Balsamic Chicken Recipe

Sweet, tangy, and perfectly glazed, this balsamic chicken recipe comes together in one skillet in about 25 minutes. A simple honey balsamic pan sauce turns everyday chicken into a weeknight dinner with pantry staples.

Assemble The Ingredients

• Chicken: Choose similarly sized chicken breasts for even cooking. Pound to an even thickness for the juiciest result. You can also use boneless thighs, but they will a few extra minutes to cook.
• Balsamic Vinegar: For a full-bodied sauce, use a thicker balsamic vinegar (not glaze). If the vinegar is very sharp, add an extra drizzle of honey.
• Honey: Honey can be swapped with maple syrup or brown sugar in a pinch.

Favorite Variations

• For a fresh twist, toss in a handful of halved cherry tomatoes while simmering or finish with a sprinkle of fresh basil.
• If you like a little heat, add a pinch of red pepper flakes for a sweet-spicy glaze.
• For extra flavor, whisk in a teaspoon of Dijon to the balsamic-honey mixture.

How to Make Balsamic Chicken

1. Combine the seasoning and sprinkle over the chicken.
2. In a skillet, cook the chicken until golden (full recipe below).
3. Then add the sauce ingredients, cover, and simmer.
4. Transfer the chicken to a plate, and whisk butter into the sauce until thickened.

Before serving, spoon the sauce over the chicken.

Store, Freeze, Reheat

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. To reheat, warm in a covered skillet over low heat with a splash of water or broth.

Did you enjoy this Balsamic Chicken Recipe? Leave a comment and rating below.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

• Combine the seasoning mix in a small bowl. Sprinkle it over the chicken breasts.

• Heat the oil in a nonstick skillet over medium-high heat.

• Add the chicken and cook for 4 to 5 minutes per side or until golden.

• Add the balsamic and honey, reduce the heat to medium, and cover. Let the chicken cook an additional 4 to 6 minutes or until cooked through and reaches 165°F in the thickest part.

• Transfer the chicken to a plate, cover, and let it rest.

• Whisk the the butter into the sauce, scraping up any brown bits and let it simmer uncovered until slightly thickened. Serve the sauce over the chicken.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. 

Calories: 260 | Carbohydrates: 12g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 472mg | Potassium: 462mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

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