Balsamic Chicken is an easy and delicious one-skillet balsamic chicken recipe that perfect as-is or you can serve over pasta!
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This post is sponsored by Primal Kitchen, the opinions are my own.
Best Ever Balsamic Chicken
This is one of those go-to weeknight recipes that I just love to have on my weekly menu! It is light, fresh and packed with flavor. Feel free to serve with some angel hair pasta (regular or gluten-free noodles), eat it as-is or serve with some roasted broccolini. No matter how you serve it – you are going to want to put this on your weekly rotation!
One reason this recipe is just so DANG good – the amazing Organic Balsamic Vinegar of Modena from Primal Kitchen. Made with simple, real ingredients and it is even Whole30-Approved! While this particular recipe isn’t Whole30, this amazing balsamic vinegar also works amazing in this Whole30-friendly Bruschetta Chicken recipe!
Why This Recipe Works
- Balsamic Reduction: we reduce our balsamic mixture in a cast iron skillet (the width of the pan makes this process real quick)!
- Tomato Mixture: a combination of delicious flavors that pair perfectly with both chicken and the balsamic reduction.
- Flattened Chicken Breasts: we flatten them so they cook faster and in a uniform manner – don’t skip this step!
- One Skillet: I love how everything is in one simple skillet!
What You Will Need
- Primal Kitchen’s Organic Balsamic Vinegar of Modena: I cannot recommend this product enough – absolutely love it!
- soy sauce (or coconut aminos) + lemon juice + garlic: these are combined with the balsamic vinegar to create a flavorful reductions.
- cherry tomatoes+ mozzarella pearls +fresh basil + olive oil + kosher salt: these ingredients create that delicious and light tomato mixture that is put into the oven with the chicken and balsamic reduction.
- chicken breasts: we use boneless, skinless breasts for this recipe – boneless chicken thighs could work too, just adjust the cooking time.
- Primal Kitchen Avocado Oil: this is used to sear the chicken in.
- angel hair pasta + fresh basil: you can serve as-is or on some pasta! Don’t forget to garnish with more fresh basil!
How to Make Balsamic Chicken
Combine the Balsamic Ingredients and set aside.
Combine the Tomato Mixture and set aside.
Using the flat side of meat tenderizer flatten out your chicken breasts.
Pat dry with clean paper towel and then season generously with kosher salt and ground black pepper.
Sear chicken breasts on both sides. Then reduce heat a bit and keep flipping every 2-4 minutes until they reach an internal temp of 160 degrees F.
Take chicken out and set aside. Add in balsamic mixture and bring to a simmer. Whisk continually as it cooks down for 3-4 minutes. Add chicken back and (maybe give them a flip or two coat in the balsamic mixture).
Add tomato mixture over top and place in the oven.
Let rest for a bit and then garnish with additional fresh basil.
Serve as-is if you want!
Or over some pasta of your choice.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Balsamic Chicken – an easy and delicious one-skillet balsamic chicken recipe that perfect as-is or you can serve over pasta!
- 1 1/4 cup Primal Kitchen’s Organic Balsamic Vinegar of Modena
- 1 tablespoon soy sauce or coconut aminos
- 1 tablespoon lemon juice
- 1 1/2 tablespoon garlic, minced
- (optional) 1-2 tablespoons coconut sugar
- 8–10oz cherry tomatoes, halved
- 4oz mozzarella pearls (feel free to use more/less)
- 1/4 cup fresh basil, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 4 boneless, skinless chicken breasts
- kosher salt and ground black pepper
- 1 tablespoon Primal Kitchen Avocado Oil
- angel hair pasta, cooked al dente
- additional fresh basil for garnish
- Preheat oven to 350 degrees F.
- Combine Balsamic Reduction ingredients in a small bowl. Whisk to combine. Set aside.
- Combine Tomato Mixture in a small bowl. Stir to combine. Set aside.
- Place chicken on a cutting board and wrap with plastic wrap (or something similar). Use flat side of a meat tenderizer to flatten chicken until it is approx. 1/2 in thick.
- Place chicken on a large plate and pat dry with a clean paper towel. Season generously with kosher salt and ground black pepper.
- Bring a large (12 inch) cast iron skillet to medium-high heat. Add avocado oil. Swirl to coat the pan.
- Add chicken and sear both sides, 2-4 minutes each. Reduce heat to medium and continue flipping chicken every 2-4 minutes until the internal temperature reaches approx. 160 degrees F.
- Remove chicken from the skillet and place on a plate; set aside.
- Bring the same skillet back up to medium-high heat. Carefully pour the Balsamic Mixture into the pan. Bring the mixture to a simmer and, while whisking continually, let it reduce for approx. 3-4 minutes.
- Return the chicken to the pan. Cover with the Tomato Mixture.
- Move the skillet to the oven for 10-15 minutes or until the mozzarella cheese has started to melt. Check on the skillet periodically to watch for the cheese melting. If the balsamic reduction starts to look too thick, simply pull out the skillet and add a tablespoon or two of water to the pan and mix around to thin it out a bit.
- Once the cheese has melted ensure the chicken has reaches an internal temperature of 165 degrees F.
- Let the skillet sit for 5-10 minutes to allow the chicken to rest.
- Serve immediately – feel free to serve over pasta if you wish and garnish with additional fresh basil.
- Coconut Sugar: this is optional, it just adds a touch of sweetness that is nice here!
- Dairy-Free: feel free to use a dairy-free mozzarella here.
- Storage: store in an airtight container in the refrigerator for up to 3 days.
Keywords: balsamic chicken