Chicken Breasts With Balsamic Vinegar
Tender chicken breasts are cooked in a flavorful balsamic vinegar sauce with garlic and mushrooms, perfect for an elegant yet simple dinner suitable for any occasion.
Ingredients
Instructions
- Add black pepper to flour.
- Dredge chicken breasts in the seasoned flour.
- Saute chicken in light olive oil until lightly browned on both sides.
- Remove chicken from skillet and set aside.
- Add garlic, mushrooms, and bay leaf to the skillet.
- Add balsamic vinegar and chicken broth to the skillet.
- Scrape up browned bits from the bottom of the skillet and reduce heat.
- Return chicken to the skillet and cover.
- Simmer for 5 to 8 minutes, turning chicken once, until cooked through.
Tips & Substitutions
To enhance flavor, consider marinating the chicken breasts in balsamic vinegar for 30 minutes before cooking. For a gluten-free option, use cornstarch instead of flour for dredging. If you prefer a richer sauce, add a splash of red wine or a teaspoon of honey. Fresh herbs like thyme or rosemary can also elevate the dish's profile.
Serving Suggestions
Serve the chicken alongside roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Mediterranean recipes, such as a light couscous or a warm grain salad. A side of crusty bread can help soak up the delicious balsamic sauce.
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 to keep it moist, or microwave it covered for about 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts With Balsamic Vinegar contains roughly 323 calories, with 24g protein, 21g carbohydrates, and 15g fat. It is an excellent source of protein (47% of the Daily Value), and a good source of iron. At about 323 calories per serving, it is a lighter, protein-rich choice.
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 chicken thighs instead of breasts?
Yes, chicken thighs can be used in this recipe. They will add more flavor and remain juicy during cooking. Just adjust the cooking time slightly, as thighs may require a few extra minutes to cook through.
What can I substitute for balsamic vinegar?
If you don't have balsamic vinegar, a mixture of red wine vinegar and a touch of honey can mimic the sweet and tangy flavor. Alternatively, apple cider vinegar can work, but consider adding a bit of sugar to balance the acidity.
How do I know when the chicken is cooked through?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have one, make sure the juices run clear when you cut into the thickest part of the chicken.
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).