Apple Balsamic Chicken Recipes

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GRILLED BALSAMIC CHICKEN BREAST



Grilled Balsamic Chicken Breast image

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
½ cup olive oil
½ cup honey
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
  • Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
  • Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
  • Remove chicken from marinade and discard used marinade.
  • Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g

APPLE BALSAMIC CHICKEN



Apple Balsamic Chicken image

I just love the sweet and tart flavor that balsamic vinegar gives to this dish. It's easy to prepare and after cooking in the slow cooker, the chicken thighs are tender and flavorful. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
1/2 cup chicken broth
1/4 cup apple cider or juice
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, cider, vinegar, lemon juice and seasonings; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; stir in flour until smooth. Gradually add cooking liquid. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 277 calories, Fat 15 g fat (6 g saturated fat), Cholesterol 103 mg cholesterol, Sodium 536 mg sodium, Carbohydrate 9 g carbohydrate (4 g sugars, Fiber 0 fiber), Protein 25 g protein.

PRESSURE-COOKER APPLE BALSAMIC CHICKEN



Pressure-Cooker Apple Balsamic Chicken image

I just love the sweet and tart flavor that balsamic vinegar gives to this easy dish. After cooking in the pressure cooker for just a few minutes, the chicken thighs are tender and flavorful. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup chicken broth
1/4 cup apple cider or juice
1/4 cup balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon pepper
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • In a small bowl, combine the first 9 ingredients. Place chicken in a 6-qt. electric pressure cooker; pour broth mixture over meat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove chicken; keep warm. Skim fat from cooking liquid. In a small saucepan, melt butter; whisk in flour until smooth. Gradually add cooking liquid. Cook and stir until sauce is thickened, 2-3 minutes. Serve with chicken.

Nutrition Facts : Calories 277 calories, Fat 15g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.

BRAISED APPLE BALSAMIC CHICKEN THIGHS



Braised Apple Balsamic Chicken Thighs image

Simple pantry ingredients come together to make flavourful and affordable weeknight dish.

Provided by Developed for CFC by Amanda Riva

Yield 4

Number Of Ingredients 15

¾ cup all-purpose flour
2 tsp dried thyme leaves
1 tsp paprika
1 tsp salt, divided
½ tsp pepper, divided
8 bone-in, skinless chicken thighs
1 tbsp canola oil
1 apple, peeled, cored and chopped
1 cup sodium-reduced chicken broth
⅓ cup apple juice, divided
¼ cup balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tbsp cornstarch
2 tbsp chopped green onion

Steps:

  • Place the flour, thyme, paprika and half the salt and pepper in a plastic re-sealable bag. Add the chicken, in batches, and shake until well coated. Shake off the excess flour and transfer to a plate.
  • Heat the oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until browned; stir in the chopped apple. Whisk the broth with ¼ cup (60 mL) juice, the vinegar, mustard, garlic and remaining salt and pepper. Pour into skillet and bring to a boil.
  • Reduce heat and simmer, uncovered, for 20 to 25 minutes or until chicken is tender and cooked through. Transfer the chicken to a platter and tent with foil. Whisk the cornstarch with the remaining apple juice. Pour into the skillet and bring to a boil. Cook, stirring constantly for 3 minutes or until the sauce is thickened. Pour over the chicken thighs and sprinkle with green onion.

Nutrition Facts :

BAKED CHICKEN THIGHS WITH APPLES AND ONIONS



Baked Chicken Thighs with Apples and Onions image

This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Thighs

Time 1h

Yield 4

Number Of Ingredients 11

4 (4 ounce) bone-in, skin on chicken thighs
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 medium onion, sliced
1 cup apple cider
½ cup chicken stock
½ tablespoon fresh thyme leaves
½ teaspoon salt
2 medium apples, sliced
¼ cup heavy cream
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
  • Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
  • Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
  • Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
  • Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g

PRESSURE COOKER APPLE BALSAMIC CHICKEN



Pressure Cooker Apple Balsamic Chicken image

Pressure Cooker Apple Balsamic Chicken is tangy, sweet, and savory. It's delicious served on a bed of brown rice and garnished with a squirt of lemon!

Provided by Jessie

Time 30m

Yield 4

Number Of Ingredients 12

½ cup chicken broth
¼ cup apple juice
¼ cup balsamic vinegar
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon black pepper
4 boneless, skinless chicken thighs
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • In a small bowl, mix together the chicken broth, apple juice, lemon juice, and all spices.
  • Add the chicken thighs to your electric pressure cooker/instant pot and pour liquid ingredients over top.
  • Lock lid and set to high pressure for 9 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  • Remove chicken and broth from pot into a large bowl.
  • In the pot on the sauté setting, melt butter then whisk in flour until a smooth roux forms. Slowly pour chicken cooking liquid back in and stir until a smooth gravy is formed.
  • Add chicken back into the pot, stir to coat, then serve over rice.

CHICKEN WITH TOMATO AND APPLE BALSAMIC VINEGAR



Chicken with Tomato and Apple Balsamic Vinegar image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 chicken halves
Salt and freshly ground black pepper
3 tablespoons olive oil
3 tablespoons chopped onion
1 tablespoon minced garlic
1/4 cup white wine
1 cup apple balsamic vinegar or balsamic vinegar
3 cups tomato concasse (skinned, seeded, and diced tomatoes)
3 tablespoons butter
1 bouquet garni (celery, bay leaf, parsley, and leek tied in a bundle)

Steps:

  • Season the chicken with salt and pepper. Heat a large saute pan until very hot. Add oil and when almost smoking, add the chicken and saute until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes.
  • Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter, and bouquet garni. Bring to a boil and add the chicken. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove chicken, and with an immersion blender, blend sauce.
  • Place chicken back into the sauce. Rectify seasoning. Bring to a boil and serve.

SPINACH SALAD WITH CHICKEN, APPLE, BLUE CHEESE, AND BALSAMIC



Spinach Salad with Chicken, Apple, Blue Cheese, and Balsamic image

This substantial salad makes a great dinner for busy weeknights. Chicken tenderloins cook up quickly and are delicious paired with apple, blue cheese, walnuts, and balsamic dressing.

Categories     Dinner,Lunch

Time 15m

Yield 2 servings

Number Of Ingredients 7

1 pound(s) Uncooked fresh boneless skinless chicken tenderloins 2 oz each
0.25 cup(s) Low-fat balsamic vinaigrette salad dressing divided
2 cup(s) Fresh baby spinach
1 cup(s) Uncooked radicchio sliced
1 medium Fresh apple(s) cut into matchsticks
2 tbsp(s) Reduced fat crumbled blue cheese
2 tbsp(s) Chopped walnuts

Steps:

  • Cook chicken tenders according to stovetop package instructions - when finished cooking toss with 1 Tbsp. balsamic dressing to glaze.
  • Divide spinach and radicchio between two bowls and drizzle with remaining dressing.
  • Top with chicken, garnish with blue cheese and walnuts, and serve immediately.

Nutrition Facts : Calories 443 kcal

BALSAMIC CHICKEN AND APPLE SKEWERS RECIPE - (4.5/5)



Balsamic Chicken and Apple Skewers Recipe - (4.5/5) image

Provided by seterry5

Number Of Ingredients 10

2 skinless boneless chicken breasts
2/3 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup freshly squeezed orange juice , (about 1 medium orange)
3 garlic cloves,, smashed
2 tablespoons olive oil, (extra virgin)
1 green apple, cut into 1 inch chunks
1 red onion, cut into 1-inch chunks
bamboo or metal skewers
1 pinch salt and pepper

Steps:

  • Measure vinegar, brown sugar, orange juice, garlic, olive oil, salt and pepper into a large zip-top bag. Seal and shake to combine. Cut chicken breasts into 1 1/2 inch cubes and add to the bag, seal and refrigerate for 1 hour or up to one day. Soak bamboo skewers in water for 30 minutes. Remove chicken from the marinade, and place the marinade, minus the garlic, in a small saucepan. Heat the marinade to boiling and boil until slightly thickened and reduced by half, about 5-7 minutes. Reserve. Skewer the chicken, along with the apples and onions and sprinkle with salt and pepper. Heat a grill pan (or your broiler) to medium high. Drizzle pan with a little oil to keep the skewers from sticking. Place the skewers on the pan and grill for 4 minutes. Turn them a quarter of the way around and grill another 4 minutes. Finish grilling the remaining two sides for 4 minutes each, grilling the skewers for a total of 16 minutes. If using your broiler, broil for about 10 minutes total, flipping once. Serve over rice and drizzle with reduced marinade.

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