Braised Chicken with Green Beans Tomatoes and Balsamic Vinegar
Transform your weeknight dinner routine with this flavorful and easy-to-make Braised Chicken with Green Beans, Tomatoes, and Balsamic Vinegar. This one-pot recipe brings together tender, golden-browned chicken thighs simmered in a rich, tangy sauce made with balsamic vinegar, chicken broth, and sweet diced tomatoes. Crisp green beans are added for a vibrant and nutritious touch, making it a complete and wholesome meal. Perfectly seasoned with garlic, onions, and a hint of dried oregano, this dish is as comforting as it is impressive. Ready in under an hour with minimal cleanup, it’s ideal for busy evenings yet elegant enough for entertaining. Serve it hot, topped with fresh parsley for a burst of color and freshness.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.25 cup balsamic vinegar
- 1 cup chicken broth
- 1 cup canned diced tomatoes, drained
- 2 cups green beans, trimmed
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Place the chicken thighs into the skillet, skin-side down. Sear for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened, stirring frequently.
Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the chicken broth, diced tomatoes, and dried oregano. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and let simmer for 25 minutes.
Add the green beans to the skillet, nestling them around the chicken. Cover and cook for another 8-10 minutes until the green beans are tender-crisp and the chicken is cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the chicken and green beans hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 24.2 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2547 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
