I found this recipe in efforts to eat healthier. How to make Balsamic Chicken with Tomatoes: Mix together the honey, vinegar, mustard, garlic, and salt and pepper in a bowl big enough to hold the chicken. Info. Give it a taste and add salt and pepper to your liking. Transfer cauliflower to the bowl of a food processor, blender, or use a SmartStick and puree until smooth. Most people won't think twice about serving basic cornbread when is on the table. It is highly recommended that you avoid leaving detailed personal information in your comments. https://www.ourlifetastesgood.com/2017/04/easy-balsamic-chicken.html chicken flavor) & steamed asparagus or broccoli next time to change things up a bit. Information is not currently available for this nutrient. Also, I will use chicken on the bone instead of boneless/skinless chicken breast if I plan on making this in the crockpot. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 1 pint grape tomatoes, halved or quartered, 20 ounces fresh cauliflower (about one head of cauliflower), stalks removed and cut into small florets. This will allow for a nice crust to form on the skin of the chicken. Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. You may choose to leave your comment anonymously. It looks FABULOUS! Great pics! Use tongs to gently lift the chicken thighs and flip over each piece. Comments are moderated, so I don't miss anything. Remove the chicken from … I also added a touch of brown sugar to cut the tanginess of the vinegar and also to carmalize the onions & mushrooms. I had a little pesto sauce and topped each piece of chicken with a bit the last 10 minutes of cooking. Arrange the tomatoes and red onion around the chicken in the dish. I LOVE the flavor of it and love the fact that it's a great meal that can be made in little time which makes it perfect for those busy weeknights! Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Percent Daily Values are based on a 2,000 calorie diet. Place in the refrigerator for up to an hour, if you have the time; otherwise, the chicken can sit out for 20 minutes at room temperature. Add 2 tablespoons butter, 1/2 cup heavy whipping cream, 1/2 cup water to a skillet with the cauliflower florets. Can't wait for our tomatoes this year. When cooking with something acidic like tomatoes, your cast iron skillet should be well-seasoned. After turning the thighs over add sliced tomatoes and 4-5 whole In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Amount is based on available nutrient data. 196 calories; protein 23.8g 48% DV; carbohydrates 7.6g 3% DV; fat 7g 11% DV; cholesterol 60.8mg 20% DV; sodium 510.9mg 20% DV. When skillet is good and hot, place the chicken thighs skin side down into the hot skillet in a single layer. You did a knock out job! Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and … Fennel seeds give this tomato and balsamic sauce an extra kick, but if you don't have them on hand, try using cumin or coriander seeds, or 1 teaspoon of a ground herb or spice. Just set it in the skillet and let it sear for about 5 minutes then carefully turn over the chicken pieces using tongs. I made this and my husband and I both loved it! Balsamic vinegar is a beautiful way to compliment tomatoes and chicken =) Time to get out my iron skillet! Add comma separated list of ingredients to include in recipe. I paired these balsamic chicken thighs with a cauliflower puree which is another easy recipe to make while the chicken thighs are cooking. This dish goes particularly well with garlic mashed potatoes and green beans, although, I think I'll try it with seasoned rice (i.e. I did use only 1/4 C. of balsamic vinegar as recommended in other reviews and I will add garlic cloves instead of garlic salt next time. It blew both my husband and I away! Stir in the tomatoes, rosemary and chicken broth and bring to a boil. I made this for my beau last nite. I added mushrooms & topped off w/ some mozzarella cheese. https://creativeinmykitchen.com/italian-chicken-salad-with-balsamic-vinaigrette Bring to a boil. Be sure to season under the skin. Heat the skillet to screaming hot before adding the chicken to get nice crispy skin. Try adding some chicken stock in with the vinegar to equal the 1/2 cup measurement. I can't believe how good this was! Over all, a winner!!! Use the best quality balsamic you can find - and afford (it REALLY does make a difference). https://www.recipetips.com/.../balsamic-chicken-with-tomatoes.asp In a large bowl, gently combine tomatoes and onion. Thanks so much for stopping by :) ~Marion, Thank you so much for visiting and sharing your thoughts! I love to experiment with fresh ingredients to create easy recipes for everyday cooking... Click my photo to get to know me, Life Tastes Good just like it should with FREE recipes delivered to your inbox, Turkey Grilled Cheese with Cranberry and Brie. Season both sides of chicken breasts with garlic salt and pepper. I hope it's a great day!! I earn a small commission, at no extra cost to you, to help with blog expenses when you make a purchase through an affiliate link. Disclosure: Life Tastes Good is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Sear, skin side down, for 5-6 minutes until the chicken releases without sticking to the pan. The chicken was excellent and I'll definitely serve it again. Suggestion: Do not make this as stated if you are not a fan of the balsamic taste. Green beans make a nice side dish. Drizzle with olive oil and season with salt and pepper, to taste. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Save the unused chicken tenders in an airtight container in your freezer for up to 3 months. I will definately make this again! I'm Marion. Just a note to those who aren't fond of balsamic vinegar. I'm so glad you enjoyed it & the pesto sounds like a wonderful addition! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Reduce heat and simmer 8-10 minutes, until the tomatoes are soft and the sauce … Add the chicken to the marinade and mix everything around to coat the chicken. When searing the chicken in the hot skillet, don't move it around. I cannot begin to tell you how INCREDIBLE this chicken looks! I like to read each and every one!When you leave a comment on a blog post, please be aware that the comment is then public and visible to anyone who reads the comment section. Be careful when cooking with a cast iron skillet. 6 skinless, boneless chicken breast halves. Sear, skin side down, for 5-6 minutes until the chicken releases without sticking to the pan. Whether you opt to make it all in a casserole dish or use the cast iron skillet, these Balsamic Chicken Thighs are destined to become a family favorite. Enjoy! I omitted the oil and sauteed the onions and breasts in water and I used fresh rosemary and fresh basil. Cover and reduce heat to mid-low and simmer until cauliflower is softened, about 5-6 minutes. Now here's the secret, use the very best balsamic vinegar you can find as it has the smoothest flavor and will cut down on the tart vinegar flavor and you must use San Marzano tomatoes. I'll have to give that a try. Excellent with artichoke hearts tomato and mushrooms. If your heat is up too high, the sear might start to burn, so be careful to keep an eye on it. Add the tomatoes and balsamic and cook, stirring occasionally, until the vinegar has thickened slightly and the tomatoes have begun to burst, about 10 minutes. The boneless chicken turned out dry. 1 tbsp balsamic vinaigrette 1 tsp Dijon mustard salt and pepper to taste (for both chicken and dressing) dry oregano (for both chicken and dressing) The most time consuming part is slicing the onion / removing fat from the chicken (although I really didn't need to do the latter...). If you smell something starting to burn, then turn the chicken pieces over. Season chicken thighs. It's a great way to cut down on the bite of the vinegarbut, still adds great flavor. Turn off the heat and let the tomatoes stand while you plate the chicken.Serve with fresh basil and Parmesan cheese. When reading it, I thought it resembled a pasta dish at TGIF's. Serve with the sauce and garnish with freshly chopped basil leaves. Season chicken thighs. Transfer the skillet to the preheated oven and cook for 30 minutes until thighs reach 160° F. Check the temp using an instant read thermometer. Use tongs to gently lift the chicken thighs and flip over each piece. Not on the skin. This time will vary depending on the size of your florets. I learned that trick the hard way! Nutrient information is not available for all ingredients. Not only will this be in our regular rotation, but it is also company worthy (a huge compliment coming from me!) I love this Balsamic Chicken Thigh recipe paired with cauliflower puree because it is so easy to make, full of flavor, and makes a relatively low carb meal too.