Best Braised Chicken With Caramelized Balsamic Brown Sugar Glaze 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

PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE



Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce image

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 13

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

  • Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
  • Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
  • Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
  • Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
  • Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g

SKILLET BALSAMIC-GLAZED CHICKEN



Skillet Balsamic-Glazed Chicken image

This balsamic-glazed chicken is quick, easy, and very tasty!

Provided by Jenna

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, or more to taste, crushed
1 teaspoon Italian seasoning
4 (4 ounce) skinless, boneless chicken breasts
3 teaspoons olive oil

Steps:

  • Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
  • Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 198.7 calories, Carbohydrate 10 g, Cholesterol 65.4 mg, Fat 6.4 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 1.3 g, Sodium 207.1 mg, Sugar 9.4 g

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 BALSAMIC CHICKEN WITH GARLIC AND ONIONS



Braised Balsamic Chicken With Garlic and Onions image

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

Provided by Charmie777

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

6 pieces bacon, cut into 1/4 inch strips
1 chicken, cut into 8 pieces (or 8 pieces of your favorite cut)
1 lb onion, thinly sliced (or shallots)
1 head garlic, separated and peeled
1/4 cup balsamic vinegar

Steps:

  • Cook bacon in a deep heavy skilled until crisp.
  • Drain on paper towels, reserving bacon grease in skillet.
  • Pat chicken dry and season with salt and pepper.
  • Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes.
  • Transfer chicken to plate.
  • Pour off all but 2 tablespoons fat.
  • Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes.
  • Remove lid and continuing cooking until deep golden, about 10 minutes more.
  • Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute.
  • Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes.
  • Transfer chicken to serving dish.
  • Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened.
  • Season with salt and pepper and pour over chicken, then sprinkle with bacon.

Nutrition Facts : Calories 253.7, Fat 15.1, SaturatedFat 4.5, Cholesterol 62.1, Sodium 126.7, Carbohydrate 12.2, Fiber 1.5, Sugar 4.9, Protein 16.5

BALSAMIC BRAISED CHICKEN WITH HONEY



Balsamic Braised Chicken With Honey image

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

Provided by akgrown

Categories     Chicken Thigh & Leg

Time 54m

Yield 3 serving(s)

Number Of Ingredients 11

6 skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/4 cup shallot, minced
1 tablespoon fresh thyme, minced (or 1 tsp dried)
1/4 cup red wine (or grape juice)
3/4 cup balsamic vinegar
1/4 cup chicken broth
1/4 cup honey
1 bay leaf

Steps:

  • Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
  • Add shallots and thyme to the pot, and saute 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.
  • 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.
  • Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.

Nutrition Facts : Calories 307.4, Fat 8.5, SaturatedFat 1.8, Cholesterol 114.5, Sodium 379.8, Carbohydrate 26.4, Fiber 0.2, Sugar 23.4, 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

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