This balsamic chicken recipe tastes as it came from a fancy Italian restaurant, but it’s a simple one-pan wonder! Like all the best Italian chicken recipes, balsamic chicken has traditional Italian flavors with easy-to-find ingredients.
I love chicken recipes that transform simple chicken breasts into a flavorful family meal. Italian and Mediterranean chicken meals deliver just that! My family loves this quick and easy recipe!
Let’s head to the kitchen and start cooking!
This recipe has so much going for it!
- Only one pan to clean!
- Uses fresh tomatoes that are available year-round.
- No advanced prep or planning required!
- The SAUCE! Thick, Complex, and sooo Yummy!!
- Balsamic vinegar has a number of health benefits!
How To Make Balsamic Chicken Recipe
To make this chicken recipe, begin by cooking the chicken breasts with a bit of oil in a skillet. Once they are mostly cooked, remove them from the skillet and set aside.
Saute the garlic and shallots until tender before deglazing the pan with the vinegar. Reduce the vinegar until syrupy and add in the chicken broth and tomatoes. Bring to a boil and allow the sauce to thicken before adding the butter.
Put the chicken back into the sauce and cook until the chicken is fully cooked and coated.
This balsamic vinegar chicken recipe is super easy, but here are a few notes on the prep!
Cooking the Chicken – When you put the chicken back into the sauce for its final cook, be sure you don’t overcook it. If you boil it in the sauce for too long, the chicken will be tough and rubbery. Cook it just until it reaches a safe internal temperature of 165 degrees.
The Vinegar – Like wine, there is a wide variety of ages and quality of balsamic vinegar. I suggest a mid-range vinegar that has a little age to it, but it doesn’t have to be the super expensive stuff. The older the vinegar is, the sweeter it is.
Cutting the tomatoes – Cutting the individual tomatoes can be tedious. I suggest the sandwich method (that’s my name for it!) Put your tomatoes on a cutting board, plate, or even a Tupperware lid with a bit of a lip around the edge.
Put your tomatoes on it and put a plate or lid on top to make a sandwich. Press down just hard enough to hold the tomatoes in place and use a sharp knife to slice through them in one pass. This video shows it perfectly. It’s a great trick and saves tons of time. Just be sure your knife is sharp, and you don’t squash the tomatoes!
What To Serve With This Recipe: This chicken goes well with cooked spaghetti, angel hair pasta, rice or simply a loaf of french bread. Seasoned red or gold potatoes, saffron rice, and dark leafy greens are other good companions. Savory vegetable sides like buttered zucchini squash and asparagus are great if you want to up the ante!
Allow the chicken to cool completely before putting it in a well-sealed container. I suggest using a glass storage container because of the tomato-based sauce.
Can You Freeze This?
This recipe freezes well, though the tomatoes will lose their texture after a trip through the deep freeze.
Make Ahead Tips
You can make this in advance in one of two ways. Option one: finish the entire dish, then freeze or refrigerate the chicken and sauce it in an airtight container like a gallon plastic bag. Cooked chicken keeps for about three months in the freezer and three days in the refrigerator.
Alternatively, you can cook the seasoned chicken, freeze it, and put together the sauce when you want to serve. Defrost the chicken by putting it in the refrigerator the night before.
How Long Can You Keep This In The Fridge?
According to food handling recommendations, this dish will store for about 3 days in the fridge.
You can defrost and reheat slowly on medium heat.
- 4 chicken breasts boneless, skinless
- black pepper
- 2 tablespoons olive oil
- 1 large shallot finely chopped
- 1 tablespoon garlic minced
- 1/4 cup balsamic vinegar
- 3 cups grape tomatoes cut in half
- 2 tablespoons fresh rosemary chopped
- 3/4 cup chicken broth
- 2 tablespoons butter
- 1 cup basil chopped
- Pat chicken breast with paper towels to remove any excess moisture from packaging. Season chicken breast generously with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat, when it begins to shimmer, add chicken breast.
- Cook, turning once, until firm to the touch, about 3-5 minutes per side, depending on the size of the breast. Transfer the chicken breasts to a plate and set aside.
- Add the shallots and garlic to the same skillet. Cook over medium-low heat until the shallots are soft, about 4-6 minutes.
- Add the balsamic vinegar and stir scrape up any brown bits on the bottom of the skillet, and cook until the vinegar is reduced and becomes syrupy.
- Stir in the tomatoes, rosemary and chicken broth and bring to a boil. Reduce heat and simmer 8-10 minutes, until the tomatoes are soft and the sauce has thickened a bit.
- Add butter and stir in until melted and combined.
- Add chicken, along with any accumulated juices, and nestle chicken into the sauce. Simmer until chicken is warmed through. Flip chicken to coat with sauce.
- Remove chicken to serving platter and sprinkle with chopped basil. Serve.
Fans Also Made:
None foundRATE THIS RECIPE
For more Mediterranean chicken dishes, check out these fantastic, family favorites!
- Greek Lemon Chicken – fresh flavors straight from the Mediterranean
- Greek Chicken Kabobs – Fun presentation and delicious results
- Coq Au Vin – A french classic with a delicious sauce
- Chicken Chasseur – Chicken and mushrooms in wine sauce
- Bruschetta Chicken – tangy bruschetta toppings over chicken
- Pesto Chicken – takes only 4 ingredients, comes together in about 10 minutes
- Creamy Tuscan Garlic Chicken – smells like Florence and tastes like heaven!
- Chicken Lazone – Deliciously seasoned and covered in a rich sauce