Easy Balsamic Chicken Recipe
This isn’t just any chicken recipe. This is the “Oh crap, what’s for dinner?” lifesaver. It’s the “I kinda want takeout, but I’m trying to adult” compromise. It’s Easy Balsamic Chicken Recipe, and it’s gonna become your new best friend. Trust me.
My family? OBSESSED. I swear, I could serve this to my husband three nights a week and he’d still be happy. One time, I accidentally doubled the balsamic vinegar (don’t ask), and even that didn’t ruin it. He still scraped the plate clean. My little one even eats the pineapple, which is a HUGE win because she usually exists on air and chicken nuggets. We call it “magic chicken” at our house. Seriously, make this.
Why You’ll Love This Easy Balsamic Chicken Recipe
- It’s stupidly easy. Like, even I can’t mess it up most of the time.
- That balsamic glaze is addictive. You’ll want to put it on everything. (Spoiler alert: I have.)
- Pineapple! It makes it feel kinda fancy, even though it’s, like, the least fancy thing ever.
- Leftovers are amazing. Cold chicken for lunch? Don’t knock it ’til you try it.
- You probably already have most of the ingredients. Score!
How to Make It
Okay, so here’s the deal. First, you’re gonna chop up some chicken. Bite-sized pieces are the way to go – they soak up all that yummy sauce. Then, you’re gonna throw that chicken into a pan with a little oil (I usually use olive oil, but whatever you have on hand is fine). Get it nice and browned – not burnt! Burnt chicken is sad chicken.
While the chicken’s doing its thing, whisk together all the sauce ingredients in a bowl. Balsamic vinegar, soy sauce (or tamari, if you’re gluten-free), brown sugar, garlic (minced – unless you’re lazy like me and just throw in garlic powder), ginger (same deal as the garlic), and a little sesame oil. That sesame oil is kinda the secret weapon, so don’t skip it if you have it!
Once the chicken is browned, pour that glorious sauce all over it. Add some pineapple chunks. Fresh is best, but canned works in a pinch (just drain it really well). Let it simmer until the sauce thickens up and gets all sticky and delicious. This is the hardest part because you have to resist the urge to eat it straight out of the pan.
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Serve it over rice (or quinoa, if you’re feeling healthy), and sprinkle with some sesame seeds and chopped green onions. Boom! Dinner is served. You’re a rockstar!
Ingredient Notes
- Chicken Breast: I usually use boneless, skinless chicken breasts because that’s what I always have around, but thighs would totally work too. They might just need a little longer to cook through.
- Balsamic Vinegar: Don’t skimp on the good stuff! But honestly, even the cheap balsamic works fine. I may have accidentally used balsamic glaze once when I wasn’t paying attention… It was VERY balsamic.
- Soy Sauce: I always use low-sodium soy sauce because I’m kinda salt-sensitive, but regular soy sauce is fine too. If you are gluten-free, use Tamari
- Brown Sugar: This is what gives the sauce that nice, sticky sweetness. I’ve used honey in a pinch, and it was still yummy. Just maybe use a little less.
- Garlic and Ginger: Fresh is always best, but let’s be real, who has time for that all the time? Garlic powder and ground ginger are totally acceptable substitutes. Don’t let anyone tell you otherwise.
- Pineapple: Fresh pineapple is amazing, but canned pineapple chunks work just as well. Drain them well, or your sauce will be too watery. I drain mine over the sink while I preheat the pan!
- Sesame Oil: This adds a really nice toasted flavor, but if you don’t have it, don’t sweat it. The recipe will still work without it.
- Sesame Seeds & Green Onions: These are optional, but they add a nice little pop of flavor and color. Plus, they make it look like you actually tried.
Recipe Steps:
- Cut chicken into bite-sized pieces.
- Brown chicken in a pan with oil over medium-high heat.
- Whisk together balsamic vinegar, soy sauce, brown sugar, garlic, ginger, and sesame oil in a bowl.
- Pour sauce over browned chicken.
- Add pineapple chunks to the pan.
- Simmer until sauce thickens.
- Serve over rice or quinoa.
- Sprinkle with sesame seeds and green onions (optional).
What to Serve It With
I usually serve this over rice because it’s easy and everyone loves it. But quinoa is a great option if you’re trying to be healthy. Steamed broccoli or green beans would also be a good side. Honestly, anything goes with this chicken. It’s that versatile.
Tips & Mistakes
- Don’t overcook the chicken! Dry chicken is the worst.
- If the sauce gets too thick, add a little water or chicken broth.
- If the sauce is too thin, simmer it for a few more minutes until it thickens up.
- Don’t be afraid to experiment with the flavors! Add a little red pepper flakes for some heat, or a squeeze of lime juice for some tang.
Storage Tips
Leftovers will keep in the fridge for 3-4 days. Just store them in an airtight container. You can reheat them in the microwave or in a pan on the stove. Honestly, though, I usually just eat them cold straight out of the fridge. Don’t judge me. It’s delicious, especially for breakfast. Yes, I’ve eaten it for breakfast.
Variations and Substitutions
- Honey instead of brown sugar: Totally works. Just use a little less, since honey is sweeter.
- Tamari instead of soy sauce: Essential if you’re gluten-free. Tastes the same, promise.
- Chicken thighs instead of chicken breasts: Yup, go for it! They’ll be juicier.
- No pineapple: Okay, fine. But you’re missing out! You could try other fruits, like mandarin oranges or even bell peppers.
- Skipped the ginger: I did this once when I ran out. It was still good! Just not quite as gingery, obviously.
- Added a splash of sriracha: If you like a little kick, this is a great addition.
Frequently Asked Questions
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Easy Balsamic Chicken Recipe
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless, skinless
- 0.5 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper.
- Place the chicken breasts in a baking dish. Pour the balsamic mixture over the chicken, ensuring all parts are coated.
- Bake in the preheated oven for 25 minutes or until the chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
