Balsamic Glazed Chicken Breast Recipes

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BALSAMIC GLAZED CHICKEN BREAST



Balsamic Glazed Chicken Breast image

Provided by The Hearty Boys

Categories     main-dish

Time 55m

Yield 12 servings

Number Of Ingredients 11

3 tablespoons vegetable oil
1 stick butter
12 (6-ounce) boneless skinless chicken breasts
1 Spanish onion, thinly sliced
4 cloves garlic, chopped
2 pints cherry tomatoes, quartered
6 tablespoons balsamic vinegar
2 cups red wine
2 teaspoons salt
Freshly ground black pepper
3 tablespoons parsley, chopped for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
  • Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
  • Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

BALSAMIC GLAZED CHICKEN



Balsamic Glazed Chicken image

Looking for baked chicken recipes? This Balsamic Glazed Chicken from Delish.com is killer.

Categories     balsamic chicken     balsamic glazed chicken     balsamic chicken thighs     easy chicken thighs     chicken thigh recipes     chicken and potatoes     rosemary potatoes     rosemary chicken and potatoes

Time 55m

Yield 4

Number Of Ingredients 10

1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
2 tbsp. extra-virgin olive oil, divided

Steps:

  • Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
  • Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
  • In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
  • Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
  • Serve chicken and potatoes with pan drippings.

GLAZED BALSAMIC CHICKEN



Glazed Balsamic Chicken image

I made this for the first time last night & my husband announce that we will be having it again! The chicken is moist, the glaze is a very mild sweet & sour and its simle to make! The recipe came from the Canadian Living booth at the Good Food Festival in Toronto.

Provided by CountryLady

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon dried sage
1 cup chicken stock
2 tablespoons balsamic vinegar
2 teaspoons liquid honey
1 tablespoon chopped fresh parsley

Steps:

  • Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
  • Don't discard remaining flour when you remove the chicken.
  • Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
  • Remove to a plate& keep warm in the oven.
  • Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
  • Sprinkle with remaining flour& cook, stirring, for 30 seconds.
  • Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
  • Return chicken& any accumulated juices to the skillet, turning to coat.
  • Cook, turning occasionally, until chicken is glazed, about 5 minutes.
  • Sprinkle with parsley before serving.

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS



Balsamic-Glazed Grilled Chicken Breasts image

The secret to this shiny and golden-brown barbecued chicken? A simple, tangy glaze made with brown sugar.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 7

1/3 cup packed brown sugar
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
4 bone-in skin-on chicken breasts (8 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
  • Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 95 mg, Fiber 0 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 21 g, TransFat 0 g

SKILLET BALSAMIC-GLAZED CHICKEN



Skillet Balsamic-Glazed Chicken image

This balsamic-glazed chicken is quick, easy, and very tasty!

Provided by Jenna

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, or more to taste, crushed
1 teaspoon Italian seasoning
4 (4 ounce) skinless, boneless chicken breasts
3 teaspoons olive oil

Steps:

  • Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
  • Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g

CHICKEN BREAST WITH HONEY-BALSAMIC GLAZE



Chicken Breast With Honey-Balsamic Glaze image

Make and share this Chicken Breast With Honey-Balsamic Glaze recipe from Food.com.

Provided by Amber Dawn

Categories     Chicken Breast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons balsamic vinegar
2 tablespoons honey

Steps:

  • Combine first 3 ingredients; sprinkle over both sides of chicken.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
  • Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

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

ROASTED BALSAMIC-GLAZED CHICKEN



Roasted Balsamic-Glazed Chicken image

Provided by Reggie Southerland

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons herbes de Provence
1 medium lemon, juiced and halves reserved
1 (5 to 6-pound) roasting chicken
4 sprigs rosemary
8 cloves garlic
1 thinly-sliced white onion
4 fennel bulbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
  • Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
  • Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

BALSAMIC CHICKEN BREASTS



Balsamic Chicken Breasts image

"This quick savory chicken is a family favorite. It's easy, healthy and satisfying. Served with a salad or whole wheat roll, it's a perfect meal that's good enough for company!" Denise Johanowicz - Madison, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 small onion, thinly sliced
1/4 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

  • In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.

Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 131mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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