Herbed Balsamic Chicken with Blue Cheese


  • 2 skinless boneless chicken breast halves (5 to 6 ounces each)
  • ¼ cup balsamic vinegar
  • 1 ½ tablespoons olive oil , plus more for the pan
  • 1 teaspoons coarse kosher salt , divided
  • ¾ teaspoons freshly ground black pepper , divided
  • 1 teaspoons herbes de Provence*
  • ¼ cup crumbled blue , plus more if desired


  1. Place chicken in large resealable plastic bag. Whisk vinegar, olive oil, ¾ teaspoons salt, and ½ teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 3-4 hours, turning bag occasionally.
  2. Preheat oven to 350°F. Heat a cast iron skillet, or oven-safe sauté pan over medium-high heat. Add just enough olive oil to the pan to coat the bottom. Arrange chicken in the pan. Sprinkle with herbes de Provence, ¼ teaspoon salt, and ¼ teaspoon pepper. Sauté chicken until brown on both sides, about 2-3 minutes per side. Add marinade from the plastic and place the pan in the oven. Cook until the chicken has reached an internal temperature of 165°, or about 20 minutes. Top with crumble cheese and return to the oven for a minute more, or until the cheese just begins to soften. Transfer to plates and reserve juices from the pan if desired.

Recipe Notes

*herbes de Provence is a spice blend of savory, rosemary, marjoram, and thyme. Sometimes lavender, fennel, sage or tarragon are added. You can find this at your local market or make your own.

Adapted from epicurious