Say hello to your new go-to dinner: Balsamic Chicken! Tender, juicy chicken coated in a rich, tangy-sweet balsamic glaze that’s so good you’ll want to lick your plate clean trust me, I’ve been there. This simple yet elegant dish comes together quickly, making it perfect for weeknights and special occasions alike. Whether you’re serving it with a crisp salad, creamy mashed potatoes, or roasted veggies, this balsamic chicken is about to become a serious staple in your kitchen!
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 30 minutes with simple pantry staples.
- Big Bold Flavor: The balsamic glaze adds a luxurious, restaurant-quality touch.
- Versatile: Works beautifully with chicken breasts, thighs, or even drumsticks.
- Perfect for Meal Prep: Keeps beautifully for lunches and dinners throughout the week.
Ingredients
Here’s everything you’ll need to make this irresistible balsamic chicken magic happen:
- Chicken Breasts or Thighs: Juicy, tender, and perfect for soaking up all that luscious balsamic glaze.
- Balsamic Vinegar: The star of the show! Deep, rich, tangy flavor.
- Honey: Adds just the right touch of natural sweetness to balance the acidity.
- Garlic: Fresh garlic brings that savory kick we all love.
- Olive Oil: For searing the chicken to golden perfection.
- Italian Seasoning: A cozy, herbaceous note that complements the balsamic beautifully.
- Salt and Pepper: Essential for seasoning and enhancing all the flavors.
- Fresh Basil or Parsley (Optional): For a pop of color and fresh flavor at the end.
Psst: The full list of ingredients with exact measurements is waiting for you in the recipe card at the bottom of this post!
How to Make the Balsamic Chicken
Step 1: Prep the Chicken
Season your chicken generously with salt, pepper, and Italian seasoning. Don’t be shy – seasoning is what makes the magic happen!
Step 2: Sear to Golden Goodness
Heat a little olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until beautifully golden. Transfer the chicken to a plate – it’ll finish cooking soon.
Step 3: Create the Balsamic Magic
In the same skillet, toss in the garlic and let it cook for about 30 seconds (your kitchen will smell AMAZING). Pour in the balsamic vinegar and honey, stirring to deglaze all those delicious brown bits.
Step 4: Simmer and Glaze
Bring the sauce to a simmer, then add the chicken back to the pan. Spoon the sauce over the chicken as it simmers for another 5-7 minutes, until the chicken is cooked through and coated in that dreamy glaze.
Step 5: Serve and Savor
Sprinkle with fresh herbs if you’re feeling fancy, and serve hot with extra glaze spooned over the top. Pure perfection!
Pro Tips for Making the Recipe
- Pound the Chicken Evenly: If using breasts, gently pound them to an even thickness for quicker, more even cooking.
- Don’t Skip the Brown Bits: When deglazing the pan, those little bits of flavor stuck to the bottom are pure gold – scrape them up!
- Adjust Sweetness: Prefer a less sweet glaze? Use a little less honey, or swap for maple syrup for a twist.
- Rest Before Serving: Let the chicken sit for a few minutes off the heat so the juices stay locked in.
How to Serve
Get ready for some serious versatility! Here are some of my favorite pairings:
- Over Rice or Quinoa: To soak up every drop of that luscious sauce.
- With Roasted Veggies: Think asparagus, broccoli, or Brussels sprouts.
- On a Salad: Slice it up and lay it over a bed of greens with a drizzle of extra balsamic glaze.
- With Creamy Mashed Potatoes: For the ultimate comfort food combo.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and refrigerate for up to 4 days. The flavors get even better as they sit!
Freezing
Freeze cooled balsamic chicken in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm gently in a skillet over medium heat or microwave until heated through. Add a splash of broth or water if needed to loosen the sauce.
FAQs
Absolutely! Thighs are extra juicy and soak up the balsamic glaze beautifully. Just adjust the cooking time as needed.
Yes! You can make the balsamic glaze a day ahead and store it separately. Sear the chicken when ready and finish everything in minutes.
The internal temperature should reach 165°F. If you don’t have a meat thermometer, slice into the thickest part – it should be white and juicy, not pink.
Sure! If you’re in a pinch, drizzle store-bought balsamic glaze over the seared chicken. But trust me, homemade glaze tastes fresher and more vibrant!
This Balsamic Chicken is proof that simple ingredients can create something truly spectacular. It’s one of those recipes you’ll come back to again and again – for busy weeknights, cozy dinners, or when you just want something delicious without the fuss. Every juicy bite coated in that sweet, tangy glaze feels like a little celebration. So grab your skillet, a good bottle of balsamic vinegar, and let’s make some magic happen. I promise, this one’s going straight into your favorites folder.
The Best Balsamic Chicken
Equipment
- Large Skillet
Ingredients
Chicken
- 4 chicken breasts or thighs
Glaze
- 1/3 cup balsamic vinegar
- 2 tbsp honey
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- salt and pepper to taste
- fresh basil or parsley for garnish, optional
Instructions
- Season chicken generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Transfer chicken to a plate.
- In the same skillet, add garlic and cook for 30 seconds. Add balsamic vinegar and honey, stirring to deglaze the pan.
- Bring sauce to a simmer. Return chicken to the pan and spoon sauce over it. Simmer for 5-7 minutes until chicken is cooked through and glazed.
- Garnish with fresh herbs if desired. Serve hot with extra glaze spooned on top.