If you’re craving something simple yet absolutely packed with flavor, Balsamic Chicken is your go-to dish. This recipe is like the love child of tender, juicy chicken and a tangy, sweet balsamic glaze that just elevates everything. It’s one of those meals that feels a little fancy, but it’s really quick and easy to whip up. Imagine the chicken, perfectly seared and drenched in a glossy balsamic sauce, with just the right hint of sweetness and acidity. Trust me, you’re going to want to make this over and over again—it’s a total winner.
This dish is incredibly versatile, making it great for a weeknight dinner or even for guests when you’re hosting. It pairs beautifully with a simple salad, roasted vegetables, or some buttery mashed potatoes. Plus, the best part is the sauce—oh, the sauce. Once it’s ready, you’ll be scraping every last bit off your plate!
Why You’ll Love Balsamic Chicken
This recipe isn’t just about how easy it is (though that’s definitely a big perk!)—it’s about the flavors. It’s one of those dishes that will make you feel like a chef without all the fuss. Here’s why it’s a keeper:
Versatile
Whether you’re cooking for yourself or a crowd, this dish is super adaptable. You can serve it with anything from a simple side salad to a bowl of creamy mashed potatoes or even some roasted veggies. It’s a perfect fit for any occasion.
Budget-Friendly
The ingredients are simple and easy to find, but the flavor payoff is huge. You don’t have to break the bank to enjoy this! It’s a great recipe for when you want to treat yourself to something special without spending too much.
Quick and Easy
You don’t need to be a pro in the kitchen to get this right. The steps are simple, and the chicken cooks up in no time. If you’re busy but still want a meal that feels elevated, this is your answer.
Flavor-Packed
The balsamic glaze gives the chicken a rich, savory-sweet profile with a little bit of tang, and when it reduces, it turns into this glossy, mouthwatering sauce that you’ll want to pour on everything.
Crowd-Pleasing
It’s one of those dishes that everyone at the table will love. Whether it’s for dinner with your family or a special gathering, this Balsamic Chicken is always a hit.

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Ingredients in Balsamic Chicken
This dish is made with just a few pantry staples, but the flavor is anything but basic. Let’s break it down:
Chicken Breasts (or Thighs)
The star of the show! You can use boneless, skinless chicken breasts or thighs—whichever you prefer. Both work great and turn out juicy and tender when cooked right.
Balsamic Vinegar
This is what gives the dish its signature tangy-sweet flavor. The balsamic reduction creates a lovely glaze that coats the chicken beautifully.
Honey
To balance the acidity of the balsamic vinegar, honey brings a touch of sweetness that makes the glaze irresistible.
Garlic
Garlic adds a punch of savory flavor and pairs so well with the balsamic vinegar. It infuses the sauce and the chicken with a rich, aromatic scent.
Olive Oil
For searing the chicken and creating a nice, golden-brown crust. It also helps the chicken stay juicy during cooking.
Salt & Pepper
To season the chicken and bring out all the flavors. Simple but necessary!
Fresh Herbs (optional)
You can sprinkle in some fresh herbs like thyme, rosemary, or basil for an extra layer of flavor if you’re feeling fancy!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s get cooking! These simple steps will have your Balsamic Chicken ready in no time:
Prep the Chicken
Start by seasoning both sides of your chicken breasts (or thighs) with salt and pepper. Don’t be shy with the seasoning—this is what makes the chicken flavorful!
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Once it’s hot, add the chicken to the pan. Sear each side for about 4-5 minutes, or until it’s golden brown and cooked through. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside.
Make the Balsamic Glaze
In the same skillet, add a little more olive oil if needed and toss in the garlic. Sauté for about 30 seconds until fragrant—don’t let it burn! Then pour in the balsamic vinegar and honey, stirring to combine. Bring it to a simmer and let it cook for 3-4 minutes, until the sauce thickens and becomes glossy.
Coat the Chicken
Return the chicken to the skillet, spooning the balsamic glaze over the top. Let it cook for another 2-3 minutes so the chicken soaks up all that delicious flavor.
Serve and Enjoy
Once the chicken is fully coated and the glaze has thickened, remove it from the skillet and serve immediately. Drizzle any remaining sauce over the chicken for that extra burst of flavor!
Nutrition Facts
Servings: 4
Calories per serving: Varies based on ingredients (see recipe card)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Balsamic Chicken
This dish is super versatile, and there are so many ways to serve it. Here are a few ideas to elevate your meal:
Roasted Vegetables
Roast some veggies like carrots, zucchini, or asparagus for a light, healthy side that complements the chicken perfectly.
Mashed Potatoes
A creamy side like mashed potatoes is a classic pairing. The rich, buttery potatoes soak up that balsamic glaze for an added flavor bomb.
Salad
Pair with a simple green salad with a light vinaigrette for a fresh contrast to the rich flavors of the chicken.
Rice or Quinoa
Serve over a bed of rice or quinoa for a more substantial meal. Both options soak up the balsamic sauce beautifully.
Additional Tips
Here are a few more tips to make your Balsamic Chicken even better:
Make It in the Oven
If you prefer, you can cook the chicken in the oven. After searing it on the stovetop, transfer the chicken to a preheated 375°F (190°C) oven and bake for about 20 minutes, or until the chicken reaches 165°F (74°C) internally.
Use Chicken Thighs
For a richer flavor and juicier bite, you can use bone-in, skin-on chicken thighs instead of breasts. Just adjust the cooking time accordingly.
Add More Flavor
Feel free to add extra herbs or spices to the glaze for a twist. A little Dijon mustard or a pinch of red pepper flakes can give it an extra zing.
Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of water or chicken broth to help keep the chicken moist.
FAQ Section
Q1: Can I make this recipe ahead of time?
A1: You can prep the chicken and make the glaze ahead of time. Simply reheat the chicken and glaze when you’re ready to serve.
Q2: Can I freeze this dish?
A2: Yes, you can freeze the cooked chicken in the balsamic sauce for up to 2 months. Thaw in the fridge overnight and reheat in a pan over low heat.
Q3: What can I serve this chicken with?
A3: Some great sides include roasted potatoes, a green salad, or steamed vegetables. It’s also delicious served over rice or quinoa.
Q4: Can I use other types of vinegar?
A4: Balsamic vinegar gives this dish its unique flavor, but you could try other types of vinegar like red wine vinegar if you’re in a pinch. Just keep in mind the flavor might be a bit different.
Conclusion
This Balsamic Chicken is a fantastic, easy recipe that comes together in no time and brings so much flavor to the table. Whether you’re feeding your family or impressing guests, this dish is sure to be a hit. So give it a try—you won’t be disappointed!
Print
Balsamic Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Balsamic Chicken recipe is a simple yet flavorful dish that combines the tangy depth of balsamic vinegar with aromatic herbs and a touch of sweetness. The chicken is marinated, seared to golden perfection, and then simmered in a rich balsamic glaze. Perfect for a quick and easy dinner recipe, this dish pairs beautifully with roasted vegetables, mashed potatoes, or rice. Whether you’re looking for healthy recipes, high-protein meals, or recipes for dinner, this balsamic chicken is a must-try!
Ingredients
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4 boneless, skinless chicken breasts (about 1.5 pounds)
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1/3 cup balsamic vinegar
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3 tablespoons olive oil
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2 tablespoons honey or maple syrup
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3 cloves garlic, minced
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1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
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1 teaspoon dried oregano
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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1 tablespoon Dijon mustard (optional)
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1 tablespoon fresh parsley, chopped (for garnish)
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Lemon wedges (optional, for serving)
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2 tablespoons olive oil (for searing)
Instructions
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Prepare the Marinade:
In a bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, basil, oregano, salt, pepper, and Dijon mustard (if using). -
Marinate the Chicken:
Place chicken breasts in a resealable plastic bag or shallow dish.
Pour the marinade over the chicken, ensuring even coating.
Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor). -
Cook the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add marinated chicken and cook for about 6-7 minutes per side until golden brown and cooked through (internal temp: 165°F or 74°C). -
Simmer in the Marinade:
Remove the chicken and set aside.
Pour the remaining marinade into the skillet, scraping up brown bits.
Simmer for 2-3 minutes until slightly thickened.
Adjust seasoning with extra salt, pepper, or honey if needed. -
Serve:
Return the chicken to the pan and coat with the balsamic sauce.
Simmer for 1 more minute.
Garnish with fresh parsley and a squeeze of lemon juice.
Notes
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The chicken can be marinated for up to 2 hours for enhanced flavor.
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Pair this dish with roasted vegetables, mashed potatoes, or rice for a complete meal.
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You can substitute maple syrup for honey if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-searing, Cooking, Assembling
Nutrition
- Serving Size: 1 chicken breast (based on 4 servings)
- Calories: 290
- Sugar: 10g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 2.5
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 90mg