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Sheet Pan Balsamic Chicken

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A heartwarming family favorite dish featuring marinated chicken roasted with mushrooms and herbs.

Ingredients

Scale
  • 2 pounds Chicken Breasts
  • ½ cup Balsamic Vinegar
  • ¼ cup Olive Oil
  • 4 Garlic Cloves, minced
  • 2 tablespoons Fresh Rosemary/Thyme
  • 8 oz Mushrooms (button or cremini), sliced
  • Salt & Pepper to taste

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C).
  2. Marinate the Chicken: In a large bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, salt, and pepper. Add the chicken breasts, ensuring they’re fully coated. Let them marinate for at least 30 minutes, or even overnight in the refrigerator for deeper flavor.
  3. Prepare the Vegetables: While the chicken marinates, prepare your mushrooms and any other vegetables. Toss them in olive oil, salt, and pepper for seasoning.
  4. Line the Sheet Pan: Place parchment paper on your baking sheet for easy cleanup, then arrange the marinated chicken breasts and vegetables in a single layer.
  5. Roast the Dish: Roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C). For extra browning, switch to broil for the last 2-3 minutes.
  6. Rest Before Serving: Allow the chicken to rest for five minutes after roasting.
  7. Garnish and Serve: Serve warm with your favorite side of rice, quinoa, or a fresh salad.

Notes

Ensure chicken is dry before marinating for better flavor absorption. Don’t overcrowd the pan for optimal caramelization. Experiment with seasonal vegetables.

Nutrition

Find it online: https://www.flavorsof.net/sheet-pan-balsamic-chicken/