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Balsamic Chicken

Balsamic Chicken

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    45 m
SHERRYLYNN2

SHERRYLYNN2

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

george9
262

george9

6/9/2009

I made two batches of marinade.one for the chicken to marinade in and discarded, and the second for the sauce.Not a good idea to use any marinade that was used on chicken.

Peachy76
235

Peachy76

6/1/2010

This is simply divine !!! No worries about the marinade, it's fine as long as it's boiled. There is marinade left on the meat and we eat it because it has been heated up enough to kill germs. Anyhow, love this gourmet recipe ! Thank you so much !!

thatpoliscinerd
184

thatpoliscinerd

6/30/2011

If you're considering this recipe, the answer is YES!!! Although I'm big on changing up recipes, this one is perfect -- only thing I did different was marinating the chicken breasts for around 3 hours prior to cooking. There were some reviewers talking about how the marinade/sauce was too bitter and vinegary. If you think this, you are using the WRONG vinegar! Good balsamic is not overly vinegary. Yes, it's more expensive than the alternative, but it's completely worth it for recipes like this. I doubled the sauce/marinade and reduced it more after the chicken was done cooking and spooned some of it over the chicken. My friends loved the sauce so much that they spooned some of the extra over their vegetables! Everyone raved about this dish and one friend even begged me to give her cooking lessons! Delicious, impressive, and simple. Who could ask for more??

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