Thursday, April 8, 2021

Balsamic Braised Chicken Breasts #ImprovCookingChallenge

Quickly braised in a mixture of tomatoes and balsamic vinegar, these chicken breasts remain juicy and tender.  I served mine over pasta but it would be delicious with rice too or just a side salad if you are watching your carbs.

Balsamic Braised Chicken Breasts

This is the dish I'm sharing for this month's Improv Cooking Challenge.......
Each month Nichole of Cookaholic Wife invites us to join in a cooking challenge.  The participants are given two ingredients and compete to see who can create the best dish that includes said ingredients.  Today's ingredients are Balsamic and Tomatoes.  Here is what everyone brought to the challenge.......

Improv Cooking Challenge:April 2021

Tomatoes & Balsamic

Balsamic Braised Chicken Breasts paired with wine

I made my dish to pair with a red wine blend from northwestern Spain.  You can read all about that pairing in my World Wine Travel post.  This is a quick and delicious weeknight meal ready to be plated and on the table in the time it takes to boil the water and cook some pasta.

It is delicious, healthy, low in fat and high in flavor.  It is sure to become a new family favorite.  Enjoy

Entrees, Braised, Chicken, Balsamic Vinegar, Tomatoes
Entrees, Chicken
Yield: 4
Author: Wendy Klik
Balsamic Braised Chicken Breasts

Balsamic Braised Chicken Breasts

Quickly braised in a mixture of tomatoes and balsamic vinegar, these chicken breasts remain juicy and tender.
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min


  • 4 (6 oz) boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 1 T. olive oil
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1/2 c. balsamic vinegar
  • 1 t. dried basil
  • 1 t. dried oregano
  • 1/2 t. dried thyme


  1. Season the chicken with salt and pepper.  Heat the oil in a large skillet over medium heat.  Add the chicken and sear until brown on both sides, about 3 minutes per side.   Remove to a plate and set aside.  Add the onions and garlic.  Cook until softened and fragrant, another 2-3 minutes.
  2. Pour in the diced tomatoes with their juices and the balsamic vinegar. Season with the basil, oregano and thyme.  Stir to combine and bring to a boil.  Return the chicken to the pan, reduce heat to a simmer, cover and cook for about 15 minutes, until the chicken has an internal temperature of 165*.


Adapted from a recipe found at Allrecipes.



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