I have six words for you. Herbed balsamic chicken with blue cheese. This is recipe number two of many to come. I’m slowly easing my way into pan cooking and I’m absolutely in love with this herbed balsamic chicken with blue cheese recipe. It’s a very simple dish to put together, but it sounds and looks fancy and also like you spent a long time slaving in the kitchen. I’m sometimes put off by recipes that have a marinating process because I hate waiting. My new strategy is to start the dish, then run a few errands or hang out with a friend. By the time I return, part two of the recipe is ready and waiting for me.
The original recipe called for a grill, but it’s a bit cold here and I didn’t want to stand outside over a smoky grill. I was also looking for any excuse to use my cast iron skillet. I decided to get a good sear going in the pan, and then finish the chicken in the oven. I was also a little concerned about over cooking and ending up with dry chicken, so I added the marinade and used a food thermometer. This chicken was so yummy! Honestly, the first bite before without the blue cheese was ok. There was a light and sweet balsamic flavor, but nothing to really write home about, although the chicken was flavorful throughout. But then I had a bite of the chicken with the blue cheese and the herbes. Omg, the flavors just came together and my friend and I were smiling happily with every bite. The chicken was slightly drier than I hoped but I think it’s because I cooked the chicken to 165°F and then put if back in the oven with the blue cheese. Overall I will declare this recipe a success and I’m really looking forward to the next one!
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)
- 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.
- 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.
Adapted from epicurious
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