Balsamic Chicken
A simple balsamic, garlic, and Italian seasoning marinade keeps this skillet chicken tender and full of flavor. Use tenders, breasts, or thighs, and have dinner on the table in about ten minutes of cooking.
Servings: 4 servings
Ingredients
- 1/3 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 clove garlic minced
- 1/2 teaspoon Italian seasoning
- 1.5 pounds chicken tenders, boneless skinless breasts, or boneless skinless thighs
- 1 tablespoon oil
- Salt to taste
Instructions
- Whisk together the chicken broth, balsamic vinegar, garlic, and Italian seasoning until combined. If you want a finishing glaze, set aside 3 to 4 tablespoons of the marinade now, before it touches raw chicken.
- Place the chicken in a resealable bag or shallow dish and pour the marinade over. Press out the air, massage to coat every piece, and let sit on the counter for 30 minutes or refrigerate for up to 12 hours. Do not go past 12 hours.
- Remove the chicken from the marinade and blot both sides dry with paper towels. Season with salt. Discard the used marinade.
- Heat the olive oil in a large heavy bottomed skillet over medium high heat until it shimmers. Add the chicken in a single layer with space between each piece, working in batches if needed.
- Cook until deeply browned on the first side, then flip once and cook until the internal temperature reaches 165°F. Tenders take 3 to 4 minutes per side, breasts 5 to 7, and thighs 6 to 8. Avoid moving the chicken while it sears.
- Transfer to a plate and tent loosely with foil. Rest 5 minutes before serving.
- Optional glaze: pour the reserved marinade into the empty skillet and simmer 2 to 3 minutes, scraping up the browned bits, until it coats a spoon. Spoon over the sliced chicken.
Notes
- Marinating window: Minimum 30 minutes, maximum 12 hours. Balsamic is acidic and will soften the texture of the meat past that point.
- Counter vs. fridge: Thirty minutes on the counter is fine. Anything longer goes in the refrigerator.
- Pat the chicken dry. The single biggest factor in whether it browns. The flavor is already in the meat, so you are not losing anything.
- Cook to temperature, not time. All cuts finish at 165°F. Timing varies by thickness more than by cut.
- Oven method: Bake at 400°F for 12 to 15 minutes for tenders, or 20 to 25 minutes for breasts, until they reach 165°F.
- Vinegar swaps: Red wine vinegar is the closest substitute and gives a sharper result. Balsamic vinaigrette works but is diluted and sweetened, so use slightly more and go easy on the salt.
- Storage: Refrigerate up to 4 to 5 days or freeze up to 6 months. Reheat gently in a covered skillet with a splash of broth.
- Meal prep: Cook a double batch. Leftovers are excellent cold over greens or folded into a pasta salad.
- Freezer shortcut: Freeze the raw chicken directly in the marinade. It seasons as it thaws.
Nutrition
Calories: 242kcal | Carbohydrates: 3g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 273mg | Potassium: 663mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg
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