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Braised Balsamic Chicken

Braised Balsamic Chicken

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
MOONANDBACK

MOONANDBACK

This chicken is good with either rice or pasta. Green beans make a nice side dish.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews

Chef Mickey (aka Mickey)
961

Chef Mickey (aka Mickey)

7/18/2008

WOW! I just made this for dinner tonight and my bf and I LOVED it! This was SOOO easy to make. The most time consuming part is slicing the onion / removing fat from the chicken (although I really didn't need to do the latter...). Use the best quality balsamic you can find - and afford (it REALLY does make a difference). Next time, I'll use a better quality balsamic (the dish was a tad tangy, but I like tart, so it wasn't an issue for me), mix the balsamic, tomatoes & spices together BEFORE adding to the skillet (the spices tend to clump together otherwise) and add fresh minced garlic to the skillet as the breasts simmer (in lieu of the garlic salt called for). If you are in a hurry or don't have all of the spices on hand, substitute Italian seasoned tomatoes for the plain ones and omit the seasonings alltogether. This dish goes particularly well with garlic mashed potatoes and green beans, although, I think I'll try it with seasoned rice (i.e. chicken flavor) & steamed asparagus or broccoli next time to change things up a bit.

harpo
843

harpo

11/22/2006

Just a note to those who aren't fond of balsamic vinegar. Try adding some chicken stock in with the vinegar to equal the 1/2 cup measurement. It's a great way to cut down on the bite of the vinegarbut, still adds great flavor. So, those who might give up on this recipe try it this way and see what you think.

POOKY1969
625

POOKY1969

9/23/2006

I made this in the crockpot. Very easy to make. I prepped everything the night before and the next morning just popped everything in the crockpot and turned on low, the chicken was even frozen. I did use only 1/4 C. of balsamic vinegar as recommended in other reviews and I will add garlic cloves instead of garlic salt next time. Also, I will use chicken on the bone instead of boneless/skinless chicken breast if I plan on making this in the crockpot. The boneless chicken turned out dry. Other than that, the taste was very good.

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