If you are looking for a new way to make chicken, then you will love this Baked Balsamic Chicken recipe. It’s juicy tender chicken breast topped with sweet brown sugar balsamic glaze and it is absolutely delicious!
4-6 Chicken Breast (boneless / skinless)
1 Tsp. Salt
1 Tsp. Garlic Powder
1 Tsp. Black Pepper
5 Tbsp. Olive Oil (divided)
¾ Cup Balsamic Vinegar
7 Tbsp. Soy Sauce
1½ Cups Water
1½ Cups Brown Sugar
3 Tbsp. Ketchup
3 Tbsp. Cornstarch
4 Tbsp. Butter (melted)
6 Gold Potatoes (quartered)
Fresh Green Beans
Salt and Pepper to taste
Nonstick Cooking Spray
Preheat oven to 375 degrees.
In a small bowl, mix together salt, pepper and garlic powder. Then season both sides of the chicken breast with the mixture (reserve a little of the seasoning mixture for later).
In a skillet on medium heat, add 3 tbsp. olive oil. Place the chicken breasts into the hot skillet and sear both sides just until golden brown. Then remove the chicken, place on a dish, and set aside.
Add remaining 2 tbsp. of olive oil to the drippings in the skillet. Then add the balsamic vinegar, soy sauce, water, brown sugar, ketchup, and cornstarch, and stir until combined. Bring to a simmer, then reduce heat to low and continue to stir and simmer for 2 to 3 minutes. Remove from heat and set aside.
Transfer the chicken into a 9 x 13 baking dish sprayed with nonstick cooking spray.
Spoon the sauce mixture on the chicken breasts. Then place the potatoes and fresh green beans around the chicken. Drizzle 4 tbsp. of melted butter over the potatoes and green beans, and season with remaining seasoning mixture.
Bake in the oven 1 hour, or until the chicken breast reaches internal temperature of 180 degrees and potatoes and green beans are tender (baste chicken with the sauce 1 or 2 times while baking). Remove from the oven, serve and enjoy.
Keywords: Balsamic Chicken, Baked Chicken Recipe, Cooking with Shotgun Red