Balsamic Basil Chicken

Source:  Delish

I have so much fresh basil in my backyard and I don’t want it to go to waste so I’ve been searching for recipes that call for fresh basil! I found this one on Delish and made it this week for hubby, youngest son, and my mom. We ate every last morsel…not a leftover to be found. The next day I was asked to make it again. It is THAT good. And so so easy…. 

Oh, and my discovery of the mandoline has made cooking so much more fun. I LOVE to slice veggies now with my mandoline. Here’s the one I have. It sure made it easy to slice the zucchini for this recipe!


    • 1/4 c plus 2 T extra-virgin olive oil, divided
    • 3 T balsamic vinegar
    • 1 T dijon mustard
    • 2 lbs chicken thighs
    • Kosher salt
    • Freshly ground black pepper
    • 1 large zucchini, cut into half moons
    • 1 pt. cherry tomatoes, halved
    • Freshly grated Parmesan, for serving 
    • Basil, thinly sliced


    • In a large bowl, whisk together ¼ cup olive oil, vinegar, and mustard. Add chicken thighs and toss to coat. Cover and refrigerate for 30 minutes or up to 4 hours.
    • Preheat oven 425°. In a large oven-safe skillet over medium-high heat, heat remaining oil. Shake off excess marinade from chicken and season all over with salt and pepper. Add to hot pan skin side-down, and cook until seared and golden, about 6 minutes. Flip chicken and cook until seared on other side, about 6 minutes.
    • Scatter zucchini and tomatoes around chicken. Season vegetables with salt and pepper, then transfer skillet to oven and bake until a thermometer inserted into the thickest part of the chicken reaches an internal temperature of 165°, about 15 minutes more.
    • Garnish with Parmesan and basil before serving.