Balsamic Herb Chicken

Balsamic Herb Chicken


(1 vote) 5 1

Balsamic Herb Chicken served with White and Wild Rice Pilaf. All you'll need is a crisp green salad, some crusty bread and a good bottle of wine and you've got an elegant meal that's just perfect for everyday.

Shared by
Bradenton, FL


  • 1 1/2 lb. skinless, boneless chicken thighs
  • 2 Tbs. all-purpose flour
  • 1 Tbs. olive oil
  • 1 med. onion, chopped (about 1 C.)
  • 2 cloves garlic, minced
  • 1 C. Swanson® chicken stock
  • 2 Tbs. balsamic vinegar
  • 1 tsp. dried thyme leaves, crushed
  • hot cooked rice

Our Readers Also Loved


Coat the chicken with the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until it's well browned on both sides. Remove the chicken from the skillet. Add the onion and garlic to the skillet and cook until tender. Stir the stock, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with the rice.

Around The Web