My co-worker in the kitchen hates chicken. She’s a big meat-eater, but chicken is just not her preferred protein. It’s a little ironic because there’s not a day that goes by that we’re not grilling and serving chicken – it is overwhelmingly the protein of choice in our hospital cafeteria. Of course, this suits me just fine as I, too, love chicken.
Putting her personal preferences aside, the woman can scour the internet for the next best chicken recipe like no one else. Every time, it’s a home run.
I, too, got lucky myself when I made this Fruit and Quinoa Salad with Citrus Poppy Seed Dressing for my diabetes cooking club yesterday (I made some changes to the recipe, but I’m going to be posting it soon – so yum!). I just happened to stumble upon it on the beloved Pinterest.
You see, the cooking kitchen at the hospital is in our wellness center/gym. So wouldn’t you know my cutie-pa-tootie trainer is loitering outside the class, hoping and waiting for leftovers. Along with the facility maintenance man…they’ve got it marked on their calendar that the second Wednesday of every month is cooking day.
And there’s usually leftovers. Lucky guys.
I digress. Chicken. We were talking about chicken. This chicken dish – Braised Balsamic Chicken.
It’s one of those recipes that you consider the ingredient list and its simplicity and wonder what kind of magic it can produce. Or lack thereof. I had my doubts. But we served it at a provider function and they all wanted the recipe. Administration was swinging by the kitchen the next day to pay us compliments on the meal…always a good thing.
So, we served it in the cafe with the same results. I think we emailed out the recipe to at least a dozen employees. So, to say this meal is well-loved may be quite the understatement. Enjoy!
- 4 (4 oz) boneless, skinless chicken breasts
- ½ tsp garlic salt
- ground black pepper to taste
- 2 Tbsp olive oil
- 1 onion, thinly sliced
- 1 (14.5 oz) can diced tomatoes
- ½ cup balsamic vinegar
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried rosemary
- ¼ tsp dried thyme
- Season chicken with garlic salt and pepper.
- Heat olive oil in a large skillet over medium heat; once hot, add chicken breasts and cook until slightly golden brown on each side, about 6 minutes, flipping halfway through. 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; combine well in the skillet. Simmer until chicken is cooked through and onions are very tender, about 10 additional minutes. Serve immediately.
Baby Shea’s nursery is complete after the final touch…I’m going to do a post on the room soon 🙂 We’re ready for our shower this weekend and then we simply wait 😀
But for now, an OB appointment and then work 😉
I have been making this recipe for years- love it!!! I serve over polenta so yummy with that sauce 🙂
Oooo! Love the idea of serving it over polenta! YUM!
I love anything with vinegar in it! 😀
YUM! This recipe looks absolutely amazing! Thank you for sharing, and I can’t wait to try it!
Yep, I’m sold. Can’t wait to try it.
Do you think you could use boneless skinless chicken thighs instead of chicken breast?
Hi Patty! Absolutely!
I made this tonight as written and it was AMAZING! My whole family loved it! Def will make again! And will try chicken thighs next time just to switch things up a bit.. I served it with Qunioa Broccoli Casserole and a salad. Yum!