Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Balsamic Dijon Chicken - From the Test Kitchen to Plate

Balsamic Dijon Chicken - From the Test Kitchen to Plate


Balsamic Dijon Chicken

Have you ever been stuck for a meal idea? That was my predicament over the weekend. I had some fresh zucchini, new onions, chicken breasts and arborio rice. the dilemma was how do I make this a tasty dish, but not take a lot of time to prepare. My solution was a Balsamic Dijon pan fried chicken.

The Prep

Usually, a skinless, boneless chicken breast can easily be overcooked and you end up with dry chicken. Using these techniques your chicken is moist, and the sauce gently coats the vegetables and the chicken.  A chicken breast with skin removed and deboned looks a lot like the cross section of an airplane wing.  In order to get an even cook, you have to "pound" it out to a uniform thickness.  Take a piece of plastic wrap or a plastic bag. Cover the breast and using a mallet, pound the breast to about 1-inch thick. Then season for the frying pan. for your sauce, mix all the ingredients together and set aside.  For the zucchini, julienne the squash for nice uniform pieces.

The Recipe

Balsamic Dijon Chicken - From the Test Kitchen to Plate

Prep time: 30 mins
Cook time: 14 mins
Total time: 44 mins
Serves: 2

The Balsamic sauce provides the kick you need to turn boring chicken into a wow dish. Using one frying pan, there is less cleanup.


  • 2 medium chicken breasts
  • 1/4c Balsamic Vinegar
  • 1/8c of Olive Oil
  • 1 tbsp honey
  • 1 tbsp of dijon mustard
  • 2 cloves of garlic chopped
  • pinch of red pepper flakes
  • 3 tbsp of olive oil for cooking divided
  • 2 zucchini julienned
  • 1 onion julienned


  1. Add some olive oil to medium-high heat on frying pan.
  2. Place chicken breasts in oil and cook until just done, about 3 minutes on each side.
  3. Remove chicken to rest on a plate.
  4. Add more olive oil to pan and add onions, stir until translucent
  5. Add zucchini. Sautee for 1 minute.
  6. Add chicken back to pan and pour the sauce over everything.
  7. Stir gently, and flip the chicken over.
  8. Cook for about 2 minutes more, until sauce, starts to thicken.
  9. place on a bed of rice, or alone on a plate and serve.

I have posted this video. Until then Enjoy

Chef Mike

A Peach Cobbler - Recipe from the Southern States

A Peach Cobbler - Recipe from the Southern States

Kentucky Burgoo - My First BIG Stew

Kentucky Burgoo - My First BIG Stew