Balsamic Herb and Garlic Skillet Chicken!
By: Kecia’s Flavor Breakthrough!
March 26, 2014
I have some wonderful large chicken breasts thawing today in the fridge! Now, you could you use thighs, bone in, boneless, skin on or off for this. Today I am using boneless skinless. I think the fact I have my whole group around the table inspired me to try something different for them. I hope they love it! You, too! I like a little hint of Greek flavor, but my Honey hasn’t found the right dish to enjoy, so I am incorporating a little Greek style herbs, a bit of Feta in the Golden Herb and Feta Rice I am making to accompany this chicken.
2 large chicken breasts cut in half.
1 tsps. Thyme
2 tsps. Oregano
Kosher salt and black pepper to taste
2 tbsp. Olive oil
1 onion cut into chunks
5 cloves garlic, chopped
½ cup balsamic vinegar
Juice of half a lemon, save the remaining lemon for garnish
2 Sprigs of Thyme
2 Sprigs of Oregano
(I like to use more oregano and thyme when my garden is in full swing)
Preheat oven to 350*F
Rinse and pat dry chicken, season with the dried thyme, oregano and salt and pepper.
In cast iron or oven proof skillet, heat olive oil over medium high heat. Place chicken in skillet and cook for two minutes or until it starts to brown, turn and repeat.
Turn back over and add onion cook for about a minute longer.
Add garlic and vinegar, lemon juice.
Now the leaves of one sprig of the thyme and oregano. (or whole sprigs if you have enough)
Place into oven for about ½ hour or until internal temperature reaches 165*F. Remove from oven and cover with foil to rest for about 10 minutes.
Plate and sprinkle with some of the remaining thyme and oregano leaves. Garnish with a lemon slice. Serve hot with a nice side of Golden Herb and Feta Rice and a salad.