Balsamic Chicken with Sun-Dried Tomatoes and Walnuts
AmericanItalian

Balsamic Chicken with Sun-Dried Tomatoes and Walnuts

Golden chicken breasts glazed with rich, tangy balsamic create an irresistible caramelized crust that locks in every bit of juiciness. The sweet-tart sun-dried tomatoes and crunchy walnuts add layers of texture and flavor that transform a simple weeknight dinner into something truly spe...

By Chef Laura Bonicelli

balsamic vinegarred onion

Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Servings

4 servings

Ingredients

  • 1 tablespoonextra-virgin olive oil (pound to even out thickness)
  • 2 8-ounceskinless boneless chicken breasts
  • 1/2 teaspoonKosher salt
  • 1/2 teaspoonfreshly ground black pepper
  • 1 tablespoonextra-virgin olive oil
  • 1/2 cupthinly sliced red onion
  • 1/3 cupbalsamic vinegar
  • 1/4 cupchicken stock
  • 1 tablespoonlow-sodium tamari
  • 2 teaspoonsbrown sugar
  • 3 sprigs fresh thyme
  • 1/3 cupsun-dried tomatoes -- packed in oil (drained and sliced)
  • 1/4 cupchopped toasted walnuts
  • 1 tablespoonchopped fresh chives
  • 2 teaspoonsfresh thyme leaves

Nutrition Facts

Per Serving (serves 4 servings)

Calories125
Total Fat9g
Cholesterol1mg
Sodium595mg
Total Carbohydrates11g
Dietary Fiber1g
Sugars6g
Protein2g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Heat a Dutch oven over medium-high heat. Add 1 tablespoon of olive oil to the pan and swirl to coat. Sprinkle the chicken with salt and pepper. Add the chicken to the pan; cook until browned without turning. Turn the chicken over; cook for . Remove the chicken from the pan to a plate.

  2. 2

    Add one tablespoon of olive oil to the pan. Add the red onion, and cook for or until browned, stirring occasionally. Remove from pan to the plate with the chicken.

  3. 3

    Add the balsamic vinegar to the pan; cook for - scraping up browned bits. Add the stock, soy sauce, sugar, and thyme. Bring to a simmer, stirring constantly.

  4. 4

    Return the chicken with its juices and red onion to the pan, stirring to coat. Reduce the heat to low, and cook for until the chicken is done.

  5. 5

    Discard the thyme. Stir in the sun-dried tomatoes. Slice the chicken, place it on a platter, and surround it with the balsamic sun-dried tomato sauce. Top with walnuts, chives, and fresh thyme.

Chef's Notes

This dish is lovely over pasta, potatoes, or rice.