Braised Balsamic & Herb Chicken Recipe

Printer-friendly version


  • 1 tsp dried oregano
  • 1 tsp dried crushed rosemary
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp ground pepper
  • 8 boneless, skinless chicken thighs, trimmed
  • 1 1/2 tsp canola oil, divided
  • 1 onion, thinly sliced
  • 1 red or yellow bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 (14 oz.) can petite diced tomatoes
  • ¼ cup balsamic vinegar
  • ¼ cup fat-free chicken broth
  • Salt and pepper, if desired


  1. In a small bowl, stir together the oregano, rosemary, thyme, salt and pepper. Rub the mixture over the chicken thighs.
  2. Heat 1 teaspoon canola oil in a large skillet set over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  3. Reduce the heat to medium and add the remaining 1/2 teaspoon canola oil. Add the onion and red bell pepper, and cook until the vegetables are just tender, about 5 minutes. Add the garlic and cook for 30 seconds.
  4. Add the diced tomatoes, balsamic vinegar and chicken broth. Bring to a boil, then nestle the chicken thighs into the tomato mixture. Simmer until the chicken is cooked through, about 10 minutes.
  5. Serve over rice or quinoa.


** Note from Chella to make Paleo serve over Cauliflower Rice