Best 6 Balsamic Chicken Garden Medley Recipes

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

BALSAMIC CHICKEN GARDEN MEDLEY

Steps:

• 1. Marinate chicken and vegetables separately: Place chicken pieces and vegetables in separate Ziploc bags (as many as it takes) and divide the marinade mixture evenly enough to ensure all will coat well. Marinate overnight or at the very least, several hours.
• 2. Combine marinara sauce ingredients and slow simmer while chicken and veggies are roasting. Add extra water if sauce becomes too thick. If you're a purist who likes a simmer longer than an hour, start earlier! :)
• 3. At 450 degrees, roast chicken and vegetables separately (if you're blessed with 2 ovens, great! I'm not!). I use a baking pan for the chicken and jelly roll pans for the vegetables. The secret to this being so good is to leave in the oven long enough for the chicken and vegetables to get blackened edges. While chicken and veggies are roasting, cook and drain pasta, then toss with olive oil in a skillet with the minced garlic. Saute for just a couple of minutes. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
• 4. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
• 5. To Serve: After roasting the chicken pieces, slice or tear into strips (I toss them with pan juices to keep moist). Layer as follows on platter or warmed individual plates: Freshly cooked pasta, lightly tossed with garlic and olive oil; marinara sauce; roasted vegetables; and chicken slices. Top with plenty of freshly grated parmesan, a quick twist of the pepper mill, and serve. This is so filling that your guests will barely be able to touch the salad and rolls. And dessert? Forget it!

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

BALSAMIC CHICKEN {EASY MARINADE}

Steps:

• Place chicken in a gallon size resealable bag (or you can use a bowl).
• In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
• Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
• Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
• Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
• Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
• Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
• Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
• Garnish with parsley if desired. Serve warm.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.