Best Balsamic Chicken With Thyme Recipes

BALSAMIC CHICKEN WITH THYME

Steps:

• Mix flour and 1/2 tsp each salt and pepper on a plate.
• Add chicken; turn to coat.
• Shake off excess.
• In a large heavy skillet, heat oil over medium heat.
• Add chicken and cook, turning once, 15 minutes or until browned and cooked through.
• Remove to a plate; cover to keep warm.
• Add onion to skillet and saute 1 to 2 minutes until lightly browned.
• Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper.
• Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
• If the onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.
• To serve: Place chicken on serving plates and spoon on onions and sauce.

BALSAMIC CHICKEN {EASY MARINADE}

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.

TOMATO BALSAMIC CHICKEN

Steps:

• Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC THYME CHICKEN

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.

BRAISED BALSAMIC CHICKEN

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).