This easy balsamic chicken is glazed with a tangy balsamic skillet sauce infused with the flavors of honey, garlic and fresh rosemary. This rustic and comforting meal is ready in about 30 minutes!
If you love the bold flavor of balsamic vinegar, you have to try this easy recipe and my Balsamic Glazed Pork Tenderloin.
Easy Balsamic Chicken Recipe
This quick and easy recipe will knock it out of the park!
The balsamic pan sauce has so much irresistible flavor that you don’t need to marinate the chicken beforehand. Just a quick flip in a skillet on the stovetop, followed by a quick time in the oven results in super tender balsamic glazed chicken that my family devoured.
Very little prep, cooks fast, great flavor, easy cleanup. All the good stuff! This is the type of meal I make again and again.
I didn’t hold back on the amount of balsamic vinegar. There’s enough to glaze the chicken while it’s done in the oven and plenty to spoon over the chicken and EVERYTHING else on your plate.
Ingredients and Substitutions
- Chicken – I like this recipe best with boneless, skinless breasts. Chicken thighs would work too!
- Spice – Kosher salt, freshly ground black pepper, Italian spices
- Fat – Extra virgin olive oil and butter
- garlic – Chopped fresh garlic cloves or you have my permission to use the chopped garlic in the jar.
- balsamic vinegar – You don’t have to spend a fortune to buy a quality balsamic vinegar. To be authentic it has to be made in Italy and you can see this denomination on the label. I always keep a large bottle of Kirkland Organic Balsamic Vinegar from Modena in my pantry. The price alone of this Italian balsamic makes it worth a trip to Costco.
- Treasure – Some sweetness to balance the acidity of the balsamic vinegar.
- Mustard – I highly recommend using stone ground mustard – SO good in sauces. Dijon mustard goes well too.
- Corn Starch Slurry – The pan sauce is quickly thickened with a little cornstarch in combination with water.
- rosemary – There is something about rosemary that makes it the perfect complement to the taste of balsamic vinegar. If you’re not a fan, you can substitute fresh sprigs of thyme.
Prepare the chicken
To ensure the chicken cooks quickly and evenly, it’s important that the pieces are no thicker than ¾ inch.
If your chicken pieces are thicker, place them on a cutting board and cover with a sheet of plastic wrap. Use the flat side of a meat mallet to lightly pound them to an even thickness. If they’re huge, you can cut them in half for portion size.
Next, pat the chicken dry with paper towels and season both sides with salt, pepper, and Italian seasoning.
How to make Easy Balsamic Chicken
- In a large skillet, sear the seasoned chicken in oil over medium-high heat. It should only take about 3 minutes per side (do not cook through). Remove the pot from the heat, transfer the chicken to a plate and set aside.
- Add the butter to the pan and return the heat to low. When melted, add the garlic and sauté for a minute or two until fragrant.
- Add water, balsamic vinegar, honey, mustard and pepper and stir until well combined. In a small bowl, mix the cornstarch with the water and stir into the sauce. Simmer for another minute or two until thickened. Take off the heat.
- Return the seared chicken and any accumulated juices to the pan and spoon some of the sauce over each chicken piece. Place the sprigs of rosemary on top. Place in the oven and bake uncovered until the internal temperature reaches 165 degrees F, about 12 to 15 minutes. Take the pan out of the oven.
Let the chicken rest for 5 to 10 minutes before serving. The balsamic pan sauce will thicken slightly as it rests.
serving suggestions
This balsamic chicken calls for potatoes, rice or pasta, which you should definitely drizzle with the pan sauce. Add a simply cooked vegetable or salad and dinner is served. Here are some perfect choices to complete an easy chicken dinner.
Storing and reheating leftovers
Store leftover balsamic chicken in an airtight container in the refrigerator for up to 4 days.
Reheat the chicken with some sauce on top in the microwave or in a skillet over low heat. The balsamic sauce will thicken as it cools, but will thin again as it heats. Add a splash of water if needed to thin to desired consistency.
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Easy Balsamic Chicken
This easy balsamic chicken is glazed with a tangy balsamic skillet sauce infused with the flavors of honey, garlic and fresh rosemary. This rustic and comforting meal is ready in about 30 minutes!
ingredients
- 1½ to 2 lb boneless, skinless chicken breast, (4 pieces)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper, plus additional, to taste
- 1½ teaspoon Italian spice
- 2 tablespoon Extra virgin olive oil
- 2 tablespoon butter
- 1 teaspoon chopped garlic
- ½ Cup water
- â…“ Cup balsamic vinegar
- 2 teaspoon honey
- 1 tablespoon Stone ground mustard, or Dijon mustard
- 1 tablespoon cornstarch
- 1 tablespoon water
- 3 or 4 branches rosemary
instructions
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Preheat oven to 425 degrees F.
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If your chicken breasts are very thick, place them on a cutting board, cover with plastic wrap, and pound lightly with the flat of a meat tenderizer until no more than ¾ inch thick. You can slice them in half for serving portion-sized pieces if needed.
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Pat the chicken dry with kitchen paper and season both sides with salt, pepper and Italian seasoning.
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Heat the oil in a large skillet or skillet over MEDIUM-HIGH heat. When very hot, add the chicken and sear until golden on both sides, about 3 minutes per side (do not cook through). Remove the pot from the heat, transfer the chicken to a plate and set aside.
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Add butter to skillet and return to LOW heat. When melted, add the garlic and cook until fragrant, a minute or two. Add water, balsamic vinegar, honey, mustard and pepper and stir until well combined. In a small bowl, mix the cornstarch with 1 tablespoon water and whisk into the sauce. Simmer for another minute or two until thickened. Take off the heat.
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Return the seared chicken and any accumulated juices to the pan and spoon some of the sauce over each chicken piece. Place the sprigs of rosemary on top.
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Place in the oven and bake uncovered until chicken is cooked through (165 degrees F), about 12 to 15 minutes. Take the pan out of the oven.
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Let sit for 5 to 10 minutes before serving (sauce will continue to thicken).
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Serve the chicken with the balsamic sauce drizzled over it.
nutrition
Calories: 350 kcal · Carbohydrates: 10 G · Protein: 37 G · Fat: 17 G · Saturated Fatty Acids: 6 G · Polyunsaturated fat: 2 G · Monounsaturated fatty acids: 8th G · Trans fats: 0.3 G · Cholesterol: 124 mg · Sodium: 873 mg · Potassium: 683 mg · Fiber: 1 G · Sugar: 6 G · Vitamin A: 265 ie · Vitamin C: 2 mg · Calcium: 37 mg · Iron: 1 mg
Nutritional information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.