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I’ve been making this Braised Herb Balsamic Chicken recipe for years and it’s one of my family’s favorite weekday meals!
Braised Herb Balsamic Chicken is one of those meals that we turn to over and over again. Between my freezer stash of chicken thighs and breasts, an ever-present Costco-sized package of bell peppers and well stocked pantry, I can easily throw together this meal with little planning.
Slice the peppers and onions, mince the garlic and parsley, and season the chicken with the herb mixture earlier in the day or even the night before. Cover each component and store in the refrigerator until you're ready to cook dinner.
If you're a fan of easy weeknight meals, be sure to check out some of my other favorite one-pot chicken recipes.
How to braise chicken thighs
The word "braise" may sound daunting, but it's really just a fancy way of saying "brown the meat, then simmer it in some liquid". Not so daunting now, right?
Boneless, skinless chicken thighs lend themselves well to this method of cooking. They hold their moisture well, managing to avoid the sometimes "dried out" tendencies of skinless chicken breasts.
Sear the chicken thighs in a skillet set over medium-high heat, with a little olive oil. Then add the liquid – in this recipe, that’s balsamic vinegar, canned diced tomatoes and chicken broth. Simmer until the thighs are cooked through.
Tips for making balsamic chicken
All you need for this braised chicken recipe are some basic dried herbs - oregano, rosemary and thyme - a can of diced tomatoes, balsamic vinegar, and some vegetables. Stock your pantry with some of the basics and you'll be able to pull off this meal on any weeknight.
If your skillet is on the smaller side, sear the chicken in batches so that there is enough room between the chicken thighs. If they are squished together, the chicken will steam rather than browning, depriving you of the extra layer of flavor that browning provides.
Many balsamic chicken recipes use just diced tomatoes and balsamic vinegar to make the sauce, but I decided to temper the acidity with a half-and-half mixture of chicken broth and balsamic vinegar. It was just right for my family.
What to serve with balsamic chicken
We often serve this over brown rice or quinoa, but cauliflower rice or even zucchini noodles would be good options. Brown rice and quinoa soak up the sauce nicely and it pretty much guarantees that my boys will eat every grain of rice from their plates when served this way.
For extra veggies, I often steam some broccoli or greens beans. Try Green Beans Almondine or Sautéed Green Beans and Mushrooms! A quick spinach or mixed greens salad is also a good way to work more greens into your meal. Try my family's favorite Apple Pecan Salad.
Other healthy chicken recipes
Crispy Baked Parmesan-Crusted Chicken Tenders
Rosemary Oven Baked Chicken Breast
Printable Recipe
Easy Braised Balsamic & Herb Chicken Recipe
I’ve been making this Braised Herb Balsamic Chicken recipe for years and it’s one of my family’s favorite weekday meals!
4.80 from 10 votes
Print Pin Rate
Course: Entrees
Cuisine: American
Keyword: Healthy Dinner Recipes, Poultry Recipes
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 Servings
Calories: 284.7kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon crushed dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 8 (3 ½ oz. each) boneless skinless chicken thighs, trimmed
- 1 ½ teaspoons olive oil divided
- 1 onion thinly sliced
- 1 red or yellow bell pepper thinly sliced
- 2 garlic cloves minced
- 1 14 ounce can petite diced tomatoes
- ¼ cup balsamic vinegar
- ¼ cup fat-free chicken broth
- salt and pepper if desired
Instructions
In a small bowl, stir together the oregano, rosemary, thyme, salt and pepper. Rub the mixture over the chicken thighs.
Heat 1 teaspoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
Reduce the heat to medium and add the remaining ½ teaspoon olive oil. Add the onion and red bell pepper, and cook until the vegetables are just tender, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the diced tomatoes, balsamic vinegar and chicken broth. Bring to a boil, then nestle the chicken thighs into the tomato mixture. Simmer until the chicken is cooked through, about 10 minutes.
Serve over rice or quinoa.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2Thighs + ¾ Cup Sauce | Calories: 284.7kcal | Carbohydrates: 9.2g | Protein: 29.5g | Fat: 14.2g | Saturated Fat: 3.8g | Cholesterol: 157.8mg | Sodium: 679.6mg | Fiber: 1.9g | Sugar: 6.5g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
This post was originally published on April 21, 2014 and updated on February 26, 2020.
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