Easy Balsamic Chicken (Gluten Free)

This Easy Balsamic Chicken recipe is a hit with my family because they love Italian food. But we can't eat spaghetti every single night! The flavor of the balsamic reduction is just enough sweet to satisfy them and they all love the sauce made when those tomatoes burst.

This recipe is made with pantry staples and can be ready in less than 30 minutes. No need for a balsamic marinade in this one!

Even better the leftovers are delicious!

If you love using balsamic vinegar in your cooking try these easy weeknight recipes: Slow Cooker Balsamic Pork, Five Ingredient Caprese Chicken, or use it in your salad dressings like in this Strawberry and Feta Salad with Pecans.

1. Boneless Skinless Chicken Breasts - A few tips... I always trim any visible fat and like to flatten them out with a meat mallet. It's the best way to get chicken breasts to cook evenly when they are never even sized. The other option is to buy chicken tenders at the grocery store because they will come in a uniform size that is easier to cook.
2. Olive Oil - Never run out of olive oil by buying it at Costco.
3. Grape or Cherry Tomatoes - I prefer grape tomatoes because I think they have a sweeter flavor but either will work. You can also use yellow grape tomatoes if you can find them in the summer.
4. Balsamic Vinegar - One of my favorite ingredients of all time. It is so versatile and I use it all the time in my homemade salad dressings. It has a rich complex flavor with hints of molasses and chocolate.
5. Basil and Tomato Flavored Feta Cheese - Okay maybe my second favorite ingredient. Why not buy feta cheese that is loaded with extra flavor? I love using this in pasta salads too.
6. Fresh Basil - You can substitute dried basil but don't. Fresh herbs really spice up your meals and make them taste fresh.

1. Place chicken breasts in between two pieces of plastic wrap or parchment paper and pound with a meat mallet to an even thickness. This is a must. Trim the chicken of any fat.
2. Preheat a large skillet to medium-high heat.
3. Pat chicken dry with a paper towel and generously salt and pepper on both sides. Add 2 tablespoons of oil to the pan.
4. When oil is hot swirl it around to cover the bottom of the entire pan. Add chicken breasts and turn heat to medium. Do not disturb the chicken and let cook for 5-6 minutes before flipping to the other side.
5. Use an instant-read meat thermometer to check the chicken. Push the thermometer into the thickest part of the chicken. The internal temperature should read 165 degrees Fahrenheit when cooked through. Cooking time will vary depending on the thickness of the chicken breasts. The only way to get juicy chicken breasts is not to overcook them.
6. Remove the chicken from the pan and cover it with aluminum foil.
7. Add one more tablespoon of olive oil to the pan and add the fresh grape tomatoes. Cook for a few minutes as they start to burst open. Add the balsamic vinegar and stir gently scraping up all the brown bits from the bottom of the pan.
8. Add tender chicken and juices back to pan and top with feta cheese and fresh basil. Remove from heat and serve immediately.

There is a lot to learn about balsamic vinegar but let's just think about the basics. When shopping for balsamic vinegar it is recommended that read the label carefully look for the origin and make sure that is made from 100% grapes.

Many kinds of vinegar have fillers added that take away from the flavor. I usually buy mine at Costco because I'm not picky about it but I'm sure the quality makes a difference, especially in a recipe like these balsamic chicken breasts.

Epicurious recommends Villa Manodori Balsamic Vinegar and Cucina & Amore Balsamic Vinegar of Modena.

Balsamic Reduction is NOT the same as balsamic vinegar. Balsamic reduction is a concentrated, cooked-down version of balsamic vinegar. In fact you can make your own balsamic reduction at home by cooking balsamic vinegar on low for about 15 minutes.

When using balsamic reduction a little will go a long way and it is most often used as a garnish by drizzling on top of pizza, sandwiches, or soups.

• This dish is great with a nice green vegetable like steamed green beans, roasted broccoli, or sauteed snap peas.
• Make a big batch of penne for the kids to eat with this. It's great as a leftover pasta dish with sliced-up chicken, pasta, and the tomato sauce on top.
• Steamed rice, cauliflower rice or quinoa would be a great option with this chicken.

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