5 from 50 votes
Easy Balsamic Chicken Recipe
This balsamic chicken recipe features boneless, skinless chicken thighs marinated in a tangy mixture of balsamic glaze, Dijon mustard, honey, garlic, and herbs. The chicken is cooked atop a bed of sautéed onions and cherry tomatoes, creating a flavorful, saucy entree. The marinated meat becomes tender with a sweet and tangy glaze, complemented by oregano and thyme.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
417 kcal
Course:
Main Course
Cuisine:
Mediterranean, Italian
Ingredients
- 2 lbs chicken thigh about 8 pieces, boneless, skinless
- 2 tbsp olive oil
- 1/4 cup balsamic glaze
- 1 tbsp Dijon mustard
- 2 tsp honey
- 8 cloves garlic minced
- 2 tsp oregano
- 3 prigs thyme optional, fresh
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 onion sliced
- 2 cups cherry tomato
Instructions
- Place the chicken in a large bowl and top with the olive oil, balsamic glaze, dijon mustard, honey, minced garlic, oregano, thyme, salt and pepper. Move the chicken around using a pair of tongs to make sure it's all well coated. If time permits, let the chicken marinate for 30 minutes up to 8 hours in the fridge,
- When you're ready to cook, arrange the sliced onions and tomatoes in a pan (I used a large cast iron) and then arrange the chicken in a single layer on top of the vegetables. Pour the marinade all over the chicken, cover and turn the heat on to medium high.
- Cook for 35 to 45 minutes until the chicken is fully cooked and the sauce has thickened. Serve with your favorite side dish.
Cup of Yum
Notes
- Marinate chicken thighs at least 30 minutes up to 8 hours for best flavor and tenderness.
- Serve with caprese or Mediterranean salads, roasted vegetables, or potatoes for a complete meal.
- Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days.
- You can freeze the uncooked marinated chicken for up to 3 months; thaw overnight before cooking.
- Reheat leftovers in a pan with a little water over medium heat to prevent drying out.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
21g
(7%)
Protein
46g
(92%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.04g
(2%)
Cholesterol
215mg
(72%)
Sodium
837mg
(35%)
Potassium
849mg
(18%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
476IU
(10%)
Vitamin C
24mg
(27%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 417
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 21g | 7% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 837mg | 35% |
| Potassium | 849mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.