Chicken/ Main Dishes

Balsamic Braised Chicken

Okay, you all know I love balsamic vinegar (see how much here) and always post balsamic-inclusive recipes (e.g. Asparagus with Balsamic Butter, Lamb Chops with Balsamic Reduction, Balsamic Glazed Brussels Sprouts, and Balsamic Roasted Chickpeas), so I know it will come as no shock to you that I have found yet another favorite recipe where I have an excuse to feed my obsession.

What do I love about this recipe (besides the balsamic?). Well that’s easy – first of all, it only has pantry ingredients that I guarantee all of you will have on hand.  Secondly, it’s sooo simple! Hubby and I didn’t get home from work until 5:40 after picking our son up from daycare. I had supper on the table by 6:30, which included time spent defrosting the chicken breasts.  Do you need more convincing?

This recipe tasted like the perfect combination of my two favorite recipes in the whole world: Chicken Pierre and the above-mentioned Lamb Chops with Balsamic Reduction.  I followed the original recipe to a tee and wouldn’t change a thing!  Okay well I didn’t exactly measure the tomatoes, but that’s such a small detail we can just gloss over it, right?

Recipe courtesy of

Balsamic Braised Chicken

Yield: 6 servings

  • 6 skinless, boneless chicken breast halves
  • ground black pepper to taste
  • 1 tsp garlic salt
  • 2 tbsp olive oil
  • 1 onion, halved and thinly sliced
  • ½ cup balsamic vinegar
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet over medium-high heat, and brown the onion and seasoned chicken breasts.
  2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
  3. Reduce heat and simmer until chicken is no longer pink and the juices run clear, about 15 minutes.


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