Mouthwatering Balsamic Chicken with Goat Cheese

If you ask me, balsamic chicken is one of those dishes that sounds fancy but comes together really easily.

This weeknight dinner combines tender chicken with tangy balsamic vinegar and creamy goat cheese for a meal that feels special without all the fuss. The chicken gets a nice golden crust in the pan while the balsamic creates a simple sauce.

The goat cheese melts slightly when you add it at the end, creating this rich and creamy finish that balances out the sharpness of the vinegar. A few fresh herbs scattered on top make it look like something you’d order at a restaurant.

It’s the kind of dinner that works perfectly for busy families but also impresses when you have guests over.

What Kind of Chicken Should I Use?

For this balsamic chicken recipe, boneless skinless chicken breasts are your best bet since they cook evenly and absorb the marinade well. You can use either fresh or frozen chicken breasts – just make sure to thaw frozen ones completely before marinating. If you’re looking to save some money, chicken thighs will also work great and actually stay more tender during cooking, though they’ll add a bit more cooking time. When selecting your chicken breasts, try to choose pieces that are similar in thickness so they cook at the same rate, or you can pound them to an even thickness if needed.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Chicken breast: If you prefer darker meat, chicken thighs work great here and stay juicier. You can also use pork tenderloin or even firm fish like salmon – just adjust the cooking time accordingly.
• Goat cheese: Not a fan of goat cheese? Try crumbled feta, blue cheese, or even fresh mozzarella. For a dairy-free option, skip the cheese or use a plant-based alternative.
• Strawberries: Any berry works well here – try blueberries, raspberries, or blackberries. You could also use diced pears or dried cranberries for a different flavor profile.
• Apple cider vinegar: White wine vinegar or red wine vinegar can easily replace the apple cider vinegar in the dressing. The flavor will be slightly different but still delicious.
• Honey: Maple syrup or brown sugar work as sweet substitutes. Start with a little less since maple syrup is sweeter than honey.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in for dijon. Use a bit less yellow mustard as it’s milder in flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic chicken is not pounding the chicken breasts to an even thickness, which leads to uneven cooking where the thicker parts are undercooked while the thinner edges dry out. To avoid this, use a meat mallet to pound each breast to about 3/4 inch thick, ensuring they cook evenly and stay juicy. Another common error is cooking the chicken on heat that’s too high, which causes the balsamic marinade to burn and turn bitter – medium heat works best to caramelize the sugars in the vinegar without scorching. Don’t forget to let your chicken rest for 5 minutes after cooking, as this allows the juices to redistribute throughout the meat, and always use a meat thermometer to check that the internal temperature reaches 165°F for food safety.

What to Serve With Balsamic Chicken with Goat Cheese?

This balsamic chicken pairs beautifully with simple sides that won’t compete with those tangy, savory flavors. I love serving it over a bed of fluffy quinoa or wild rice to soak up that delicious balsamic glaze, or alongside roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes. A warm crusty roll or garlic bread is perfect for mopping up any extra sauce on your plate. Since the dish already has that fresh salad component with the strawberries and greens, you could also just add some roasted potatoes or a simple pasta salad to round out the meal.

Storage Instructions

Store: Keep your cooked balsamic chicken in the fridge for up to 4 days in an airtight container. I like to store the chicken separately from the salad greens so everything stays fresh. The balsamic dressing will keep in a sealed jar in the fridge for about a week – just give it a good shake before using.

Meal Prep: This recipe is perfect for meal prepping! Cook the chicken ahead of time and portion it into containers with the greens, strawberries, and red onions kept separate. Add the goat cheese and dressing right before eating to keep everything crisp and fresh.

Reheat: The chicken tastes great cold on the salad, but if you prefer it warm, just heat it gently in the microwave for 30-45 seconds or in a skillet over medium heat for a few minutes. Be careful not to overcook it since it’s already done!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1120-1260
• Protein: 170-190 g
• Fat: 42-50 g
• Carbohydrates: 42-52 g

Ingredients

For the marinated chicken:

• 2 lb boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp italian herb blend
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

For the salad:

• 3 cups chopped romaine lettuce or mixed salad greens
• 3/4 cup sliced strawberries
• 1/4 cup thinly sliced red onion
• 1 1/2 tbsp crumbled goat cheese

For the vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 2 tbsp water
• 1 tbsp honey
• 1 tbsp dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Step 1: Prepare and Marinate the Chicken

• 2 lb boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp Italian herb blend
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Trim any excess fat from the chicken breasts and butterfly them for even cooking.

In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons Italian herb blend, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to create the marinade.

Place the chicken breasts in a bowl or zip-top bag, pour the marinade over the chicken, and toss to coat.

Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.

I like to marinate the chicken overnight—you’ll really taste the difference!

Step 2: Grill the Marinated Chicken

• marinated chicken breasts from Step 1

Preheat the grill to medium heat (about 450°F).

Remove marinated chicken from the fridge and let excess marinade drip off; discard remaining marinade.

Grill the chicken for 5 minutes on one side, then flip and grill for another 4-5 minutes, or until the thickest part reaches 165°F.

Rest the grilled chicken for a few minutes before slicing into strips to keep it juicy.

Step 3: Make the Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 2 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 2 tbsp water
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

In a small bowl or jar, combine 1/4 cup balsamic vinegar, 2 tablespoons apple cider vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Whisk or shake well until the dressing is fully emulsified.

You can refrigerate this vinaigrette for up to a week—it’s great to have on hand!

Step 4: Assemble the Salad

• 3 cups chopped romaine lettuce or mixed salad greens
• grilled chicken, sliced (from Step 2)
• 3/4 cup sliced strawberries
• 1/4 cup thinly sliced red onion
• 1 1/2 tbsp crumbled goat cheese
• balsamic vinaigrette (from Step 3)

In a large serving bowl or meal prep container, layer the chopped romaine lettuce or mixed greens.

Top with sliced grilled chicken (from Step 2), sliced strawberries, thinly sliced red onion, and crumbled goat cheese.

Drizzle with the balsamic vinaigrette (from Step 3) just before serving.

I like to add a little extra goat cheese on top for an extra creamy texture.

Mouthwatering Balsamic Chicken with Goat Cheese

Delicious Mouthwatering Balsamic Chicken with Goat Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 4 hours hrs 22 minutes mins

Cook Time 8 hours hrs 45 minutes mins

Total Time 13 hours hrs 7 minutes mins

Servings: 4

Calories: 1190

Ingredients Method

Ingredients

  

For the marinated chicken:

• 2 lb boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp Italian herb blend
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

For the salad:

• 3 cups chopped romaine lettuce or mixed salad greens
• 3/4 cup sliced strawberries
• 1/4 cup thinly sliced red onion
• 1 1/2 tbsp crumbled goat cheese

For the vinaigrette:

• 1/4 cup balsamic vinegar
• 2 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 2 tbsp water
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Method

 

1. Trim any excess fat from the chicken breasts and butterfly them for even cooking. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons Italian herb blend, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to create the marinade. Place the chicken breasts in a bowl or zip-top bag, pour the marinade over the chicken, and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor. I like to marinate the chicken overnight—you'll really taste the difference!
2. Preheat the grill to medium heat (about 450°F). Remove marinated chicken from the fridge and let excess marinade drip off; discard remaining marinade. Grill the chicken for 5 minutes on one side, then flip and grill for another 4-5 minutes, or until the thickest part reaches 165°F. Rest the grilled chicken for a few minutes before slicing into strips to keep it juicy.
3. In a small bowl or jar, combine 1/4 cup balsamic vinegar, 2 tablespoons apple cider vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake well until the dressing is fully emulsified. You can refrigerate this vinaigrette for up to a week—it's great to have on hand!
4. In a large serving bowl or meal prep container, layer the chopped romaine lettuce or mixed greens. Top with sliced grilled chicken (from Step 2), sliced strawberries, thinly sliced red onion, and crumbled goat cheese. Drizzle with the balsamic vinaigrette (from Step 3) just before serving. I like to add a little extra goat cheese on top for an extra creamy texture.