Easy Balsamic Chicken Recipe
Easy Balsamic Chicken is a quick and flavorful dish featuring tender chicken breasts cooked in a sweet and tangy balsamic vinegar sauce, topped with fresh mozzarella and tomatoes.
Servings: 6 servings
Ingredients
- 4-6 boneless, skinless chicken breasts 1 inch thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ¾ cup balsamic vinegar
- 3 tabelspoons honey
- 1 ½ cups cherry or grape tomatoes halved
- 8 ounce container of fresh mozzarella "pearls"
- Fresh basil leaves to garnish
Instructions
- Preheat the oven to 350℉.
- Season the chicken breasts with salt and pepper.
- In a large cast-iron skillet, heat the olive oil over medium-high heat. Add the chicken breasts using tongs and cook for about 5-6 minutes on each side, or until they are no longer pink in the center. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the balsamic vinegar and honey (if using). Stir well to combine and simmer for about 5 minutes or until the sauce thickens slightly.
- Return the cooked chicken breasts to the skillet and turn to coat with the sauce.
- Add the halved cherry tomatoes and the mozzarella pearls to the skillet.
- Place the skillet in the oven and cook for 5-10 minutes until the cheese melts. Alternatively, you can cover the skillet with a lid and let it simmer for 5 minutes or until the cheese is melted and bubbly.
- Serve the Balsamic Chicken hot, drizzling some of the tomato-balsamic sauce from the skillet over the top.
Notes
Storage: To store, refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop until heated through, adding a bit of liquid if needed.
- Use Thin Chicken Cutlets or Pound Chicken Evenly: Opt for thin chicken cutlets instead of thicker chicken breasts to expedite cooking. They cook faster and more evenly. If you have regular chicken breasts, pound them to an even thickness with a meat mallet or rolling pin. This ensures uniform cooking.
- After placing the chicken in the hot skillet, allow it to cook without disturbing it; this will give you a nice caramelized sear.
- Don't Overcook: Be careful not to overcook the chicken, as it can become dry. Cook until it reaches an internal temperature of 165°F. A meat thermometer is a great kitchen tool.
- If you want a thicker and more intense balsamic glaze, you can simmer the balsamic vinegar in a separate pan until it reduces by half before adding it to the skillet.
- Watch the Cheese: When melting the mozzarella pearls especially if finishing in the oven, keep a close eye on them to prevent burning. It usually takes just a few minutes.
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 3g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 506mg | Potassium: 369mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 10mg | Calcium: 147mg | Iron: 1mg
Find it online:
www.soulfullymade.com/easy-balsamic-chicken-recipe/