balsamic chicken recipe

Instant pot balsamic chicken yields tender pieces of meat and crispy skin. A balsamic vinegar and tomato reduction is drizzled on each piece of chicken for a savory sweet sauce.

Instant Pot Balsamic Chicken

chicken thighs

salt

black pepper (as needed for seasoning)

olive oil

yellow onion (¼-inch dice)

tomatoes

garlic

unsalted chicken broth

balsamic vinegar

thyme

parsley

Trim any excess fat and skin from the chicken thighs. Dry with paper towels and season on both sides with salt and pepper.

Press the &quot;Saute&quot; button on the Instant Pot. Press &quot;Adjust&quot; and select &quot;More&quot; setting. Once the display says &quot;Hot&quot;, add the olive oil and allow to heat.

Once the oil is hot add the chicken skin-side down. Saute without moving until golden in color, 7 minutes. Flip and cook 2 minutes. Transfer to a clean plate.

Add onions and tomatoes, saute until tender, 3 minutes. Add garlic and saute for 30 seconds.

Add chicken broth, balsamic vinegar, ½ teaspoon salt and thyme, stir to combine.

Add chicken to the pot. Place lid on Instant Pot and turn to lock. Make sure the steam release handle is positioned to &quot;sealing&quot;. Press the &quot;Keep Warm/ Cancel&quot; button.

Select the &quot;manual&quot; setting on &quot;high pressure&quot;. Use the &quot;- or +&quot; button to adjust the time to 10 minutes.

It will take about 10 minutes for the pot to build steam and pressurize. You may see some traces of steam exit from the float valve as it is pressurizing.

Once the display indicates &quot;On&quot; and begins the countdown at &quot;10&quot;, and beeps when the cycle is complete.

Cover your hand with an oven mitt or towel to carefully quick-release the pressure from the pot, sliding the steam release handle to the &quot;Venting&quot; position to release all of the steam until the float valve drops down.

Carefully open the lid. Press the "Keep Warm/ Cancel" button.

Transfer chicken skin-side up to a foil-lined sheet tray. Broil on high about 12-inches from the top of the oven to crisp the skin, about 3 to 5 minutes.

Meanwhile, press &quot;saute&quot; on the &quot;more&quot; setting. Simmer and stir until sauce is reduced and thickened, 8 to 9 minutes. The sauce should be reduced to about ¾ cup.

Taste and season with salt and pepper as desired. Serve sauce with chicken and garnish with parsley.

Easy and healthy sheet pan honey balsamic chicken &amp; brussels sprouts dinner is ready in 30 minutes with a finger-licking good sweet and tangy glaze.

Sheet Pan Honey Balsamic Chicken & Brussels Sprouts

chicken breasts

brussels sprouts (cut in half lengthwise)

Italian seasoning

salt and pepper

honey

garlic powder

Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat.&nbsp;

Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.

Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.

After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don't burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.

Succulent baked balsamic chicken with a bold marinade made with balsamic glaze, garlic, lemon juice, honey, and herbs. Ready in just over 30 minutes. I used boneless, skinless chicken thighs, but you can use use chicken breasts, if you prefer (see the recipe notes).

Easy Balsamic Chicken

extra virgin olive oil

balsamic glaze, (store-bought is fine)

tomato paste

lemon, (juice of)

garlic cloves, (minced)

oregano

½ teaspoon sweet paprika

chicken thighs, ((about 1 ½ pounds))

Kosher salt and black pepper

In a large mixing bowl, whisk together the olive oil, balsamic glaze, tomato paste, honey and lemon juice. Add the garlic cloves, thyme, oregano and sweet paprika. Whisk again to combine.

Pat the chicken dry and season generously with kosher salt and black pepper on both sides.

Add the chicken to the mixing bowl and toss to coat with the balsamic marinade. Set aside briefly for a few minutes while you heat the oven (or if you have time, cover and refrigerate for a couple hours).

Heat the oven to 425 degrees F and adjust a rack in the middle.

Transfer the chicken to a baking dish or a heat-safe skillet. Bake on the center rack of the heated oven for about 25 to 30 minutes or until the chicken is fully cooked through (internal temperature of cooked chicken should register 165 degrees F).

https://content.jwplatform.com/videos/yKTioRWj.mp4

Baked chicken with balsamic glaze, garlic, and fresh herbs

Top 3 balsamic chicken recipe recipes from across the web

The most viewed balsamic chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Balsamic Chicken

Sheet Pan Honey Balsamic Chicken & ...

Easy Balsamic Chicken

Top 3 balsamic chicken recipe recipes from across the web

The most viewed balsamic chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Balsamic Chicken

Sheet Pan Honey Balsamic Chicken & ...

Easy Balsamic Chicken

The most viewed balsamic chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine