Bakedbalsamicchicken Recipes

BAKED BALSAMIC CHICKEN

Baked Balsamic Chicken image

Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.

Provided by Barb G.

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breast halves, bone in
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Preheat oven 400 degrees.
Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish.
pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
Bake the chicken 20 minutes and baste with the vinegar juices.
Bake 20 minutes more (depending the size of breast) or until juices run clear.
Serve chicken with juices spooned over them.

BAKED BALSAMIC CHICKEN

Baked Balsamic Chicken image

Recipe video above! No marinating required, just mix together a simple sauce, pour it over the chicken and bake. You will be amazed how incredible it tastes - and how sticky they are! PS If using the recipe scaler (hover over Servings), please read notes.

Provided by Nagi

Categories Dinner

Time 55m

Number Of Ingredients 6

Ingredients

1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
1/4 cup (65 ml) balsamic vinegar
2 1/2 tbsp / 50 ml soy sauce (, all purpose or light (not dark soy sauce))
1/4 cup (85 g / 65 ml) honey
1/4 cup (45g) brown sugar (, loosely packed (Note 2))
2 garlic cloves, minced ((or 1 1/2 tsp garlic paste from jar))

Steps:

Preheat oven to 180C/350F.
Line a baking dish with foil and baking / parchment paper.
Mix together Sauce in a bowl.
Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
Stand for 5 minutes, then spoon Sauce over chicken and serve.

Nutrition Facts : ServingSize 255 g, Calories 475 kcal

BAKED BALSAMIC CHICKEN

Baked Balsamic Chicken image

Juicy and tender, baked balsamic chicken with seasonings and an easy homemade balsamic glaze.

Provided by Tiffany

Categories Main Course

Time 30m

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts (pounded to even thickness)
salt and pepper to taste
½ teaspoon Italian seasoning
1 cup balsamic vinegar
⅓ cup sugar
1 tablespoon honey
½ teaspoon salt

Steps:

Preheat oven to 400 degrees. Season chicken with salt, pepper, and Italian seasoning.
Drizzle a skillet with oil (about 2 teaspoons is fine) and cook chicken for 1-2 minutes on each side over medium-high heat, just to brown the very outside of the chicken.
Transfer chicken to a greased baking sheet or large casserole dish. Cover with foil and bake in preheated oven for 15 minutes.
While chicken is cooking, make the balsamic glaze. In a small-medium sauce pan whisk together balsamic vinegar, sugar, honey, and salt. Bring to a boil over medium-high heat, then reduce to medium-low heat and allow to simmer while chicken is cooking. The liquid should reduce by half after 10-15 minutes. Remove from heat.
Uncover chicken and brush some of the balsamic glaze on top of the chicken. Return to oven (uncovered) and bake another 5-10 minutes until chicken is completely cooked through. Drizzle remaining balsamic glaze over chicken and serve. Garnish with fresh parsley or rosemary if desired.

Nutrition Facts : Calories 250 kcal, Carbohydrate 28 g, Protein 24 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 437 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

Roasted Balsamic Chicken with Baby Tomatoes image

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Provided by KissRiss

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h50m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Steps:

Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
Marinate chicken in the refrigerator for at least 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Sprinkle lemon zest and drizzle lemon juice over the chicken.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g

BALSAMIC CHICKEN

Balsamic Chicken image

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

Provided by SHERRYLYNN2

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

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.
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.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

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