Chicken in Balsamic Vinaigrette Sauce Low Fat
Savor the perfect balance of tangy and savory flavors with this "Chicken in Balsamic Vinaigrette Sauce Low Fat" recipe, a healthy twist on a gourmet classic! Tender, golden-browned chicken breasts are simmered in a rich, low-fat balsamic sauce made with the natural sweetness of honey, the sharpness of Dijon mustard, and aromatic garlic. The addition of fresh thyme enhances the dish with a subtle herbal note, while a splash of low-sodium chicken broth keeps it light yet flavorful. With just 30 minutes from prep to plate, this one-skillet meal is a breeze to make and ideal for weeknight dinners. Pair it with steamed veggies or a crisp side salad for a guilt-free, satisfying meal that doesn't skimp on taste.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 oz each) Boneless, skinless chicken breasts
- 0.33 cup Balsamic vinegar
- 0.5 cup Low-sodium chicken broth
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Place the chicken breasts on a cutting board and, if necessary, lightly pound them to an even thickness using a meat mallet. Season both sides with salt and ground black pepper.
In a small bowl, whisk together the balsamic vinegar, chicken broth, honey, Dijon mustard, and fresh thyme (if using). Set the mixture aside.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
Using the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds, or until fragrant (be careful not to burn it).
Pour the balsamic sauce mixture into the skillet, stirring occasionally and scraping up any browned bits from the bottom for extra flavor.
Bring the sauce to a simmer, then return the chicken breasts to the skillet. Cover and cook for 8-10 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature should reach 165°F).
Once the chicken is fully cooked, remove it from the pan and let it rest for a few minutes.
Simmer the sauce in the skillet for an additional 2-3 minutes to slightly thicken it. Taste and adjust seasoning as needed.
Serve the chicken topped with the balsamic vinaigrette sauce. Pair with steamed vegetables or a side salad for a healthy, low-fat meal.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1856 mg | 81% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 29.6 g | ||
| Protein | 213.0 g | 426% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1963 mg | 42% | |
*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.
