Chicken Savoy

This boneless chicken savoy is simple and healthy. Baked in the oven, it's quick to prepare and you can do the bulk of the work the night before. Keto, paleo, and low carb if you skip the rice. We use boneless breasts, but you could also use bone in. Easy make-ahead chicken recipe.

5 from 19 votes

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Prep Time 15

Cook Time 45

Marinating time 8

Total Time 9

Course Main Course, Main Dish

Cuisine American

Servings people

Calories 669 kcal

Equipment

Ingredients

36 ounces boneless skinless chicken breast cut up into bite-sized pieces
2 cups carrot sliced
16 ounces mushrooms sliced
1 large onion sliced
½ cup bacon crumbled, optional
¼ cup olive oil
2 cups chicken broth
4 cloves garlic pressed or minced
2 tablespoons Italian seasoning
½ teaspoon crushed red pepper flakes
1 cup balsamic vinegar
1 cup Parmesan cheese grated or shaved, not the powdery stuff in the can
fresh parsley to garnish, as desired

To make gravy

1 tablespoon cold water
1 tablespoon cornstarch

To serve

3 cups jasmine rice cooked according to package directions

Instructions

Arrange chicken, bacon, and vegetables in a 9x13 pan.
In a bowl, mix oil, chicken broth, and balsamic vinegar. Pour marinade over the chicken mixture. Sprinkle spices over the top.
Cover the pan tightly and place it in the refrigerator for 8 hours up to overnight.

To Cook

Preheat the oven to 450ºF.
Remove the cover and top the chicken mixture with Parmesan cheese.
Bake for 45 to 60 minutes or until chicken has reached an internal temperature of 165ºF.
Remove 1-2 cups of liquid from the baking dish and add to a small saucepan. In a very small dish, mix 1 tablespoon of water with 1 tablespoon of cornstarch per cup of liquid until it makes a smooth paste. (Use 2 tablespoons of each if you're using 2 cups of liquid.) Add the cornstarch slurry to the cooking liquid. Bring the mixture to a boil over medium-high heat. Stir frequently until the liquid reaches a gravy consistency.
Serve chicken over rice and drizzle with balsamic gravy. Jasmine rice is our favorite but you can use whatever rice you prefer.

Notes

I have left this recipe to marinate as long as 48 hours, and the chicken was amazing. However, I'm not sure how safe it is to allow the chicken to marinate for longer than overnight. I'd like to hear thoughts on that in the comments. I don't want anyone to get sick from over-marinating their chicken, so if you're not sure, stick to marinating it overnight only.

Nutrition

Keyword balsamic, carrots, chicken, mushrooms, onions

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