Balsamic Chicken
Tender, juicy chicken breasts glazed with a sweet and tangy balsamic reduction. This easy weeknight dinner takes just 30 minutes and uses simple ingredients to create restaurant-quality flavor at home.
Equipment
- 1 Large skillet with lid
- 1 Meat thermometer
- 1 Tongs
- 1 Small mixing bowl
Ingredients
- 4 chicken breasts boneless and skinless
- 1/2 cup balsamic vinegar good quality
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons honey
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, dried basil, and oregano.
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Place the chicken breasts in the hot skillet and cook without moving for 5-6 minutes until golden brown.
- Flip the chicken using tongs and cook the other side for another 5-6 minutes.
- Mix balsamic vinegar, minced garlic, and honey in a small bowl.
- Pour the balsamic mixture over the chicken in the skillet.
- Reduce heat to medium-low, cover the skillet, and simmer for 8-10 minutes until the sauce thickens.
- Check the internal temperature reaches 165°F in the thickest part of the chicken.
- Remove from heat and let the chicken rest for 3-4 minutes before slicing.
- Spoon the remaining glaze over the sliced chicken and garnish with fresh parsley before serving.
Notes
For even cooking, pound chicken breasts to uniform thickness. Don't rush the glaze reduction - it needs time to thicken properly. Store leftovers in an airtight container for up to 4 days.