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READY IN 45 mins

Balsamic Chicken

Read Reviews (282)

"A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta." — SHERRYLYNN2

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced

1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

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Directions

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.

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PREP 5 mins
COOK 20 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 09, 2009

I made two batches of marinade.one for the chicken to marinade in and discarded, and the second for the sauce.Not a good idea to use any marinade that was used on chicken.

—george9

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Most Helpful Critical Review

Aug 25, 2012

We did not like this. We love balsamic, we used a phenomenal aged balsamic we love and this dish was WAY too acidic. I also didn't reduce it all the way to try and save it but it didn't work for us.

—Cynthia

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397 Ratings

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Jun 01, 2010

This is simply divine !!! No worries about the marinade, it's fine as long as it's boiled. There is marinade left on the meat and we eat it because it has been heated up enough to kill germs. Anyhow, love this gourmet recipe ! Thank you so much !!

—Peachy76

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Jun 30, 2011

If you're considering this recipe, the answer is YES!!! Although I'm big on changing up recipes, this one is perfect -- only thing I did different was marinating the chicken breasts for around 3 hours prior to cooking. There were some reviewers talking about how the marinade/sauce was too bitter and vinegary. If you think this, you are using the WRONG vinegar! Good balsamic is not overly vinegary. Yes, it's more expensive than the alternative, but it's completely worth it for recipes like this. I doubled the sauce/marinade and reduced it more after the chicken was done cooking and spooned some of it over the chicken. My friends loved the sauce so much that they spooned some of the extra over their vegetables! Everyone raved about this dish and one friend even begged me to give her cooking lessons! Delicious, impressive, and simple. Who could ask for more??

—thatpoliscinerd

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Jul 16, 2009

Wow, I am AMAZED at how yummy this is. I usually don't try a recipe unless it has many ratings, so I was very nervous about wasting food. It was so perfect. I didn't use as a marinade because I didn't have time so I quadrupled the sauce mix (I added very finely minced onions and peppers)and then boiled it to reduce it and use. I pan fried chicken breasts (bone in) with salt and pepper and then when they were done, poured in the reduced sauce. I let it boil and bubble for about 10 mins. OMG my whole family loves it. Fantastic.....

—KDUMAINE

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Mar 25, 2010

I marinated the chicken for about an hour. The only change I made was using brown sugar in place of the white sugar and Garlic & Wine Seasoning in place of the Italian. We grilled the chicken and I reduced the marinade until thickened and drizzled over roasted asparagus and Roma tomatoes.

—Sioranth

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May 27, 2009

I made this for my family over Memorial Day Weekend. I placed the chicken breasts in the marinade in the morning, and grilled them that evening. I also followed the recipe "as is". My chicken was moist and had great flavor as well. This is a keeper!

—boilermaker

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Aug 30, 2010

If you love balsamic vinegar, you'll like this recipe for chicken. Fantastic marinade as I let the chicken bath for like 3 hours, it definitely made it more tender and moist when I finished braising it. Will be using this recipe again in the future.

—connie

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Nutrition

Calories
194 kcal
10%

Carbohydrates
9.8 g
3%

Cholesterol
66 mg
22%

Fat
4.9 g
7%

Fiber
0.2 g
< 1%

Protein
26.4 g
53%

Sodium
79 mg
3%

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

Nutritional Information

Balsamic Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 194
** Calories from Fat: 44

% Daily Value *
** Total Fat 4.9g 7 %
** Saturated Fat 0.9g 4 %
** Cholesterol 66mg 22 %
** Sodium 79mg 3 %
** Potassium 315mg 9 %
** Total Carbohydrates 9.8g 3 %
** Dietary Fiber 0.2g < 1 %
** Protein 26.4g 53 %
** Sugars 9.2g
** Vitamin A < 1 %
** Vitamin C 3 %
** Calcium 3 %
** Iron 12 %
** Thiamin 8 %
** Niacin 137 %
** Vitamin B6 40 %
** Magnesium 12 %
** Folate 3 %

* 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.