Since I am cooking 99% of our meals right now and for the foreseeable future since I have zero desire to eat out, I have gotten much better at the meals I make. I find myself browsing the internet, looking at magazines, and flipping through the various cookbooks at recipes pretty much every single day. Since I’m cooking so much, I’ve gotten to the point where I can look at a recipe and realize what will work and what may not. I like to combine various recipes and come up with my own recipe. That’s how this balsamic braised chicken recipe came about and it was delicious!
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Balsamic Braised Chicken Breasts
Delicious recipe for balsamic braised chicken breasts.
- 3 Chicken Breasts thin sliced
- 1 TBSP Avocado Oil
- 1 Small Onion sliced
- 1 can 14.5 oz Diced Tomatoes undrained
- 1/3 Cup Balsamic Vinegar
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Rosemary
- Pepper to taste
- Garlic Powder to taste
Lightly sprinkle both sides of your chicken breasts with pepper and garlic powder and set aside.
Heat your avocado oil in your skillet. Add your sliced onions and brown for about 3-5 minutes. Remove the onions from the skillet and set aside.
Place your chicken breasts in skillet and brown each side for about 1-2 minutes (you may need to do it longer if you are using thicker chicken breasts).
Once the chicken is browned on both sides, add the onions, the can of diced tomatoes, the balsamic vinegar, and sprinkle the oregano, basil, and rosemary spices over top of the chicken. All for it to come to a boil.
Once the mixture has begun to boil in the pain, lower the heat and cover. Cook for about 16-18 minutes. Be sure to check that the chicken has reached 165° with a meat thermometer.
Balsamic Braised ChickenBreasts
I think my husband said, at least three times while eating, that this recipe was delicious! It really was good! I decided to serve it with cauliflower rice (one of our favorites) and steamed green beans. I know I’ve said this before with things I’ve made during our “stay home because of Covid”, but this was probably one of my absolute favorite meals. It’s definitely one that I will be making again. I opted to use thin sliced chicken breasts because they cook faster and more evenly. If you don’t have a cast iron skillet, I highly recommend one! Clean up is super easy with it and everything I’ve made has come out perfectly!
Other Recipes You May Like
So…I’ve been cooking a lot since March 12th…more than I’ve probably cooked in a few years. Not even joking! There are a few recipes during our time staying home, that I repeated. However, for the most part, I’ve made a different dish every night. I’m actually pretty impressed with myself! Some recipes that I highly recommend, that my family would also give two thumbs up to, are:
Yes…we eat a ton of chicken! The above are our favorites. The Southwest chicken and the egg roll in a bowl recipe are two that I’ve made multiple times. I’m pretty sure, after my husbands reaction to this balsamic braised chicken, this will definitely be one I make again! Sheet pan meals are, by far, my favorite to make. They are super easy. Simply throw everything on the pan, stick it in the oven, and if 30-40 minutes you have an entire meal completely done!