Balsamic Cholula Chicken: One Pan Dinner to the Rescue

Simply put: this dinner has only a few ingredients and very few steps to put together. You need only chop three things: the chicken, onion and rosemary. That's it. To me this dinner works best with a small scoop of basmati rice at the bottom of a bowl. Chicken, onions, cherry tomatoes on top and then the best part: the tangy, spicy broth. See, while the chicken was cooking, the balsamic vinegar and Cholula hot sauce became best friends in that pan. They got to know each other, partied for a while and melded together to make an insanely delicious brothy delight to pour over the chicken.

Oh, and that chicken? So, so tender and juicy - you won't believe it. As previously mentioned, I love my chicken thighs. Naturally, when I tested this recipe I made it with boneless chicken thighs AND boneless breast of chicken. I totally assumed the dark meat chicken would be the prize of this dish. I was so (painfully) wrong. The chicken breast was infinitely better. I'm telling you this to save you the trouble of attempting it. Please take it from me, a person obsessed with dark meat chicken, boneless breast of chicken is the way to go.

All the Easy Steps to Making Balsamic Cholula Chicken

balsamic cholula chicken: cut onions into chunks — *1-chop onion into chunks*

balsamic cholula chicken: remove leaves from rosemary stems and finely dice — *2-finely dice fresh rosemary*

balsamic cholula chicken: chop parsley - optional garnish — *3-finely dice parsley garnish (optional)*

balsamic cholula chicken: place boneless breast of chicken pieces in a pan with olive oil — *4-cut chicken breast and put in oven safe pan*

balsamic cholula chicken: add the onions, cherry tomatoes, balsamic vinegard, cholula sauce, salt, pepper and rosemary to pan with chicken — *5-add balsamic vinegar, cholula, onions, cherry tomatoes and rosemary to the pan and cook*

front view of balsamic cholula chicken right out of the oven with balsamic vinegar, cholula hot sauce, onions, tomatoes and rosemary

I hope you give this awesome balsamic cholula chicken a try. This is a great Sunday night dinner option, because you've got built-in leftovers for lunch too. I try to make a little extra when I cook so I can reheat an easy lunch for the next couple of days. Why spend money on take-out, right? If you make a little more than you need, you're set for a couple of days. I love doing that.

I highly encourage you to spend a little more time in the kitchen cooking delicious homemade food. If you don't know too much about cooking that's okay. You can learn. It's really not that hard, I promise. All my recipes have step-by-step written and video instructions you can follow along with. Cooking for friends and loved ones brings a tremendous amount of joy into my heart. Sitting down for a meal is an important part of the human experience. Sharing food brings us together so we can talk about our days and our lives. It's a time to (hopefully) put our screens down and simply exist.

Still Craving More Chicken? I Gotcha Covered:

Balsamic Cholula Chicken

Author: Stacey
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 to 8 portions (great leftovers for lunch) 1x

Print Recipe

Description

One pan dinner to the rescue! This slightly spicy balsamic cholula chicken is a flavor bomb that is easy to make with only a few ingredients.

Instructions

If you are making the basmati rice with this you should plan your time and get the rice started at the beginning of the process.
Cut one medium onion in half. Cut each half in half again (lengthwise) and cut into chunks.
Pull leaves from rosemary stems and finely dice. The number of sprigs will really depend on how tall or short the sprigs are which can vary per package. You need a tablespoon diced fine so eyeball it here.
If you are using the optional parsley chop that now. It’s just for garnish so you don’t need too much – about a tablespoon at the most.
Trim the fat from around the boneless breast of chicken. You can either cut the chicken breast in half or cut it into thirds like I did in the video. I like the smaller pieces.
Put 2 tablespoons of olive oil in an oven-safe pan and spread it out on the bottom. Place the chicken pieces in the pan.
Add the onion chunks to the pan and nestle the onions in between the chicken pieces. Then add the cherry tomatoes on top of the onions.
Pour the balsamic vinegar over the chicken, then the Cholula hot sauce over the chicken, season with the salt and pepper then add most of the rosemary to the top. Leave some additional rosemary on the side for garnish too if you like.
Bake in a preheated oven at 400 degrees for 20 minutes or until internal temperature of chicken is 165 degrees.
Serve over basmati rice. The chicken will be sitting in a really delicious tangy and slightly spicy broth. Be sure to spoon this over your portion!