I’m reminded of my favorite fast food joint when I make these wonderful little burgers for sliders! They make the ideal party food to offer as an appetizer.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- ½ cup chicken broth
- ⅓ cup balsamic vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried Italian herb seasoning
- 1 clove garlic, minced
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
Instructions
- Whisk together chicken broth, balsamic vinegar, sugar, Italian seasoning, and garlic in a bowl. Place chicken breasts in marinade; let marinate for 10 minutes on each side.
- Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Place chicken in the hot skillet and cook until browned and no longer pink inside, about 7 minutes per side.
- Pour marinade into the skillet. Cook until sauce thickens slightly, turning chicken breasts over once or twice, about 5 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 79 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Love this! I added a pinch of salt, cooked chicken in a cast iron skillet, and reduced marinate separately, then poured over the chicken. Also, I cut sugar to 1 tablespoon because I don’t use sugar when cooking – I think I might try honey next time. This recipe was delicious!
I was concerned that the balsamic vinegar might dominate, but if anything, I longed for a bit more of that flavor. I used a meat thermometer, took off the stove at 160ºF, and by the time I cooked down the marinade (didn’t take long), it was perfectly cooked, juicy and tender. One sub, I used chicken tenders instead of chicken breasts, what I had on hand. I like the way this recipe breaks down nutritionally, and it’s soooooo quick-and-easy to make. Served with PJ’s Fresh Corn Salad and Microwave Garlic-And-Herb Green Beans, both recipes from this site, for a quick weeknight meal.
Pretty good for someone who doesn’t like balsamic – me! Also it was a bit bland for my taste but I don’t need the salt, my chicken breast’s were huge so I had to cook them longer and they were juicy and not my usual dry, LOL So it’s a winner
Bland….chicken didn’t brown…I added a bit of honey. I don’t think I’ll make it again.
My version came out excellent. The taste was amazing and coupled with mashed potatoes, it was delicious. Didn’t have garlic cloves so used garlic powder and sprinkle of oregano and paprika. Also no sugar but still came out great.
I made this and followed everything except the garlic. Turned out great, husband loved it. It takes about 25 minutes for the balsamic to reduce though, so more time than I expected, but we’ll worth it. I also added some red peppers slices to the reduction to get a veggie in!
Not terrible but not great. The sauce tasted lovely when I first made it but it didn’t seep into the chicken very much so the chicken was very bland. Also, the sauce didn’t thicken up for me. I may need to add some flour into it next time. I made it with brown rice and roasted veggies.
This was SO DELICIOUS. Super easy and such a great flavor, a real keeper.
Easy and delicious. Would go with rice, potatoes, and most vegetables.
I wasn’t sure if everyone would like the balsamic flavour so i added about half a cup of apple juice to it. Very nice! Would make again
Served over rice delish.
Obsessed! delicious!
I added 1 tbsp honey to recipe, & bc I read comments saying it was acidic, I marinaded for only 5 minutes. To save time I cut the chicken into strips, cooked it w/salt, pepper, paprika. While the chicken cooked i reduced the balsamic mixture, then added it to the pan when the chicken was half cooked. It was delicious!!
I cut up the chicken in small pieces and used this recipe as a base for a chicken stir-fry over rice noodles. It was amazing….yummy and soft chicken pieces beside celery, garlic, onion, and sweet pepper pieces. All smothered in a sweet& sour sauce which I thickened with corn starch. I highly recommend it.
Not horrible but could use more flavor. I made the marinade into a glaze/gravy since it doesn’t thicken up even on a boil. Let the chicken sit for 25/30 minutes only put 1 tbs sugar & 2/3 cup balsamic vinegar. Used oil and a bit of butter to cook the chicken medium rare/medium then cut into strips and set aside. Put marinade in and it would not thicken so I added flour so it did eventually thicken then added chicken in when it was almost thick enough to my liking. Reminds me of sweet n sour chicken but in a balsamic way. Good over yellow rice.
I added a touch of honey and my ever finicky kids ate it all!
Quick and easy. Tastes great too.
This was great. I didn’t have Italian Herb seasoning so I used basil, oregano, and parsley. Delicious.
This was sooooo easy and seriously delicious!
It was “ok”. Something different to do with chicken but not a keeper for us.
Easy to make but not that great. I will not save this recipe.