Today was my husband’s birthday and for dinner he asked for balsamic chicken. It’s one of my favorite dishes and it’s so delicious. I’m writing this with a hugely full belly. So, so worth it. When done right, this dish is restaurant quality. Here is how I make it.

  • 4-6 boneless skinless chicken thighs
  • 1 large tomato
  • 1 large onion
  • fresh rosemary
  • fresh basil
  • garlic salt
  • 2-3 tbsp butter
  • paprika
  • 1/2 cup balsamic vinegar
  • 1/2 cup chicken broth
  • 1 cup jasmine rice


Melt the butter over medium heat and get it to a good sizzle. Season both side of the chicken with the garlic salt and paprika. Brown the chicken in the butter, a few minutes on each side. Chop the onion and add it to the skillet with the chicken and cook until the onions are golden brown. Cut up the tomato and add it to the skillet with the onions and chicken. Add the vinegar and the herbs. Simmer a little while and then add the broth. Cook until the chicken is no longer pink and juices run clear; 15+ minutes depending on your stove. Cook rice according to the package directions. Spoon the mixture over the rice and serve.


NOTES: I use everything organic. I always use dark meat but you can use breasts if you like. The butter can be substituted 1:1 with oil. You can use black pepper in place of paprika. If you don’t have balsamic vinegar, you can use apple cider vinegar and add sugar to it. That’s actually the way I prefer to do it. If you don’t have jasmine rice, you can use another type; basmati rice works well too, but jasmine rice adds a sweetness to this dish and it is excellent.