Balsamic Braised Chicken



Serving size

4 ounces chicken with vegetables
60 Minutes

This recipe can be multiplied and makes great leftovers.

Balsamic Braised Chicken


2 tsp. Olive oil
1 large White onions (sliced)
8 ounces Boneless, skinless chicken thighs (leave whole)
1/4 cup Balsamic vinegar
2 tsp. Dijon mustard
8 ounce Grape or cherry tomatoes (left whole)
1 tsp., leaves Dried basil
1/2 tsp., leaves Dried oregano
1/2 tsp., leaves Dried thyme
1/4 tsp. Dried marjoram
1/4 tsp. Salt
2 cups No salt added vegetable stock


Preheat the oven to 325°F.

Place a large skillet over medium high heat.

Add the olive oil and then the onion.

Cook for about 5 to 7 minutes. Stir frequently and do not allow the onions to brown.

Add the chicken, vinegar, mustard, tomatoes, basil, oregano, thyme, marjoram, salt, and vegetable stock.

Stir until blended and cover the skillet.

Place in the oven and braise for 40 minutes.


Serve this recipe with one of these starch side dishes.

Brown Rice

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Roasted Potatoes

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Braising is a perfect technique for weeknight meals. It takes only a few minutes to toss ingredients in the pan, cover and braise.

"If you pour oil and vinegar into the same vessel, you would call them not friends but opponents."