BALSAMIC CHICKEN THIGHS
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
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.
ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: italian salad dressing, balsamic vinegar, honey, red pepper flakes, chicken breast, olive oil, salt, pepper, fresh asparagus, carrot, grape tomatoes
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
- Season chicken with salt and pepper.
- Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
- Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
- Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 37 grams, Fat 28 grams, Fiber 8 grams, Protein 77 grams, Sugar 25 grams
BALSAMIC CHICKEN THIGHS WITH RED ONIONS
I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.
Provided by Bansidhe
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large, non-stick pan, high heat.
- Cut onion into thin rounds.
- Add 1/4 tsp. pepper and 1/8 tsp. salt.
- Saute, cooking about 5 minutes.
- Reduce to med-high.
- Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
- Cook 2 minutes, and then add balsamic vinegar.
- Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
- Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
- If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.
ONE-POT BALSAMIC CHICKEN AND VEGGIES
Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.
Provided by Lanzzz
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
- Cut sweet potato into 1/4-inch thick fries.
- Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
- Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
- Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.
Nutrition Facts : Calories 316.1 calories, Carbohydrate 15.6 g, Cholesterol 85 mg, Fat 13.1 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 2.4 g, Sodium 167.1 mg, Sugar 6.6 g
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