Easy Balsamic Chicken is a one pan quick, healthy dinner that can be whipped up in under 20 minutes. The tomatoes start to burst and make a yummy sauce mixed with the balsamic vinegar.
Ready in under 20 minutes.
Need I say more?
This Easy Balsamic Chicken is quick to prepare and only requires a few ingredients. My twelve-year-old son loved this – he was so excited about it and gobbled it down. It really makes my day when I hit a homerun with my kids like this. Then I can easily pop this in my weekly meal rotation and relax. Planning = peace. Life is crazy at our house and we need any help we can get planning and organizing.
Chicken breasts are the ultimate in versatility. I’m a huge fan, however, there are certain things I have to do to make them tasty. For instance, I always trim the fat. If one of my kids finds a cartilage piece, the gig is up. I make them sound so picky, don’t I? Well, I guess they are but they are pretty good eaters. The other trick I use is flattening out the chicken. I always do a better job cooking them when they are equal thickness. Otherwise, I’m cutting into the thickest part, cooking longer and the thinner sections become tough. Trust me, this makes a huge difference. Not to mention, they take less time to cook so your meal gets on the table faster. My kids would be happy if I simply sauteed the flattened chicken breasts in olive oil with garlic 24/7 but that’s way too boring.
On another note, I have good news for you. Can you believe it? Some of them even had the yellow buds ready to open. I can’t believe that winter is coming to an end. I couldn’t be happier! Soon I’ll be cooking Spring seasonal goodies like strawberries, peas, asparagus, honeydew and watercress. Only 27 more days until Spring.
- 3 boneless chicken breasts trimmed of fat
- salt and pepper
- 2 tbsp olive oil
- 1- pint grape or cherry tomatoes
- 2 tbsp balsamic vinegar
- 1/2 cup basil and tomato flavored feta
- 1/4 cup basil
Place chicken breasts in between 2 sheets of plastic wrap and pound to an even thickness.
Preheat a skillet to medium-high.
Salt and pepper both sides of chicken breasts. Add 2 tbsp oil to the pan.
When the oil is hot swirl it around to cover entire pan. Turn heat to medium. Place chicken in pan and cook for about 5 or 6 minutes per side. Try not to disturb them so they have time to brown on each side.
The chicken should no longer be pink in the middle and reach a temperature of 165°.
Remove the chicken from the pan and cover with foil.
Add 1 tbsp more olive oil and add tomatoes. Cook for a few minutes until they start to burst open. Add 2 tbsp balsamic vinegar. Scrape the bottom of the pan and get up all that goodness.
Add chicken back to pan with the juices.
Top with feta and basil and serve.
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