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.
