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Slow-cooked balsamic chicken

Slow-cooked balsamic chicken

Total Time
1 hr 30 min
15 min
1 hr 5 min


Skinless chicken breast

500 g, (buy 2 x 250g), fat trimmed

Cherry tomatoes

200 g, halved

Fresh basil

¼ cup(s), leaves, half torn and half remaining whole

Spaghetti pasta

200 g


4 clove(s), thinly sliced

Balsamic vinegar

¼ cup(s), (60ml)

Caster sugar

1 tsp

Dried thyme

1 tsp

Dried chilli flakes

1 tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 170°C. Lightly spray a non-stick frying pan or chargrill pan with oil and heat over high heat. Cook chicken for 2 minutes each side or until lightly golden.
  2. Place garlic, tomatoes, torn basil, vinegar, sugar, thyme and chilli in a baking dish. Add chicken, season with salt and pepper and toss to combine.
  3. Cover dish with foil and bake for 1 hour, basting chicken halfway, or until it is cooked through. Remove foil for last 10 minutes of cooking time. Set aside to rest for 10 minutes, then thinly slice.
  4. Meanwhile, cook spaghetti in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and serve pasta topped with chicken. Sprinkle over whole basil leaves.


TIP: You can also cook the chicken and tomatoes in a slow cooker if you have one – cook on medium for 4 hours