I suppose the official name of this dish should be something like balsamic vinaigrette chicken or balsamic chicken or another similarly elegant name. In reality, I call it something much more straightforward (and a lot less fancy), namely “stupid easy chicken.”
It has only two ingredients. You don’t even really have to measure anything. There’s no chopping either. Or peeling. Nothing.
In fact, all you have to do is brush or pour a bit of balsamic vinaigrette dressing over both sides of the chicken. Then put it on a small roasting pan (or just use the pan from your toaster oven), and bake. Tada!
It’s ridiculously easy. And quite tasty too.
The inspiration? I was tired one night and a long-ago co-worker’s sheet pan chicken popped into my head (why, I have no idea). Anyway, she used to take a big sheet pan of chicken parts, pour Italian dressing over it, and bake it. Instant seasoning, and an easy dinner with very little effort.
I thought, well why not make that a bit fancier, without adding any extra steps. So, I swapped the Italian dressing for balsamic vinaigrette. I used homemade, but store bought is just fine.
Then, you can simply pop a potato in the oven to bake with the chicken. Or, use the time and energy to make a fancier side dish, such as honey mustard glazed carrots. Start the water boiling for the carrots when the chicken is about half-baked.
If you’re really feeling ambitious (not that it’s hard, just maybe five minutes more effort), make your own chicken balsamic vinaigrette dressing.
Balsamic Vinaigrette Chicken Dressing Recipe
3T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 C olive oil
Salt and pepper
Mix everything except the oil together in a small bowl. Then slowly add the oil, stirring constantly. Season with salt and pepper to taste.
You can then use that on a tossed salad or Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette .
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