BAKED BALSAMIC CHICKEN
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
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
BALSAMIC CHICKEN
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
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 AND PASTA
A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has.
Provided by Katherine
Categories Main Dish Recipes Pasta Chicken
Time 3h
Yield 6
Number Of Ingredients 12
Steps:
- Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
- Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
- Preheat the oven to 300 degrees F (150 degrees C).
- Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
- While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
- Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.
Nutrition Facts : Calories 681.6 calories, Carbohydrate 65.4 g, Cholesterol 64.6 mg, Fat 31.9 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1266.8 mg, Sugar 7 g
BAKED BALSAMIC CHICKEN RECIPE
Baked Balsamic Chicken Breast Recipe - this is seriously the juiciest, delicious and easy to make baked chicken breast. Loaded with simple flavors, this could be served on its own or added to pasta, salads or grain bowls.
Provided by Lyubomira
Categories Main
Time 30m
Number Of Ingredients 8
Steps:
- If the chicken breast is too thick, you can pound it with a meat mallet until it is 1/2-inch thick.
- Combine olive oil, balsamic vinegar, soy sauce, garlic, oregano and black pepper in a bowl.
- Place chicken in a baking dish. Pour the marinade over it, making sure it is evenly coated. Let is sit for 10 minutes if you have the extra time.
- Preheat oven to 400 F. Bake chicken at 400 F for 25 minutes, or until a thermometer inserted into the thickest part of the meat reads 165 F.
Nutrition Facts : Calories 414 kcal, Carbohydrate 6 g, Protein 49 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 144 mg, Sodium 618 mg, Sugar 4 g, ServingSize 1 serving
LOW-FAT WHITE BALSAMIC VINAIGRETTE
This Low-Fat White Balsamic Vinaigrette dressing is super simple and extremely tasty. It works best on soft lettuces, such as butter lettuce.
Provided by LindySez
Categories Sauces, Dressings & Condiments
Time 5m
Number Of Ingredients 8
Steps:
- Whisk well in a bowl. Pour "sparingly" over the greens and toss to combine (do not drown the salad in dressing, let the lettuce and vegetables live)
Nutrition Facts : ServingSize 1 g, Calories 60 kcal, Carbohydrate 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 111 mg, UnsaturatedFat 4 g
BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
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 BREAST
Juicy and tender chicken breast marinated in a tangy balsamic marinade and baked to perfection.
Provided by Rena
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Place chicken breast in a Ziploc bag. Add in olive oil, soy sauce, balsamic vinegar, garlic, oregano, black pepper, and salt. Seal the bag and gently press the marinade around the chicken to combine and evenly coat the chicken.
- Refrigerate and let marinate for at least 15 minutes.
Nutrition Facts : Calories 311 kcal, Carbohydrate 5 g, Protein 39 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 936 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THE BEST EVER BALSAMIC GRILLED CHICKEN KABOBS
These juicy Balsamic Grilled Chicken Kabobs are the BEST kabobs you will ever have! Tender chicken marinated in a sweet balsamic sauce then skewered with fresh vegetables and grilled to perfection.
Provided by Krista @ JoyfulHealthyEats.com
Categories Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
- To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
- Preheat grill to medium high heat (375-400° F).
- Remove the chicken from the refrigerator and start to assemble the kabobs.
- Alternate veggies with chicken on a skewer until everything is used up.
- Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
- Remove from grill.
- Serve!
Nutrition Facts : ServingSize 1.5 cups, Calories 251 calories, Sugar 7 g, Sodium 365 mg, Fat 10 g, SaturatedFat 1 g, Carbohydrate 11 g, Fiber 2 g, Protein 30 g, Cholesterol 81 mg
CHICKEN IN BALSAMIC VINAIGRETTE SAUCE ( LOW FAT )
If you like Balsamic vinegar you will love this. If you are a little skittish you may want to add the vinegar in small portions and taste test. As posted this really pops with flavor. I serve this with angel hair pasta and green beans.
Provided by Teri8551
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken breasts with ground black pepper and garlic powder.
- Heat oil in a medium skillet, and brown the onion, minced garlic and seasoned chicken breasts. ( be careful not to over cook the garlic, it will turn bitter).
- Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Nutrition Facts : Calories 216.5, Fat 7.8, SaturatedFat 1.3, Cholesterol 75.5, Sodium 146.7, Carbohydrate 8.8, Fiber 1.4, Sugar 5.8, Protein 26.1
EASY BALSAMIC CHICKEN
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
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
BAKED BALSAMIC CHICKEN THIGHS (5 MIN PREP!)
These EASY baked balsamic chicken thighs (complete with simple balsamic chicken marinade) make a flavorful weeknight dinner. Just 5 minute prep time!
Provided by Maya Krampf
Categories Main Course
Time 23m
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt and pepper. Add the chicken and move around to coat in marinade.
- Refrigerate chicken in the marinade for at least 1 hour, up to 2 days, ideally turning the chicken to coat in marinade halfway through.
- Preheat the oven to 425 degrees F (218 degrees C). Line one extra-large or two small baking sheets with parchment paper.
- Arrange the chicken in a single layer on the lined baking sheet(s), mostly without touching each other. Bake for 18-20 minutes, until chicken is cooked through (165 degrees F measured using an instant read thermometer).
- Allow chicken to rest for 5 minutes before eating. If desired, drizzle with balsamic glaze to serve.
Nutrition Facts : Calories 364 kcal, Carbohydrate 3.1 g, Protein 43.8 g, Fat 18.3 g, SaturatedFat 3.6 g, Cholesterol 214.7 mg, Sodium 591.9 mg, Fiber 0.2 g, Sugar 1.6 g, ServingSize 1 serving
PAN SEARED CHICKEN WITH BALSAMIC CREAM SAUCE
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love! Recipe origin: www.peaceloveandlowcarb.com
Provided by KitchenMistress
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper and let rest.
- In a small skillet, saute onions in the butter until they are golden brown (carmelized).
- In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
- While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
- Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
- Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
- Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
- Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
- Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.
Nutrition Facts : Calories 770.7, Fat 60.7, SaturatedFat 27.4, Cholesterol 224.4, Sodium 502.2, Carbohydrate 10.8, Fiber 1.7, Sugar 5.5, Protein 46.2
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