Balsamic and herb chicken recipe

Balsamic and herb chicken recipe

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Balsamic and herb chicken, made with chicken breasts, balsamic vinegar, tinned tomatoes and loads of fresh herbs. The sauce is delicious with rice or mash.

Merseyside, England, UK

333 people made this

IngredientsServes: 4

  • 4 chicken breast fillets
  • salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 4 tbsp balsamic vinegar
  • 1 (400g) tin chopped tomatoes
  • 1 tbsp freshly chopped basil
  • 1 tbsp freshly chopped oregano or 1 tsp of dried oregano
  • 1 tbsp freshly chopped rosemary
  • 1 tsp fresh thyme or 1/2 tsp dried thyme

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Season chicken with salt and pepper. Heat olive oil in a medium pan; brown the seasoned chicken breasts. Add the onion and garlic and cook until softened.
  2. Pour tinned tomatoes and balsamic vinegar over chicken. Simmer until chicken is cooked, about 15 minutes. Sprinkle over herbs and stir into sauce. Serve.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (34)

Something else.All i did was score the chicken and fill a sandwich bag with ( a good splash of Olive Oil in the bag followed by all the herbs listed and left it in the fridge for 3 hours to soak all the flavours up). Had with Mash & Peas.-02 Jan 2009

absolutely great, I cooked it for 3 friends and everyone loved it! I served with diced herbed potatoes and veg.-23 Feb 2011

Marinating chicken is THE key to infusing flavor into typically lean, bland poultry cuts. This complex marinade requires mostly pantry staples to turn that lackluster cut into something that makes your tastebuds sing.

Let’s meet the key ingredients…

  • Olive or avocado Oil – To keep things moist.
  • Balsamic vinegar – Acid is a must in all marinades.
  • Honey – Just a hint of sweetness.
  • Dijon mustard – Brings in a different kind of acidity.
  • Garlic cloves – Delicious pungent flavor.
  • Fresh parsley (or dried) – All the herbs add color and an herbaceous undertone.
  • Dried basil
  • Dried oregano
  • Salt and Pepper – Basics that balance every marinade.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 8 oz. Cauliflower Florets
  • 1 oz. Balsamic Vinegar
  • 2 Garlic Cloves
  • 2 Zucchini
  • 2 tsp. Italian Seasoning Blend

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

Recipe Summary

  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon dried basil
  • salt and ground black pepper to taste
  • 2 pounds skinless, boneless chicken breast, thinly sliced

Combine vinegar, oil, garlic, basil, salt, and pepper in a large bowl. Add chicken mix to coat. Cover with plastic wrap refrigerate for at least 20 minutes.

Heat a cast iron grill pan over medium-high heat. Add chicken cook until golden on the outside, no longer pink in the center, and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Summary

  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 8 skinned and boned chicken thighs
  • 2 tablespoons olive oil
  • 1 cup dry white wine or chicken broth
  • ¼ cup balsamic vinegar
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 (1.6-ounce) envelope garlic-and-herb sauce mix
  • ½ cup sliced green onions (about 4)
  • Hot cooked egg noodles

Combine flour, salt, and pepper. Dredge chicken in flour mixture.

Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.

Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in 1/4 cup green onions. Serve over hot cooked egg noodles sprinkle with remaining 1/4 cup green onions.

Note: For testing purposes only, we used Knorr Garlic Herb Sauce Mix, which can be found with the Italian sauce mixes in the pasta aisle of the grocery store.


Mix flour and seasonings in shallow dish. Moisten chicken lightly with water. Coat with flour mixture.

Heat oil in large nonstick skillet on medium heat. Add chicken in batches cook 2 to 3 minutes per side or until cooked through. Remove from skillet keep warm.

Stir stock, vinegar and brown sugar into skillet. Bring to boil. Reduce heat to low simmer 5 minutes or until liquid is reduced by half. Return chicken to skillet. Spoon glaze over chicken and serve.


Loved this. Made as directed, but where do you find chicken breast halves only 5 or 6 ounces? Our supermarket's "greenwise" and others are usually at least 8 oz. Anyway, split breasts and used George Foreman grill. Chicken was moist but it was a mess to clean up, so next time will grill in pan. It's not worth firing up a charcoal grill for this for two people.

Made this dish with no changes/substitutions to recipe. It was okay. It did not get the rave reviews others have posted. Thought it was better the next day when I served salad with the cold chicken.

Good flavors and so easy for a weeknight dinner that's not the same old thing.

This recipe was good. The flavors were a bit overpowering for my taste, although that may just have been the type blue cheese I used. I would make this again just to add variety to my meals, but it's not one of my most prized recipes.

Delicious! Easy, quick, exceptionally tasty. Will be a go-to recipe when my husband calls saying he's bringing home a friend for dinner, as I usually have all ingredients on hand, and the presentation is also good. Made it just as it called for and it was great. I did boil down the marinade for a sauce and serve with a half pear-- great compliment to the blue cheese. Note to those who review a recipe that bears no resemblance to the original after all their tweaks: You haven't helped us, as you're offering a whole new recipe. Is this an ego thing on your part?

I am giving this 4 forks because it is so easy, first of all, and packs a lot of flavor in a recipe so simple. The small amount of gorgonzola used is just right and goes nicely with the balsamic. I think the choice of herbs is good, too. Boyfriend loved it, too!

Delicious and I will make again for the family. I did tweak the recipe. I added 1/2 onion diced, 2 garlic cloves minced, cup of sliced button mushrooms, , 2 tbs of olive oil, 1 tsp of salt and 2 tsp of brown sugar. I kept the herbes de Provence and pepper. I whisked together and added the chicken breasts to it. I did not have time to refrigerate so let sit out for 30 minutes room temp. I cooked the chicken and the marinade stove top and let it boil down to a reduction. I did not add the cheese but will try it next time.

Super easy and very tasty - I just used a cheap, everyday balsamic vinegar and was quite pleased with the results. Perfect weeknight dish.

Very good. Mostly followed recipe. I substituted goat cheese for the blue cheese and put the herbs in the marinade. I used a Cuisinart indoor grill because I live in an apartment which was defiitely better than baking but you don't get the true taste of a real grill. I will defintiely make this again.

I've made this recipe twice in one week now! I used only 2 TB of olive oil in the marinade and cooked the chicken in the marinade on the stove top and it has come out so well each time. I will definitely add this to my rotation of chicken dishes. I also have experimented with different types of blue cheese and it has been great each time.

Nice change for chicken. I had crumbled blue cheese, so just used it! And I cooked it in my grill pan on stove top rather than firing up the grill for just two of us - worked just fine!

I didn't have time to marinate the chicken for the full two hours but it was good all the same. My family loved this. Also, I didn't have blue cheese on hand to finish the dish but will for next time. One thing that is a bit problematic is the amount of marinade called for. I made it with only half and it was both sufficient and less of a waste of balsamic vinegar, a pricey item.

This is delicious and is my go-to chicken dish. I always laugh when people ask me for the recipe (which is often!), because it is so incredibly simple. This is easy to make and tastes gourmet  if you are even considering making this recipe, do it! I generally leave out the herbes de Provence because I dont like the taste of dried herbs, and I usually serve it with a salad instead of on a bed of arugula. This is one of my all-time favorite Bon Appetit recipes.

This is a great weeknight recipe. The marinating time can be cut in half if the breasts are butterflied first. Also, I seared the breasts in a hot cast iron pan instead of grilling. It turned out well. I used both goat cheese and gorgonzola. We both agreed that the gorgonzola was best!

This was really excellent, and very easy. I liked the slightly sweet marinade with the tart cheese. Followed the recipe pretty much exactly, except I used chicken thighs, which almost always turn out better on the grill - more flavor and they don't dry out. Yes, definitely sprinkle the spices on once the chicken is on the grill.

it's herbed chicken. i used lots of herbs--in the marinade, and on both sides of the chicken as I cooked it. The key, it seemed, was to get the herbs to mix in with the blue cheese--and the better the cheese, the better the taste. Don't skimp and just get any cheese, and don't make your own HdP. The taste is probably three stars, but it is so darned easy, I'm giving a fourth fork here.

It was pouring so I pan sauteed the chicken. That was the only change I made to recipe. I was not pleased with the result.

Super easy but not that exciting. Given the reviews, I expected more.

Absolutely DIVINE! So quick & easy, one of my all time favorites. I must make it once a month.

I wouldn't say this is exceptional but for the short list of ingredients and ease factor, probably worth four stars. I put the herbs in the marinade like some reviewers recommended which I would not do next time. I think their flavor got a little lost. Makes for a great leftover sandwich!

Easy and tasty. Didn't have cheese today but chicken still tasted very flavorful without it. Instead of grilling I just roasted the chicken at 375 for about 20 mins. Will definitely make again.

everyone loved this. a keeper. couldn't find herbes de provence but I looked up its main herbs & tried to come as close to that as possible

Loved this recipe. it was sooo easy! I added my own flair to it. we were out of blue cheese so I added goat cheese instead. it was delicious and the entire family ate every bite. Even my picky eaters asked for seconds. I think I will try this marinade on a turkey breast with some white wine rosemary sauce over the holidays and see how it tastes/does.

eh, we didn't really like this dish and we love BV.

This was a winner. I thought it was good, but my boyfriend thought it was amazing, and it was incredibly easy to make. Iɽ say the biggest obstacle in execution is having the 2 hours to let the chicken marinate. But, other than that, it was simple, and easy and very good. I used a grill pan and put the blue cheese on the chicken breasts with 3 minutes left. I tried to slice the blue cheese but ended up with thin crumbles, which was fine. I had no herbs de provance so I used a mix of Italian herbs and oregano, and it was fine. Will definitely make again and again.

Secrets To Perfectly Juicy Grilled Chicken Breast

  • CUT THE CHICKEN BREAST IN HALF LENGTHWISE: Lately, every time I buy chicken breast I notice how big the breasts are, especially if the chicken is not organic. If the breasts are large (6 ounces or more each), they will get too dry on the surface while the center is still pink and raw. Although nice charred grill marks are a must when grilling chicken, after a while the surface can get too dry and chewy. The best way to prevent this is by cutting the breast in half lengthwise. I learned this nice trick during the years I worked as a caterer in Southern California. By doing this, everyone gets a nice, tender, juicy and never-dried grilled chicken breast! This is also a nice way to stretch your budget!
  • OR POUND THE CHICKEN INSTEAD: I hardly ever pound the chicken when grilling, however if you don’t want to cut the chicken, pound the chicken a little bit to even out it’s thickness. Place the chicken breast in between 2 sheets of parchment paper or plastic wrap and using a meat mallet or rolling pin pound them slightly.
  • MARINATE THE CHICKEN: Boneless skinless chicken breast is a very lean protein that can dry up easily. To help keep the chicken tender, juicy and add a lot of extra flavor, I use a simple, quick and tasty marinade (the best chicken marinade). Since this marinade contains vinegar and lemon juice, you should not marinate the chicken for more than 6 hours. Longer than that and the chicken will start getting mushy and change texture.
    For best results, I suggest you marinade your chicken for 30 minutes (while you cook your side dishes).
  • GRILLING THE CHICKEN: You can cook the chicken in an outdoor gas or charcoal grill, or on a grill pan in the comfort of your kitchen. A grill pan is especially helpful during winter months.
    Clean and oil your grill grates to get nice grilled marks and to prevent food from sticking.
    Preheat the grill to medium-high heat and place the chicken on the grill. Grill the chicken without moving it or lifting it. Flip the chicken and cook the other side until a meat thermometer reads 165 degrees Fahrenheit.

PRO TIP: Remove the chicken from the grill when the chicken’s internal temperature reaches 160 degrees Fahrenheit and let carryover cooking do its magic!

Carryover cooking means that the heat continues to move (rise) after removing the chicken from the heat source. When grilling, the temperature of the surface of the chicken breast will be higher than the interior. When the cooking is done, you should always rest the chicken before serving it. During this resting period, the internal temperature will increase by about 5 to 10 degrees due to carry over cooking.

Creamy Balsamic and Herb Chicken

What’s for dinner tonight? Try this easy and delicious Creamy Balsamic and Herb Chicken the entire family will love!

I was compensated by Tyson Foods to produce this content.

As a busy mom my dinner menu usually consists of quick and easy family dinners. It is important to me to have dinner ready when Mr. Mother Thyme comes home from work so we can spend some quality family time together gathered around the kitchen table.

Chicken is one of our family favorites. It is on our weekly dinner menu several nights a week. I also like to cook a few chicken breasts each week to have on hand. It’s great to toss in salads or to whip up a tasty chicken salad for lunch.

Whether you grill, bake, roast or fry chicken, there are so many ways to cook a tasty chicken dinner. No wonder why it’s a favorite for so many people. Some of my favorite chicken dinners are made right in a skillet for a delicious meal ready in about 30 minutes for a quick and easy meal the entire family will love.

When it comes to choosing chicken, Tyson® Fresh Chicken is a brand I can trust. It is the next best thing to being fresh from the farm. It is all natural* with no added hormones or steroids**. Tyson Fresh Chicken has a heritage of producing chicken, raised for over 75 years by family farmers. Tyson Fresh Chicken helps making meal planning easy. I love that each piece is hand-trimmed for convenience to save time and effort.

“Bringing Families Together™”

Tyson Chicken is a brand that is wholesome and family-friendly. Tyson Foods is a company made up of real people – moms and dads, husbands and wives, neighbors and friends. Every day they strive to make good food they feel good about serving their families and consumers can feel good about serving to their own.

One of my recent favorite meals I created is Creamy Balsamic and Herb Chicken. Chicken breasts lightly dredged in flour then cooked in a skillet with olive oil and butter. A simple sauce is made using just chicken broth, heavy whipping cream, balsamic and herbs. The chicken is placed back in the yummy sauce and simmered for about 10 minutes. The result is a delicious meal ready in no time. It is perfect served with rice and your favorite veggie.

Recipe Summary

  • 4 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 3 thyme sprigs
  • 1 cup dry white wine
  • 4 cups chicken stock or canned low-sodium broth
  • 1 bay leaf
  • 6 black peppercorns, crushed
  • 1/2 cup balsamic vinegar
  • 1/2 cup thinly sliced shallots
  • 1 stick (4 ounces) unsalted butter, softened
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped tarragon
  • 1 teaspoon finely chopped flat-leaf parsley
  • 1 teaspoon minced garlic
  • Two 4-pound chickens, backbones removed, chickens cut into 6 pieces each
  • Salt and freshly ground pepper

Melt the butter in a large saucepan. Add the onion and thyme and cook over moderate heat, stirring occasionally, until the onion is softened and browned, about 10 minutes. Add 1/2 cup of the wine and boil over moderately high heat until the liquid is almost evaporated, about 3 minutes. Add the chicken stock, bay leaf and peppercorns and boil over moderately high heat until reduced to 1 1/2 cups, about 30 minutes.

In a medium saucepan, combine the balsamic vinegar with the shallots and the remaining 1/2 cup of white wine and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the reduced chicken stock and cook for 2 minutes. Strain the sauce into a small saucepan.

In a bowl, combine the butter with the thyme, tarragon, parsley and garlic. Gently spread the mixture under the chicken skin. Season with salt and pepper and refrigerate until the butter is firm, about 1 hour.

Preheat the oven to 450°. Lightly oil a large, heavy roasting pan and set the pan over 2 burners. Add the chicken, skin side down, and cook over moderately high heat until browned, about 5 minutes. Turn the chicken skin side up and roast in the oven until cooked through, about 20 minutes for the breasts and 25 minutes for the thighs and drumsticks transfer the chicken to a warm platter.

Pour the juices from the roasting pan into the balsamic jus. Reheat the balsamic jus, then pour into a sauceboat and serve with the chicken.