This Balsamic Tomato Baked Chicken Recipe Is Perfect For Your Next Dinner
We all know that when you combine sugar and vinegar something outstanding happens - at least taste wise. Combining this flavour with the acidity of tomatoes, it creates a type of chemical magic. That's exactly the term you can use to describe this balsamic tomato baked chicken recipe: MAGIC.
In other words, the dish has the sour tartiness of the vinegar balanced perfectly by the sweetness of the sugar. When combined with acidity of tomatoes, it creates a flavour that is simply out of this world.
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0:00 How to prepare the chicken for baking
0:30 How to make the sauce
1:27 How to prepare the dish for baking - the veggies
2:03 Adding the chicken to the sauce and the baking dish
2:41 How to bake the chicken
2:54 Out of the oven
3:47 The taste test
4:16 Conclusion
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Chicken Balsamico - Carino's Recipes for the Home Cook
Chef Peit shows us how to make this great dish he learned while working in Italy.
MARINATED BALSAMIC CHICKEN | Easy Chicken Recipe
Delicious easy-to-make marinated balsamic chicken recipe. Fresh boneless/skinless chicken filets marinated in a homemade balsamic-based marinade. This marinade not only gives your chicken a savory flavor, but a beautiful color as well. This recipe can be made either in a skillet, grill or flattop griddle.
Servings: 2
Shopping List:
1 thick cut fresh boneless and skinless chicken breast
Marinade (see below for recipe)
Cooking oil
MARINADE RECIPE:
1/2 cup extra virgin olive oil
1/4 cup each of balsamic vinegar, soy sauce, Worcestershire sauce and light brown sugar
1 tbsp. lemon juic
1/2 tsp. dried rosemary
1 tbsp. Dijon mustard
1/3 tsp. each of Kosher salt, black pepper and garlic powder
Directions:
Pre-heat the griddle or skillet on medium high to high heat, about 400 degrees.
Rinse and pat dry the chicken then with a sharp knife slice in half lengthwise. Place into a plastic zip-lock bag.
Add all marinade ingredients to a bowl and whisk then pour into the bag over the chicken.
Cook the first side of the chicken about 5-6 minutes, flip and cook until an internal temperature of at least 165 degrees.
Remove the chicken from the heat and rest 10 minutes.
Plate up and pour some of the cooking juices over the chicken and serve.
#marinatedbalsamicchicken#balsamicchickenrecipe#grilledchicken
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Crispy Balsamic Chicken | Delish
Everything is crisp in the fall—chicken included.
DIRECTIONS
1. Preheat oven to 425 degrees. In a large bowl, whisk together 1/4 cup olive oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.
2. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.
3. To skillet add remaining 2 tablespoons olive oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden.
4. Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.
5. Garnish with Parmesan and serve.
INGREDIENTS
1/4 c. plus 3 tablespoons extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tbsp. fresh thyme leaves
1 tbsp. freshly chopped rosemary
kosher salt
Freshly ground black pepper
4 bone-in skin-on chicken thighs
10 whole peeled garlic cloves, ends trimmed
1 lb. brussels sprouts, ends trimmed and halved or quartered if large
2 tbsp. freshly grated Parmesan, for serving
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The ONLY Chicken Recipe You'll Ever Need! | Balsamic Chicken
Join us in this episode as we whip up a simple and delicious Balsamic Chicken recipe. Perfect for busy weeknights, this dish combines delicious and simple balsamic glaze with tender chicken for a meal that's sure to impress. Whether you're a seasoned cook or a beginner, this easy, flavorful recipe is for you!
INGREDIENTS
• 4-5 boneless skinless chicken breasts
• 1 tbsp Chef Ange Base Seasoning -
• 1 tsp smoked paprika
• 1tsp Italian Seasoning
Balsamic Glaze
• 1/3 cup balsamic vinegar
• 1/3 cup chicken stock/broth
• 1 tbsp low sodium soy sauce
• 1 tbsp Worcestershire sauce
• pickled banana peppers – for garnish
• fresh chopped parsley – for garnish
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black -
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5 Bsi Sensor, Three O.I.S. Stabilizer Systems -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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Honey Glazed Balsamic Chicken Breasts - Seared in a Cast Iron Skillet!
Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze. You can cook this balsamic glazed chicken breast recipe in a cast-iron skillet for an easy, elegant, gluten-free, and healthy chicken dinner main dish.
RECIPE:
INGREDIENTS:
1 lb. chicken breasts
½ cup balsamic vinegar
¼ cup chicken broth, regular sodium
2 Tbsp. honey
2 cloves garlic, crushed
½ tsp. salt, to taste
¼ tsp. black pepper
1 tsp. rosemary, fresh, finely chopped
1 Tbsp. olive oil
INSTRUCTIONS:
Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
Marinate chicken for 15-30 minutes.
In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
Serve cooked chicken breasts with balsamic glaze and enjoy!
RECIPE NOTES:
You can substitute pure maple syrup or agave nectar for the honey.
Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
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