Balsamic Chicken Breasts
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
269 kcal
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Course
Main Course
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Cuisine
Australian
Balsamic Chicken Breasts
Description
This recipe prepares chicken breasts by slicing them horizontally into cutlets and gently flattening them for even cooking. The sauce melds balsamic vinegar, brown sugar, honey, mustard, chicken broth, olive oil, and fresh rosemary. The vinegar provides acidity, balanced by the sweetness of honey and brown sugar, while mustard adds depth and rounds out the flavors. The rosemary contributes herbal notes that complement the chicken’s mildness.
The chicken cutlets cook quickly and evenly due to their thinness and are coated with the glossy balsamic sauce to enhance taste and moisture. This combination results in tender breasts with a rich, sweet-tangy glaze perfect for an approachable yet flavorful chicken dish.
Adjust the sugar content to taste, especially if serving children or guests who prefer milder sweetness. The choice of mustard is flexible—Dijon is recommended but other varieties work.
Ingredients
- 2 chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- ¼ cup balsamic vinegar
- 2 tablespoon brown sugar (see note 1)
- 1 tablespoon mustard (see note 2)
- 2 tablespoon chicken broth
- ¼ teaspoon olive oil
- ¼ cup honey
- 1 tablespoon rosemary chopped, fresh
Instructions
To prepare the chicken
- Place each chicken breast on a cutting board and pat them dry with kitchen paper. Using a sharp knife, slice them horizontally into cutlets, keeping the knife parallel to the board and cutting through the breast from the side (refer to the pictures in the post for guidance).2 chicken breasts
- Repeat this process with the second chicken breast.
- Cover the cutlets with parchment paper or plastic wrap, and gently flatten the thicker end using a meat mallet or the base of a heavy skillet.
To prepare the sauce
- Add the balsamic vinegar, brown sugar, mustard, and chicken broth to a jug.¼ cup balsamic vinegar2 tbsp brown sugar1 tbsp mustard2 tbsp chicken broth
- Pour a small amount of olive oil into your quarter cup measure; swirl the oil around the cup, and then pour any excess oil into the jug.¼ tsp olive oil¼ cup honey
- Without wiping it out, measure your honey using the same quarter cup measure and pour it into the jug. (see note 3)
- Stir to combine.
To cook the dish
- Place a large skillet over medium-high heat and add the olive oil.1 tbsp olive oil
- Season the chicken cutlets with salt and pepper and add them to the skillet.½ tsp salt½ tsp pepper
- Cook for 2 minutes on each side.
- Add the sauce mixture to the pan and bring to a simmer. Cook the chicken for a further 2-3 minutes, spooning over the sauce.
- Serve sprinkled with fresh rosemary.1 tbsp fresh rosemary
Notes
- Adjust the sugar quantity in the sauce according to taste, especially for children preferring milder sweetness.
- Mustard balances the sauce’s tang and sweetness; Dijon or any mustard variant is suitable.
- Swirling olive oil in the measuring cup before adding honey helps the honey pour out smoothly without sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 403mg | 17% |
| Potassium | 469mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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