Balsamic Chicken with Onions


Pour some of the juices from the pan over the chicken after you serve it on each plate.  And YUM!


Balsamic Chicken with Onions

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 60 minutes


  • 1/4 cup olive oil ($.50)
  • 1/4 cup balsamic vinegar ($.35)
  • Salt and pepper, to taste
  • 3 medium or 4 small boneless skinless chicken breasts, about 1.3 pounds ($2.58)
  • 1 yellow onion, sliced ($.30)
  • 1 cup white rice ($.20)
  • 2 large broccoli heads ($.79)


  • Preheat oven to 350.
  • In small plastic container, add the olive oil and balsamic vinegar. Shake in a few dashes of salt and pepper. Close the container and shake vigorously, until well combined.
  • In 8×8 baking dish, place the chicken breasts snuggly into the dish. Add the sliced onions on top. Pour the balsamic vinaigrette over the chicken and the onions.
  • Bake at 350, uncovered, for 50-60 minutes, or until chicken is no longer pink in the middle. Cooking time may vary depending on thickness of the chicken breast.
  • In a small saucepan, cook 1 cup of rice according to package directions.
  • Steam broccoli in stovetop steamer or in a microwavable dish with 1/4 cup of water, covered in plastic wrap for 4-5 minutes.
  • Serve Balsamic Chicken with Onions, Steamed Rice and Broccoli.

Cost $4.72

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Had chicken on the meal plan for tonight, but wasn’t sure what kind until I saw this post. It’s perfect and I have all the ingredients in my house. Can’t wait to try it out. Thank you for the recipe. This meal tonight will end up costing me about $3.00, can’t beat that.

hi, love your recepices, i wonder what brand of balsamic vinager you use, i try 2 diferent spanish brand but i really dont like the flavour its to sour, not the same flavour that i taste when i go to the restaurants, so wich brand you recomend to try??!?! thanks

I know you posted ths comment a long time ago, but i wanted to suggest adding some brown sugar to recipes that you use balsamic vinegar in, you don’t need a whole lot, a Tbsp makes a big difference. But it will add some sweetness to counteract the sour 🙂

I so can’t wait to make this — sounds delicious! Question, though. Sometimes, like in your Basic Vinaigrette and your Greek Salad Dressing, you only say “vinegar” but don’t specify. What type of vinegar do you mean? Malt? Apple Cider? What?