I typically don’t get home from work until 7 or 8pm, so my ultimate quest is to find delicious meals that I can make in under an hour for dinner. Ironically, one of my favorite recipes that fits this requirement is adapted from one that I can’t even fully recall where I got it from, as I’ve got the recipe scribbled on the back of an envelope from a piece of mail from 3 years ago. However, I almost don’t even use the recipe anymore since I’ve had enough practice with it that I’m comfortable playing around and adjusting the flavors to find the ideal balance.
One of the best things about this recipe is its versatility. While the main ingredients in the sauce should always stay constant, different veggies or amounts of each can be added or removed from the recipe based on personal preference or what you have in the house. It also pairs well with mashed potatoes, or can be served over rice!
Balsamic Glazed Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp vegetable oil
- 1/3 onion, diced
- 1 clove garlic, minced
- 1/3 stick butter (I tend to only use about 1-2 tbsp)
- 4 tbsp balsamic vinegar (I occasionally add more)
- 2/3 cup red wine (or to taste)
- 2/3 tsp salt
- dash black pepper
- 1 can diced tomatoes
- 1 cup mushrooms (I switch between canned and fresh sliced mushrooms)
- 1 tbsp parsley (for garnish)
Pre-heat oven to 350 degrees. In a large skillet, heat butter and vegetable oil over high heat. When it starts bubbling, add the chicken. Cook it for about 1 minute per side, and then set aside on a plate.
Add the onion and garlic to the skillet (don’t wash it out in between) and let them cook for about 5 minutes, or until theonions are soft. Then, add the tomatoes, mushrooms, balsamic vinegar, wine, salt and pepper. Bring it to a boil, and then reduce heat and simmer for about 5-10 minutes, until all of the veggies are soft and the liquid has reduced by about half.
In a baking pan, place the chicken and pour the veggie mixture on top of the chicken breasts. Bake on the top shelf of the oven for 20-25 minutes. Garnish with parsley and you’re finished!
This dish is great because it not only tastes delicious but it’s so versatile that it can be made in many different ways. I’m a huge balsamic vinegar fan, but the amount of balsamic vinegar used in the recipe can be adjusted to taste (the original recipe I used only called for 2 tbsp, but I always use at least 4). I also added the mushrooms for an additional veggie and to introduce a new flavor and texture to the dish that was less acidic than some of the other ingredients. Eventually I will also experiment with adding other vegetables such as broccoli or zucchini, which I think would also be great additions!
The other great thing about this dish is that it’s so loaded with veggies that you just need to add a starch and you’ve got a full meal. Whip up some quick mashed potatoes or rice, pour yourself a glass of wine and you’re good to go.
Do you have a favorite versatile dish that is a go-to for an easy but delicious dinner? Share it in the comments!