Best 20 Balsamic Chicken Breasts Recipes

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

BALSAMIC MARINATED CHICKEN BREASTS

Steps:

• Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
• Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE

Steps:

• Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
• Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
• Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
• Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
• When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
• To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
• Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

BALSAMIC CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
• Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

BALSAMIC-HONEY GLAZED CHICKEN BREASTS

Steps:

• Preheat an electric grill for high heat. When hot, brush the cooking surfaces with olive oil or use nonstick cooking spray. Season the chicken breasts with salt and pepper, add to grill and cook until lightly browned, in two batches, if necessary. Remove chicken from grill and set aside.
• In a large skillet, add the onions and garlic, and cook on low heat until wilted, about 6 to 7 minutes. Add the tomato puree and broth and bring to a boil.
• Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter and tent with aluminum foil to keep warm.
• Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to 10 minutes, until the sauce is reduced to about 1/2 cup. Drizzle the sauce over the chicken and garnish with chopped parsley.

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS

Steps:

• Pat chicken dry with paper towels. Sprinkle with salt and pepper.
• In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
• In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
• Cut chicken diagonally into slices. Serve sauce over chicken.

YUMMY BALSAMIC VINAIGRETTE CHICKEN BREASTS

Steps:

• In a small bowl, combine vinegar, oil, honey, salt and mustard.
• Mix well with a whisk.
• Place chicken in a glass dish. Pour 4 tablespoons vinaigrette over chicken.
• Marinate 25 minutes in the refrigerator, turning once.
• Grill or saute' chicken breasts until done.
• Use balance of vinaigrette to drizzle on your dinner salad.

SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE

Steps:

• Combine broth, vinegar, and honey in a small bowl.
• Melt butter and heat oil in a large nonstick pan over low heat.
• Place flour in a shallow pan or dish.
• Dredge chicken in flour and shake off excess.
• Sprinkle chicken with salt and pepper.
• Increase heat to medium-high; heat for 2 minutes or until butter browns.
• Add chicken to the pan and cook for 4 minutes per side or until golden.
• Remove chicken from pan and keep warm.
• Add shallots and saute 30 seconds.
• Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
• Serve sauce over chicken and garnish with parsley.

GARLIC CHICKEN BREASTS IN BALSAMIC VINEGAR

Steps:

• Dredge chicken breasts in flour.
• In a large skillet heat oil over medium high heat.
• Cook breasts 3 minutes on one side; add garlic.
• Turn chicken and continue cooking 2 to 3 minutes.
• Add stock, vinegar and pepper to taste.
• Reduce heat to medium low; cover and cook five to ten minutes or until chicken is tender.
• Remove chicken and keep warm.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook 1 to 2 minutes until thick and smooth.
• Pour sauce over chicken and serve.

CHICKEN BREASTS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• If breasts are connected, separate filets and cut away any membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms and pat dry. Season the flour with some salt and pepper and dredge chicken in the mixture. Shake off the excess flour.
• Heat oil in heavy skillet over medium-high heat and cook the breasts until nicely browned on one side. Add garlic cloves. Turn chicken and scatter the mushrooms over top. Continue cooking, shaking the skillet to redistribute the mushrooms so that they cook evenly. Cook about 3-4 minutes.
• Add the vinegar, broth, bay leaf and thyme.
• Cover tightly and cook over medium-low heat for 10 minutes. Transfer the chicken pieces to a warm serving platter and cover with foil. Continue cooking sauce with mushrooms, uncovered and over medium-high heat for about 7 minutes. Swirl in butter and discard bay leaf.
• Pour the mushroom sauce over the chicken and serve.

ROSEMARY CHICKEN BREASTS & BROWN BUTTER BALSAMIC RAVIOLI

Steps:

• Coat chicken in balsamic vinegar, then olive oil.
• Season chicken with rosemary, salt & pepper and let stand 30 minutes.
• Bring a large pot of water to boil for ravioli.
• Salt water and drop ravioli in water.
• Cook according to package.
• Heat a medium nonstick skillet over medium high heat.
• Add chicken breasts and cracked garlic to the pan.
• Cook chicken 12 minutes, turning occasionally, or until juices run clear.
• The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• When done, cover.
• When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat.
• To the second skillet, add butter to the pan and let it begin to brown.
• When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat.
• Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli.
• The vinegar will become thick and syrup like.
• Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat.
• Serve chicken with ravioli.

HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A

Steps:

• Heat the oven to 425 degrees.
• In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
• Dredge the chicken breasts in the mixture, getting them coated with the liquid.
• Nestle the breasts in the vegetable mixture, but do not completely bury them.
• Salt and pepper them, then drizzle them with the honey.
• Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.

BALSAMIC CHICKEN BREASTS

Steps:

• Place a chicken breast into a large Ziploc bag, close the bag almost all the way, then pound the chicken to a thickness to 1/2-inch thick; repeat with remaining breasts.
• Mix together salt, pepper, flour, and sage.
• Dredge flattened breasts in a mixture; shake off excess flour.
• Melt together the olive oil and butter in a large wide sauté pan or large electric griddle (one with a cover) and brown the chicken over medium-high heat for 3 minutes on one side.
• Add the garlic and shallot then turn the chicken over and sprinkle with the mushrooms.
• Saute for an additional 3 minutes, stirring the mushrooms so that they will cook evenly.
• (You may need to cook the chicken one or two at a time if you don't have a large pan; if so, cook them all then add them all back into the pan for the final steps.) Stir in the balsamic vinegar, chicken broth, and wine.
• Cover and simmer over medium-low heat for 10 minutes, basting with the sauce and turning the chicken once or twice.
• Season with salt and pepper to taste and serve.
• Makes 4 servings.
• You can also cook the breasts without flattening them first.

BALSAMIC CHICKEN BREASTS

Steps:

• Rinse the chicken and pat dry. Sprinkle with salt and pepper. Dredge the chicken in a mixture of flour, salt, and pepper; shake off any excess flour. Cook the fillets in the olive oil in a saute pan over medium-high heat for 3 minutes on 1 side or until brown. Add the garlic. Turn the chicken over; sprinkle with the mushrooms. Cook for 3 minutes, shaking the saute pan to redistribute the mushrooms so they will cook evenly. Stir in the balsamic vinegar, chicken broth, and wine. Cook, covered, over medium-low heat for 10 minutes, turning the chicken occasionally.

MUSHROOM-STUFFED CHICKEN BREASTS IN A BALSAMIC PAN SAUCE

Steps:

• Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
• In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
• Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
• Mix honey and vinegar in a small bowl.
• Adjust oven rack to lowest position and heat oven to 425 degrees.
• Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
• Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
• Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
• Arrange a breast on each of 8 plates; drizzle with sauce, and serve.

CHICKEN BREASTS WITH BALSAMIC ONION JAM

Steps:

• Cut up the chicken into chunks, larger than bite size but not too large.
• Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
• Coat the chicken with the flour mixture.
• Fry the chicken in the olive oil in one layer, turning to brown both sides.
• You may have to do this in batches, removing the browned chicken to a separate plate.
• Add some fresh oil to the pot (you can leave in what's in there).
• Fry the onions, constantly stirring, until caramelized.
• Add the vinegar (stand back, the vapors can really get you).
• Then add the water.
• Keep cooking until the sauce is reduced to a jammy consistency.
• Add the brown sugar and stir until dissolved.
• Add the fried chicken pieces and stir to completely coat and heat through.
• Serve with some plain rice or couscous.

ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD

Steps:

• Chicken: * 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each * 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly * 2 tablespoons extra-virgin olive oil * 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons * Salt and coarse black pepper * 4 cloves garlic, cracked away from skin with a whack against the flat of your knife Ravioli: * 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling * 3 tablespoons butter, cut into small pieces * 2 tablespoons balsamic vinegar * 2 handfuls grated Parmigiano-Reggiano * Salt and pepper * 1/4 cup chopped flat-leaf parsley, a couple of handfuls Spinach Salad: * 6 slices pancetta, chopped * 2 tablespoons extra-virgin olive oil, 2 turns of the pan * 1 small shallot, finely chopped * 2 teaspoons sugar * 2 tablespoons balsamic vinegar, eyeball it * 1 bunch, about 10 ounces flat-leaf spinach * Salt and pepper

BALSAMIC MARINATED CHICKEN BREASTS

Steps:

• Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
• Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

CRISPY BALSAMIC BAKED CHICKEN BREASTS

Steps:

• Put bread crumbs, parsley,garlic powder,and salt in medium bowl and mix.
• Whisk together vinegar and egg whites in smaller bowl.
• Dip chicken in vinegar mixture then dry mixture.
• Place on sprayed cookie sheet.
• Spray the top of the chicken breasts with cooking spray (I used butter flavored)
• Sprinkle with a little salt and pepper.
• Bake 400 for 30-40 minutes, till fork tender and juices run clear.