Best Dijon Balsamic Herb Chicken Recipes

BALSAMIC CHICKEN {EASY MARINADE}

Steps:

• Place chicken in a gallon size resealable bag (or you can use a bowl).
• In a mixing bowl whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, dijon mustard, salt, and pepper.
• Pour marinade over chicken in bag (or bowl). Seal bag while pressing out excess air.
• Rub marinade over chicken (I also like to twist and tie top of bag so marinade fully covers the chicken).
• Let marinade in fridge for 2 to 8 hours for breasts and 2 to 24 hours for thighs.
• Heat over medium-high heat to 400 degrees. Partway through heating don't forget to clean and oil grill grates (with a little vegetable oil or olive oil using tongs and a balled up paper towel).
• Remove chicken from marinade while shaking excess marinade off back into bag. Transfer to grill and cook covered about 5 to 8 minutes per side.
• Cook time varies based on thickness, check internal temperature of chicken in thickest portion to 165 degrees for doneness.
• Garnish with parsley if desired. Serve warm.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

DIJON BALSAMIC HERB CHICKEN

Steps:

• Combine tarragon, rosemary and pepper; spread evenly onto chicken. Melt 1 Tbsp. of the margarine in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove from skillet; cover to keep warm.
• Melt remaining 1 Tbsp. margarine in same skillet. Add shallots; cook 1 to 2 min. or until tender, stirring occasionally. Add vinegar; cook 1 min. Stir in broth and sugar; bring to boil. Cook until sauce is reduced by one third, stirring occasionally. Stir in mustard.
• Mix cornstarch and water until well blended. Add to ingredients in skillet; mix well. Bring to boil; cook until thickened, stirring occasionally. Serve spooned over the chicken.

CHICKEN IN A BALSAMIC DIJON SAUCE

Steps:

• Heat a large skillet over medium high heat. When pan is hot, add butter and melt. Add chicken breasts and cook 6 minutes. Turn and cook another 6 minutes. Remove from skillet and keep warm.
• Add onions to skillet and 5 minutes, scraping bits off bottom of pan, add mushrooms and cook until onions and mushrooms are tender.
• Add cream and vinegar, bring to a boil, reduce heat and simmer 4 minutes. Stir in mustard, parsley, salt and pepper.
• Spoon over chicken breasts and serve.
• (I add the chicken back to the skillet with the juices and simmer about 10-15 minutes).
• This one is really tasty!