Balsamic Glazed Chicken

Balsamic Glazed Chicken is a quick and elegant dinner—sweet, tangy, and incredibly flavorful. Chicken breasts are pan-seared until golden, then coated in a rich balsamic glaze with garlic, honey, and fresh herbs. Ready in under 30 minutes, it’s perfect for weeknight dinners or entertaining.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Balsamic Glaze:

• ½ cup (120ml) balsamic vinegar
• ¼ cup (85g) honey
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
• 1 teaspoon fresh thyme, chopped (or ½ tsp dried)
• ¼ teaspoon red pepper flakes (optional)

For Garnish:

• Fresh rosemary sprigs
• Fresh parsley, chopped

Instructions

1. Season the Chicken: Pat chicken breasts dry and season both sides with salt and pepper.

2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.

3. Make the Balsamic Glaze: Reduce heat to medium-low. Add balsamic vinegar, honey, garlic, rosemary, thyme, and red pepper flakes to the skillet. Simmer for 3 to 5 minutes, stirring occasionally, until the mixture thickens into a syrupy glaze.

4. Glaze the Chicken: Return chicken to the skillet. Spoon the glaze over the chicken and cook for 1 minute to coat.

5. Serve: Transfer chicken to plates. Drizzle with remaining glaze. Garnish with fresh rosemary and parsley. Serve immediately.

Pro-Tips for Picture-Perfect Balsamic Glazed Chicken

• Pat Chicken Dry: Ensures a good sear.
• Don’t Overcook: Use a meat thermometer.
• Simmer Until Syrupy: The glaze should coat the back of a spoon.
• Serve Immediately: The glaze thickens as it cools.

This Balsamic Glazed Chicken is sweet, tangy, and incredibly elegant—a quick dinner that feels special.