This chicken is good with either rice or pasta. Green beans make a nice side dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season both sides of chicken breasts with garlic salt and pepper.

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  • Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.

  • Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

196 calories; 7 g total fat; 61 mg cholesterol; 511 mg sodium. 7.6 g carbohydrates; 23.8 g protein; Full Nutrition

Reviews (3026)

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4546 Ratings
  • 5 star values: 2702
  • 4 star values: 1214
  • 3 star values: 388
  • 2 star values: 162
  • 1 star values: 80
Rating: 5 stars
07/18/2008
WOW! I just made this for dinner tonight and my bf and I LOVED it! This was SOOO easy to make. The most time consuming part is slicing the onion / removing fat from the chicken (although I really didn't need to do the latter...). Use the best quality balsamic you can find - and afford (it REALLY does make a difference). Next time I'll use a better quality balsamic (the dish was a tad tangy but I like tart so it wasn't an issue for me) mix the balsamic tomatoes & spices together BEFORE adding to the skillet (the spices tend to clump together otherwise) and add fresh minced garlic to the skillet as the breasts simmer (in lieu of the garlic salt called for). If you are in a hurry or don't have all of the spices on hand substitute Italian seasoned tomatoes for the plain ones and omit the seasonings alltogether. This dish goes particularly well with garlic mashed potatoes and green beans although I think I'll try it with seasoned rice (i.e. chicken flavor) & steamed asparagus or broccoli next time to change things up a bit. Read More
(1217)
Rating: 5 stars
11/22/2006
Just a note to those who aren't fond of balsamic vinegar. Try adding some chicken stock in with the vinegar to equal the 1/2 cup measurement. It's a great way to cut down on the bite of the vinegarbut still adds great flavor. So those who might give up on this recipe try it this way and see what you think. Read More
(996)
Rating: 4 stars
09/23/2006
I made this in the crockpot. Very easy to make. I prepped everything the night before and the next morning just popped everything in the crockpot and turned on low the chicken was even frozen. I did use only 1/4 C. of balsamic vinegar as recommended in other reviews and I will add garlic cloves instead of garlic salt next time. Also I will use chicken on the bone instead of boneless/skinless chicken breast if I plan on making this in the crockpot. The boneless chicken turned out dry. Other than that the taste was very good. Read More
(730)
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Rating: 5 stars
01/02/2012
Loved this dish.... only made a few changes based on my family's preference: No onion and didn't miss it. Cut down the rosemary basil and oregano to 1/4 tsp each and omitted the thyme. Threw in sauteed mushrooms and roasted red peppers I had prepared for another meal. Now here's the secret use the very best balsamic vinegar you can find as it has the smoothest flavor and will cut down on the tart vinegar flavor and you must use San Marzano tomatoes. It makes all the difference.... Served this over angel hair pasta with a salad. Family loved it!!! Read More
(401)
Rating: 4 stars
10/11/2006
I made this for my beau last nite. Not sure if he would be a fan of the Balsamic flavor. I made it w/ 3 chicken breast and cut the balsamic amt in 1/2. I added mushrooms & topped off w/ some mozzarella cheese. I also added a touch of brown sugar to cut the tanginess of the vinegar and also to carmalize the onions & mushrooms. It was very tasty and I took the leftovers to work where they all wanted to recipe. I will definately make this again! Read More
(334)
Rating: 5 stars
10/19/2006
Suggestion: Do not make this as stated if you are not a fan of the balsamic taste. All others enjoy this delightful dish. I make this all of the time and change it up by slicing the chicken and onions adding slices of green peppers and serving over pasta...but I like preparing it as the recipe states as well. I LOVE the flavor of it and love the fact that it's a great meal that can be made in little time which makes it perfect for those busy weeknights! Thanks much! Read More
(201)
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Rating: 5 stars
02/14/2008
All I can say is "wow"! I found this recipe in efforts to eat healthier. When reading it I thought it resembled a pasta dish at TGIF's. It blew both my husband and I away! I made as written (rare for me) but doubled the sauce. I served atop angel hair and topped with scallions for presentation. Not only will this be in our regular rotation but it is also company worthy (a huge compliment coming from me!) As if this wasn't enough it so economical and easy/quick to prepare. Over all a winner!!! For all the reviewres complaining about the balsamic vinegar......If you're not a fan of it why would you try a dish where that is a prominant ingredient? I really can't figure that one out...... Read More
(159)
Rating: 4 stars
08/29/2002
I can't believe how good this was! I omitted the oil and sauteed the onions and breasts in water and I used fresh rosemary and fresh basil. I served the chicken with risotto and poured the sauce onto the risotto. The chicken was excellent and I'll definitely serve it again. Read More
(145)
Rating: 5 stars
08/05/2003
Excellent with artichoke hearts tomato and mushrooms. A meal in itself. Read More
(109)