Balsamic Peppered Chicken
Juicy chicken breasts glazed with tangy balsamic vinegar, enhanced by lemon pepper and garlic, garnished with fresh parsley and cherry tomatoes for a vibrant, flavorful meal.
Ingredients
Instructions
- Lightly pound chicken breasts to 1/4-inch thickness using a meat mallet or similar flattening utensil.
- Press lemon pepper seasoning evenly on both sides of each chicken breast.
- In a large frypan, heat extra virgin olive oil over medium heat.
- Add chicken breasts to the frypan and cook, turning once, for about 7 minutes or until a fork can be inserted easily.
- Remove chicken to a warm serving platter and keep warm.
- In a medium bowl, mix together balsamic vinegar, chicken broth, and minced garlic.
- Add the mixture to the frypan and cook over medium-high heat, scraping up browned bits, for about 2 minutes until reduced and syrupy.
- Add butter to the sauce and stir until melted.
- Place cooked chicken on a serving dish and spoon the sauce over the chicken.
- Garnish with parsley sprigs and cherry tomatoes.
Tips & Substitutions
For a deeper flavor, marinate the chicken in balsamic vinegar and lemon pepper seasoning for a few hours before cooking. If you don’t have chicken broth, you can substitute with vegetable broth or water. Adjust the amount of garlic to your taste, and feel free to add other herbs like thyme or rosemary for added depth. This dish pairs beautifully with Sugared Asparagus.
Serving Suggestions
Serve the Balsamic Peppered Chicken alongside a fresh salad or over a bed of quinoa for a complete meal. Roasted vegetables or garlic mashed potatoes make excellent sides, complementing the savory flavors. For a refreshing contrast, consider pairing it with a light citrus salad or browse more American recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over medium heat with a splash of chicken broth or water to keep it moist, covering it to heat evenly. You can also microwave it in short intervals, checking to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Balsamic Peppered Chicken contains roughly 68 calories, with 4g protein, 3g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but it will require a longer cooking time and may release more fat into the pan. Adjust the cooking time accordingly to ensure it’s cooked through but still juicy.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar mixed with a bit of sugar to mimic the sweetness and acidity. This will slightly alter the flavor but still provide a tasty sauce.
Is this recipe suitable for meal prep?
Absolutely! This Balsamic Peppered Chicken is great for meal prep. You can cook it in advance and store it in portions. Just reheat as needed and serve with your choice of sides for a quick, delicious meal throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).