Balsamic Chicken
Sweet, tangy, savory and juicy balsamic chicken is a great dish to have in your weekday arsenal. Not only does it come together quickly but can be prepared ahead of time. This method really does create a mouthwateringly juicy chicken.
Balsamic chicken is very versatile and goes beautifully over salad or rice. It is also a great summer chicken to throw on the grill with some corn and peppers!
Balsamic vinegar is a key ingredient here and you should use a high quality vinegar as it influences the taste.
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- 1/4 cup Balsamic vinegar
- 1 tsp Honey
- 1/2 tsp Oregano (dried)
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic powder
- 1 lb Chicken breasts
- 1 tbsp Butter
- Prepare the marinade
Combine all the ingredients for the marinade. In a ziploc bag or large bowl, add the chicken and pour over the marinade and mix. Let rest in the fridge for 30 minutes or overnight for best results.
- Cook the chicken
Preheat your oven to 420 F. Remove chicken from the fridge and let come to room temperature. Sear both sides of the chicken in a skillet over medium-high heat. Add the butter and place in the oven for 15 minutes or until the internal temperature reaches 165 F. If the marinade starts to burn add a splash of water.
You can make a quick sauce by deglazing the pan with lemon juice or white wine and stirring in a tablespoon or 2 of butter.