Chicken Balsamico

Chicken balsamico is a super easy but very flavorful dish made by roasting bone in chicken breast pieces in a sauce made from garlic, onions, wine, aged balsamic and herbs. It is super fast to put together because you basically throw everything into a pot and put it in the oven to cook. The cooking liquid gets reduced at the end to form the sauce.

A few steps make this dish a lot more enjoyable. Browning and seasoning the chicken before placing in the oven gives added flavor and helps the skin crisp up. Using a good aged balsamic vinegar is key too. If you use a cheap one, the sauce will not taste as good. I used this aged balsamic from Fustini’s in Michigan that my mom sent me. It is amazing!

In addition to salt and pepper, I sprinkled my chicken with some garlic powder, onion powder and rosemary to add extra flavor to the sauce. I served this with roasted sweet potatoes that I roasted in the oven while I was also roasting the chicken as well as a simple arugula salad with homemade dressing.

Chicken Balsamico

Tender chicken in balsamic wine sauce
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 servings


  • 2 lbs bone in chicken breasts
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • salt and pepper
  • 3 tbsp olive oil
  • 6 cloves garlic thinly sliced
  • 1 small onion thinly sliced
  • 1/4 cup aged balsamic plus more for adding at the end
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine


  • Heat oven to 400. In a dutch oven or other oven safe heavy pot, heat oil over high. Sprinkle chicken breasts with salt, pepper, garlic powder, onion powder. Place skin side down and cook until skin is well browned. Flip and brown on the bottom. Reduce heat to medium.
  • Add the onion, garlic, and rosemary and stir a bit so it gets to the bottom of the pot. After a minute, add the wine and allow to boil for a minute. Then add the broth and vinegar. Season with more salt and pepper.
  • Cover and place dish in the oven for 30 minutes. After 30 minutes remove the lid and continue cooking until chicken is fully cooked through and tender (30-45 more minutes) allowing the skin to crisp up more. Keep an eye on the sauce to make sure the liquid isn't all evaporating. Add a bit more water if needed.
  • Once the chicken is cooked, remove pan from the oven and transfer chicken to a plate. Heat the pan over high to thicken the liquid. If you still have a lot of liquid left, mix a tbsp of cornstarch with a tbsp of water and whisk some of this into the sauce until it thickens up. Serve chicken with sauce over the top, and more on the side for dipping.
Keyword Chicken, Main Dish

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