Glazed Balsamic Chicken Recipes

GLAZED BALSAMIC CHICKEN

Steps:

• Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
• Don't discard remaining flour when you remove the chicken.
• Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
• Remove to a plate& keep warm in the oven.
• Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
• Sprinkle with remaining flour& cook, stirring, for 30 seconds.
• Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
• Return chicken& any accumulated juices to the skillet, turning to coat.
• Cook, turning occasionally, until chicken is glazed, about 5 minutes.
• Sprinkle with parsley before serving.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 180C/350F.
• Line a baking dish with foil and baking / parchment paper.
• Mix together Sauce in a bowl.
• Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).
• Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.
• Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
• Stand for 5 minutes, then spoon Sauce over chicken and serve.

BALSAMIC GLAZED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
• Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
• Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BALSAMIC GLAZED CHICKEN

Steps:

• Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
• Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
• In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
• Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
• Serve chicken and potatoes with pan drippings.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

BAKED BALSAMIC CHICKEN

Steps:

• Preheat oven to 400 degrees. Season chicken with salt, pepper, and Italian seasoning.
• Drizzle a skillet with oil (about 2 teaspoons is fine) and cook chicken for 1-2 minutes on each side over medium-high heat, just to brown the very outside of the chicken.
• Transfer chicken to a greased baking sheet or large casserole dish. Cover with foil and bake in preheated oven for 15 minutes.
• While chicken is cooking, make the balsamic glaze. In a small-medium sauce pan whisk together balsamic vinegar, sugar, honey, and salt. Bring to a boil over medium-high heat, then reduce to medium-low heat and allow to simmer while chicken is cooking. The liquid should reduce by half after 10-15 minutes. Remove from heat.
• Uncover chicken and brush some of the balsamic glaze on top of the chicken. Return to oven (uncovered) and bake another 5-10 minutes until chicken is completely cooked through. Drizzle remaining balsamic glaze over chicken and serve. Garnish with fresh parsley or rosemary if desired.

LOOKING FOR A QUICK WEEK NIGHT DINNER! TRY THIS DELICIOUS AND EASY TO MAKE HONEY BALSAMIC MUSTARD GLAZED CHICKEN RECIPE. INGREDIENTS2 SPLIT CHICKEN BREASTS4 CHICKEN THIGHS6 SPRIGS OF FRESH ROSEMARY2 T

Steps:

• Season the chicken on all sides with salt and pepper. Add a small amount of olive oil to a very large sauté pan on high heat and add in the chicken to caramelize (about 3 to 4 minutes). Once the chicken is brown, flip them over add a sprig of rosemary on top of each piece of chicken and finish cooking in the oven on 350° for 12 to 14 minutes or until it is cooked through (no pink). In a medium bowl, add in the mustards, vinegar and honey and whisk until combined. Finish by slowly whisking in the 2 tablespoons of olive oil. Season with salt and pepper. Once the chicken is done cooking, brush thm with the honey balsamic mustard and serve. For the full post, visit Chef Billy Parisi.