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Parmesan chicken with balsamic butter sauce


  • Preheat oven to 200°C.
  • Place the chicken in a large bowl and toss with the oil, parmesan, oregano and garlic.
  • Then transfer the chicken to a lightly oiled oven tray, in one layer. Season and cook in the oven for about 15 mins. Remove from the oven, cover with kitchen foil and set aside.
  • While the chicken is cooking, combine the stock and balsamic in a pot and boil for about 10 mins until reduced to about 1/3 cup. Remove from the heat and whisk in the butter, a bit at a time, until smooth. Then taste for seasoning and stir in the lemon juice.
  • At the same time, blanch the beans in plenty of lightly salted, boiling water until crisp-tender. Drain well.
  • To serve, arrange the beans on individual plates, top with the chicken and spoon plenty of the sauce over the top.


  • 8 boned chicken thighs, skin on
  • ¼ cup extra virgin olive oil
  • ½ cup freshly grated parmesan
  • 3 tbsp finely chopped oregano
  • 2 garlic cloves, crushed
  • freshly ground salt & pepper
  • 1 cup chicken stock
  • ½ cup balsamic vinegar
  • 2 tbsp unsalted butter, cubed
  • a squeeze of lemon juice
  • 24 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm