Best Balsamic Chicken With Thyme Recipes

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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

BALSAMIC CHICKEN {EASY MARINADE}



Balsamic Chicken {Easy Marinade} image

Robustly flavored Balsamic Chicken! Chicken is soaked in a flavorful garlic and herb + balsamic vinegar marinade then grilled to browned perfection.

Provided by Jaclyn

Categories     Main Course

Time 2h30m

Number Of Ingredients 9

1/3 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp minced garlic ((3 cloves))
2 tsp minced fresh rosemary ((or 3/4 tsp dried))
2 tsp minced fresh thyme ((or 3/4 tsp dried))
2 tsp dijon mustard
1 tsp each salt (and freshly ground black pepper)
2 lbs. boneless skinless chicken thighs ((or breasts))
1 Tbsp chopped fresh parsley, (optional)

Steps:

  • Place chicken in a gallon size resealable bag (or you can use a bowl).
  • In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
  • Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
  • Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
  • Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
  • Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
  • Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
  • Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
  • Garnish with parsley if desired. Serve warm.

Nutrition Facts : Calories 276 kcal, Carbohydrate 3 g, Protein 35 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 172 mg, Sodium 380 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

BALSAMIC THYME CHICKEN



Balsamic Thyme Chicken image

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

Provided by Melany

Categories     Chicken

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 teaspoon low-fat margarine
2 boneless skinless chicken breast halves
1/4 cup low-fat low sodium chicken broth
1/2 red pepper, cut into wedges (optional)
1/3 green pepper, cut into wedges
1/2 cup onion, slices
1/2 teaspoon fresh thyme
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 dash fresh ground pepper

Steps:

  • Preheat over to 350 degrees F.
  • Spray shallow one quart baking dish with veg spray.
  • Heat margarine in med.
  • nonstick skillet over med high heat.
  • Add chicken and cook until slightly browned; remove chicken to baking dish.
  • Pour broth into skillet, add peppers, onion and thyme; simmer about ten minutes.
  • Lift veggies from skillet with a slotted spoon and arrange on top of chicken.
  • In small bowl, combine vinegar, sugar, salt and pepper; Pour into skillet, bring to a boil and simmer about five minutes.
  • Pour over chicken, cover, and bake for 20 minutes or till chicken is tender.

Nutrition Facts : Calories 181.8, Fat 3.3, SaturatedFat 0.8, Cholesterol 75.5, Sodium 151.8, Carbohydrate 9.9, Fiber 1.1, Sugar 6.7, Protein 26.4

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