You might not think of vinegar when you think of chicken, but this Red Wine Vinegar Chicken has the most amazing flavor! It’s braised in a skillet with diced tomatoes, onion, and garlic, and it’s ready in about half an hour. Simple, easy, and delicious!

A cooked chicken breast topped with a tomato, onion, and herb sauce is served on a white plate, with a wooden board and fresh herbs in the background.
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When I found this recipe in Fine Cooking magazine years ago, I knew we would love it. My Balsamic Roasted Chicken is one of our favorite dishes, so I knew the flavor profile would be right up our alley.

Fun fact: I once served this chicken at a Christmas party for around 60 people. Everyone loved it! And I loved how easy it was, and especially how easy it was to adapt for a large crowd. I served it with my Oven Baked Polenta, but some creamy mashed potatoes would be perfect also.

I promise the chicken does not taste like vinegar. It’s a complex, piquant flavor but there’s nothing overpowering and even little kids like the chicken.

Testing results for vinegar chicken

  1. I’ve skipped the breading step when I was in a big hurry or just didn’t want the carbs, but the sauce doesn’t thicken as well if you don’t have that little bit of flour.
  2. While the photos here show the recipe cooked in a cast iron skillet, I prefer to cook it in a stainless steel or enamel-coated skillet due to the acidity.
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I hope you make this recipe. I think you’ll love it!

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Grilled chicken breast with tomato and onion sauce served over white rice on a plate, with skillet and a bowl of rice in the background.

Ingredient notes

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Red wine vinegar: Use a good quality red wine vinegar since it’s the star of the show. Epicurious recommends Lucini Italia Pinot Noir Italian Wine Vinegar, with their second place recommendation of Roland Red Wine Vinegar. Both are difficult to find and a little pricey.

America’s Test Kitchen recommends O Zinfandel, followed by Laurent du Clos Red Wine Vinegar. Both of these are also hard to find. Their third-place recommendation is Pompeian Gourmet Red Wine Vinegar, which is easy to find and has a much better price tag.

Chicken: The original recipe for this vinegar chicken came from Fine Cooking magazine (now obsolete) and called for chicken thighs. I just don’t love chicken thighs unless I’m eating Granny’s Fried Chicken, so I use chicken breasts instead. Either is fine.

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How to make vinegar chicken

  1. Place the chicken in a bag with the flour and shake until the chicken pieces are coated.
  2. Brown the chicken in a skillet and remove to a plate.
  3. Cook the onion and garlic in the skillet, then add the tomatoes.
  4. Stir in the red wine vinegar and chicken broth, and return the chicken to the skillet. Cook about 10 minutes.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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4.79 from 19 votes

Vinegar Chicken with Tomatoes

A complex-flavored but easy to prepare chicken dish with tangy red wine vinegar, tomatoes, onion, and garlic.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 4 servings
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Grilled chicken breast topped with cooked tomatoes and onions, served on a bed of white rice with parsley garnish on a white plate.

Equipment

stainless All-Clad saute skillet
stainless All-Clad saute skillet
large saute skillet budget
large saute skillet budget
enameled skillet
enameled skillet

Ingredients 

  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 3 large garlic cloves, finely minced
  • 1 14-ounce can diced tomatoes, drained
  • 1 bay leaf
  • ⅔ cup good-quality red wine vinegar
  • ½ cup chicken stock or broth
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup chopped fresh parsley
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Instructions 

  • Place 1/2 cup all-purpose flour, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper in a large sealable bag. Close and shake to mix, then add 2 pounds boneless skinless chicken breasts or thighs, cut into large chunks and shake to thoroughly coat.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add 1/2 of the chicken in a single layer and cook, flipping it once until it's brown on both sides. Transfer the chicken to a bowl and repeat with the remaining oil and chicken pieces.
    3 tablespoons olive oil
    Two cooked chicken breasts in a black cast iron skillet on a wooden surface.
  • After removing all the chicken, add 1 small onion, diced to the skillet and cook about 2 minutes, stirring occasionally. Add 3 large garlic cloves, finely minced and cook 30 seconds.
    Diced onions and minced garlic are sautéing in a black cast iron skillet on a wooden surface.
  • Stir in 1 14-ounce can diced tomatoes, drained and 1 bay leaf and raise the heat to high, then cook 2-3 minutes until the tomatoes begin to break down. Add 2/3 cup good-quality red wine vinegar and boil 30 seconds until the vinegar has almost evaporated. 
    A hand pours liquid from a measuring cup into a cast iron skillet filled with diced vegetables, tomatoes, and a bay leaf on a wooden surface.
  • Place the chicken and any accumulated juices back in the skillet and stir in 1/2 cup chicken stock or broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well to combine.
    Three cooked chicken breasts with tomatoes, onions, and a bay leaf in a cast iron skillet on a wooden surface.
  • Bring to a boil then reduce to simmer. Partially cover the skillet and cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through. Stir in 1/4 cup chopped fresh parsley and cook for another minute. Remove the bay leaf before serving.
    Four cooked chicken breasts topped with chopped herbs, served in a cast iron skillet with a tomato and onion mixture on a wooden surface.

Nutrition

Serving: 4servings, Calories: 440kcal, Carbohydrates: 16g, Protein: 51g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 146mg, Sodium: 1185mg, Potassium: 969mg, Fiber: 1g, Sugar: 1g, Vitamin A: 392IU, Vitamin C: 10mg, Calcium: 34mg, Iron: 2mg
Course: Chicken
Cuisine: American
Calories: 440
Keyword: chicken with red wine vinegar, vinegar chicken
Leave a comment and ★★★★★ rating below!
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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Recipe Rating




4.79 from 19 votes (18 ratings without comment)

1 Comment