By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
211 cal · 25 min
Braised Balsamic Chicken
Recipe GLPR0d46967bafb896
Tender boneless chicken breasts braised in a rich balsamic and tomato sauce, aromatic with herbs and caramelized onions. This elegant one-skillet dish comes together in under 30 minutes and delivers restaurant-quality flavor with minimal cleanup. Gluten-free, dairy-free, and Whole30-compliant.
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Ingredients
4 boneless, skinless chicken breasts (4 oz each)
½ teaspoon garlic salt
Ground black pepper to taste
2 tablespoons olive oil
1 medium onion, thinly sliced
½ cup balsamic vinegar
1 (14.5 oz) can diced tomatoes, with juice
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
¼ teaspoon dried thyme
Directions
Pat the chicken breasts dry with paper towels. Season both sides of each breast evenly with the garlic salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the seasoned chicken breasts and cook for about 6 minutes, flipping halfway through, until each side develops a light golden-brown color. The chicken will not be fully cooked at this stage.
Add the sliced onion to the skillet around the chicken. Cook and stir frequently for 3 to 4 minutes until the onion becomes soft and lightly browned.
Pour the balsamic vinegar and the canned tomatoes with their juice directly over the chicken and onions. Sprinkle the basil, oregano, rosemary, and thyme evenly over the top. Stir gently to combine all ingredients.
Reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F) and the onions are very tender. The sauce should have reduced slightly.
Serve immediately, spooning the balsamic-tomato sauce and caramelized onions over each chicken breast.
Comments
This recipe hits the mark on availability and cost: all ingredients are standard items at any Charlotte grocer, with chicken usually under $3 a pound and balsamic vinegar a pantry staple at any of the six major chains. The 25-minute stated time is plausible if you're using boneless breasts cut thin or thighs, though bone-in pieces will push toward 35 minutes, and that's before accounting for onion dice and garlic prep. The dish feeds four generously as a braise, requires no special attention once the liquid comes up to heat, and leftovers reheat well over rice or pasta the next day. The only friction is that this is a winter-to-spring dish in North Carolina—fresh basil in January means grocery-store bundles at premium price, and the recipe doesn't lean into local seasonal anchors like the region's sweet potatoes or collards.
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