Best Vanilla Balsamic Chicken Recipes

Vanilla Balsamic Chicken image

Provided by huskiebear

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup reduced-sodium fat-free chicken broth
1/2 cup balsamic vinegar
1/4 cup shallot, finely chopped
1/4 cup brown sugar
1/4 teaspoon orange zest
1/4 cup orange juice
1 vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon black pepper

Steps:

Preheat oven to 450°.
Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil.
Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt.
Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes.
Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture.
Bake until internal temperature reaches 180° (about 15 minutes).

Nutrition Facts : Calories 197.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 114.5, Sodium 340.1, Carbohydrate 8.4, Fiber 0.1, Sugar 7.3, Protein 27.3

VANILLA BALSAMIC CHICKEN image

Categories Chicken

Number Of Ingredients 12

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (2-inch) piece vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
Cooking spray
1/2 teaspoon freshly ground black pepper
Orange rind strips (optional)

Steps:

Preheat oven to 450°. Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes. Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired. Yield: 8 servings (serving size: 2 chicken thighs) NUTRITION PER SERVING CALORIES 209(24% from fat); FAT 5.5g (sat 1.4g,mono 1.7g,poly 1.4g); PROTEIN 27.5g; CHOLESTEROL 115mg; CALCIUM 29mg; SODIUM 371mg; FIBER 0.2g; IRON 1.8mg; CARBOHYDRATE 10.9g