Balsamic Chicken Recipe
This one pan balsamic chicken is very light and a perfect meal for summers; the procedure is quick and easy which qualifies it as a beginner friendly dish; chicken filled with balsamic flavor is healthy and makes your palates addicted; you wouldn’t get bored even if you have it on regular basis. Make sure to taste it once.
- Servings: 4
- Preparation time: 35 minutes (marinating time included)
- Cooking time: 20 minutes
- 2 boneless and skinless chicken breasts
- ½ teaspoon minced garlic
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon honey
- 5 tablespoons water
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Rinse the chicken under running water; dry off excess with paper towels. Using a sharp kitchen knife cut each breast into half lengthwise, like cutlets.
Combine ½ teaspoon minced garlic in a medium bowl along with ¼ cup balsamic vinegar, Salt, ½ teaspoon black pepper, 1 tablespoon honey, 5 tablespoons water, ½ teaspoon dried thyme and ½ teaspoon dried oregano. Whisk well to mix the ingredients.
Add chicken to the marinade and toss to coat; cover and keep in the refrigerator and let it marinate for 30 minutes at least.
Take marinated chicken out of the refrigerator; separate the chicken from marinade; reserve the marinade to make the sauce.
Heat olive oil in a skillet over medium-high flame. With the help of tongs carefully lower the marinated chicken pieces into the oil. If the skillet is not large enough to fit all the pieces in a single layer without crowding it, work in batches. Cook for 14 minutes 7 minutes per each side turning twice or thrice during the process until chicken turns golden brown and cooked through. Transfer browned chicken to a plate. Repeat the process for the remaining pieces.
Pour reserved marinade in the same skillet; scrap the residues from the bottom of the skillet with a wooden spoon; bring to a boil; adjust heat to medium; cook for 2-3 minutes until liquid reduces a bit; taste it; adjust spices and quantities as necessary; return chicken back to the skillet; cook for 2 more minutes until sauce thickens slightly and chicken heated through.
Off the heat when it’s done; transfer to a serving bowl; sprinkle a teaspoon of fresh thyme leaves over the chicken if you like; serve hot with mashed/roasted potatoes or green beans accompanied by fresh salad.
Notes & Tips:
- To reduce the time use pre made cutlets instead of cutting a breast.
- Cooking time varies according to the thickness of the chicken.
- Use a teaspoon of Italian herb mix instead of separate herbs.
- For fewer cleanups marinate the chicken in a zip lock bag instead of a bowl.
- You may use chicken broth in the place of plain water.