Braised Balsamic Chicken is a quick and easy delicious recipe with tomatoes, basil and chicken breast in just 20 minutes.
Balsamic vinegar goes on just about everything, like Balsamic Bruschetta Chicken, Balsamic Grilled Vegetables and a dessert of Balsamic Strawberries.
BRAISED BALSAMIC CHICKEN
Balsamic Chicken is full of flavor and doesn’t taste like a diet food and you get to announce that the food is done with “winner, winner, chicken dinner” so your family can roll their eyes at you. My Balsamic Chicken recipe is a perfect weeknight recipe because you end up with tender, moist chicken in a balsamic glaze without having to spend the whole day preparing and cooking it.
This is an incredibly easy recipe that is fairly low carb on its own and will be an instant hit at your house.
Balsamic vinegar is a healthier alternative to traditional salad dressings and glazes but it doesn’t skimp on taste. You don’t need a whole lot to flavor your dish and it will keep you feeling full for longer. Using balsamic vinegar to cook chicken keeps it moist while still allowing it to cook all the way through. This recipe is also easy to clean up after because you only need one pan and a small bowl.
HOW TO MAKE BRAISED BALSAMIC CHICKEN
- Season both sides of chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Cook seasoned chicken breasts on medium-high heat until it is browned.
- Add onion and garlic, cook and stir until onion is browned.
- In a small bowl mix the tomatoes, balsamic vinegar, basil, oregano and thyme.
- Spoon the tomato mixture over the chicken.
- Simmer until chicken is no longer pink and the juices runs clear.
- Check the thickest part of the chicken with a probe thermometer.
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VARIATIONS OF BALSAMIC CHICKEN
- Spices: Feel free to experiment with a variety of different spices and spice blends to season chicken. I’d recommend starting with paprika, cumin, Italian seasoning, Cajun seasoning or ground parsley.
- Veggies: Chop up some red peppers, jalapeños, celery or carrots to mix in with your balsamic chicken.
SERVE BALSAMIC CHICKEN WITH
Since you’re trying out new recipes, here are some delicious side dishes that you can enjoy with your balsamic chicken.
- Skinny Chinese Green Beans: These green beans are spiced up with a delicious garlic sauce and are a great way to get your kids to actually eat their veggies.
- Zucchini Lasagna Roll Ups: You probably never thought that lasagna would be cute. These mini roll ups are low carb, healthy versions of a classic Italian American comfort food.
- Baked Wild Rice: You can class up a meal with a good side and baked wild rice is the perfect side with a quick cooking time. Wild rice is much healthier than white rice and about as good for you as brown rice, but with a variety of textures and a richer, nuttier flavor.
HOW LONG IS BALSAMIC CHICKEN GOOD?
- Serve: The leftover chicken that you left out last night? It’s time to throw it out because after about 2 hours at room temperature it is no good.
- Store: Your leftover balsamic chicken is a great meal for tomorrow night as long as you don’t eat it after about 3 days in the fridge.
- Freeze: Frozen cooked chicken is good for 4 months before they have no taste.
WHEN IS CHICKEN SAFE TO EAT?
Chicken should be safe to eat when it reaches an internal temperature of 165 degrees F (73.8 degrees C) according to the USDA. You should always check the chicken at the thickest part with a probe thermometer to make sure it’s properly cooked.
Ingredients
- 4 chicken breasts , boneless skinless
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion , thinly sliced
- 3 cloves garlic , minced
- 14 ounces diced tomatoes , canned
- 1/3 cup balsamic vinegar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
Instructions
- Season both sides of chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion and garlic, cook and stir until onion is browned, 3 to 4 minutes.
- In a medium bowl mix the tomatoes, balsamic vinegar, basil, oregano and thyme.
- Spoon the tomato mixture over the chicken
- Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Nutrition
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This was the tastiest recipe! My whole family loved! Can’t wait to keep making it!
So much flavor packed in this recipe. My family loved it!
This is delicious! I love how easy it was too make, and it’s great combination of flavors.
Thanks!
I love chicken with balsamic vinegar. We usually grill it, but it’s nice to have a recipe we will be able to enjoy all year.
Mmm grilled chicken is also amazing!
Balsamic is one of my favorite flavors. This recipe makes an easy and delicious dinner in under a half-hour. Thank you for sharing it.
So glad you liked it! It is a very fast dish perfect for weeknights.
Silly question. Supermarket sells boneless skinless chicken breast (halves). Is this 4-halves or should I up to 8 to equal 4 halves?
I’m so sorry this got caught in my spam filter. You’ve long already made this or not, but its the way the market sells them, 4 chicken breast pieces. They call them halves because there are two to a chicken so 1 is half the chicken’s breast pieces. It is silly of them to call it this.