Chicken with Balsamic Sauce

Preparation Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 Chicken Breasts


  • 4 Skinless, Boneless Chicken Breasts
  • 1/2 tbsp. Dried Thyme
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Olive Oil
  • 1 tbsp. Unsalted Butter
  • 1 cup Onion, chopped
  • 1/2 cup Low Sodium Vegetable Broth
  • 1/4 cup Balsamic Vinegar
  • 1 tsp. Low Sodium Soy Sauce
  • 1/2 cup Dried Figs, finely chopped


  • Sprinkle both sides of the defrosted chicken breasts with thyme, salt and pepper.
  • Cook the chicken in a large, non-stick skillet over medium heat. Add the olive oil to the skillet to prevent the chicken from sticking. Cook for six minutes on each side.
  • Once the chicken is finished, remove it from the skillet and add the onion to the skillet.
  • Sauté the onion for three minutes, or until softened.
  • Next, add the butter, broth, soy sauce, figs and balsamic vinegar to the skillet. Reduce the heat to low and simmer for three minutes.
  • Cut the chicken breasts in half diagonally and add them to the sauce then serve.

Nutrition Facts per Chicken Breast:

Calories 276
Total Fat 10.7g 16%
Saturated Fat 3.9g 19%
Cholesterol 73mg 24%
Sodium 449mg 19%
Potassium 231mg 7%
Total Carbohydrates 19.7g 7%
Dietary Fiber 3.3g 13%
Sugars 13.4g
Protein 26.3g
Vitamin A 2%
Vitamin C 4%
Calcium 6%
Iron 10%


Photo of author

Staff Writer at