If you’re a fan if balsamic vinegar, then this dairy-free balsamic chicken is a no brainer for your weeknight meal or lunch rotation. It’s flavorful, simple, nutritious, allergy-friendly, and easy to prepare. Plus, it’s the perfect protein for rice bowls, salads, or a range of vegetable side dishes.
Three Easy Meals with Dairy-Free Balsamic Chicken
To get you started, I have three easy serving ideas for this balsamic chicken. You can substitute vegetables based on seasonality and sales at your local stores.
Zucchini, Onions & Rice Side
Cook ¾ cup rice according to the package directions. Halve or quarter 8 ounces of mushrooms, cut 1 small onion into wedges, and slice 2 medium zucchini. Heat 2 teaspoons of oil in a large skillet over medium heat. Add the onion and cook until they begin to soften, about 3 minutes. Add the zucchini and cook for 2 more minutes. Add the mushrooms and sauté until the mushrooms have softened. Stir in a little salt and pepper, to taste. Serve vegetable sauté and cooked rice with balsamic chicken, and drizzle with any leftover cooked marinade.
Roasted Potatoes & Tomatoes Side
Preheat your oven to 450ºF and line a baking sheet with parchment paper. Cut 1 1/2 pounds baby potatoes in half, or larger yellow potatoes into 1-inch pieces. Place the potatoes on your baking sheet and toss with 1 pint cherry tomatoes, 1 ½ tablespoons oil, ¼ teaspoon salt, and black pepper, as desired. Spread the vegetables out, and roast for 15 minutes. Flip the vegetables and roast for 10 more minutes or until the potatoes begin to caramelize. Serve with the balsamic chicken, and drizzle with any leftover cooked marinade.
Entree Salad
Slice the balsamic chicken and place over three large plates or bowls of salad greens. Some optional salad toppings include dairy-free croutons, shredded carrots and beets, chopped olives, corn, green peas, sliced cucumber, sunflower seeds, and/or chopped artichoke hearts. Serve with the Balsamic Tahini Dressing from Go Dairy Free: The Guide and Cookbook or with my Dairy-Free Ranch Dressing.
Special Diet Notes: Balsamic Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, soy-free, nut-free, peanut-free, added sugar-free, and soy-free. Just be sure to choose the mustard that suits your dietary needs.
- 1 pound chicken breasts
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed garlic (about 2 garlic cloves)
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- Spread the chicken out in a baking dish.
- In a small bowl, whisk together the vinegar, mustard, garlic, thyme, salt, and pepper.
- Pour the marinade over the chicken and turn the pieces to coat. Cover and refrigerate the chicken with marinade for 30 minutes to 4 hours.
- When ready to cook, heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 3 minutes on each side. Add the marinade, and continue to cook for another 5 minutes per side, or until the chicken is cooked through and the marinade begins to thicken.
- Remove the chicken to plates. Serve with vegetables (see serving options in post above), and drizzle each meal with the remaining cooked marinade.
Chicken Thigh Option: You can substitute boneless skinless chicken thighs for the chicken breasts, if preferred.