balsamic chicken breast

balsamic chicken breast

Why should diet food be only steamed vegetables or bland grilled chicken cooked with no spices, sauces or oil whatsoever? These balsamic chicken breasts are the proof that you can take care of your body while eating delicious meals. They’re anything but fattening — they’re so diet-friendy that they’re even included in WeightWatchers’ top recipes for dinner!

WeightWatchers, in my opinion, is the best diet that exists out there. I wouldn’t even call it a diet at all, as it basically trains you to make healthier food options. You can eat anything you want — even a slice of pizza, brownies or lasagna — as long as you watch what you’re eating the rest of the week. I discovered the original recipe for balsamic chicken breasts when I was on the WeightWatchers diet over a year ago. It is only 5 PointsPlus (for those who are following the diet), and is a calorie-friendly dish that will keep you full while impressing your family and friends.

chicken breasts ingredients for chicken breast chopped mushroom

Chicken breast can be extremely dry when it’s not cooked in a sauce. Cooking these chicken breasts in a thick balsamic vinegar sauce renders them so moist and tender that the poultry practically breaks with your fork and melts in your mouth. The sauce is really the star of this recipe — the perfect consistency and taste is made by simmering 2 tablespoons of balsamic vinegar with 1 cup of chicken broth, as well as sliced onions, mushrooms, and a tablespoonful of dried thyme. Fresh thyme works best in this recipe, but as I had none when I made it I used what I had in my pantry. Thyme gives the sauce a subtle minty and earthy flavor and is a spice that goes marvelously well with poultry dishes.
Weightwatchers’ recipe calls for onions only, however I jazzed up the recipe a bit by using onions and white button mushrooms. I’m a real sucker for mushrooms when cooked. They’re one of those vegetables that I find tasteless on their own, but once cooked in a thick sauce they soak up all the flavor and become my taste buds’ best friend.
An obligatory step in this recipe is dredging your chicken breasts first in flour before cooking them on both sides. This step will give them color and will cook the chicken half way through. The rest of the cooking is done with the sauce so as to give the chicken such a soft texture.
With its thick sauce and loads of onion and mushrooms, these balsamic chicken breasts have become a go-to recipe at home for quick weeknight dinners. I love them, Jon loves them, our guests love them — plus they’re calorie-friendly with a complex, mouthwatering taste. What more would you ask for?
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4.5 from 2 reviews
balsamic chicken breast
Prep time
Cook time
Total time
Recipe type: Main course
Cuisine: Mediterranean
Serves: 4
  • 3 to 4 boneless and skinless chicken breasts
  • 2 small onions or 1 medium, sliced crosswise
  • 3.9 ounces (110g) white button mushrooms, stems removed and sliced
  • 5 to 7 tablespoons all-purpose flour, or more if needed
  • Salt and pepper, to taste
  • 1 ½ tablespoons olive oil, divided
  • 1 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried thyme
  1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. In a plate, combine the flour, salt and pepper and dredge the chicken breasts in the mixture on both sides. Cook the chicken breasts on both sides (about 7 minutes each) until lightly brown. Do not worry if the chicken isn't cooked through; it will cook with the balsamic vinegar sauce.
  2. Heat the remaining ½ tablespoon olive oil in a small saucepan over medium high heat. Sauté the onion and mushroom until softened but not golden, stirring often, about 5 minutes. Cover with the chicken broth, balsamic vinegar and dried thyme. Bring to a boil, then simmer for 5 minutes until the sauce thickens.
  3. Pour the balsamic vinegar sauce over the chicken breasts. Reduce heat to low, cover, and simmer for 20 to 30 minutes until the chicken is cooked through and tender.
ADAPTED FROM: WeightWatchers' Chicken with Balsamic Vinegar, Sweet Onion and Thyme


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