Buttery Balsamic Chicken

Author Notes

This vinegary, buttery chicken recipe uses balsamic not one, not two, but three different ways. First, balsamic in a saltwater marinade, which boosts the chicken’s humble flavor and encourages it to stay juicy, even if you forget to set a timer and leave it on the stove a little too long. Second, more balsamic deglazes all those tasty bits stuck at the bottom of the pan, and sizzles with so much butter to yield a glossy, finger-licking-great sauce. And third, finally, a splash of balsamic at the end for brightness. I know what you’re thinking: Whoa, baby, this is too much balsamic! It’s not. Each addition works its own magic, making the chicken feel all the more special, all the more tended to. Pair with a simple salad and warm loaf of bread. Or serve on top of buttered egg noodles or couscous. The beauty of this dish is its minimalism—it’ll get along with just about anything. Don’t bother with the priciest, syrupiest balsamic in this case. Any store brand that you like the taste of will do the trick.

Helpful tools for this recipe:
- Giusti Balsamic Vinegar of Modena
- Hestan Probond Stainless Steel Skillet
- Dansk Haldan Stoneware Dinnerware


—Emma Laperruque

Test Kitchen Notes

This balsamic chicken is part of our Big Little Recipes column, which showcases great meals with five ingredients or fewer (not counting staples like salt and pepper, butter or oil). Since this recipe is so easy, you can play around with a side or two. Here are some ideas to get you started:

Grandma Potatoes: Family-famous roasted potatoes don't need a lot of ingredients—or any measuring. Don’t skip the parboiling step (it helps season the potatoes throughout), and go heavy on the paprika and garlic powder.

Peach Salad With Anchovy Vinaigrette: A not-sweet fruit salad. Here, juicy-ripe peaches are treated to a salty, savory anchovy dressing. Garnish with lots of black pepper and call it a day. Any other stone fruit could shine here, too, from apricots to nectarines to plums.

Raw Butternut Squash With Feta, Dates & Chiles: Come fall, if you don’t feel like cooking butternut squash, don’t. Like carrots, this vegetable is beautiful raw, as crunchy as it is vibrant. Dates could be swapped out for golden raisins or dried cherries. And feta could be traded in for goat cheese or cheddar.

Salt & Vinegar Mashed Potatoes: Inspired by the potato chips, these mashed potatoes are creamy and tangy. Malt vinegar—the vinegar of choice for dousing English chips and french fries—is blissful here, but another vinegar like white wine or rice would work, too. —Food52