Tangy Tomato Chicken With Balsamic Reduction

Dinner Favorites

This dish dazzles. So much flavor you’ll look forward to leftovers. I’m feeling all happy just thinking about it.


  • 8 chicken thighs
  • salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 3/4 cup balsamic vinegar, divided
  • 1/2 cup sun dried tomatoes
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried basil


  • Season chicken thighs with salt and pepper, to taste.
  • Marninated in balsamic vinegar for 1 hour.
  • After the chicken has marniated, preheat the oven to 400 degrees
  • Melt 3 tablespoons butter in a skillet.
  • Add chicken, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining tablespoon butter in the skillet.
  • Add garlic, red pepper flakes, & herbs. Cook, stirring frequently,  about 1-2 minutes.
  • Stir in chicken broth, heavy cream, tomato sauce & parmesan cheese.
  • Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
  • Place in a dish to finish cooking in the oven.
  • Place into oven until cooked through, about 25-30 minutes.
  • Make a balsamic reduction sauce with 1/2 cup balsamic vinegar by simmering in a pot on low for an hour. The water will evaporate out leaving a sauce.
  • When the meal is ready to serve, top with sun dried tomatoes & drizzle each plate with the balsamic reduction sauce

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