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Balsamic chicken breasts in a pan with sundried tomatoes, olives and basil.
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4.67 from 9 votes

Tuscan Balsamic Chicken

An easy but extra special chicken recipe. Use this balsamic glazed chicken over a salad, on rice, or over mashed cauliflower or veggies.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 pieces
Calories: 216kcal


  • 4 chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt more or less, to taste
  • 1/2 teaspoon thyme
  • black pepper to taste
  • 1 cup balsamic vinegar
  • semi dried tomatoes optional, garnish (or sun dried)
  • black olives optional, garnish
  • fresh basil optional, garnish


  • Add olive oil to a skillet over medium high heat, and add chicken breasts. Season with salt, pepper, and thyme. Brown chicken on one side for about 5 minutes, and then flip.
  • Lower the heat to medium low, and add balsamic vinegar. Allow chicken to simmer in the vinegar, flipping the chicken a couple times to coat in the glaze. Once the vinegar has thickened and is a sticky glaze, about 20 minutes, the chicken is ready.
  • Garnish with semi dried tomatoes, olives, and basil, if desired.



*Semi dried tomatoes are a softer version of sun dried tomatoes and are available at speciality grocery stores. If you do not have access to these, use sun dried tomatoes are even fresh cherry tomatoes to liven up your dish.
The vinegar will smell very strong while you are cooking! The strong vinegar taste mellows and when this is done cooking, the sticky balsamic glaze will be sweet, almost like a teriyaki sauce.


Calories: 216kcal | Carbohydrates: 10g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 727mg | Potassium: 489mg | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 23mg | Iron: 0.9mg