Description
Tender shredded chicken simmered in a tangy tomato and balsamic sauce, served over pasta or rice for a cozy, flavorful dinner that’s easy enough for weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 can (28 ounces) diced tomatoes
- 1/4 cup balsamic vinegar
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 1 large onion, diced
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season chicken with salt and pepper, then sear until browned on both sides. Remove and set aside.
- Add onion and carrots to the pot and sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 more minute.
- Pour in balsamic vinegar to deglaze, scraping up browned bits. Add diced tomatoes and Italian seasoning. Return chicken to the pot.
- Bring to a simmer, cover, and cook on low heat for 25–30 minutes until chicken is tender.
- Remove chicken, shred with two forks, and return to the pot. Simmer uncovered for 5–10 minutes to thicken the sauce.
- Serve hot over orzo, rice, or mashed potatoes.
Notes
- Use chicken thighs for extra tenderness and flavor.
- Searing the chicken adds more depth to the sauce.
- Let the sauce reduce slightly at the end for a thicker texture.