Balsamic Chicken Recipes For Dinner Food

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EASY BALSAMIC CHICKEN



Easy balsamic chicken image

This easy balsamic chicken is a 20-minute weeknight dinner with just 4 simple ingredients but great flavor!

Provided by Kathryn

Categories     Chicken

Time 20m

Number Of Ingredients 7

2 teaspoons extra-virgin olive oil
1 medium sweet onion, thinly sliced
1 1/2 lbs. boneless, skinless chicken breasts, cut into strips
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup balsamic vinegar
1/3 cup low sodium chicken broth

Steps:

  • Heat oil in a large pan over medium-high heat.
  • Add onion and sauté until lightly browned and softened, about 3-4 minutes.
  • Season chicken strips with salt and pepper. Push the onion to the sides of the pan and add the chicken to the pan.
  • Cook until chicken is well browned, then flip the pieces over and cook on the other side until it is browned, about 6-8 minutes total.
  • Add balsamic vinegar and chicken broth.
  • Reduce heat to medium low and cook until it's reduced by half and chicken is cooked through, about 3-5 minutes.
  • Serve chicken with extra juices drizzled on top.

Nutrition Facts : Calories 349 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 54 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 540 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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 CHICKEN



Balsamic Chicken image

A simple yet delicious chicken recipe. This only takes about 10 minutes of actual work, plus the marinating and cook time you'll have an easy chicken dinner with explosive flavor in 45 minutes total.

Provided by Easy Guy Cooking

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

boneless chicken breast
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 teaspoon italian seasoning
1 teaspoon salt
1 tablespoon of minced garlic

Steps:

  • Mix all ingredients in a bowl.
  • Marinate chicken for 10 minutes on each side in the refrigerator.
  • Cook chicken in a pan over medium heat for 5 minutes a side or until cooked through.
  • Lower heat and pour in the marinade and simmer chicken for 5 minutes per side.

Nutrition Facts : Calories 51.1, Fat 0.2, SaturatedFat 0.1, Sodium 680, Carbohydrate 10.7, Sugar 9.6, Protein 0.8

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



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 ROAST CHICKEN AND VEGETABLES



Balsamic Roast Chicken and Vegetables image

This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months.

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 onions, peeled
1 (16 ounce) bag baby carrots
6 red potatoes, scrubbed and cut into quarters
2/3 cup bottled balsamic vinegar and oil salad dressing, divided (or more to taste)
salt and black pepper, to taste
6 sprigs and 1/4 cup chopped fresh parsley
1 (4 1/2-5 lb) whole roasting chickens

Steps:

  • Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.
  • Cut 4 of the onions into quarters. In a medium bowl, toss the onion quarters, carrots and potatoes with 1/2 cup of the salad dressing (use more if not fully coated) and place in roasting pan.
  • Slice the remaining onion and place the slices inside the chicken (after removing giblets from the cavity of the chicken) with the 6 sprigs of parsley.
  • Place the chicken, breast side up, on top of the vegetables in the roasting pan. Brush the chicken with 1 T. of the salad dressing and sprinkle it with salt and black pepper.
  • Bake the chicken in the preheated oven for about 1-1/2 hours, or until an instant-read meat thermometer registers 180 degrees. While the chicken is cooking, brush it with the remaining salad dressing and pan drippings every 30 minutes.
  • Remove the onion and parsley from inside the chicken and discard.
  • To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.

BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY



Balsamic Chicken And Veggies Meal Prep Recipe by Tasty image

Here's what you need: sweet potatoes, asparagus, chicken breast tender, olive oil, salt, pepper, balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, black pepper, salt

Provided by Mel Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 sweet potatoes
2 bunches asparagus, ends trimmed
1 ¼ lb chicken breast tender
olive oil
salt, to taste
pepper, to taste
⅓ cup balsamic vinegar
2 tablespoons white wine vinegar
5 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
¼ teaspoon black pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut sweet potatoes into medium julienne.
  • Spread sweet potatoes evenly onto parchment paper-lined baking tray.
  • Season with olive oil, pepper, and salt.
  • Bake for 20 minutes. Set aside.
  • Trim asparagus and cut into pieces diagonally.
  • Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
  • Season chicken with pepper and salt. Place on top of the veggies.
  • Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
  • While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
  • Distribute veggies and chicken into four containers.
  • Pour the sauce reduction onto the chicken.
  • Can be refrigerated up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 529 calories, Carbohydrate 31 grams, Fat 27 grams, Fiber 4 grams, Protein 37 grams, Sugar 11 grams

SKILLET BALSAMIC CHICKEN



Skillet Balsamic Chicken image

An easy vinegar chicken recipe guaranteed to make you salivate!

Provided by Debby Tambe

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
½ cup balsamic vinegar
¼ cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour

Steps:

  • In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
  • Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
  • Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 16.2 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.3 g, Protein 28.9 g, SaturatedFat 1.4 g, Sodium 89.5 mg, Sugar 7.7 g

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