If you are looking for an easy and quick weeknight dinner protein, this recipe for boneless chicken is exactly what you need. In fact, you probably have all the ingredients in your pantry already! I paired it with my recipe for Garlicky Bok Choy and it turned out to be a great meal.
I’ve used Balsamic Vinegar in this recipe. Made from grapes, balsamic vinegar is known for its rich flavor and velvety black color. It’s fermented in wooden barrels, much like wine, and the taste of balsamic vinegar intensifies the longer it is aged. The thicker and more intense the flavor becomes, the less you need to use to provide a taste boost. Balsamic vinegar offers a number of health benefits, though the serving size is small. It’s been suggested that balsamic vinegar can contribute to weight loss, low cholesterol, and even a glowing complexion. To learn more about the health benefits of balsamic vinegar, click here.
For the chicken:
- 1 lb boneless, skinless chicken thighs
- Freshly ground black pepper
- Olive oil
For the sauce (optional):
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp packed brown sugar
- 4 cloves garlic, minced
- Dash red pepper flakes (optional)
- Preheat the oven to 425°F.
- Place the chicken in a bowl and season with salt and pepper and set aside.
- In the meanwhile, whisk all the sauce ingredients together in a medium bowl.
- Pour the sauce over the chicken and toss to combine.
- Place the chicken in a single layer in an ungreased 8- or 9-inch baking dish.
- Roast until the chicken has an internal temperature of 165°F, about 20-30 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
- Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes before serving.