Balsamic is my secret ingredient! And I’m letting you in on it here. You’re going to love it as much as I do when you try these balsamic chicken breasts. They’re tender! They’re delicious! And they’re easy! This recipe is a one-pan chicken and veggies dish that your family will beg for again and again!
In a small bowl, whisk together balsamic vinegar, maple syrup, garlic, Dijon mustard, oregano, basil, rosemary and salt & pepper.
Place chicken breasts in a lidded container or into a gallon sized baggie and pour balsamic marinade over the top. Marinate at least 30 minutes - overnight; better if longer. Turn the chicken or bag occasionally. Remove chicken from marinade.
In a 400 degree preheated oven, lightly oil a baking sheet with nonstick spray or line with parchment paper. In a large bowl, place *green beans, carrots, tomatoes and optional sun-dried tomatoes and drizzle with olive oil seasoning with salt and pepper. Toss gently to combine. Spread vegetables evenly onto baking sheet, then place chicken breasts in between the veggies.
Roast in oven until chicken is cooked through, internal temperature of 165 degrees and veggies are crisp tender about 25-30 minutes. Serve immediately, if desired, drizzle with a little balsamic glaze.
*if desired to have green beans be crisper, wait and toss in a little olive oil, tossing them in during the last 15 minutes of roasting.
Notes
Variations
Use honey instead of maple syrup
Use baby red potatoes or new potatoes, quartered
Replace green beans with fresh asparagus
Regular carrots may be used as well.
Add as many veggies as you like, but don't overcrowd your pan, if necessary use two pans and switch positions in the oven half way through roasting.
Recipe easily doubles, or split your chicken breasts in half.