32+ Flavorful Gluten-Free Balsamic Chicken Recipes for Every Meal

Are you craving a savory, tangy dish that’s not only delicious but also gluten-free? Look no further than gluten-free balsamic chicken recipes!

Balsamic vinegar brings a rich, tangy flavor that pairs perfectly with tender chicken, creating a meal that’s sure to impress your taste buds.

Whether you’re looking for a quick weeknight dinner or something to serve at a dinner party, these balsamic chicken recipes are versatile and full of flavor.

And the best part?

They’re entirely gluten-free, so everyone can enjoy them without worry.

In this article, we’ll explore a range of creative ways to incorporate balsamic chicken into your meals.

32+ Flavorful Gluten-Free Balsamic Chicken Recipes for Every Meal

With these gluten-free balsamic chicken recipes, you can elevate your weeknight meals or impress guests with ease.

The perfect balance of tangy balsamic vinegar and juicy chicken makes each bite a flavorful experience.

Plus, these recipes are quick and easy to prepare, making them a go-to option for busy days when you want a delicious, nutritious dinner.

No matter how you choose to prepare it, gluten-free balsamic chicken is sure to become a staple in your culinary repertoire.

Balsamic Chicken with Roasted Vegetables

This balsamic chicken recipe is a flavorful and hearty meal, perfect for a cozy dinner. The sweetness of balsamic vinegar combined with the savory, slightly tangy taste of the marinade enhances the chicken’s flavor while the roasted vegetables add a rich texture to the dish. It’s gluten-free, easy to prepare, and packed with nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 large zucchini, chopped
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, sliced

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, thyme, rosemary, salt, and pepper.
2. Place the chicken breasts in a large ziplock bag or shallow dish, and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
3. Preheat the oven to 400°F (200°C).
4. While the chicken marinates, prepare the vegetables. Spread the zucchini, bell pepper, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Place the marinated chicken breasts on a separate baking sheet and roast in the oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
6. Add the vegetables to the oven for the last 15 minutes of cooking time, allowing them to roast and soften.
7. Once everything is cooked, serve the balsamic chicken alongside the roasted vegetables.

This dish is a perfect balance of sweet, tangy, and savory flavors, with a delightful blend of roasted veggies that complement the balsamic-marinated chicken. It’s not only gluten-free but also offers a well-rounded meal that’s nutritious and satisfying. The tangy glaze and succulent chicken create a delicious combination that will have everyone asking for seconds. Enjoy the ease of preparation and the full-bodied flavors in this dish.

Grilled Balsamic Chicken Salad

For a lighter and fresher meal, this grilled balsamic chicken salad is the perfect option. Packed with greens, cherry tomatoes, and a balsamic vinaigrette, this gluten-free dish is great for lunch or a healthy dinner. The grilled chicken provides a savory contrast to the sweetness of the balsamic glaze, making it both refreshing and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ cup balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• 6 cups mixed salad greens (arugula, spinach, and kale work well)
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 1 avocado, sliced
• 1 tablespoon fresh basil, chopped

Instructions:

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
2. Coat the chicken breasts with a bit of olive oil and season with salt and pepper. Preheat the grill to medium-high heat.
3. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F and is golden brown with grill marks.
4. While the chicken is grilling, prepare the salad by arranging the greens, cherry tomatoes, red onion, avocado, and basil on a large platter.
5. Once the chicken is grilled, slice it thinly and add it on top of the salad.
6. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
7. Serve immediately.

This grilled balsamic chicken salad is a perfect balance of protein, healthy fats, and fiber, making it a wholesome and gluten-free meal. The sweetness of the balsamic dressing complements the grilled chicken, while the fresh greens and creamy avocado provide additional layers of flavor and texture. The combination of grilled chicken and crisp veggies makes this salad satisfying and flavorful. It’s a great dish for those looking for a light yet filling meal that doesn’t compromise on taste.

Basamic Chicken with Cauliflower Rice

If you’re looking for a low-carb, gluten-free dinner, this balsamic chicken with cauliflower rice is the way to go. The balsamic glaze infuses the chicken with a rich and tangy flavor, and paired with cauliflower rice, it’s a light yet filling meal that’s perfect for those who want to cut back on carbs without sacrificing flavor.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 tablespoon butter or olive oil for sautéing
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, brown sugar, minced garlic, basil, salt, and pepper to make the marinade.
2. Place the chicken thighs in a shallow dish or ziplock bag and pour the marinade over the chicken. Refrigerate for at least 30 minutes to marinate.
3. Heat a large skillet over medium-high heat and cook the marinated chicken thighs for 5-7 minutes per side, or until fully cooked and golden brown. Remove from heat and set aside.
4. In another skillet, melt the butter or heat the olive oil over medium heat. Add the grated cauliflower rice and sauté for about 5-7 minutes, or until tender and slightly crispy. Season with salt and pepper to taste.
5. Once the chicken is cooked, serve it over the cauliflower rice and garnish with freshly chopped parsley.

This balsamic chicken with cauliflower rice is an ideal meal for those following a gluten-free or low-carb diet. The rich, tangy balsamic glaze adds an incredible depth of flavor to the juicy chicken thighs, while the cauliflower rice serves as a light and nutritious alternative to traditional rice. The dish is both satisfying and packed with nutrients, offering a complete meal without the added carbs. This is a fantastic way to enjoy a flavorful, healthy dinner that

Balsamic Chicken with Sweet Potato Mash

This balsamic chicken with sweet potato mash combines the tanginess of balsamic vinegar with the natural sweetness of roasted sweet potatoes. The savory chicken pairs perfectly with the creamy, subtly sweet mash, making for a comforting, gluten-free meal that’s both nutritious and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter
• ¼ cup milk (or almond milk for dairy-free)
• Fresh thyme, for garnish

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, maple syrup, minced garlic, oregano, salt, and pepper to make the marinade.
2. Place the chicken breasts in a dish or ziplock bag, pour the marinade over the chicken, and refrigerate for at least 30 minutes to marinate.
3. While the chicken marinates, bring a pot of water to a boil and cook the sweet potatoes for 15-20 minutes, or until tender.
4. Drain the sweet potatoes, then mash them with butter and milk. Season with salt and pepper to taste, and set aside.
5. Heat a skillet over medium-high heat and cook the marinated chicken breasts for 6-8 minutes per side, until golden brown and cooked through.
6. Serve the balsamic chicken over a bed of sweet potato mash and garnish with fresh thyme.

This dish offers a delightful balance of flavors with the rich, tangy chicken paired with the smooth, creamy sweet potato mash. The combination of savory and sweet flavors makes it a comforting and satisfying meal that’s perfect for a gluten-free diet. The balsamic glaze enhances the chicken, while the sweet potatoes add a naturally sweet contrast, creating a comforting and balanced dinner.

Balsamic Chicken Skewers with Grilled Vegetables

These balsamic chicken skewers are a fun and flavorful way to enjoy grilled chicken, with a tangy marinade that packs a punch. Served with a side of grilled vegetables, this gluten-free recipe is perfect for outdoor barbecues or a simple weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and pepper to make the marinade.
2. Place the chicken cubes in a dish or ziplock bag, pour the marinade over the chicken, and refrigerate for at least 30 minutes.
3. Preheat your grill to medium-high heat. Thread the marinated chicken, bell pepper, zucchini, and onion onto skewers, alternating between chicken and vegetables.
4. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are charred and tender.
5. Garnish with fresh parsley before serving.

These balsamic chicken skewers are not only gluten-free but also a great way to enjoy grilled chicken with fresh, smoky vegetables. The balsamic marinade infuses the chicken with a savory, slightly sweet flavor, while the charred veggies add depth to the dish. These skewers are perfect for outdoor dining or a quick weeknight meal that’s both fun and satisfying.

Balsamic Chicken with Asparagus and Mushrooms

This simple yet elegant balsamic chicken dish is perfect for a light and flavorful dinner. The balsamic marinade adds a deep, rich flavor to the chicken, while the asparagus and mushrooms add a touch of earthiness to the meal, making it a great choice for a gluten-free dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 cup mushrooms, sliced
• 2 tablespoons butter or olive oil

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, minced garlic, thyme, salt, and pepper.
2. Marinate the chicken breasts in the balsamic mixture for at least 30 minutes.
3. Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until golden brown and cooked through.
4. In the same skillet, add butter or olive oil and sauté the asparagus and mushrooms for 4-5 minutes, until tender and lightly browned.
5. Serve the balsamic chicken alongside the sautéed vegetables.

This balsamic chicken with asparagus and mushrooms is a light yet savory dish that’s perfect for any season. The combination of earthy mushrooms and tender asparagus with the balsamic-marinated chicken creates a perfect harmony of flavors. The dish is gluten-free and ideal for those who are looking for a low-carb, nutritious meal that’s quick to prepare yet full of flavor.

Balsamic Chicken and Quinoa Bowl

This quinoa bowl with balsamic chicken is a healthy and satisfying gluten-free meal that combines protein-rich quinoa with flavorful, balsamic-marinated chicken. Paired with fresh vegetables, it’s a wholesome dish that’s packed with nutrients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 2 teaspoons honey
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine balsamic vinegar, olive oil, garlic powder, honey, salt, and pepper to make the marinade.
2. Marinate the chicken breasts in the mixture for at least 30 minutes.
3. Cook the quinoa according to package instructions, and set aside.
4. Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until fully cooked.
5. Assemble the bowl by placing a serving of quinoa at the base, then adding the diced cucumber, bell pepper, and avocado.
6. Slice the chicken and place it on top of the quinoa, and garnish with fresh cilantro.

This balsamic chicken and quinoa bowl is a complete and nutritious gluten-free meal, combining lean protein, healthy fats, and fiber from the quinoa and vegetables. The balsamic marinade adds a savory depth to the chicken, which pairs beautifully with the freshness of the vegetables and the creamy avocado. This dish is perfect for meal prepping or as a light yet filling dinner option.

Balsamic Chicken with Spinach and Goat Cheese

This balsamic chicken with spinach and goat cheese is a sophisticated, gluten-free dinner that combines savory chicken with the tangy flavors of balsamic vinegar, fresh spinach, and creamy goat cheese. It’s an elegant dish that’s quick to prepare but impressive enough for a dinner party.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups fresh spinach
• ½ cup crumbled goat cheese
• 2 tablespoons pine nuts, toasted (optional)

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, garlic powder, salt, and pepper.
2. Marinate the chicken breasts in the mixture for at least 30 minutes.
3. Heat a skillet over medium-high heat and cook the chicken breasts for 6-7 minutes per side, until golden brown and fully cooked.
4. In the same skillet, add the spinach and sauté for 2-3 minutes, until wilted.
5. Plate the chicken with the sautéed spinach, then top with crumbled goat cheese and toasted pine nuts, if desired.

This balsamic chicken with spinach and goat cheese is a flavorful and light dish that balances savory, tangy, and creamy elements. The goat cheese adds richness, while the balsamic vinegar enhances the chicken’s flavor. It’s a gluten-free option that is perfect for a refined dinner that doesn’t take long to prepare.

Balsamic Chicken with Broccoli and Rice

This simple yet delicious balsamic chicken with broccoli and rice is a gluten-free meal that’s packed with flavor. The balsamic glaze adds a touch of sweetness and tang to the chicken, while the broccoli and rice serve as perfect sides that round out the meal. It’s a wholesome dish that’s easy to prepare and great for any day of the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 cups broccoli florets
• 1 cup cooked brown rice
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together balsamic vinegar, olive oil, brown sugar, minced garlic, salt, and pepper.
2. Marinate the chicken breasts in the balsamic mixture for at least 30 minutes.
3. Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until fully cooked and golden brown.
4. While the chicken is cooking, steam or boil the broccoli florets for about 4-5 minutes until tender.
5. Serve the balsamic chicken on a plate, alongside the broccoli and a scoop of cooked brown rice.
6. Garnish with fresh parsley and drizzle with any leftover balsamic glaze from the skillet.

This balsamic chicken with broccoli and rice is a comforting and balanced gluten-free dish that combines tender chicken, nutritious vegetables, and fiber-rich rice. The balsamic vinegar’s sweetness and tanginess elevate the flavors, making this a satisfying meal that’s both delicious and filling.

Balsamic Chicken with Pear and Arugula Salad

This balsamic chicken salad with pears and arugula is a perfect balance of sweet, tangy, and peppery flavors. The balsamic glaze on the chicken enhances the savory richness, while the fresh pears and arugula add a burst of freshness, making it a light and gluten-free salad option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 teaspoons honey
• Salt and pepper to taste
• 4 cups fresh arugula
• 2 pears, thinly sliced
• 1/3 cup crumbled blue cheese (optional)
• 1/4 cup walnuts, toasted (optional)

Instructions:

1. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to make the marinade.
2. Marinate the chicken breasts in the balsamic mixture for at least 30 minutes.
3. Heat a grill pan or skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until cooked through.
4. In a large salad bowl, toss the arugula with the sliced pears, crumbled blue cheese, and toasted walnuts, if using.
5. Slice the cooked chicken and add it to the salad. Drizzle with any remaining balsamic glaze.
6. Serve immediately.

This balsamic chicken with pear and arugula salad is a perfect choice for a light yet satisfying gluten-free meal. The sweetness of the pears pairs beautifully with the tangy chicken, and the peppery arugula adds a refreshing contrast. The optional blue cheese and walnuts add a delightful touch of richness and crunch, making this salad both elegant and delicious.

Balsamic Chicken with Cucumber and Tomato Salad

A refreshing and vibrant dish, this balsamic chicken paired with a cucumber and tomato salad is light, gluten-free, and packed with flavor. The balsamic glaze on the chicken adds a savory depth, while the crisp salad with fresh tomatoes and cucumbers offers a cool and refreshing contrast.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 large cucumber, sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• Fresh basil, chopped (for garnish)

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
2. Marinate the chicken breasts in the balsamic mixture for at least 30 minutes.
3. Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until fully cooked.
4. While the chicken is cooking, combine the cucumber, cherry tomatoes, and red onion in a large bowl. Toss with a drizzle of olive oil and season with salt and pepper.
5. Slice the chicken and serve it over the cucumber and tomato salad.
6. Garnish with fresh basil before serving.

This balsamic chicken with cucumber and tomato salad is a refreshing and light meal, perfect for a warm day or as a healthy dinner option. The crisp veggies in the salad provide a delightful contrast to the rich, tangy balsamic chicken, and the combination of flavors will leave you feeling satisfied without being heavy.

Balsamic Chicken and Pesto Zoodles

For a gluten-free, low-carb meal, this balsamic chicken with pesto zoodles (zucchini noodles) is a fantastic choice. The savory balsamic chicken pairs wonderfully with fresh pesto-coated zucchini noodles, making for a dish that’s packed with flavor and healthy ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste
• 4 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil for sautéing
• Parmesan cheese, grated (optional)

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper to create the marinade.
2. Marinate the chicken breasts in the mixture for at least 30 minutes.
3. Heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until golden brown and cooked through.
4. While the chicken is cooking, heat olive oil in a large pan and sauté the zucchini noodles for 2-3 minutes, just until tender.
5. Remove from heat and toss the zoodles with pesto, making sure they are evenly coated.
6. Serve the pesto zoodles with the sliced balsamic chicken on top.
7. Garnish with grated Parmesan cheese, if desired.

This balsamic chicken and pesto zoodles dish is a fresh and healthy gluten-free option that’s perfect for those on a low-carb or paleo diet. The pesto-coated zucchini noodles serve as a light and nutritious base, while the tangy balsamic chicken adds protein and flavor. It’s a satisfying dish that’s full of freshness and vibrant taste.

Balsamic Chicken with Roasted Brussels Sprouts

This balsamic chicken with roasted Brussels sprouts is a simple yet flavorful gluten-free meal. The balsamic glaze on the chicken adds richness and depth, while the roasted Brussels sprouts offer a crispy, caramelized texture that pairs perfectly with the savory chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 2 cups Brussels sprouts, halved
• 1 tablespoon olive oil for roasting

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the marinade.
2. Marinate the chicken breasts in the mixture for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until crispy and caramelized.
5. While the Brussels sprouts are roasting, heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until golden brown and cooked through.
6. Serve the balsamic chicken alongside the roasted Brussels sprouts.

This balsamic chicken with roasted Brussels sprouts is a comforting, gluten-free meal that combines the savory richness of the chicken with the earthy, crispy Brussels sprouts. The balsamic vinegar enhances the chicken’s flavor, while the Brussels sprouts provide a satisfying texture and a deliciously caramelized taste. This dish is perfect for anyone looking for a hearty yet healthy meal.

Balsamic Chicken with Roasted Carrots and Parsnips

This balsamic chicken with roasted carrots and parsnips is a flavorful and gluten-free dish that’s easy to prepare. The balsamic glaze brings out the sweetness in the roasted vegetables, while the chicken remains tender and savory, making it a perfect combination of flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 4 large carrots, peeled and cut into sticks
• 4 parsnips, peeled and cut into sticks
• 1 tablespoon olive oil for roasting

Instructions:

1. In a bowl, whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper.
2. Marinate the chicken breasts in the mixture for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. Toss the carrots and parsnips with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes until golden and tender.
5. While the vegetables are roasting, heat a skillet over medium-high heat and cook the marinated chicken for 6-7 minutes per side, until fully cooked.
6. Serve the balsamic chicken with the roasted carrots and parsnips on the side.

This balsamic chicken with roasted carrots and parsnips is a great gluten-free dish that offers a satisfying combination of savory and sweet flavors. The balsamic vinegar adds richness to the chicken, while the roasted vegetables provide a natural sweetness that enhances the dish. Perfect for a comforting and healthy meal, this recipe is a go-to for any night of the week.

Note: More recipes are coming soon