A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
This is simply divine !!! No worries about the marinade, it's fine as long as it's boiled. There is marinade left on the meat and we eat it because it has been heated up enough to kill germs. Anyhow, love this gourmet recipe ! Thank you so much !!
Read MoreWe did not like this. We love balsamic, we used a phenomenal aged balsamic we love and this dish was WAY too acidic. I also didn't reduce it all the way to try and save it but it didn't work for us.
Read MoreThis is simply divine !!! No worries about the marinade, it's fine as long as it's boiled. There is marinade left on the meat and we eat it because it has been heated up enough to kill germs. Anyhow, love this gourmet recipe ! Thank you so much !!
If you're considering this recipe, the answer is YES!!! Although I'm big on changing up recipes, this one is perfect -- only thing I did different was marinating the chicken breasts for around 3 hours prior to cooking. There were some reviewers talking about how the marinade/sauce was too bitter and vinegary. If you think this, you are using the WRONG vinegar! Good balsamic is not overly vinegary. Yes, it's more expensive than the alternative, but it's completely worth it for recipes like this. I doubled the sauce/marinade and reduced it more after the chicken was done cooking and spooned some of it over the chicken. My friends loved the sauce so much that they spooned some of the extra over their vegetables! Everyone raved about this dish and one friend even begged me to give her cooking lessons! Delicious, impressive, and simple. Who could ask for more??
I marinated the chicken for about an hour. The only change I made was using brown sugar in place of the white sugar and Garlic & Wine Seasoning in place of the Italian. We grilled the chicken and I reduced the marinade until thickened and drizzled over roasted asparagus and Roma tomatoes.
I made this for my family over Memorial Day Weekend. I placed the chicken breasts in the marinade in the morning, and grilled them that evening. I also followed the recipe "as is". My chicken was moist and had great flavor as well. This is a keeper!
If you love balsamic vinegar, you'll like this recipe for chicken. Fantastic marinade as I let the chicken bath for like 3 hours, it definitely made it more tender and moist when I finished braising it. Will be using this recipe again in the future.
I followed the recipe to the letter and it produced the most beautiful, moist flavorful white meat chicken. Wonderful alternative to the teriyaki/soy marinades. Thanks for posting.
I have made this recipe at least 10 times for my family and friends. They all love it. My twin 6 year olds and my 4 year old son gobble it up. I prepare the marinade exactly as it says, however, I place the chicken in a Pyrex dish and pour the marinade on and refrigerate. When it is time for dinner, I bake it at 350 for 30 minutes. We serve with salad and use the extra sauce from the dish as dressing.
This was Delicious! We have tried many chicken marinades and this is one of the best...did not change one thing. The sugar made it baste so perfectly!
This is a great recipe, unfortunately on my first try I was able to get the sauce to reduce because I let the chicken marinate too long, but on my second try it came out very well.
Absolutely delicious! I'm not sure where this has been all my life but boy I am glad I found this chicken. This was so fast and easy that it's going to be on my menu often. The reduced sauce is so good, just the right amount of tang from the vinegar. Thank you for this keeper!!!
We did not like this. We love balsamic, we used a phenomenal aged balsamic we love and this dish was WAY too acidic. I also didn't reduce it all the way to try and save it but it didn't work for us.
This is awesome, I use alot of Balsamic, this recipe is so easy....and yes, just boil the sauce a couple minutes and no need to make any separate!!! Good Job!
Great quick recipe! Marinated 10 mins on each side as recipe suggested. I substituted Garlic powder for the fresh as I didn't have any on hand. Delish!! Full of Flavor Beautiful Color. Served with fresh salad and mash potatoes. Drizzled some pan glaze over mash potatoes. YUMMY!
DH rated this 3.5-4 (or a 7 on a 10-point scale) and DS (who HATES chicken) gave it a 4.5! Me? If DS will eat it (and the leftovers, too) it gets a 5! Because the chicken breasts were frozen, I sliced them and marinated them for 2 hours. I did double the sauce (except for the sugar) but used 1 t. oregano, 1 t. basil, and 1 t. garlic powder because I had not Italian seasoning. I heated the sauce separately (except for the 1/2 cup I used to marinate the chicken pieces). I cooked the chicken in the olive oil, flouring them on one side, pushing them to the edge of the pan as they got done to add more slices. I used all the marinade to deglaze the pan and cooked on medium high heat to reduce the sauce. I served the chicken with sauce over orzo cooked in 1/2 chicken broth and 1/2 water. Steamed green beans completed the meal.
I made this exactly as written except I sauteed some mushrooms in the sauce as well (love mushrooms with chicken!) and it was really good and flavorful for being as simple as it is. But the even better part - for lunch today I had some leftover chicken and mushrooms that I tossed in a salad with some feta and a poppyseed vinagrette and it was awesome!
Used flattened boneless chicken breasts. When the price is right I buy chicken breast halves then prep them for individually wrapped storage in a freezer bag. For personal preferences only I doubled the garlic. Served over whole wheat penne pasta with a side of fresh pineapple chucks. A fantastic light dinner! Thank you SherryLynn.
My husband and I both loved this dish! I did use Stevia instead of sugar. Served with spelt angel hair pasta and cooked marinade. My husband wanted a third piece of chicken!
So delicious! I used the full amount of marinade for only one chicken breast. I sliced the chicken thinly before soaking it in the marinade for about an hour. I used Splenda instead of sugar. I will make this again and again! Tastes kind of Asian with out the added salt from soy sauce. Delicious!
Chicken with a kick! Oh how chicken can seem so bland and monotonous, BUT this chicken was delightful, tasty and a definite repeater! I followed the recipe to the "t" and loved it. Even hubby liked, which I was sure he would not because of the "Balsamic" addition.
Very good, quick an easy. I used butterflied pork chops and served with brown rice and baby lima beans, Yum!
This is a fast, easy dish to make. Full of flavor. Everyone loved it! I used a combination of boneless, skinless breasts and thighs. I think that next time I'm going to try it with thin, center cut pork chops!
ALLRECIPES comes thru again! I'm reteaching myself how to cook, as I am recovering from a stroke and currently have use of just one hand, so I search for recipies that are EASY, and this fit the bill. Everyone loved it and had seconds. Paying attention to other reviewers I doubled the sauce. I served with white rice, and the sauce was great on that too. Plus, we have chicken and sauce keft over, so I have a 'no prep' lunch for tomorrow. All said this should become a regular dish. (And...my large chicken breasts were tender enough, without advance tenderizing, to be cut with a fork)
This was a wonderful, simple, healthy dish - my husband and I both loved it. I followed the recipe almost exactly (didn't have Italian seasoning, so subbed 1/2 tsp each of thyme and oregano; also, I cut 3 breast halves into cutlets instead of 4 breasts). It came out great. My favorite part about this is that all the ingredients are in your pantry, and I always have chicken breast in the freezer, so I can decide to do this on a whim with no grocery trip. Need more recipes like that!
This was ok. I marinated the chicken for an hour and it turned out flavorful and tender. Really the only issue I have is that the chicken turned out a little too sweet for my family's taste. I think it would be better without the sugar.
Excellent! I'm not a huge fan of any kind of vinegar, but this was wonderful! I added a bit of cornstarch at the end to thicken the sauce.
I marinated the chicken in the fridge for about six hours, then grilled it. The end result was good, but I don't know that I'd make it again.
I made this with splenda and used cooking spray instead of added oil, but didn't change anything else. It smelled so good while marinating and cooking and tasted even better. Thanks for this! I will DEFINITELY do this again.
Fantastic !!!! this recipe is easy and has ton of flavor. I marinated the chicken for about 4 hours and then grilled the chicken. I doubled the recipe and put it on the stove like the recipe says and poured it over rice. Family loved it. I will make this many times. Thanks for recipe
This was most excellent with a delightful tangy flavor thanks to the Balsamic vinegar. I wouldn't change a thing and it is certainly a nice change from the regular oriental type marinades I've been using.
This recipe is very good. I used Splenda in place of the white sugar and marinaded the chicken for 1 1/2 hours. Great flavor. Next time I will serve it with green beans or asparagus, the marinade will be great drizzled over them.
Chicken was okay. I substituted a white sugar for brown sugar for a more caramelized effect.
Solid, simple and quick dish. I used fresh thyme and oregano from the herb garden. Be careful not to overcook! We had leftovers, and we stored them with the extra balsamic reduction juices. The chicken was actually better the next day because of the extra marinating. Strong flavors, but not at all overpowering. The dish went nicely with a light salad and some cauliflower/mushroom risotto I made!
I took the advice of several people, and I doubled the recipe for a balsamic reduction. I also baked the chicken breasts in foil packets instead of pan frying. My husband voted me best wife of the millennium when tried it. And, it was super easy. This will become a regular item at my house. Absolutely no complaints.
I love it for the ease and the handy ingredients. I've used it with breasts and cutlets (with modified cooking times) and it turns out flavorful. I boil the marinade and pour it on the chicken and the rice or potatoes. It was just a bit too sweet to be a favorite for some family members, but when I cook it on a weeknight it gets devoured! Thanks!
This was such a simple recipe to make! My hubby pulled chicken out for dinner and didn't know what to do with it, so I looked up recipes and found this one. I had everything right in the cabinet! It was so easy to put together and put on the table. Definitely make extra marinade to make a sauce. SOOOO YUMMY!!
I just tried this for company. We all enjoyed it, and I followed the recipe "as is". The chicken was moist and had a good flavor.
Way to sweet for us. I love the balsamic but I think there was too much additional sugar, I think I'll try it again but cut 2 tbls of sugar down.
Awesome recipe though I use sweet balsamic dressing and omit the granulated sugar. Thank you Sherrylynn2
Well, this was soooo sweet and not at all enjoyed by my husband and me. I just do not understand the rave reviews.
Great recipe! I followed it as-is...the only change I would make would be to marinate much longer. However, the chicken was moist and it tasted amazing. This is some of the best chicken I have made and I will definitely be making this again and again.
It was very tender and John liked it but I only gave it 3 stars, I am not used to balsamic vinegar and sugar with chicken.
I liked it alot. I would just change one thing next time prob a little bit less balsamic and add some worcestire sauce. It was just a bit to vinegary but it was still delicious! I would like a little bit of a sweeter taste. Also i have heard where people add brown sugar instead that also sounds like a good idea.
I like this recipe. My sauce didn't really thicken up much at all. I used Splenda instead of sugar just to say some calories. My husband really liked this a lot. Served with Broiled Red Potatoes from this site.
I made this for a dinner party and everyone went for seconds! I marinated the chicken in the balsamic/broth mixture for a good 3 hours! I did not have any sugar on hand so I substituted maple syrup which gave the chicken a delicous sweetness. Instead of italian herb seasoning I used a dash of "herbes to province"! I added some chopped up mushrooms and onion to the marinade as well and cooked these with the chicken. I used the marinade for the sauce - boiling the marinade kills all the bacteria in my opinion. I served this over wild rice and sauteed green beans! A very "gourmet-looking" and seeminly easy dish!
Wow this is great. Chicken breasts are too dry for my liking so I used 10 chicken thighs instead. They are yummy! I followed the recipe except for the thighs. The marinade/sauce is delicious.
Nice chicken. My family and I really enjoyed it. I did marinate over night and completely forgot the Italian seasoning but it was still very tasty and flavorful. If you like balsamic you will enjoy this dish.
This is a really good recipe!! I pounded out and tenderized the chicken first. I agree with the other poster about not adding the sugar, I think I will try it with less or no sugar next time. I served it with potatoes, but will try rice next time as I thought this had an Asian-type flavor to it. REALLY good!!
This recipe was Awesome!! I prepared for my wife, and she was amazed, I do not change anything from the recipe; except be little bit cautious with the balsamic vinegar, or add a little more sugar. Just for my taste.
This recipe was exceptional if you like the taste of balsamic vinegar. If you don't like it, I wouldn't bother to make it. I added a extra clove of garlic,1 tsp. of salt and half of a small onion finely minced to the marinade. I also pounded out the chicken breast and marinated it for @3 hours. I agree with the other reviewers about the quality of the balsamic vinegar. The combination of balsamic vinegar, garlic and Italian seasoning couldn't get any better. I made it for our daughter who came home for the week-end from college and she already requested it the next time she comes home.
Very tasty! I cut my chicken into strips, and marinated the chicken in a ziplock bag for 20 minutes. In one skillet, I added the olive oil and used tongs to add the chicken from the ziplock bag so it could brown up. In another skillet, I added all the marinade so it could reduce down and carmelize a little. When the chicken was done, I transferred the chicken to the skillet with the marinade. Coated it well, reduced heat to low, and covered with a lid for another five minutes. Very good over rice!
This dish was delicious. I added a side of garlic/butter pasta & vegetables. Family loved it & we made extra for lunch :)
I am giving five stars because this dish was delicious, although I will admit that I did not have balsamic vinegar on hand, so I instead used a balsamic and basil vinaigrette. My husband said he had never had any kind of chicken that tasted like this (in a good way). This will definitely become a regular dish for my family, although next time I will double the marinade/sauce as we we couldn't get enough!
Following the suggestions of others, I cut back on the balsamic vinegar, changed the sugar to honey & brown sugar, and added more garlic. I had it marinating in the fridge for a few hours just before cooking. The meat was awesome! Well, except for the strong vinegar flavor - still should have cut it back some more; maybe only 1/2 the listed amount. My kids couldn't even finish it. This recipe has A LOT of potential dishes if only the vinegar is cut back.
This was a hit with the whole family-even my 3 year old! I had a few leftovers so the next day I shredded the chicken and put it on a garden salad. AMAZING flavor!!!!
I didn't get into this recipe at all. Strange combination of flavors that no one in the family wanted repeated.
These tasted good, though I did throw in 1 tsp of black truffle oil. The taste was very strong and sharp, so next time I'll probably serve with something to balance it out... say some cream cheese potatoes. Lovely recipe, though.
Excellent!!! We were cooking and had only 2 chicken breasts, so we adjusted the recipe to go with that. I wish that we would have made more of the glaze, not because the chicken needed it, bu tto put on top of the porkchops we cooked
Made exactly as stated and it was a hit with the whole family! I doubled the recipe so had to use two pans on the stove. One pan got more sauce in it when I put the chicken in and it didn't have the nice glaze the pan with less sauce did. Both tasted great- but the glazed chicken was prettier.
The only thing I wish I would have done differently is tenderized the chicken so it was thinner and more flavorful. Otherwise, very simple and delicious.
My husband said that he wouldn't mind making this a once a week dinner. It's simple, flavorful and goes with pretty much any side dish.
I liked this recipe but found the sauce to be too runny so I mixed a tablespoon of flour with a tablespoon of butter and then added it to the sauce and it thickened it up nicely. Yummy!
Quick and easy. I marinated the chicken overnight. I didnt reduce the marinade and I regret it. What did reduce after cooking the chicken was delicious! Next time I will definitely do it.
Very easy and very tasty. Served over wide noodles and everyone licked their lips. Yummy, yum, yum. Can't wait to make this excellent dish again. It's the perfect "go to" dish when not sure what to make for dinner.
amazing! used honey instead of sugar. also sliced breasts into cutlets. will make over and over!
This was an excellent and super easy recipe. Loved it and didn't do anything to change it!
Just made this and it was really good! I've been bored with chicken lately and this is a nice change, really simple to make too. I didn't change anything except marinated a bit longer (about an hour and a half). Thanks!
I made this just as the recipe calls for although I did pour some of the marinade into the fry pan and let the chicken cook in it.YUMMY!! The chicken was very moist and the sauce is incredible. I made this with roasted vegatables and sopped the vegetables up in the sauce. Next time I will definitely take others advice and make extra sauce. My fiancee loved it and the appreciative noises at the table ensured this one to go directly into my recipe box.
We doubled this recipe and made it easily with minimal modification and served with steamed vegetables. The results were terrific. Thanks!
This is truly yummy! I doubled the marinade and used chicken thighs. I couldn't get the sauce to thicken as much as I would have liked but I still loved it and will make it often. Addendum: This is also my new favorite marinade! I marinaded beef kabobs for 40 mins prior to grilling. I heated the leftover marinade in a saucepan and served the whole thing over basmati rice.
YUM! The kids were very skeptical about the 'black chicken' but they all loved it (ages 9, 6, 3, and 1). So easy and so good. Made just as written and will definitely be making again. Served with plain couscous, which was delicious when topped with the sauce.
Loved this recipe. It was simple to make. I used boneless thighs and added red chili flakes for a little bite.
I followed the recipe exactly except the marinade was doubled...I should have left the original amount. He thought it was definately a keeper and better than my usual marinade. I thought it was a little sweet but, overall, very good. I served it with Roasted Potatoes from this site.
Everyone else liked this better than I did. The suggested heat level was WAY too high, so it burned on one side, even at medium heat. It dried out the breasts. The sauce was flavorful, but it never thickened at all. If I make it again, I'll change the cooking method.
I did not have Itlian seasoning so I used a little Itilian dressing instead. It was very good.
Everyone liked this. I marinated chicken breasts for 3 hours as others' suggested and added a bit more broth, used less sugar. The marinated breasts cook VERY fast so be careful to no to over cook. Since mine were a little bit dry, next time I would take the breasts out and add the sauce to reduce somewhat before putting the breasts back in to coat. And I would use the full amount of sugar and try to keep the same proportions of vinegar/broth. Easy dish. Maybe I would add onions next time too. I also used fresh herbs from my garden as well as some dried.
Very nice flavor. I do agree with some in not using the marinade itself on the chicken. So I marinade with about 1/4 cup of balsamic vinegar and 1 tsp sugar and throw this out. After marinading, I bake my chicken alone with just some pepper at 350F for 20 min and drain the fatty juices. I then mix the "marinade" ingredients as shown, pour it on the chicken, cover and bake at 350F for another 20-30 min until done. Thanks to the recipe, "Strawberries with Balsamic Vinegar" on this site, I top the chicken with sliced strawberries before pouring on the marinade. Once I even tossed a few fresh blueberries on the strawberries for a different taste. When done, I drain off all the liquid into a saucepan and reduce it to a nice glaze/sauce to pour on the chicken for serving - you might add a Tbsp of balsamic vinegar to the sauce for some zip. It sounds strange, but I was pleasantly surprized that about 1 Tbsp+/- of Nestle' Strawberry Quick syrup upped the sweetness and flavor of the sauce!
I'm not certain what all the fuss is about. The recipe was OK, but I've definitely had better chicken marinades. Perhaps if it were to marinate significantly longer than the twenty minutes suggested, there would be stronger flavor.
Very quick and easy! I am NOT a good cook and I whipped this up (as is) with no trouble at all. I served it over greens with sundried tomatoes, pine nuts and goat cheese and poured the balsamic sauce over top. Amazing!
The flavor was delicious, but for some reason the chicken breasts weren't tender. Maybe I purchased chicken breast from an old bird : ) My husband suggested tenderizing them with a meat mallit. So next time I will flatten them alittle with a meat mallit before I marinate them. I did add the marinate after browning, and reduced the marinate by half (more than 5 minutes). Flavor of the sauce is definately worth making again. Thanks for a great recipe : )
This chicken dish was truly incredible. I did one thing different because I did not have the "traditional" balsamic vinegar. I used white balsamic vinegar... it tasted incredible and the presentation was just as pretty.
My family loved this recipe. We doubled the sauce and I cut the chicken into about 2" strips so the chicken absorbed more of the sauce. This just might be a weekly meal!
Excellent added can of mushrooms and used brown sugar as recommended in one of the reviews. This is one of my all time favorites.
Wonderful recipe! I de-bone and skin chicken thighs and serve with brown rice.. ( my wife doesn't care for breast meat).My family loves this, now I have to make it every week. Thanks!
