This recipe for Balsamic marinated Chicken cannot be any easier to make. I just mixed some balsamic vinegar, chicken stock, sugar and grated garlic and marinated the chicken breasts for a hour, then pan seared. Quick, delicious, all made in one pan and beautiful!
Tip : I usually serve this with garlic couscous, and steamed asparagus. If you omit the garlic portion of the couscous, you could have two non-cooked side dishes. Just drizzle the couscous with a bit of olive oil and serve.
Ingredients
- 2 skinless boneless chicken breasts
- 1 tsp olive oil or spray pan with vegetable oil
Marinade
- 1/3 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 tbsp sugar
- 1 clove grated garlic
Garlic Couscous
- 1/2 cup couscous
- 3/4 cup chicken stock
- 2 tbsp unsalted butter
- 4 cloves garlic thinly sliced
- 1 tbsp dried thyme or 4 sprigs fresh thyme
Instructions
- Gather all ingredients before starting recipe
- Mix 1/3 cup balsamic vinegar, 1/2 cup chicken stock, 2 tbsp sugar, and 1 clove grated garlic, grated in a small bowl. Place chicken and marinade into a resealable plastic bag. Place chicken in the fridge for 10 minutes and up to 1 hour before cooking
- Measure 1/2 cup couscous and place in a medium bowl, pour 3/4 cup chicken stock into a measuring cup and heat on high in microwave for 2-3 minutes, or until the broth comes to a boil.
- Pour broth over couscous, cover with cling wrap and set aside for at least 5 minutes and up to 10 minutes.
- Heat skillet over medium high heat for 1-2 minutes, 1 tsp olive oil and heat until hot, another minute.
- Remove chicken from marinade, pat dry with a paper towel and place in the hot skillet. Reserve Marinade.
- Cook chicken over medium high heat for 3-4 minutes, or until golden,
- Turn and cook the second side for another 3-4 minutes, until golden on both sides
- Pour reserved marinade in the skillet and cook on medium high heat until the marinade is reduced and the marinade has thickened and the chicken has cooked through, about 7-10 minutes.
Couscous
- While the chicken is cooking, heat 2 tbsp unsalted butter in a small frying pan over medium heat and add 4 cloves garlic, thinly sliced. Sauté the garlic until it's soft but does not have any color. About 3-4 minutes, now add 1 tbsp dried thyme and mix to combine.
- Uncover couscous, and using a fork, fluff the couscous until it's light and airy.
- Turn the couscous into the garlic butter mixture and stir to combine.
