Chicken with Pancetta and Balsamic Vinegar

Elevate your weeknight dinner game with this irresistible Chicken with Pancetta and Balsamic Vinegar recipe. Perfectly seared chicken breasts are simmered in a rich, tangy balsamic reduction infused with the smoky crispiness of pancetta and the aromatic warmth of fresh rosemary. The dish comes together in just 40 minutes, making it a quick yet elegant option for busy evenings or when entertaining guests. A final touch of butter creates a velvety, glossy sauce that ties the flavors together beautifully. Serve this savory delight over creamy mashed potatoes, fluffy rice, or alongside roasted vegetables to create a restaurant-quality meal at home.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 100 grams pancetta, diced
• 60 milliliters balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 120 milliliters chicken stock
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon butter

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 3-4 minutes per side, or until golden brown. Transfer the chicken to a plate and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced pancetta and cook for 4-5 minutes, stirring occasionally, until crisp and golden. Remove the pancetta and set aside, leaving the rendered fat in the skillet.

Step 4

Lower the heat slightly and add the minced garlic to the skillet. Sauté for about 1 minute, stirring frequently, until fragrant.

Step 5

Pour in the balsamic vinegar and chicken stock, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Let the liquid come to a gentle simmer.

Step 6

Return the chicken breasts to the skillet, along with the cooked pancetta. Sprinkle the chopped rosemary over the top. Cover and let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked (internal temperature of 75°C or 165°F).

Step 7

Remove the chicken and pancetta from the skillet and place on a serving platter. Stir the butter into the balsamic sauce until melted and glossy.

Step 8

Drizzle the sauce over the chicken and pancetta. Serve hot, garnished with extra rosemary if desired.

Nutrition Facts

Serving size	(1034.5g)

Amount per serving	% Daily Value*
Calories	1947.6

Total Fat 96.9g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 701.7mg	0%
Sodium 4508.1mg	0%
Total Carbohydrate 15.7g	0%
Dietary Fiber 0.6g	0%
Total Sugars 9.6g
Protein 235.9g	0%

Vitamin D 9.2IU	0%
Calcium 144.4mg	0%
Iron 8.9mg	0%
Potassium 2173.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 50.2%

Carbs: 3.3%