Balsamic Chicken – This savory dish combines the tangy sweetness of balsamic vinegar with juicy, tender chicken breasts or thighs, making it a versatile option for weeknight dinners or special occasions.
What is Balsamic Vinegar?
Balsamic vinegar is occasionally shortened to balsamic, is a concentrated, very dark, and intensely flavoured vinegar originating in Italy, made wholly or partially from grapes. Grape must be freshly crushed grape juice with all the seeds, skins, and stems.
Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to reach a minimum sugar concentration of 30% (brix) or more, which is then fermented with a slow aging process which further concentrates the flavours.
Tips and Tricks for Perfect Balsamic Chicken
- Choose Quality Ingredients: Opt for high-quality balsamic vinegar for a rich, authentic flavor. Look for “Aceto Balsamico di Modena” on the label for a premium choice.
- Marinate for Maximum Flavor: Marinate the chicken for at least 30 minutes (or overnight) to allow the flavors to penetrate. Use a resealable bag or airtight container for best results.
- Don’t Overcook: Chicken can dry out if overcooked. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Deglaze the Pan: After cooking the chicken, deglaze the pan with extra balsamic vinegar or chicken broth to make a flavorful sauce.
- Add a Touch of Sweetness: A teaspoon of honey or brown sugar can enhance the natural sweetness of the balsamic vinegar.
Recipe Variations
- Herb-Infused: Add fresh rosemary or thyme to the marinade for an earthy twist.
- Vegetable Pairing: Toss in cherry tomatoes, red onions, or bell peppers for a vibrant, veggie-packed version.
- Creamy Balsamic Chicken: Stir in a splash of heavy cream to the sauce for a creamy, decadent version of the dish.
- Spicy Kick: Add red pepper flakes or sriracha to the marinade for a spicy twist.
- Balsamic Chicken Thighs: Swap chicken breasts for skinless thighs for a juicier, richer flavor profile.
How to Serve Balsamic Chicken
This dish pairs beautifully with a variety of sides. Here are some ideas:
- Starches: Serve over creamy mashed potatoes, fluffy rice, or buttery pasta.
- Vegetables: Roasted asparagus, sautéed spinach, or a crisp arugula salad make great companions.
- Bread: A crusty baguette or garlic bread is perfect for soaking up the savory balsamic glaze.
- Light Option: For a low-carb alternative, try serving it with cauliflower rice or zucchini noodles.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the cooked chicken and sauce in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm the chicken in a skillet over low heat, adding a splash of chicken broth to prevent drying. You can also microwave in short intervals, stirring the sauce occasionally.
Recipe FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great option as they tend to be more forgiving and stay juicy even if slightly overcooked.
2. What can I use instead of balsamic vinegar?
You can substitute with a mix of red wine vinegar and a touch of honey or maple syrup to mimic the sweet-tangy flavor of balsamic vinegar.
3. Is balsamic chicken healthy?
Yes! This dish is naturally low in carbs and high in protein. To keep it light, opt for skinless chicken and use minimal oil.
4. Can I make this recipe in the oven?
Yes. Preheat your oven to 375°F (190°C), place the marinated chicken in a baking dish, and bake for 20-25 minutes, or until cooked through.
5. What wine pairs well with balsamic chicken?
A medium-bodied red like Pinot Noir or a dry white like Sauvignon Blanc complements the flavors beautifully.
Balsamic Chicken
Balsamic Chicken - This savory dish combines the tangy sweetness of balsamic vinegar with juicy, tender chicken breasts or thighs, making it a versatile option for weeknight dinners or special occasions.
Ingredients
- 1 pound chicken breast tenderloins
- 1 tablespoon honey
- 1/4 cup bottled Italian salad dressing
- 1/8 - 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 cup purchased shredded carrot
- 1 small tomato, seeded and chopped
- 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces
Instructions
- In a small bowl, stir together balsamic vinegar, honey, salad dressing, and crushed red pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes or until chicken is no longer pink and tender. Add half of the dressing mixture and toss to coat. Transfer chicken to a serving platter, cover and keep warm.
- Now add carrot and asparagus to skillet. Cook and stir until asparagus is crisp-tender for about 3 to 4 minutes.
- Stir in the remaining dressing mixture. Cook and stir for 1 more minute. Drizzle the dressing mixture all over chicken and vegetables. Sprinkle with tomato and serve alongside rice or mashed potatoes.
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 336Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 96mgSodium 262mgCarbohydrates 14gFiber 3gSugar 10gProtein 37g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Why You’ll Love This Recipe
Balsamic chicken is a crowd-pleaser that ticks all the boxes: easy to make, healthy, and endlessly customizable. Whether you’re hosting a dinner party or whipping up a quick family meal, this recipe is sure to impress. Give it a try and savor the perfect balance of tangy and savory in every bite!