I’ve been making this Braised Herb Balsamic Chicken recipe for years and it’s one of my family’s favorite weekday meals!
Braised Herb Balsamic Chicken is one of those meals that we turn to over and over again. Between my freezer stash of chicken thighs and breasts, an ever-present Costco-sized package of bell peppers and well stocked pantry, I can easily throw together this meal with little planning.
Slice the peppers and onions, mince the garlic and parsley, and season the chicken with the herb mixture earlier in the day or even the night before. Cover each component and store in the refrigerator until you're ready to cook dinner.
If you're a fan of easy weeknight meals, be sure to check out some of my other favorite one-pot chicken recipes.
How to braise chicken thighs
The word "braise" may sound daunting, but it's really just a fancy way of saying "brown the meat, then simmer it in some liquid". Not so daunting now, right?
Boneless, skinless chicken thighs lend themselves well to this method of cooking. They hold their moisture well, managing to avoid the sometimes "dried out" tendencies of skinless chicken breasts.
Sear the chicken thighs in a skillet set over medium-high heat, with a little olive oil. Then add the liquid – in this recipe, that’s balsamic vinegar, canned diced tomatoes and chicken broth. Simmer until the thighs are cooked through.
Tips for making balsamic chicken
All you need for this braised chicken recipe are some basic dried herbs - oregano, rosemary and thyme - a can of diced tomatoes, balsamic vinegar, and some vegetables. Stock your pantry with some of the basics and you'll be able to pull off this meal on any weeknight.
If your skillet is on the smaller side, sear the chicken in batches so that there is enough room between the chicken thighs. If they are squished together, the chicken will steam rather than browning, depriving you of the extra layer of flavor that browning provides.
Many balsamic chicken recipes use just diced tomatoes and balsamic vinegar to make the sauce, but I decided to temper the acidity with a half-and-half mixture of chicken broth and balsamic vinegar. It was just right for my family.
What to serve with balsamic chicken
We often serve this over brown rice or quinoa, but cauliflower rice or even zucchini noodles would be good options. Brown rice and quinoa soak up the sauce nicely and it pretty much guarantees that my boys will eat every grain of rice from their plates when served this way.
For extra veggies, I often steam some broccoli or greens beans. Try Green Beans Almondine or Sautéed Green Beans and Mushrooms! A quick spinach or mixed greens salad is also a good way to work more greens into your meal. Try my family's favorite Apple Pecan Salad.
Other healthy chicken recipes
Crispy Baked Parmesan-Crusted Chicken Tenders
Thai Chicken Naan Pizza with Peanut Sauce, Red Peppers & Carrots
Rosemary Oven Baked Chicken Breast
Printable Recipe
Easy Braised Balsamic & Herb Chicken Recipe
Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon crushed dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 8 (3 ½ oz. each) boneless skinless chicken thighs, trimmed
- 1 ½ teaspoons olive oil divided
- 1 onion thinly sliced
- 1 red or yellow bell pepper thinly sliced
- 2 garlic cloves minced
- 1 14 ounce can petite diced tomatoes
- ¼ cup balsamic vinegar
- ¼ cup fat-free chicken broth
- salt and pepper if desired
Instructions
- In a small bowl, stir together the oregano, rosemary, thyme, salt and pepper. Rub the mixture over the chicken thighs.
- Heat 1 teaspoon olive oil in a large skillet set over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium and add the remaining ½ teaspoon olive oil. Add the onion and red bell pepper, and cook until the vegetables are just tender, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the diced tomatoes, balsamic vinegar and chicken broth. Bring to a boil, then nestle the chicken thighs into the tomato mixture. Simmer until the chicken is cooked through, about 10 minutes.
- Serve over rice or quinoa.
Notes
Nutrition
This post was originally published on April 21, 2014 and updated on February 26, 2020.
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Helen @ Scrummy Lane
This really grabbed my attention because I love these kinds of easy chicken recipes ... and this one looks so juicy and colourful. Thanks ... pinning to make on one of my next busy weeknights!
David
Yet another great quick dinner. Tried it last night; great reception!
Rachel
Will definitely be trying this. I usually only eaten chicken or pork, as beef here in Thailand is either not very good or imported and ridiculously expensive., so I love to find new chicken recipes. This one looks delicious 🙂
Carol at Wild Goose Tea
I agree with SeattleDee----I love the color of the dish. It's wonderful that its not laden with guilt ridden calories, yet still will taste wonderful. Plus it makes delightful leftover, which translated to delightful lunches for ME. Smiles----
SeattleDee
It's still chilly in B.C. this month and this recipe will be welcome comfort food. Doubly good in fact as a vibrant dish to add color to a gray day AND and a good excuse to finish it in the oven and warm up the galley.
Laura (Tutti Dolci)
Love this chicken for a weeknight meal, balsamic and herbs sound great!
Jeyaram
Are you using the le cruset braiser with the white enamel or the skillet with black enamel. I have a dutch oven. But debating between the two as they seem to serve the same purpose. Are they really different?
Dara (Cookin' Canuck)
Hi Jeyaram, I could use either the braise or the nonstick everyday pan for this recipe, and I'd imagine that your dutch oven would do the trick, too. This recipe is fairly forgiving. I hope you enjoy it!
Liz
Nice recipe. Thanks so much, Dara.
Christine from Cook the Story
Dinner in under 30 minutes? Yes, please!
Taylor @ Food Faith Fitness
I just love all your healthy and weeknight friendly meals Dara! Balsamic is one my fav flavours - especially with chicken, so I am all over this! Pinned!