This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Skillet Balsamic Chicken

Read Reviews (50)

"An easy vinegar chicken recipe guaranteed to make you salivate!" — Debby Tambe

Ingredients Edit and Save

Watch video tips and tricks

Spicy Garlic Lime Chicken

Coconut Chicken Curry

How to Make Caramel Chicken

A Good Easy Garlic Chicken

Braised Chicken and Artichokes

Spicy Orange Chicken

Chicken Breasts with Balsamic Vinegar

Braised Balsamic Chicken

Mango Chicken Piccata

Measuring All-Purpose Flour

How to Cut Onions

Types of Cooking Oil

How to Bone a Chicken Breast

Original recipe makes 4 servings Change Servings

2 tablespoons olive oil
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 large onions, quartered
1/2 cup balsamic vinegar

1/4 cup red wine vinegar
2 tablespoons dried oregano
2 tablespoons all-purpose flour

Check All Add to Shopping List

Directions

In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

Kitchen-Friendly View

ADVERTISE WITH US

Balsamic vinegar is rarely more than 1/4 cup for a LARGE recipe b/c of it's pungent flavor. Some common sense adaptations on the part of this long-time cook were to add 1/4 balasamic vinegar and 1/2 cup red wine (a good flavored shiraz was what I used) instead of the measurements of red wine vinegar and balsamic vinegar given in the recipe. Also 2 Tbsp. oregano will give an overpoweringly strong oregano flavor. Substituting fresh basil and omitting the oregano altogether was also another no-brainer substitution. We also added some reconstituted sun-dried tomatoes (1/4 cup dry or 1/2 cup reconstituted) chopped and some sliced mushrooms (we used portabella's due to their mild flavor and ability to hold up to high heat & long cook times). After making those changes this recipe was fantastic! A lot of the previous reviews claim too strong a vinegar flavor which makes sense when you take the strongest flavored vinegar on the planet, add too much and then cook it down to make it even MORE so.

—shelley

See full review »

Most Helpful Critical Review

Jun 23, 2003

i found this tasting mostly just like vinegar.

—MORGEN

See full review »

57 Ratings

See other versions of this recipe!

Nov 14, 2007

I fixed this for dinner last night and my husband could not quit complimenting me. I followed the advice of others and used 1/4 c. balsamic vinegar along with 1/3 c. of red wine vinegar. I mixed this in with 1/2 c. chicken broth and poured it over the chicken after it had browned. I also added a dash of basil with the oregano and 2 teaspoons of Italian dressing. Also, I did not have a fresh onion on hand, so I used dried minced onion. It was great served with garlic mashed potatoes and black-eye peas. I will make it again!

—Reshableu

See full review »

Dec 29, 2007

I used red wine in place of red wine vinegar, and added sun-dried tomatoes and portobello mushrooms as one reviewer suggested. This recipe BLEW AWAY my boyfriend and mother when I had them over for dinner. They said it tasted like it was from a restaurant. I paired it with curried potatoes. Delicious! Will definately cook again.

—Kat

See full review »

Aug 18, 2003

Not to shabby! I did not think it was too much vinegar, I would serve this over rice next time, I also would consider adding some garlic at some point. I myself love flavor and cut this receipe down to serve just myself while the family was away. Something was missing, but worth taking a tumble at trying to flavor to your taste!

—CATECRUM

See full review »

Mar 11, 2007

My Family Loved this !!! Changed it a bit. Chopped the onion (used Red onion) so it was more like a relish or Chutney. served over a bed of Red skinned Mashed Potatoes. Yummy !!!!

—Mojito Mama

See full review »

Feb 25, 2011

Excellent! I doubled the sauce but used 1/2 vinegar and half homemade broth in place of 2x the vinegar. I boiled some pasta and added some frozen veggies to the water, then poured the cooked chicken and sauce over the drained pasta/veggies and made a quick and dirty skillet meal. It was really good and both my kids ate it, which surprised me. I would make this again for company but keep the breasts whole for prettier presentation.

—MomZilla (Evin)

See full review »

Dec 22, 2003

I enjoyed it a lot. The onions add a great flavour, and I really enjoy the combination of the red wine and balsamic vinegar! Great!

—FRANK FURNARI

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Cheesy Skillet Chicken

Easy Skillet Chicken a la King

Skillet Apple Chicken

Mandarin Chicken Skillet

Balsamic Chicken

Skillet Chicken Cordon Bleu

Chicken and Peppers with Balsamic Vinegar

Skillet Herbed Chicken with Mustard

Easy Elegant Skillet Chicken Supreme

Hunts(R) Bruschetta Chicken Skillet

ADVERTISE WITH US

Nutrition

Calories
261 kcal
13%

Carbohydrates
16.2 g
5%

Cholesterol
68 mg
23%

Fat
8.6 g
13%

Fiber
2.3 g
9%

Protein
28.9 g
58%

Sodium
90 mg
4%

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

Nutritional Information

Skillet Balsamic Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 261
Calories from Fat: 78

% Daily Value *
Total Fat 8.6g 13 %
** Saturated Fat 1.4g 7 %
Cholesterol 68mg 23 %
Sodium 90mg 4 %
** Potassium 476mg 13 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 2.3g 9 %
Protein 28.9g 58 %
Sugars 7.7g
Vitamin A 4 %
Vitamin C 14 %
Calcium 10 %
Iron 26 %
** Thiamin 15 %
** Niacin 148 %
** Vitamin B6 48 %
** Magnesium 17 %
** Folate 18 %

* 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.