Balsamic Chicken Recipe (Honey Glazed)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
220 kcal
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Course
Main Course, Dinner
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Cuisine
American
Balsamic Chicken Recipe (Honey Glazed)
Description
Balsamic Chicken Recipe (Honey Glazed) starts by marinating chicken breasts in a mixture of balsamic vinegar, honey, garlic, rosemary, and seasonings. This blend imparts a bright acidity balanced by the honey’s sweetness. The chicken is pan-seared until cooked through, forming a lightly browned exterior while staying moist inside.
Meanwhile, the reserved marinade is simmered and reduced to a glossy glaze that is drizzled over the finished chicken. This glaze intensifies the balsamic and sweet notes, complementing the herbaceous hints from fresh rosemary.
You can serve the chicken alongside steamed vegetables, rice, or potatoes to soak up the flavorful glaze. The recipe offers flexibility with herb substitutions and sweeteners.
Store leftovers in airtight containers for up to 3-4 days, keeping the glaze separate for up to two weeks. The chicken also freezes well up to 4-6 months for make-ahead meals.
Ingredients
- 1 lb. chicken breast
- ½ cup balsamic vinegar good quality
- ¼ cup chicken broth regular sodium
- 2 Tbsp. honey
- 2 cloves garlic crushed
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 1 tsp. rosemary fresh, finely chopped
- 1 Tbsp. olive oil
Instructions
- Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
- In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
- Marinate for 15-30 minutes.
- In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of it before adding to the skillet. Cook for 3-4 minutes per side, or until it is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
- Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
- Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
- Serve cooked chicken breasts with balsamic glaze and enjoy!
Notes
- Maple syrup or agave nectar can replace honey as a sweetener.
- Fresh thyme or basil may substitute rosemary; dried herbs work well too.
- Store leftovers in airtight containers; glaze separately refrigerated for up to 2 weeks.
- Freeze cooked chicken for 4-6 months in freezer-safe containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 433mg | 18% |
| Potassium | 479mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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