BALSAMIC CHICKEN SKILLET
The marinade used in chicken in this balsamic skillet recipe is easy and is made with ingredients from your pantry, meaning you could cook it whenever you’d like. Once the marinade is sprayed onto the skillet, it boils to a wonderfully dense and delicious glaze that covers the chicken with flavor. It is crucial to use thighs of chicken in this recipe since they’re small and cook fast yet remain succulent and moist. Additionally, they’re quite inexpensive, particularly when you purchase an affordable pack, like I did. This will aid in keeping this recipe reasonably priced.
WHOLE MILK MOZZARELLA IS KEY
Another ingredient that makes this recipe so delicious The other ingredient that makes this recipe so delicious is the whole dairy mozzarella. There is no “part-skim” stuff here. All-milk mozzarella melts much more efficiently than part-skim mozz and has a very rich flavor. Fresh mozzarella (the kind that’s packed in water) is also deliciously melty and is a great addition to this recipe.
TOP YOUR BALSAMIC CHICKEN SKILLET WITH HERBS
If you have basil, chop up several leaves to sprinkle on the chicken once it is cooked. I do not have a basil plant anymore, so I added fresh parsley to make it cost-effective. In any case, a piece of new green can make an enormous difference.
2 tablespoons olive oil( $0.22)
2 tablespoons brown sugar($0.08)
1/4 cup balsamic vinegar ($0.39)
1 Tbsp soy sauce ($0.09)
Two cloves of garlic, chopped ($0.16)
A freshly cracked and fresh pepper($0.05)
Six skinless, boneless, and boneless dinner thighs of chicken ($3.02)
Four oz. whole milk mozzarella ($0.91)
2 Roma tomatoes ($0.54)
Fresh parsley, 1/4 bunch ( $0.20)
Mix brown sugar, olive oil, balsamic vinegar sauce, chopped garlic, and fresh cracked pepper (about 10-15 cranks from the mill).
Place the thighs of the chicken in a gallon-sized zip-top bag or dish, and sprinkle the marinade on the top. Mix to coat the chicken with the marinade. The chicken is then marinated in the fridge for thirty minutes to 8 hours, rotating frequently to distribute the marinade.
If you are ready to cook your chicken, prepare a large skillet on medium heat. When the pan is hot, and the chicken is cooked, take the thighs from the marinade and put them into the hot skillet. The chicken thighs should be cooked until they are cooked and brown on both sides (about 5 minutes on each side). At the same time, the chicken cooks, cut the cheese into six pieces. Slice the tomatoes (at least 12 slices), and then roughly chop the parsley.
After the chicken has been cooked to your liking, transfer it from the skillet onto a clean plate. Pour the marinade remaining into the skillet and allow it to simmer on medium temperature, stirring frequently until it’s been reduced to a thick and rich glaze.
Reduce the heat in the skillet to medium-low, then return your chicken back to the pan, and then pour a little of the glaze on each of the pieces. Put one slice of mozzarella over each piece of chicken then two slices of tomato. Cover the skillet and let it cook through until the cheese is melting. The chicken is then topped with chopped fresh parsley, and then serve.