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Balsamic Chicken Breasts Recipe

Balsamic Chicken Breasts Recipe

“This quick savory chicken is a family favorite. It's easy, healthy and satisfying. Served with a salad or whole wheat roll, it's a perfect meal that's good enough for company!” Denise Johanowicz - Madison, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 1 small onion, thinly sliced
  • 1/4 cup water
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed


  • 1. In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat.
  • 2. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
  • 3. In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 each: 194 calories, 6g fat (1g saturated fat), 63mg cholesterol, 131mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 24g protein Diabetic Exchanges:1/2 starch, 3 lean meat, 1 fat

Reviews for Balsamic Chicken Breasts

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Reviewed Apr. 1, 2015

"My husband told me this recipe is a keeper. We both loved the slightly sweet sauce. I will be making this recipe again soon."

Reviewed Jun. 23, 2014

"This was a great recipe, easy and simple with flavor"

Reviewed Mar. 10, 2014

"Easy and delicious. We loved it. I will definitely prepare this again."

Reviewed Jan. 31, 2013

"Nice and juicy, easy to make even my very adult picky family enjoyed it!!"

Reviewed Oct. 6, 2011

"So easy and tasty. It?s definitely one I would make again."

Reviewed Jan. 4, 2011

"Love this recipe! Easy, simple, and delicious."

Reviewed May. 12, 2009

"This was really tasty and a nice change up for chicken"

Reviewed Mar. 12, 2009

"I made this for dinner tonight. It was simple and tasty."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.