Balsamic Chicken
This balsamic chicken recipe features juicy chicken simmered in a tangy balsamic glaze with garlic, herbs and honey. It’s rustic, bold and full of flavor.
Servings: 4
Equipment
- Skillet Large with Lid
Ingredients
- 4 chicken breasts or thighs, boneless and skinless
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil
- 1 onion medium, thinly sliced
- 3 Cloves garlic minced
- 1 Can diced tomatoes 14 ½-Ounce, undrained
- ½ Cup balsamic vinegar
- ¼ Cup chicken broth
- 2 Tablespoons honey or brown sugar
- 1 Tablespoon Dijon mustard
- 1 Teaspoon dried basil or 1 Tablespoon fresh
- 1 Teaspoon dried oregano or 1 Tablespoon fresh
- 1 Teaspoon fresh rosemary chopped, or ½ Teaspoon dried
- 1 Teaspoon fresh thyme leaves or ½ Teaspoon dried
- fresh parsley for garnish
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 3 to 4 minutes per side until golden brown.
- Remove and set aside.
- In the same skillet, add onion and cook until softened, about 4 minutes.
- Add garlic and sauté for 1 minute.
- Stir in diced tomatoes (with their juice), balsamic vinegar, chicken broth, honey, Dijon, basil, oregano, rosemary, and thyme.
- Bring to a simmer.
- Return chicken to the pan, nestling it into the sauce, and spoon sauce over chicken.
- Reduce heat to medium-low, cover, and cook 15 to 20 minutes, until chicken is fully cooked (165°F internal temperature).
- Uncover and simmer 5 minutes more to thicken the sauce.
- Garnish with parsley and serve hot.
Notes
Choose thighs for juiciness: They stay tender during simmering.
Balance acidity: Adjust with a splash more honey if needed.
Simmer gently: Low heat keeps the chicken from drying out.
Avoid reactive pans: Acidic ingredients like vinegar and tomatoes can react with aluminum, so don't use aluminum pans.
Balance acidity: Adjust with a splash more honey if needed.
Simmer gently: Low heat keeps the chicken from drying out.
Avoid reactive pans: Acidic ingredients like vinegar and tomatoes can react with aluminum, so don't use aluminum pans.
Nutrition
Calories: 416kcal | Carbohydrates: 22g | Protein: 50g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 669mg | Potassium: 1141mg | Fiber: 2g | Sugar: 17g | Vitamin A: 219IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 3mg
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