Braised Herb Balsamic Chicken is one of the meals we still enjoy. With little planning, I can easily throw this meal together between my freezer stash of chicken thighs and breasts, an ever-present Costco-sized package of bell peppers, and a well-stocked pantry. Slice the peppers and onions, then the garlic and parsley, and season the chicken earlier in the day or even the night before with the herbal mixture. Cover each component and store it in the fridge until the dinner is ready to cook. If you’re a fan of quick weekend meals, be sure to check out some of my other favorite one-pot chicken recipes.
The word “braise” can sound overwhelming, but it’s just a great way to say “brown the meat, then cook it in some sauce.” Braised balsamic chicken thighs do well for this cooking method. We keep their moisture well, managing to escape the habits of skinless chicken breasts, which are often “dried out.” We mostly serve this over brown rice or quinoa, but it would be good options to use cauliflower rice or even zucchini noodles. Brown rice and quinoa soak up the sauce beautifully, and it assures that when eaten this way, everyone can eat every grain of rice out of their plates.
(6) boneless and skinless chicken breast halves
1 tsp garlic salt
ground black pepper to taste
2 tbsp olive oil
(1) onion, thinly sliced
1 (14.5 oz) can diced tomatoes
1/2 cup balsamic vinegar
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp dried thyme
1. Season the chicken breasts with salt and chopped garlic on both sides.
2. Add and heat olive oil in a saucepan over medium heat. Cook the chicken breasts seasoned until browned, for 3 to 4 minutes per hand. Add onion; cook and stir for 3 to 4 minutes until onion turns brown.
3. Pour balsamic vinegar and diced tomatoes over chicken; season with basil, oregano, rosemary, and thyme. Let it simmer until the chicken is no longer pink for about 15 minutes, and the juices run clear. A center-inserted instant-read thermometer will read at least 165 degrees F (74 degrees C).
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