Balsamic Chicken Recipes

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BALSAMIC CHICKEN



Balsamic Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
Boil-in-bag rice, as needed, for serving
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 teaspoon red pepper flakes
Freshly ground black pepper
2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch

Steps:

  • Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
  • Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
  • Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

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

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

BALSAMIC-GLAZED CHICKEN



Balsamic-Glazed Chicken image

Chicken, onions, and mushrooms with a slightly sweet balsamic glaze. Serve over rice.

Provided by Brandie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound skinless, boneless chicken breasts, cut into pieces
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon olive oil, or more as needed

Steps:

  • Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
  • Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
  • Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

Nutrition Facts : Calories 228.8 calories, Carbohydrate 14.6 g, Cholesterol 64.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 1025.9 mg, Sugar 10.2 g

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

HONEY BALSAMIC CHICKEN



Honey Balsamic Chicken image

This balsamic chicken is a recipe I adapted from a cookbook that featured quick and easy recipes. I adjusted the seasonings somewhat and added a bit more honey to better suit my tastes. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil

Steps:

  • Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

Nutrition Facts : Calories 233 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

BALSAMIC CHICKEN THIGHS



Balsamic Chicken Thighs image

This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

Provided by mickie49

Categories     Chicken Thigh & Leg

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 5

2 lbs skinless chicken thighs
salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
cooking spray

Steps:

  • Spray large frying pan, preheat.
  • Rinse and pat dry thighs.
  • Season with salt and pepper.
  • Brown well on all sides.
  • Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
  • Add shallots,cook for 2-3 minutes,until they soften.
  • Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
  • Spoon sauce over thighs to serve.

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

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.

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Top Asked Questions

How to cook balsamic chicken?
Easy balsamic chicken. This balsamic chicken is a fast, easy, delicious weeknight favorite! Ingredients. Instructions. Heat oil in a large pan over medium-high heat. Chop onion into thin slices. Saute onions in oil until lightly browned and softened, about 3-4 minutes. Slice chicken into strips and season with salt and pepper.
How do you cook chicken breast with balsamic vinegar and honey?
Place in a 9×13 oven-safe baking dish. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, Dijon mustard, basil, salt, pepper and garlic until well combined. Pour the marinade over the chicken in the baking dish and flip each chicken breast in the marinade to evenly coat.
How to cook chicken tenderloin with balsamic vinegar?
Directions. 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.
How do you cook chicken with balsamic vinegar and soy sauce?
Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved. Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.

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