Justin, I just want to tell you that I'm in love with your channel. I found you a couple of months ago on the collaboration you did with Jhon. Let me tell you, I'm a picky eater, I don't like vegetables and most foods, but I love watching how authentic you are, your charisma, how down to earth you are and how natural your personality is. I find myself looking for a notification of your videos. You deserve way more subscribers. Greetings from Puerto Rico 😊
Aw thank you! I’m so happy you found my channel and I truly hope that I can inspire you to eat more veggies :) Have a wonderful rest of your weekend 🙌🏻
Thank you for all the inspiration on your UA-cam channel.sometimes I feel lazy to cook but you give me motivation to be better.happy new year from Germany
Hi Justin. I just discovered your channel by watching the collaboration that you did with Preppy Kitchen. I will be doing your balsamic chicken recipe for dinner today. As I live in Paris, so I'll be serving my the chicken with a salade of roquette and avocado. I recommend a lemon tarte for dessert with that beautiful chicken too. I can't wait !!!
@@cookingwithcoit Thank you! I made some homemade mashed potatoes and had the chicken marinade for 24 hour. I imagine baked tomatoes would be an amazing side along with the chicken and potatoes! :)
Ha. Made this tonight with steamed broccoli (see comments). We had baked sweet potatoes as well. Happy with the result. Want to think about more reduction at the end next time for more intense flavor.
Grey Poupon is a good mustard but it might not be the best. Many professional chefs swear by Maille, a brand of Dijon imported from France. It's probably the No. 1 Dijon you'll find in most French kitchens. It used be almost impossible to buy Maille in the US, unless you went to high-dollar, speciality gourmet store. Today it's easy to find. My local Wal-Mart now stocks Maille at about $4 for an average jar. I buy it to make vinaigrette.
I remember the Grey Poupon Commercials 😂. I don't care for though. But I love your recipe, it looks delicious 👍. (I hope French's mustard work's just as well)
Hi- I would do 375 F for 35 to 45 mins. Check the chicken at 35 mins and then every 5 mins after that. Ideally you want to cook the chicken to an internal temp of 165 degrees. Hope this helps!
I loved those commercials. Thé 80s were the best 👍
Haha agreed!
Justin, I just want to tell you that I'm in love with your channel. I found you a couple of months ago on the collaboration you did with Jhon. Let me tell you, I'm a picky eater, I don't like vegetables and most foods, but I love watching how authentic you are, your charisma, how down to earth you are and how natural your personality is. I find myself looking for a notification of your videos. You deserve way more subscribers. Greetings from Puerto Rico 😊
Aw thank you! I’m so happy you found my channel and I truly hope that I can inspire you to eat more veggies :) Have a wonderful rest of your weekend 🙌🏻
Thank you for all the inspiration on your UA-cam channel.sometimes I feel lazy to cook but you give me motivation to be better.happy new year from Germany
I feel lazy a lot too! But then once I’m cooking again I get reminded of how great it is.
Hi Justin. I just discovered your channel by watching the collaboration that you did with Preppy Kitchen. I will be doing your balsamic chicken recipe for dinner today. As I live in Paris, so I'll be serving my the chicken with a salade of roquette and avocado. I recommend a lemon tarte for dessert with that beautiful chicken too. I can't wait !!!
Fantastic!
Easy, simple, trusty!!!!
🙌🏻🙌🏻🙌🏻
Oh my gosh! This looks amazing! I just found this channel but I love it! Such simple and clear steps! Well done! I will try this out for sure!
I’m so glad you found me. Have a great day!
@@cookingwithcoit Thank you! I made some homemade mashed potatoes and had the chicken marinade for 24 hour. I imagine baked tomatoes would be an amazing side along with the chicken and potatoes! :)
This is amazing! I watched you and John (Preppy kitchen) that brought here. Love ur channel too Thanks for sharing. You just got a new subscriber!
I tried this yesterday and it came out 😋😋. Your channel is turning me into an awesome chef 👩🍳 at home😄
Happy to hear that! Great job!
YOU CAN FREEZE IT AS WELL FOR LATER I LOVE THAT AS WELL
Made it with a baked potato and a side salad, it was delicious
Great!
hi chef...I am from India...I will try this recipe tomorrow...
Ha. Made this tonight with steamed broccoli (see comments). We had baked sweet potatoes as well. Happy with the result. Want to think about more reduction at the end next time for more intense flavor.
Im glad you liked it Jack!
Looks fantastic! Will definitely give the recipe a try.
What accompaniments do you suggest? Dessert too? 😁
Thanks very much‼️
Hi- I love this balsamic chicken with rice or steamed broccoli. You could also sauté green beans or serve with mashed potatoes!
Such a quick reply! Many thanks!
Grey Poupon is a good mustard but it might not be the best. Many professional chefs swear by Maille, a brand of Dijon imported from France. It's probably the No. 1 Dijon you'll find in most French kitchens. It used be almost impossible to buy Maille in the US, unless you went to high-dollar, speciality gourmet store. Today it's easy to find. My local Wal-Mart now stocks Maille at about $4 for an average jar. I buy it to make vinaigrette.
Great to know!
You are amazing.. Thank you so much.
thank you , great vid
Very fancy😊!!
Ha thank you Andrea!
I remember the Grey Poupon Commercials 😂.
I don't care for though.
But I love your recipe, it looks delicious 👍.
(I hope French's mustard work's just as well)
The struggle is real, Grey Poupon forever, looks really delicious
Haha agreed!
Feel the exact same way 😂
How would I adjust the cooking time / temperature to make the bone in, with skin, pieces of chicken I already have at home?
Hi- I would do 375 F for 35 to 45 mins. Check the chicken at 35 mins and then every 5 mins after that. Ideally you want to cook the chicken to an internal temp of 165 degrees. Hope this helps!
@@cookingwithcoit Thank you!! I am making it right now. So I will let you know how it comes out!
Can this be done in the air fryer? (please say yes, please)
Hi Justin could I do those with the thighs because I don’t have any chicken breast right now?👍💛💛
Yup thighs are good to use as a substitute!
What would you pair it with? What are your sides?
Hi- I love this balsamic chicken with rice or steamed broccoli. You could also sauté green beans or serve with mashed potatoes!
How much oven temperature ? Thanks
Hi- you can find all of the instructions here: cookingwithcoit.com/easy-one-pan-balsamic-chicken/
@@cookingwithcoit thank you so much
Thanks Budget Ryan Reynolds!
Listen, I’ll take budget Ryan Reynolds any day.
"Cause chicken on its own no taste!!" I beg to differ
My digital thermometer says 165 for poultry
Yes 165 is good too. I have always had good results at 160 but 165 is even safer.
@@cookingwithcoit Thanks Justin, love your vids