Easy Weeknight Balsamic Chicken
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Every single time I make this (and I’ve been doing so for at least 10 years), my husband says, “This is amazing. Have we had this before?”
Now, this is a man who enjoys his food, isn’t picky, and is always grateful I like to cook. I would say he is a non-cook. It’s not that he “can’t,” it’s more that he “doesn’t.”
Still, it always puzzles me that he doesn’t seem to remember this from one presentation to the next. I think part of it is that its flavor belies its travail. In short — it’s fast and easy. But it somehow tastes as though you may have been simmering it all day.
All it takes it chicken
Other than boneless chicken breasts, you probably have everything needed in your pantry. Don’t skimp on the herbs — in fact, I over-herb a bit because the tomatoes seem to soak it in. This probably one of my favorite ready-in-under-30-minute dinners.
Start with onions
If you’re even thinking of making this tonight, get going with the onion so it can start softening and lightly carmelizing before you add the rest of the ingredients. Once you’ve got the onion and the chicken browned, the rest of this is just pour and stir.
Then, it’s a quick simmer and dinner’s ready. We love this over Egg Noodles, but really any rice or pasta would do the trick. I promise you’ll be making it again.
Weeknight Balsamic Chicken
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Equipment
Ingredients
- 1 chopped medium onion cut in half and thinly sliced into half moons
- 1 tbsp olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut in half laterally
- 1 tsp garlic salt
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1 tsp rosemary, dried
- 1/2 tsp thyme
- 1/2 cup balsamic vinegar (I often use a bit less), to taste
- 1 28 oz can diced tomatoes with juice
- pepper, to taste
Instructions
- Add olive oil to skillet over medium heat. Thinly slice onion, as directed, above. Add onion to skillet and soften and lightly brown. Meanwhile, slice chicken breasts in half the long way to make them half as thick.
- Once onion is softened and lightly browned, push to the sides of skillet and add chicken breasts. Sprinkle garlic salt and pepper over chicken. Quickly sear both sides of chicken, turning the heat up a bit, if necessary.
- Once chicken is lightly browned, pour balsamic vinegar over chicken, add basil, oregano, rosemary, thyme and diced tomatoes to skillet. Use a tongs to turn chicken pieces over in sauce and mix all together. Push some herbed tomato dices on top of chicken and bring all to a simmer. Simmer for about 15 minutes or until chicken is done. Don't overcook!
- The juice will cook down a bit. This is great over egg noodles, your pasta shape of choice, white or brown rice. Really, whatever you have on hand! Enjoy.
