Best 8 Braised Balsamic Chicken Recipes

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Indulge in the tantalizing flavors of braised balsamic chicken, a culinary masterpiece that blends the richness of chicken with the tangy sweetness of balsamic vinegar. This delectable dish is a symphony of flavors, textures, and aromas, sure to tantalize your taste buds and leave you craving more. Braised in a flavorful broth infused with balsamic vinegar, garlic, herbs, and spices, the chicken emerges tender and juicy, its succulent meat absorbing the essence of the aromatic braising liquid. Accompanying the chicken are succulent vegetables, roasted to perfection and caramelized in the balsamic glaze, adding a delightful sweetness and crunch.

This recipe provides step-by-step instructions, ensuring even novice cooks can create this culinary delight. But if you're short on time or prefer a simpler preparation, the article also includes a hassle-free one-pot version. And for those with dietary restrictions, a gluten-free variation is also presented, allowing everyone to savor this delectable dish.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED BALSAMIC CHICKEN



Braised Balsamic Chicken image

This chicken is good with either rice or pasta. Green beans make a nice side dish.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 6

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
½ cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme

Steps:

  • Season both sides of chicken breasts with garlic salt and pepper.
  • Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  • Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 7.6 g, Cholesterol 60.8 mg, Fat 7 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 1.3 g, Sodium 510.9 mg, Sugar 5.4 g

BRAISED CHICKEN WITH SHALLOTS, GARLIC, AND BALSAMIC VINEGAR



Braised Chicken with Shallots, Garlic, and Balsamic Vinegar image

Categories     Chicken     Garlic     Braise     Vinegar     Bacon     Fall     Shallot     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

6 bacon slices (4 oz), cut crosswise into 1/4-inch-wide strips
1 (3 1/2-lb) chicken, cut into 8 serving pieces
1 lb shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Steps:

  • Cook bacon in a deep 12-inch heavy skillet over moderately low heat, stirring, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.
  • While bacon is cooking, pat chicken dry and season with salt and pepper. Brown, beginning with skin sides down, in 2 batches in bacon fat over moderately high heat, turning, about 8 minutes. Transfer chicken as browned with tongs to a plate and pour off all but 2 tablespoons fat from skillet.
  • Add shallots to skillet and cook over moderately low heat, covered, stirring occasionally, until soft and pale golden, about 10 minutes.
  • Remove lid and cook shallots, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.
  • Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.
  • Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR



Braised Chicken With Green Beans, Tomatoes and Balsamic Vinegar image

This is a favorite fall/winter recipe in my house. I modified it from a Cook's Illustrated recipe because no one (but me) likes Swiss Chard in my family. When browning the chicken, avoid overcrowding the pot--brown the thighs in two batches if all eight do not fit comfortably. Polenta, wide noodles or mashed potatoes go really well with this dish. Also, it has less calories than the Nutrition Facts calculate because you remove the skin after browning.

Provided by AustinMama

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

8 bone-in skin-on chicken thighs (about 3 pounds, trimmed of excess fat and skin)
salt & fresh ground pepper
1 tablespoon olive oil
1 large onion, halved and sliced about 1/4 inch thick (about 2 cups)
1 tablespoon tomato paste
3 garlic cloves (minced or pressed through garlic press, about 1 tablespoon)
1 anchovy fillet, minced (about 1 teaspoon)
1 (14 1/2 ounce) can diced tomatoes
2 cups low sodium chicken broth
1/4 cup dry red wine
1/4 teaspoon red pepper flakes
1 1/2 tablespoons chopped fresh thyme leaves
1 bay leaf
1/2 lb green beans, ends removed and cut in half
1/2 cup balsamic vinegar

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
  • Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
  • Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
  • Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
  • Add red pepper flakes, thyme, and bay.
  • Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
  • Increase heat to high, bring to simmer, cover, then place pot in oven.
  • After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
  • While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
  • Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
  • Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
  • Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
  • Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.

Nutrition Facts : Calories 528.4, Fat 33.2, SaturatedFat 9, Cholesterol 158.8, Sodium 476, Carbohydrate 18, Fiber 4.3, Sugar 7, Protein 37.7

BRAISED BALSAMIC CHICKEN



Braised Balsamic Chicken image

Make and share this Braised Balsamic Chicken recipe from Food.com.

Provided by Jens Kitchen

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breast halves
ground black pepper
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

Steps:

  • Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
  • Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
  • Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Nutrition Facts : Calories 196.8, Fat 6.2, SaturatedFat 1.1, Cholesterol 68.4, Sodium 226.2, Carbohydrate 6.5, Fiber 1.5, Sugar 3.3, Protein 28

BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE



Braised Chicken with Caramelized Balsamic-Brown Sugar Glaze image

This is an interesting chicken breast entree ... the balsamic vinegar caramelizes nicely with the brown sugar and shallots. I was following a basic recipe and then started adding things to turn it into something completely different! Serve with mashed potatoes, definitely!

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

2 bone-in chicken breasts, with skin
2 tablespoons butter
2 teaspoons liquid smoke, divided
2 small shallots, thinly sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper

Steps:

  • Melt butter with 1 teaspoon of the Liquid Smoke.
  • Saute shallots until golden, then add garlic.
  • Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
  • Add garlic and one cup of water to skillet and boil, stirring, one minute.
  • Return chicken to skillet and arrange skin sides up.
  • Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
  • Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
  • Boil, uncovered, until slightly thickened.
  • Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
  • Season to tast with salt and pepper and serve!

Nutrition Facts : Calories 394.4, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 199.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.9, Protein 30.9

BALSAMIC BRAISED CHICKEN SAUSAGE



Balsamic Braised Chicken Sausage image

Very easy and elegant entree. I saw Rachael Ray make this but I couldn't find the recipe so I did it from memory and it came out great. I didn't have enough sausage so I added a few chicken tenders to it. The measurements may not be exact because I just eyeballed everything.

Provided by Ewalla

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 -8 links chicken sausage (I used chicken apple sausage)
1 red onion, roughly chopped
2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar

Steps:

  • Put sausage and red onion in a large skillet. Add chicken broth, EVOO, and balsamic vinegar until it comes about half way up the sausages.
  • Cook over medium high heat until all of the liquid is evaporated. If you like balsamic vinegar you may want to add more to make more of a glaze.
  • I served with mashed sweet potatoes and put some of the extra glaze on the potatoes like a gravy!

Nutrition Facts : Calories 90.4, Fat 7.5, SaturatedFat 1.1, Sodium 37, Carbohydrate 4.2, Fiber 0.4, Sugar 1.3, Protein 2.6

BALSAMIC BRAISED CHICKEN THIGHS



BALSAMIC BRAISED CHICKEN THIGHS image

Categories     Chicken

Yield 6 People

Number Of Ingredients 9

2 lbs. boneless, skinless chicken thighs
1/4 tsp. organic sea salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
3/4 cup balsamic vinegar
1 tsp. minced fresh thyme
1 bay leaf
1/2 cp chicken stock
2 Tbsp. honey

Steps:

  • Season thighs with salt and pepper. Heat a large skillet over medium high heat. When hot, swirl with olive oil and brown thighs on all sides. Remove chicken to a plate and sauté onions until deeply bronzed. Deglaze pan with 1/4 cup balsamic vinegar. Stir in minced thyme, ground pepper, bay leaf, remaining 1/2 cup balsamic vinegar, chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated. Serve over rice.

BALSAMIC BRAISED CHICKEN



BALSAMIC BRAISED CHICKEN image

Categories     Chicken     Braise     Dinner

Yield 4

Number Of Ingredients 11

6 chicken thighs, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/4 cup minced shallots
1 tablespoon minced fresh thyme
1/4 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup fat-free, less-sodium chicken broth
1/4 cup honey
1 bay leaf

Steps:

  • 1. Preheat oven to 350°. Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate. 2. Add shallots and thyme to the pot, and sauté until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated. 3. Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven. Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown. 4. Remove the pan from the oven and transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat to reduce liquid by half, until it has the consistency of a light syrup. Reduce heat to medium-low, add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.

Tips:

  • Use a good quality balsamic vinegar. This will make a big difference in the flavor of the dish. Look for a balsamic vinegar that is aged for at least 12 years.
  • Brown the chicken well before braising. This will help to develop flavor and color.
  • Use a variety of vegetables in the braising liquid. This will add flavor and nutrition to the dish. Some good options include carrots, celery, onions, garlic, and mushrooms.
  • Cook the chicken until it is fall-off-the-bone tender. This will take about 2-3 hours.
  • Serve the chicken with your favorite sides. Some good options include mashed potatoes, rice, or roasted vegetables.

Conclusion:

Braised balsamic chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and flavorful, and the balsamic vinegar adds a rich and tangy flavor. This dish is sure to please everyone at the table.

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