Ingredients
- 6 boneless skinless chicken breast halves
- 1 tsp garlic salt
- 1 pinch freshly ground pepper, to taste
- 2 Tbsp olive oil
- 1 onion, thinly sliced
- 1 14.5 oz can diced tomatoes
- 1/2 cup balsamic vinegar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
Servings:
Units:
Instructions
- Season both sides of chicken breasts with garlic salt and pepper.
- Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
- Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Great served over your favorite rice or pasta.
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