Easy Braised Balsamic & Herb Chicken Recipe
This flavorful herb-infused chicken skillet combines tender chicken thighs with a savory medley of onions, peppers, and tomatoes, all simmered in a rich balsamic sauce. Perfect for a cozy family dinner served over a bed of fluffy rice or quinoa.
— Constant Cookbook
Ingredients
- 1 tsp dried oregano
- 1 tsp dried crushed rosemary
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp ground pepper
- 8 boneless, skinless chicken thighs, trimmed
- 1 1/2 tsp canola oil, divided
- 1 onion, thinly sliced
- 1 red or yellow bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 (14 oz.) 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 2 Thighs + 3/4 Cup Sauce
- Calories: 284.7 kcal
- Carbohydrate Content: 9.2 g
- Protein Content: 29.5 g
- Fat Content: 14.2 g
- Saturated Fat Content: 3.8 g
- Cholesterol Content: 157.8 mg
- Sodium Content: 679.6 mg
- Fiber Content: 1.9 g
- Sugar Content: 6.5 g
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