Balsamic Glazed Mediterranean Chicken Bake
This one-pan Mediterranean Chicken Bake is a great "dump and bake" casserole and makes for a quick and easy weeknight dinner.
Servings: 6
Ingredients
- ½ cup balsamic vinegar plus more for brushing the chicken
- 6 boneless skinless chicken breasts or thighs
- salt and pepper to taste
- 1 tbsp olive oil good quality, I used roasted garlic olive oil
- 14 oz. can white beans rinsed and drained
- 1 pint cherry tomatoes left whole
- ¾ cup whole salted cashews salted also work
- 14 oz. marinated artichoke hearts can or jar, drained
- ½ red onion thinly sliced
- 1½ cup chicken broth
- 4 sprigs of fresh oregano
- 1 cup mozzarella pearls whole milk
Instructions
- Marinate the chicken in balsamic vinegar for at least 30 minutes.½ cup balsamic vinegar, 6 boneless skinless chicken breasts or thighs
- Preheat oven to 400℉.
- Season the chicken on both sides with salt and pepper to taste. Heat olive oil in a large skillet and brown the chicken on each side for about 2 minutes. (The chicken will be browned, but not cooked through. It will finish cooking in the oven.)salt and pepper, 1 tbsp olive oil
- In a 9x13 casserole dish, add beans, tomatoes, cashews, artichoke hearts, and onion.14 oz. can white beans, 1 pint cherry tomatoes, ¾ cup whole salted cashews, 14 oz. marinated artichoke hearts, ½ red onion
- Nestle the browned chicken into the casserole dish, allowing it to just sit on top of all the other ingredients. Brush with more balsamic vinegar.
- Add the chicken broth to the dish and lay in the oregano.1½ cup chicken broth, 4 sprigs of fresh oregano
- Cook for 15-20 minutes or until the chicken is completely cooked through.
- Remove from the oven and add in the mozzarella.1 cup mozzarella pearls
- Serve over rice, pasta, or just by itself!! Enjoy!
Video
Notes
- Dry the chicken before marinating it so it can absorb the marinade better.
- Remove liquid from the canned ingredients so they don't dilute the flavors of the casserole.
- Change up the veggies and use whatever you have on hand.
- Let the casserole sit after it's done so the cheese can melt and the juices can redistribute.
- Store leftovers in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 621kcal | Carbohydrates: 31g | Protein: 62g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 159mg | Sodium: 883mg | Potassium: 1534mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1290IU | Vitamin C: 40.3mg | Calcium: 197mg | Iron: 5.4mg