Sweet and Savory Balsamic Chicken Recipe | Foodal (2024)

If there’s one thing everyone knows about me, it’s that I love balsamic vinegar. It’s something that I crave pretty frequently.

Every month or so, my sudden desire to consume meals that feature this ingredient reappears. It rivals my obsession with Nutella. And that’s a BIG deal for sure, coming from this gal.

This is one of those recipes that I go back to over and over again, whenever I want to enjoy a hit of balsamic in a super simple way.

Making this recipe is so easy that once you’ve tried it a couple of times, I wouldn’t be surprised if you’re able to memorize it, like I have at this point.

The chicken breasts sit in a balsamic marinade for a couple of hours to really infuse them with flavor.

The key here is to make sure that you only marinate the poultry for a couple of hours. If you marinate it overnight then you risk allowing the meat to get tough, because of the vinegar.

Once the poultry has had the right amount of time to soak up all that flavor, it gets added to a skillet to cook through.

After the chicken is cooked, you simply remove it from the pan and add the remaining marinade to the same skillet. The mixture cooks down and gets a little thicker, creating a lovely sauce. It’s a gloriously thick glaze that coats the juicy poultry in even more flavor.

The result is juicy and tender poultry that was oh-so-easy to make. Seriously, this dish is absolutely bursting with balsamic flavor. It has just the right amount of tanginess, but there’s also a subtle hint of sweetness to balance out the flavors.

This is one of those recipes that is ideal for when you have no idea what to make for dinner. It takes barely any brain power to make, and I always have the ingredients on hand in my fridge or freezer and my pantry to make it.

All you need to do is to make sure you always have chicken breast on hand. It’s the perfect last-minute meal solution, and if your household is anything like mine, a small cache of must-have ingredients like a few pounds of frozen poultry can be a lifesaver.

Honestly, I think this dish looks a lot fancier on the plate than it is to make. That’s why it’s one that I will always hold close for those impromptu dinner parties that sometimes pop up.

In terms of pairings, this dish is super versatile, so you can make a different meal every single time you serve it.

Personally, I like to serve it with some steamed vegetablesor a side of perfectly pressure cooked carrots, but you can also serve it over rice,with pasta, or with a side of fluffy garlic knots. Or serve both your favorite starch and some veggies that are quick and easy to make!

This marinade is also perfect for making chicken thighs, or even pork chops as long as they have the same approximate weight as what’s recommended on the recipe card below.

Simply follow the same instructions, allowing more or less cooking time as needed, until the meat is completely cooked through. Transfer the meat to a platter, cook down the sauce, and return the meat to the pan.

The only question is, how many times in a week can you eat this recipe without getting sick of it? For me, it’s going on about four times a week (I told you I’m addicted, didn’t I?).

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Cooking By the Numbers…

Step 1 – Chop Garlic and Measure Ingredients

Peel one clove of garlic and give it a rough chop, or pass it through your garlic press.

Measure out all of the remaining ingredients as listed on the ingredients list.

Step 2 – Make Marinade

Add the balsamic vinegar, chicken broth, sugar, garlic, dried herbs, and onion powder to a small bowl. Whisk together until combined.

You can use homemade chicken stock for this recipe, or a low-sodium store bought version.

Step 3 – Marinate Chicken

Add the marinade and the chicken breasts to a resealable zip-top plastic bag, turning the breasts to coat.

Seal and refrigerate for 2 hours. Make sure to turn the chicken halfway through the process, to ensure even application of the marinade. Do not soak for more than 2 hours.

Step 4 – Cook

Add the oil to a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the liquid.

Once it’s hot, add the chicken to the pan and cook until browned outside and cooked through, about 7 minutes per side. Remove from the pan and set aside.

Decrease heat to medium-low. Add remaining marinade to the skillet, and cook until it thickens slightly, about 3 minutes. To ensure that the broth is fully cooked since it contained raw chicken, bringing it to a boil and then reducing to a simmer to thicken is advisable.

Add the chicken back to the pan and turn to coat, then continue to simmer for 1-2 minutes.

Serve immediately, with your choice of sides.