There’s something magical about the way balsamic vinegar transforms a dish. The rich, tangy depth it adds to this balsamic chicken recipe is next-level. Picture this: juicy, tender chicken bathed in a perfectly balanced glaze of balsamic, garlic, and herbs—each bite bursting with bold, savory-sweet flavor. This dish is simple enough for a busy weeknight yet elegant enough to impress at a dinner party. Trust me, you’re going to want this one on repeat!
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Why You’ll Love Balsamic Chicken
Versatile: Whether you need a quick meal after a long day or a flavorful dish to serve guests, this chicken fits the bill.
Budget-Friendly: No fancy ingredients—just kitchen staples that come together in the most delicious way.
Quick and Easy: Straightforward steps make this foolproof, even for beginners.
Customizable: Add a little heat with red pepper flakes, or swap the herbs to suit your taste.
Crowd-Pleasing: Everyone at the table—from kids to adults—will be asking for seconds.
Ingredients in Balsamic Chicken
Chicken Breasts: The heart of the dish—juicy, tender, and the perfect canvas for bold flavors.
Balsamic Vinegar: The star ingredient that brings deep, tangy richness.
Garlic: Adds a punch of savory goodness. Because garlic makes everything better!
Olive Oil: Helps create a golden, flavorful sear on the chicken.
Honey: Balances the acidity of the balsamic with a touch of natural sweetness.
Italian Seasoning: A perfect blend of herbs that infuses the chicken with Mediterranean flair.
Salt and Pepper: Enhances all the flavors and ties everything together.
Instructions
Preheat Your Pan: Heat a large skillet over medium heat and add olive oil.
Season the Chicken: Pat the chicken dry, then season both sides with salt, pepper, and Italian seasoning.
Sear the Chicken: Place the chicken in the skillet and cook until golden brown on both sides.
Make the Sauce: In a small bowl, whisk together balsamic vinegar, honey, and minced garlic.
Simmer to Perfection: Pour the balsamic mixture over the chicken, reduce heat, and let it simmer until the sauce thickens and coats the chicken beautifully.
Rest and Serve: Remove from heat and let the chicken rest for a few minutes before slicing. Enjoy!
How to Serve Balsamic Chicken
- With Roasted Veggies: Pair with asparagus, zucchini, or carrots for a complete meal.
- Over Pasta or Rice: The extra sauce is perfect for drizzling over a bed of pasta or fluffy rice.
- On a Salad: Slice it up and serve over a crisp green salad for a fresh, healthy twist.
- With Crusty Bread: Sop up every last drop of that delicious balsamic glaze.
Additional Tips
- Prep Ahead: Marinate the chicken a few hours in advance for even deeper flavor.
- Make It Spicy: A pinch of red pepper flakes adds a nice kick.
- Store Leftovers: Keep in an airtight container in the fridge for up to 3 days.
- Reheat Right: Warm gently on the stovetop to keep the chicken juicy.
- Double the Batch: This dish freezes well—perfect for meal prep!
FAQ
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Thighs will be even juicier and just as flavorful.
Q2: Can I make this ahead of time?
A2: Yes! Cook the chicken, store it in the fridge, and reheat when ready to serve.
Q3: How do I thicken the sauce?
A3: Let it simmer a little longer, or add a cornstarch slurry if you want it extra thick.
Q4: Can I grill this instead of pan-cooking?
A4: Yes! Just brush the balsamic mixture on while grilling for a delicious smoky flavor.
Q5: What’s the best way to reheat leftovers?
A5: Warm on the stovetop over low heat or in the oven at 300°F for a few minutes.
Q6: Can I freeze this dish?
A6: Yes! Store in an airtight container for up to 3 months.
Q7: What can I use instead of honey?
A7: Maple syrup or brown sugar works well as a substitute.
Q8: Can I make this dairy-free?
A8: It already is! Just ensure any side dishes are dairy-free too.
Q9: How do I prevent the chicken from drying out?
A9: Don’t overcook it! Use a meat thermometer and pull it at 165°F.
Q10: Can I use store-bought balsamic glaze?
A10: Yes! It’ll be a bit sweeter, so adjust accordingly.
Final Thoughts
Balsamic chicken is a recipe you’ll keep coming back to. It’s simple, flavorful, and perfect for any occasion. Give it a try, and let me know how you serve yours!
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Balsamic Chicken
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
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
1. Prepare the Marinade:
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In a bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), minced garlic, basil, oregano, salt, pepper, and Dijon mustard (if using).
2. Marinate the Chicken:
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Place chicken breasts in a resealable plastic bag or shallow dish.
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Pour the marinade over the chicken, ensuring even coating.
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Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
3. Cook the Chicken:
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
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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).
4. Simmer in the Marinade:
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Remove the chicken and set aside.
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Pour the remaining marinade into the skillet, scraping up brown bits.
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Simmer for 2-3 minutes until slightly thickened.
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Adjust seasoning with extra salt, pepper, or honey if needed.
5. Serve:
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Return the chicken to the pan and coat with the balsamic sauce.
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Simmer for 1 more minute.
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Garnish with fresh parsley and a squeeze of lemon juice.
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Serve with roasted vegetables, mashed potatoes, or rice.
Notes
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For extra juiciness, use bone-in chicken thighs instead of breasts.
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This dish pairs well with quinoa, sautéed greens, or a fresh salad.
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Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5 g
- Protein: 38g
- Cholesterol: 90mg