Name: Balsamic Glazed Chicken Breasts Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: Four 6-ounce (or larger) boneless, skinless chicken breasts; 1½ teaspoons dried thyme (or 2 teaspoons fresh thyme); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 teaspoons extra virgin olive oil; ⅓ cup water; ¼ cup balsamic vinegar; 2 teaspoons honey; 2 tablespoons butter, cut into pieces; Spinach for serving

If you’re looking for a dinner that’s both quick and impressive, you’ve got to try this Balsamic Glazed Chicken Breasts Recipe. It’s one of those meals that feels fancy but comes together in under 30 minutes — perfect for busy weeknights or even last-minute guests. I absolutely love how this glaze balances tangy balsamic vinegar with a bit of sweetness and richness, turning simple chicken breasts into something seriously delicious. Stick around, and I’ll share all my best tips to make sure you nail it every time.

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Why You’ll Love This Recipe

Fast & Flavorful: From start to finish, it takes less than 30 minutes to make a meal bursting with rich balsamic flavor.
Simple Ingredients: No fancy pantry items needed — just a few staples you probably already have on hand.
Perfectly Juicy Chicken: The glaze locks in moisture, so the breasts stay tender and never dry out.
Versatile & Crowd-Pleasing: It easily pairs with veggies, rice, or salad for a wholesome dinner everyone will ask for again.

A white plate holds a single grilled chicken piece placed on a bed of cooked dark green spinach. The chicken is golden brown with grill marks and topped with a glossy herb sauce with visible small green leaves. The plate sits on a white marbled surface with a yellow and white patterned cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Balsamic Glazed Chicken Breasts Recipe plays an important role, from the savory thyme seasoning to the sweet honey that balances the tanginess of the balsamic vinegar. Here’s a quick rundown of what I use and why I think it works so well.

Boneless, skinless chicken breasts: Start with good-quality breasts, about 6 ounces each. Larger breasts can be sliced horizontally for even cooking.
Dried thyme: This herb adds a subtle earthiness that complements the sweet and tangy glaze perfectly. Fresh thyme works too, just adjust the amount.
Salt: Enhances all the flavors—don’t skip this!
Freshly ground black pepper: Adds a mild kick and depth of flavor.
Extra virgin olive oil: Ideal for browning the chicken with a hint of fruity richness.
Water: Helps create the base of the glaze without overpowering the vinegar.
Balsamic vinegar: The star of the show—its sweet and tangy notes make the glaze irresistible.
Honey: Balances acidity from the vinegar and gives the glaze that shiny finish.
Butter: Adds richness and smoothness to round out the glaze.
Spinach (optional): I like serving the chicken on a bed of wilted spinach for color and a veggie boost, but it’s totally optional!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Balsamic Glazed Chicken Breasts Recipe to suit different tastes or occasions. Don’t hesitate to tweak it a bit to make it your own — that’s what cooking’s about!

Adding Garlic: Sometimes I toss in minced garlic when sautéing the chicken—it amps up flavor without much extra effort.
Using Fresh Herbs: Swapping dried thyme for fresh rosemary or basil gives a more fragrant, garden-fresh vibe.
Spicy Kick: A pinch of red pepper flakes in the glaze brings a subtle heat that my family craves.
Grilled Version: This glaze is fantastic brushed over grilled chicken breasts too—great for summer cookouts!

How to Make Balsamic Glazed Chicken Breasts Recipe

Step 1: Season and Sear the Chicken

Start by mixing your thyme, salt, and pepper in a small bowl. Pat this spice mix generously onto both sides of each chicken breast—this simple seasoning sets the foundation of flavor. Heat up your skillet over medium heat with some olive oil. When it’s hot, add the chicken and sear it for about 2 to 3 minutes per side, just until it’s golden brown. You want a nice crust, but don’t cook it through yet—that happens in the glaze. Once browned, transfer the chicken to a plate and cover with foil to keep warm.

Step 2: Make the Balsamic Glaze

In the same skillet, add water, balsamic vinegar, and honey. Stir constantly and bring this mixture to a boil. Keep an eye on it as it reduces—it should simmer until it thickens slightly and becomes syrupy, about 2 minutes. This step really helps concentrate the flavors. Then, toss in the butter pieces and stir until melted and glossy. The butter adds a silky finish to the glaze that I can’t get enough of.

Step 3: Finish Cooking the Chicken in the Glaze

Lower your heat to medium-low and return the chicken to the skillet, spooning the glaze over each piece. Let the chicken simmer in the sauce for about 3 minutes, then flip and cook another 3 minutes or until the internal temperature reaches 165°F (74°C). This slow simmer in the glaze seals in the juiciness and infuses the chicken with that sweet-tangy goodness.

Once cooked through, plate the chicken and drizzle any leftover glaze on top. If you like, serve over a bed of spinach or your favorite side to soak up every drop of that sauce.

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Pro Tips for Making Balsamic Glazed Chicken Breasts Recipe

Don’t Overcrowd the Pan: Make sure your chicken breasts have space between them when searing to get a good crust and avoid steaming.
Watch the Glaze Closely: It can go from syrupy to burnt quickly, so stay attentive during reduction and adjust heat as needed.
Use a Meat Thermometer: This helps you avoid overcooking and keeps the chicken juicy every time.
Let It Rest: Rest chicken a few minutes after cooking so juices redistribute—this step makes a big difference.

How to Serve Balsamic Glazed Chicken Breasts Recipe

The image shows a white plate with two pieces of cooked chicken placed on a bed of dark green cooked spinach. The chicken has a golden brown color with visible herbs and a slightly crispy texture. One piece is whole while the other is held by a silver fork, revealing the inside as light and juicy. The plate sits on a yellow and white striped cloth, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or thyme on top for a pop of color and brightness. A few toasted pine nuts or slivered almonds also add a lovely crunch that pairs nicely with the glossy balsamic glaze. If you’re feeling fancy, a light drizzle of extra balsamic vinegar or a few crumbled goat cheese bits are delightful finishes.

Side Dishes

My go-to sides alongside this balsamic chicken are creamy mashed potatoes or garlic roasted asparagus. Sometimes I’ll whip up a fragrant quinoa salad or steamed green beans with lemon zest—both soak up the glaze beautifully. Don’t forget a fresh mixed greens salad for balance, especially if you like lighter meals.

Creative Ways to Present

For special dinners, I like plating the chicken sliced on a wooden board with a swirl of glaze over everything, surrounded by colorful roasted veggies. Another fun idea is serving the chicken over creamy polenta with a sprinkle of Parmesan—trust me, it looks and tastes like you spent hours in the kitchen even when you didn’t!

Make Ahead and Storage

Storing Leftovers

I keep leftover balsamic glazed chicken in an airtight container in the fridge, where it stays great for 3 to 4 days. I usually scoop some extra glaze over before sealing to keep it moist, and always give it a good stir when reheating so everything stays saucy.

Freezing

You can freeze the chicken breasts cooked and glazed, but I recommend freezing them separately from any fresh sides. Wrap each piece tightly in plastic wrap and foil or use freezer bags to prevent freezer burn. When properly sealed, it lasts about 2 months without losing flavor or texture.

Reheating

To reheat gently, I prefer warming the chicken in a skillet over low heat with a splash of water or additional balsamic glaze to keep it moist. Microwaving works too, but doing it in short bursts and covering loosely helps avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of breasts for this Balsamic Glazed Chicken Breasts Recipe?

Absolutely! Boneless, skinless chicken thighs work wonderfully with this glaze and tend to stay even juicier than breasts. Just adjust the cooking time slightly, cooking thighs a bit longer until they reach 165°F internal temperature.
How thick should the chicken breasts be for best results?

Chicken breasts about ½ to ¾ inch thick work best. If your breasts are too thick, you can slice them in half horizontally (butterfly them) to ensure they cook evenly without drying out during the glaze step.
Can I make the balsamic glaze ahead of time?

Yes! You can prepare the glaze up to a day in advance and store it in the fridge. Just warm it gently before adding the chicken, and adjust the thickness by simmering a few extra minutes if needed.
What sides go best with balsamic glazed chicken breasts?

Roasted vegetables, mashed potatoes, steamed greens, or even a simple leafy salad pair perfectly. The tangy-sweet glaze complements both starches and fresh veggies beautifully.

Final Thoughts

This Balsamic Glazed Chicken Breasts Recipe is one of those meals I keep coming back to because it’s fast, foolproof, and absolutely delicious. I still remember the first time I made it for a friend and thought, “Why didn’t I discover this sooner?!” Whether you’re cooking for yourself, your family, or guests, this recipe feels special without the fuss. Give it a try—you’ll love how the rich, tangy glaze transforms simple chicken into a memorable dish that’s surprisingly easy to make.