Balsamic Chicken
Servings: 4
Calories: 259kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon Dijon mustard
- 1 cup cherry tomatoes halved
- ½ cup chicken broth low sodium or no sodium added
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Season the 6 boneless, skinless chicken thighs with 1 ½ teaspoons salt and 1 teaspoon black pepper on both sides.
- Heat 2 tablespoons olive oil in a large oven safe skillet over medium high heat. Add the chicken thighs and sear for 4 to 5 minutes per side until nicely browned. Remove the chicken and set aside.
- In the same pan, add the 4 cloves minced garlic and cook for about 30 seconds until fragrant.
- Pour in ¼ cup balsamic vinegar and ½ cup chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
- Add the 1 cup halved cherry tomatoes to the pan and stir to combine.
- Return the chicken thighs to the pan, spooning some of the sauce over them.
- Transfer the skillet to the oven and bake for 15 to 20 minutes, until the chicken is cooked through.
- Spoon the balsamic sauce over the chicken and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 15g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1064mg | Potassium: 592mg | Fiber: 1g | Sugar: 12g | Vitamin A: 408IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 2mg
