After Mike showed off his mostly healthy chicken recipe a few weeks ago, I had to retaliate with one of my own. I think my problem with a lot of healthy recipes is they are really bland. I know I end up adding about 187,000 different spices to my healthy meals, which makes things taste better but ups the sodium content to probably unacceptable levels. Or, unacceptable levels according to medical professionals. I loooooove me some salt. Anyway, I found the basics of this recipe on some message board, and I’ve tweaked it and made it several times now and the best thing is, it doesn’t NEED any extra salt or spices. It’s so delicious that even though I make huge batches of it, we never have any leftovers…which is probably also bad for the diet but WHATEVER I’m not the diet police.
Balsamic Dijon Chicken
4 or 5 thin-sliced boneless skinless chicken breasts
1 cup balsamic vinegar
1/2 cup dijon mustard
4 to 6 garlic cloves, minced
Add all your ingredients to a ziploc bag.
Drop your chicken breasts into the ziploc bag, then seal and flip the bag over several times to make sure the chicken breasts are well-coated.
Let the chicken marinate for at least three hours.
When your chicken is done marinating, add your sliced mushrooms and onions into a pan. You could really add any veggies to this – it’s all personal preference!
Pour the entire contents of the marinade bag into the pan – including the liquid. If you want more sauce, you can add a bit more balsamic vinegar and mustard into the pan – it’s up to you.
Cook the chicken for approximately five to seven minutes on each side. It could take longer depending on the thickness of the breasts.
Delicious and ready to serve.
Mike loves this, and even Annie likes it despite its tangy taste. Which sucks, because that means I have to share.
After you eat this, you may want to enjoy a breath mint or five – but it’s totally worth it!
- 4 or 5 thin-sliced boneless skinless chicken breasts
- 1 cup balsamic vinegar
- ½ cup dijon mustard
- 4 to 6 garlic cloves, minced
- Mix the vinegar, mustard and garlic together in a large zip-lock bag.
- Add the chicken breasts to the bag and marinate for at least three hours.
- Add sliced onions and mushrooms (and any other veggie you prefer) to a skillet.
- Put the marinated chicken in a skillet and pour the marinade over it.
- Cook the chicken for approximately five minutes on each side.
This looks SO tasty and has few ingredients which is right up my alley! I “pinned” it so I can make next week! Thanks!
I want to make this now. There are chicken breast “strips” in the refrigerator, and some red bell peppers that feel unloved. Thanks for sharing. I love your recipe posts!
Are you adding salt at the table to this dish because I’m not sure what would make the sodium content high. I’ve read that often our sodium intake is high because of prepackaged foods, not homemade ones. I think it would be challenging to make something that salty at home!
This looks good, thanks!
Oh, I didn’t mean adding salt to this dish – just bland healthy food in general.
Where’s your little helper?
This looks so good, and I will definitely be trying! Especially since it meets the needs of my allergic children as well. Love your recipes – thanks so much for sharing them!
This looks delicious! My favorite website for healthy (and super flavorful) food is skinnytaste.com. It’s not all super easy, but some of them are and they’re all delicious
Sarah G says:
Love the crazy Mike faces!
A simple weeknight meal (if you put the chicken in to marinate in the morning before leaving for work)! I will definitely try it out.
It looks great, but I was always taught that you have to throw away the marinade because of the harmful bacteria.
If you cook the marinade really well, you’ll kill any harmful bacteria. I thought the same thing, so I looked it up on a bunch of different websites. The consensus was bringing it to a boil for more than 5 minutes makes it safe. Every time I’ve made this recipe the marinade has boiled and bubbled for at least 8 minutes, so I think it’s safe.
I do this same recipe with pork tenderloin! (except goes into the oven instead of the skillet)
I love that your fridge shelves look exactly like mine…. a yogurt-veggie-cheese-etc volcano just waiting to explode on the floor Makes me feel better! Dinner looks delish.
I can’t tell how happy I am that you moved into this gorgeous house with the beautiful kitchen…all the great recipes I’m getting now that you’re inspired to use said kitchen. I can’t wait to try this…dang the fact that dinner tomorrow is already planned and that I am currently snowed in, so I can’t get to the store.
Yum, I’ve recently switched to the Paleo Diet (which is no dairy, grains, or sugar). It is HARD to find tasty chicken recipes. THANKS, gonna try it for dinner tomorrow night. I’m not a mushroom girl, but I have some extra yellow peppers. I’m going to report back!
I’ve never been the cook in the family, so this year that is ALL changing. It makes me feel good to read about another wife/mama who is DONE with not being a cook, or knowing how to cook. Yay Heather!
Made this today…excited for dinner! Trying to decide if I should do a pasta, rice or potato based side with it.
Heather…I am loving your recipes!!!! I’ve been cooking for 50 plus years! You are giving me new recipies. Thanks!!! Question: What kind of cookware do you use? Is it hard to keep clean?
Nice kind of recipe I want to try some of this..I know my family will love this also..
Do you think it’s ok if the chicken sits in the marinade for longer than 3 hours? Like if I put it in in the morning before work and then cook it when I get home? Or would the flavor be too overwhelming?
Oh, that will be fine! You just don’t want to leave it in there overnight – the chicken would fall apart.
Made it last night- and it was a big hit! (Was grateful for the comments about boiling the marinade because I was skeptical but I did it and we’re totally fine). Thank you!
Just made this tonight! Hubs gave it two very excited thumbs up!
The boy wouldn’t touch it , but he pretty much lives on air and goldfish crackers these days…more for us right?
Thanks for sharing! I love your recipes
This sounds FANTASTIC! I love me some balsamic anything and I adore sauteed mushrooms. This is right up my ally. Thanks for sharing!