Balsamic Chicken

Budget-Conscious Main Courses

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Many American families are looking for ways to save cash. For some, that means cutting down on the grocery bills.

But as "Good Morning America" found, it might be easier than you think to keep some delicious cuts of meat and fish on your list, without breaking the bank.

This recipe is a terrific choice for your main course that won't keep you wondering how you'll pay for your next meal.

The balsamic vinegar in this recipe -- and you can use the regular old affordable supermarket variety -- provides a sweet and sour base and great depth of flavor to this very quick sauce. This sauce would go nicely on sauteed pork chops or a flavorful fish such as salmon or bluefish as well. Serve with smashed potatoes and sauteed spinach with garlic.


  • 1 1/2 pounds chicken thighs (with skin in and bone in)
  • Kosher salt and freshly milled black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion (about 1 cup ), chopped
  • 1 garlic clove (about 1 teaspoon), minced
  • 4 plum tomatoes (about 1 pound), chopped or one 14 1/2 ounce can diced tomatoes with the liquid 1/4 cup balsamic vinegar
  • 1 cup canned chicken broth (or Chicken Stock)
  • 2 tablespoons unsalted butter
  • Cooking Directions

    Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken breasts, skin side down. Saute for 6 minutes or until the skin is nicely browned. Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil.

    Reduce the heat to medium; add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute. Add the tomatoes and cook until softened slightly, about 3 minutes.

    Add the vinegar and broth and simmer for 5 minutes. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce.

    Recipe courtesy of Sara Moulton, "Sara's Secrets for Weeknight Meals"

    Recipe Summary

    Main Ingredients: chicken, tomatoes, balsamic vinegar, garlic

    Course: Dinner, Lunch, Main Course

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