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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 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 this with rice or angel hair pasta but it is quite hearty all by itself for those of you that are watching your carbs.


  • 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 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.
Balsamic Chicken 19


  • 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 in the fridge for up to 3 days or freeze for up to 3 months.


Calories: 441kcal | Carbohydrates: 26g | Protein: 37g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 443mg | Potassium: 893mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1442IU | Vitamin C: 22mg | Calcium: 315mg | Iron: 3mg

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