As summer morphs into fall, it’s fun to make recipes that still take advantage of the abundance of tomatoes out there (yes, it’s me again – the tomato lady, lol!) but to give them a heartier twist. And when that twist includes easy boneless-chicken breast and a simple balsamic vinegar reduction? When that twist is Balsamic Glazed Chicken Tomatoes? Well, count me in.

Balsamic Glazed Chicken & Tomatoes

Everyone I’ve served this recipe to agrees, oddly enough, that even though the chicken is great, it’s the tomatoes that really steal the show.

About Balsamic Glazed Chicken Tomatoes:

If you haven’t used Balsamic Reduction much, think of it as Balsamic Vinegar to the 10th power. The reduction takes even cheaper grocery store Balsamic, makes it richer, and intensifies the flavor as it kind of mellows the sharp acidic bite. I have a little more about Balsamic Reduction on my site, and while the reduction in the recipe is great, if you’d like to change things up, check out this post.

So when you take that rich Balsamic reduction and drizzle it over the beautifully sauteed chicken breasts, and then over those end-of-summer tomatoes the flavors all meld together into a gorgeous alchemy of flavors. The recipe is so simple, with so few ingredients it’s almost impossible to believe how good it is.

Simple Balsamic Reduction

Making Balsamic Glazed Chicken Tomatoes:

I did just mention that this recipe is simple, right? All that’s required is to make the reduction which can be done as you’re sauteeing the chicken, then scooch that chicken around in the skillet. In go the tomato halves, and it’s popped in the oven. Once out, all warm and delish, the whole works is drizzled with the Balsamic Reduction.

I used a little thyme in the Balsamic Reduction but I think this would be just as wonderful with basil. Or with basil torn up over the finished dish if you want to drive the Italian flavor of the balsamic home.

If you wish to fancy this recipe up, although I think the genius of the recipe is the simplicity, you couldn’t go wrong with sauteing a few onions and sliced mushrooms right in the pan with the chicken, tossing in a little garlic, and then proceeding with the rest of the recipe.

While I served this served with brown rice I think Balsamic Glazed Chicken Tomatoes would be fantastic served over orzo….honestly, I don’t know why I didn’t think of it earlier; it just popped into my head as I was writing this up. My only regret was not making MORE tomatoes in this dish.

Balsamic Glazed Chicken & Tomatoes – a close up.

Saving Money on Balsamic Glazed Chicken Tomatoes:

Let’s talk about saving money on the main components of this recipe.

Chicken:

• While it goes without saying that you should shop for your chicken breasts carefully and buy them on sale, knowing and taking advantage of those sales is key to getting the best price. Chicken generally hits a low about once a quarter, so watch the highs and lows in your area and know what the low is. When you see it, prepare to stock up, if they’re in larger family packs, divide them up into portions that are good for your family and add them to your deep freezer. And if you’re really interested in being frugal, you do need a deep freeze.
• These days chicken breasts can be huge! The size matters when cooking, especially in many old school recipes that consider a chicken breast to be six to eight ounces as opposed to the 11 to 16 ounces of some of the breasts these days! Of course, those large breasts can throw off the cooking time in many recipes and a large breast like that can be more than any one person could (or maybe even should) eat for a meal. That can make for some awkward leftovers!
• I pretty consistently trim those breasts into smaller sizes, following the lines to make it look as if it is a full breast. The pieces left over don’t go to waste. They’re perfect to bag up and freeze and use in any recipe that calls for chicken breast that is chunked into pieces. Chicken salad comes to mind immediately but there is no end to casseroles or stewed type recipes that use chicken in that way.

Tomatoes:

• Of course, there’s no better way to save money on tomatoes than to grow your own. Tomatoes are always pricey and often iffy at the store, and while usually pretty good at the farmer’s market (who knows where they come from; sometimes it pays to ask) they’re usually still pricey. And of course, the more expensive the vegetable, the more worthwhile it is to grow at home. Although, these days, it seems that just about all veggies are getting pricier.
• If growing or buying from a market isn’t an option, watch for sales and prepare recipes made like this from the sales price of the tomatoes. While the chicken breast can be pulled from your freezer, you’re going to want good, fresh tomatoes for this recipe.

Balsamic Vinegar:

• Making your own balsamic glaze is a great flex to save some of your money. While you can buy a glaze it takes minutes to make at home and they can be pricey at the store.
• Don’t use the best balsamic for this recipe and especially don’t use precious aged balsamic vinegar; the whole idea of the reduction for the balsamic glaze is to improve the flavor, richness, and body of even a cheaper balsamic. You’ll likely have a bit of the reduction left over, so use it as a dressing or in another recipe.
• A balsamic reduction will keep, literally for weeks in a small jar in the fridge, and having a little extra is like having a bit of gold. It’s precious and wonderful and you’ll find all kinds of uses for it.

Balsamic Glazed Chicken & Tomatoes

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I’ll be sharing Balsamic Glazed Chicken Tomatoes at our very own Throwback Thursday Link party, hosted by Quinn, Alli, Carlee & Meaghan. Click the link to check out our blogs & rules or just click the blue froggy, below.

 I’ll also be sharing Balsamic Glazed Chicken Tomatoes at Fiesta Friday, hosted this week by Antonia @ Zoale and Sandhya @ Indifused. That will be some great party, I promise!!