My Braised Balsamic Chicken is based firmly on a recipe my mum used to cook when I was little. She would cut chicken breasts into small slivers and saute them in balsamic vinegar syrup, so they were both sweet and sour all at once.
It was one of my favorite dishes as a kid and when I started cooking for myself I used that as a base and added some more ingredients to expand it into a more robust dish. Onion, tomatoes and dried herbs add lots of extra flavor and boost the sauce, which you will have plenty of to ladle over the juicy chicken breasts once they’ve finished cooking.
This a quick and easy weeknight dinner, perfect served with a side of simple boiled rice to soak up the juices.
To make Braised Balsamic Chicken, you will need the following ingredients:
Season the chicken breasts on both sides with the garlic salt and pepper.
Place a pan over a medium heat and heat the olive oil. Fry the chicken for 3-4 minutes on each side, until golden brown.
Add the onion and stir for 3-4 minutes until softened.
Add the tomatoes, balsamic vinegar and dried herbs to the pan and stir.
Simmer the chicken for about 15 minutes, until cooked through (a cooking thermometer inserted next to the bone should read 165°F).
Serve the chicken breasts with the sauce spooned over.
Juicy, moist and drenched in a yummy sauce, this Braised Balsamic Chicken is an easy and winning chicken dinner! Take a snap of your chicken dish and tag #cookmerecipes so I can check it out!
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