CHICKEN CUTLETS

RECIPE INGREDIENTS

3 tablespoons balsamic vinegar

1 tablespoon dijon mustard

2 lb. bone-in, skin-on chicken thighs

Kosher salt

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

Freshly ground black pepper

1 large zucchini, cut into half moons

1 pt. cherry tomatoes, halved

Freshly grated Parmesan, for serving (optional)

Basil, thinly sliced

DIRECTIONS ON BALSAMIC BASIL CHICKEN

In a large bowl, whisk together 1/4 cup olive oil, vinegar, and mustard.

Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.

Preheat oven 425°.

Heat remaining 2 tablespoons oil in a skillet over medium-high heat.

Shake off excess marinade from chicken and season all over with salt and pepper.

Add, skin side-down, and cook until seared and golden for about 6 minutes.

Turn over chicken and cook until seared on other side for about 6 minutes.

Place tomatoes and zucchini around chicken. Season vegetables with salt and pepper.

Then transfer skillet to oven and bake until chicken is cooked through for about 15 minutes more.

Garnish with Parmesan and basil before serving.

RECIPE VIDEO

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Balsamic Basil Chicken

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

• 3 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 2 lb. bone-in, skin-on chicken thighs
• Kosher salt
• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• Freshly ground black pepper
• 1 large zucchini, cut into half moons
• 1 pt. cherry tomatoes, halved
• Freshly grated Parmesan, for serving (optional)
• Basil, thinly sliced

Instructions

• In a large bowl, whisk together 1/4 cup olive oil, vinegar, and mustard.
• Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
• Preheat oven 425°.
• Heat remaining 2 tablespoons oil in a skillet over medium-high heat.
• Shake off excess marinade from chicken and season all over with salt and pepper.
• Add, skin side-down, and cook until seared and golden for about 6 minutes.
• Turn over chicken and cook until seared on other side for about 6 minutes.
• Place tomatoes and zucchini around chicken. Season vegetables with salt and pepper.
• Then transfer skillet to oven and bake until chicken is cooked through for about 15 minutes more.
• Garnish with Parmesan and basil before serving.