Description
This Balsamic Glazed Chicken recipe features tender, boneless, skinless chicken breasts pan-cooked to perfection and topped with a rich, tangy balsamic vinegar glaze sweetened with honey and enriched with butter. With simple seasoning and a flavorful reduction sauce, it’s a quick and elegant dish perfect for any weeknight dinner, optionally served with sautéed spinach.
Ingredients
Scale
Chicken and Seasoning
- 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
Glaze
- 2 teaspoons extra virgin olive oil
- ⅓ cup water
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons butter, cut into pieces
Optional
- Spinach for serving
Instructions
- Season the Chicken: In a small bowl, mix the dried thyme, salt, and freshly ground black pepper. Pat both sides of the chicken breasts with this spice mixture to ensure even coating and flavor penetration.
- Brown the Chicken: Heat a large skillet over medium heat and add the extra virgin olive oil. Once hot, add the seasoned chicken breasts and cook for 2 to 3 minutes on one side until nicely browned. Flip the chicken and brown the other side for an additional 2 to 3 minutes. Transfer the chicken to a plate and cover with foil to keep warm.
- Prepare the Glaze: In the same skillet, add the water, balsamic vinegar, and honey. Stir constantly as you bring the mixture to a boil. Let it boil gently for about 2 minutes or until the sauce has reduced by half and slightly thickened to a syrupy consistency.
- Finish the Glaze with Butter: Add the butter pieces to the skillet and stir until fully melted and incorporated into the glaze, creating a rich and glossy sauce.
- Cook Chicken in Glaze: Reduce the heat to medium-low and return the chicken breasts to the skillet, spooning the glaze over them. Cook for about 3 minutes on one side to absorb the flavors, then carefully turn the chicken over and cook for another 3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Plate the chicken breasts and drizzle generously with any remaining balsamic glaze from the pan. Serve warm with sautéed spinach if desired for a complete meal.
Notes
- This is a simple pan-cooked chicken recipe with an elegant, flavorful balsamic glaze.
- For freshness, using fresh thyme instead of dried can enhance the flavor.
- Serve with sautéed spinach or your favorite vegetables to add nutrition and color.
- Ensure chicken is cooked through by checking for clear juices or using a meat thermometer.
Nutrition
- Serving Size: 1 chicken breast (about 150g)
- Calories: 288 kcal
- Sugar: 5 g
- Sodium: 543 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 124 mg
