Chicken with Pancetta and Balsamic Vinegar
Elevate your weeknight dinner game with this irresistible Chicken with Pancetta and Balsamic Vinegar recipe. Perfectly seared chicken breasts are simmered in a rich, tangy balsamic reduction infused with the smoky crispiness of pancetta and the aromatic warmth of fresh rosemary. The dish comes together in just 40 minutes, making it a quick yet elegant option for busy evenings or when entertaining guests. A final touch of butter creates a velvety, glossy sauce that ties the flavors together beautifully. Serve this savory delight over creamy mashed potatoes, fluffy rice, or alongside roasted vegetables to create a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 100 grams pancetta, diced
- 60 milliliters balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 120 milliliters chicken stock
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced pancetta and cook for 4-5 minutes, stirring occasionally, until crisp and golden. Remove the pancetta and set aside, leaving the rendered fat in the skillet.
Lower the heat slightly and add the minced garlic to the skillet. Sauté for about 1 minute, stirring frequently, until fragrant.
Pour in the balsamic vinegar and chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Let the liquid come to a gentle simmer.
Return the chicken breasts to the skillet, along with the cooked pancetta. Sprinkle the chopped rosemary over the top. Cover and let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked (internal temperature of 75°C or 165°F).
Remove the chicken and pancetta from the skillet and place on a serving platter. Stir the butter into the balsamic sauce until melted and glossy.
Drizzle the sauce over the chicken and pancetta. Serve hot, garnished with extra rosemary if desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 4508 mg | 196% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.6 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2174 mg | 46% | |
*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.
