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READY IN 1 hr

Balsamic Chicken Breasts

Read Reviews (24)

"This low-fat chicken dinner is easy to prepare." — stefychefy

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

2 sweet potatoes, peeled and cut into 2-inch pieces
1 tablespoon olive oil
salt and pepper to taste
2 skinless, boneless chicken breast halves

1/2 cup balsamic vinegar
salt and ground black pepper to taste
1/2 cup balsamic vinegar

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Place the potatoes on a baking sheet; drizzle olive oil over potatoes and season with salt and pepper.
Place the chicken breasts in a baking dish. Pour 1/2 cup of balsamic vinegar over the breasts; season with salt and pepper. Cover with aluminum foil.
Place the potatoes in the preheated oven and bake for 10 minutes; place the dish with the chicken in the oven and cook both the potatoes an chicken another 20 minutes; flip both the potatoes and chicken; reduce the oven heat to 350 degrees F (175 degrees C). Bake another 20 minutes.
Pour 1/2 cup of balsamic vinegar into a small saucepan and place over medium heat. Cook until reduced to about 1/4 cup. Place the chicken breasts atop the potatoes; drizzle with the reduced balsamic vinegar to serve.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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This basic recipe ends up too vinegary and rubbery. I took the base ingredients and tweaked the steps to make a better dish. - Marinate Chicken in 1/2 cup balsamic vinegar and 1 T low sodium soy sauce, salt, pepper. Grill, pan fry, or bake - however you prefer your chicken. - Make a sweet potato mash with salt and pepper, and 1 t of brown sugar. - Make a balsamic reduction of 1/2 cup vinegar (or more if you want to batch). I like to add 1 T of butter and 1 t of brown sugar to my reduction. - Lay your cooked chicken on top of the sweet potato mash, and lightly drizzle with your reduction. Tasty!

—LaFinDuJour

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Most Helpful Critical Review

Jan 18, 2008

the easiest way to make balsamic chicken is to use the first half cup as an overnight marinade, then bake the chicken (or grill it) then return pour the other half cup to serve. It is especially wonderful cold the next day and cut up into a salad. As for this recipe, baking chicken breasts at 400 covered for 40 minutes is way too much time. The breasts will stew or be rubbery, sometimes both. Easier to pan fry covered about ten minutes on each side with a medium to low flame.

—FRED

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40 Ratings

Jan 07, 2010

My husband loved it! Chicken was sooo tender and flavorful. I put brown sugar and soy sauce into balsamic vinegar. I only baked chicken for 30 min and kept heat on 400. I also used regular potatoes because I didn't have sweet potatoes and served plain broccoli as a side. I will definitely make this again!

—thejohnsonhome

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Mar 02, 2008

I followed the advice of previous reviewers and didn't cook the chicken for quite so long - maybe more like 30 min. Also, I added a little paprika to the chicken and rosemary & thyme to the potatoes. Really tasty and really easy!

—Noah

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Mar 25, 2009

This recipe was very quick and easy. I sauted chopped onions and browned the seasoned chicken. I also added pineapple apricot preserves to the balsamic vinegar, then reduced the sauce. I omitted the sweet potatoes. It was very yummy!

—elinor3

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Jan 22, 2008

We really liked this recipe it's quick and very healthy. As suggested by another person, I could leave the chicken in balsamic vinegar for longer. To make the sweet potatoes crispy it needs to be cooked in a metal baking tray. I served it with steamed vegetables.

—KimB

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Jan 22, 2008

I found rhis dish easy, delicious, and healthy. My husband loved it. I sent it to my daughter and she and her husband liked it, too.

—marilyn

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Jan 19, 2008

This site has hundreds of chicken recipes that are better than this!

—DECAR48

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Nutrition

Calories
379 kcal
19%

Carbohydrates
44.7 g
14%

Cholesterol
68 mg
23%

Fat
8.5 g
13%

Fiber
3.9 g
16%

Protein
29.8 g
60%

Sodium
567 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Balsamic Chicken Breasts

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 379
Calories from Fat: 77

% Daily Value *
Total Fat 8.5g 13 %
** Saturated Fat 1.3g 7 %
Cholesterol 68mg 23 %
Sodium 567mg 23 %
Potassium 835mg 23 %
Total Carbohydrates 44.7g 14 %
Dietary Fiber 3.9g 16 %
Protein 29.8g 60 %
Sugars 23.1g
Vitamin A 369 %
Vitamin C 9 %
Calcium 11 %
Iron 26 %
** Thiamin 17 %
** Niacin 153 %
** Vitamin B6 58 %
** Magnesium 23 %
** Folate 11 %

* 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.