Balsamic Chicken

I got this recipe from a friend 4 years ago and it has become a dinner mainstay.  Why?  It is super-duper easy to make, yet super-duper tasty.  Basically two cooking steps: 

One, slice red onions and saute for 5 minutes.


Two, add chicken and spices and simmer for 25 minutes with cover.


The result is a chicken dish that’s tender and packed with flavor.

Balsamic Chicken

I usually serve balsamic chicken with steamed rice, but mashed potatoes or even pasta would go very well.  Roast some asparagus or broccoli and you can have a complete balanced meal ready in just about 30 minutes.


Balsamic Chicken

Prep time: 5 mins   Cook time:  25 mins

Serves: 2 – 4


1 tablespoon olive oil
2 large red onion, sliced into 1/4 inch think rings
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 package skinless, boneless chicken thighs, rinsed and patted dry (4 – 5 thighs)
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
3 tablespoon balsamic vinegar, divided
2 tablespoons chopped fresh parsley


In a large nonstick saute pan with lid, heat olive oil over medium heat. Add the onion slices, 1/4 teaspoon pepper and 1/8 teaspoon salt and saute for 5 minutes or until the onions starts to turn translucent.

Push the onions to the side and add the chicken in the middle along with the remaining salt and pepper, oregano, marjoram and 2 tablespoons balsamic vinegar. Cover, reduce heat and simmer 25 minutes or until chicken is done. Flip the chicken half way to get better flavoring. Uncover, increase heat and cook another 2 minutes or until the sauce is reduced. Stir in 1 tablespoon vinegar and chopped parsley. Serve with rice or mashed potatoes.


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