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Vanilla Balsamic Chicken

January 08, 2019

Vanilla Balsamic Chicken


  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup balsamic vinegar
  • 1/4 cup finely chopped shallots
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon grated orange rind
  • 1/4 cup fresh orange juice
  • 1 (2-inch) piece vanilla bean, split lengthwise
  • 3/4 teaspoon salt, divided
  • 16 skinless, boneless chicken thighs (about 2 pounds)
  • Cooking spray
  • 1/2 teaspoon freshly ground black pepper
  • Orange rind strips (optional)


  • Step 1

Preheat oven to 450°.

  • Step 2

Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

  • Step 3

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes.

  • Step 4

Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired.

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