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This was very easy and everyone loved it so it's definitely a keeper. I used boneless, skinless breasts and reduced the oven temp to 325 as another reviewer suggested. I mixed the vinegar and oil together and poured over the chicken, which I seasoned with s&p and an Italian herb mix. Cooking time was about 40 minutes.
Oh my goodness this dish was fabulous. I made this for the DH last night and he is still talking this morning about how "the flavor really got into the meat".
I used chicken thighs and did as some suggested by adding half of a red onion and whole garlic cloves (about 4) to the bottom of the baking dish before adding the chicken. The onion took on an amazing sweet & sour flavor that really complemented the chicken. Next time i'll add more onions and garlic.
I made mine in a metal baking dish so i could stick it under the broiler for a few minutes after the chicken was complete to crisp up the skin. Thank you Barb for a great dish!!
Finally getting around to posting how great this recipe is!! I love balsamic vinegar.. I've used it a glaze for filet mignon.. but never with chicken.. this is a wonderful recipe. Made it a few times now and turns out perfect each time.. the vinegar actually sweetens (if that makes sense). and the smell while baking.. just imagine perfection in your oven.. I will make this again and again..
This was so easy & my husband and 2.5 year old loved it!! After baking, I also reduced the liquid & added a little butter to the saucepan to make a thicker, richer sauce. I used chucken cutlets and baked 20 min @ 350. Thanks!
I have made this a couple of times now. I use boneless skinless chicken breasts, because of this change, I cook the chicken in a 325 oven, for 35 minutes, then cover & let rest for 10 minutes, this prevents the boneless breasts from becoming dry & tough. Also if I am making a sauce from the pan drippings, I stir in a tablespoon of butter just to give the sauce the added richness. Restaurant quality chicken, quick & easy. Thanks for a fabulous recipe! Update August 29, 2007, Made this again last night using Okanagan Raspberry Balsamic, wow!!! Again made the pan sauce stirring in a teaspoon of butter for richness & thickening, served over mashed potatoes. Great recipe, thanks, Barb!
This chicken smells wonderful when it is cooking and tastes even better when it's ready! And better yet, it does all this without packing in a lot of extra calories! Thank you for posting this recipe Barb.
I was surprised how good this was because it was so simple to make! My Husband liked it a lot! When planning our dinners this week the first thing he suggested was this meal! I'm making it again tonight! The only difference I made was I chopped up some onion and carrots and placed them in the pan first and sat the chicken breasts on top. The carrots ended up being one of the best parts of the dish, they tasted great soaked up in the sauce! Looking forward to eating this again :)
An absolutely fantastic, simple dish! I marinated the chicken for 2 hours in the mixture. I also added some leftover roasted garlic, mashed. To speed up the cook time, I seared both sides in a hot cast iron skillet, then popped it into the oven for about 15 minutes. The glaze leftover on the bottom was out of this world! Next time, I will take the suggestion I saw to add sliced onions to the bottom of the pan...maybe mushrooms, too!
I was hesitant to try because ive never used basalmic vinegar as main ingredient but turned out so good. this recipe was also so easy! I used chicken breast,served over rice, added minced garlic, 1tblsp worcestershire sauce and 2 tblsp raspberry chipolte sauce to give it a spicy sweet kick. i also threw in some steamed carrots the last couple minutes. the whole family loved it. thanks for saving dinner tonight Barb!
Absolutely delicious, and really easy to make. I had some Tyson pre-cut chicken breasts (I was feeling super lazy) that were frozen. I mixed everything together and then poured it over the breasts, let them thaw for an hour (turned them after 30 minutes), and then cooked them for 30 minutes - 15 on each side. I also used whole peppercorns. I've never been more impressed at the ease and taste of a chicken recipe - thank you!