Dijon Chicken with Balsamic Vinegar

"Delicious chicken doesn't have to take a lot of time. This recipe is a gourmet dish that is ready in minutes."
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35 m servings 242 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in heavy large skillet over medium-high heat. Add onion, garlic and Savory Market Golden Roast Chicken Flavor and saute until just tender, about 4 minutes. Add chicken and cook until chicken is brown, stirring constantly, about 3 minutes. Stir in vinegar, broth and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt and pepper.


  • Note
  • 1/2 tablespoon red wine vinegar may be substituted for the balsamic vinegar


Read all reviews 4
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My husband and I liked this very much. My kids thought it was interesting.....very interesting! (Which pretty much means they didn't like it!) I would double the sauce however.....it was so g...

This was very good and easy to prepare. My husband & I enjoyed this very much. I will make this again THANK YOU Diana.

Extremely quick, easy and very tasty. The balsamic vinegar was by no means overwhelming and I used seed dijon for added texture. I will try this recipe again with a cream base (heavy cream so ...

I thought this was pretty good and definately easy. I liked the way the onions tasted with the chicken. Next time I may cut back a smidge on the basalmic vinegar - I'm not a huge fan.

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