Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze. You can cook this easy chicken breast recipe in a cast-iron skillet for a quick, elegant, gluten-free, and healthy main dish for dinner.
Balsamic Glazed Chicken Recipe
Everyone needs a good, go-to chicken breast recipe.
One that you know that at any moment, you have all of the ingredients you need on hand to make a marinade that will take your dinner from boring to brilliant.
And this honey balsamic chicken recipe is exactly that. (And came from a little inspiration from this Balsamic Glaze.)
It’s simple, easy to whip up, and is out-of-this-world delicious!
Easy Glaze and Marinade
A delightful combination of sweet honey and tangy balsamic vinegar combine to tantalize your taste buds atop a tender and juicy chicken breast.
But wait, what’s that herby goodness in there?
Oh ya, there’s a touch of fresh rosemary to keep those buds guessing!
This recipe is so impressive (yet secretly easy!) that you can serve it up for a fancy dinner party while your friends are none-the-wiser that you actually threw this together last minute.
Let’s first look into the ingredients you will need to make this recipe:
- Chicken Breasts – Preferably organic (like the ones from ButcherBox.) Not only do they taste incredible but they are SO much better for you.
- Honey – Local wildflower honey is best, but clover honey will work well, too.
- Chicken Broth – Water can also be used in place of the broth, but you may want to increase the amount of salt used to compensate for the lack of sodium.
- Balsamic Vinegar – Since this ingredient is the main star of the show, opt for a good-quality balsamic vinegar such as Ottavia’s Silver Balsamic Vinegar.
- Rosemary – Fresh rosemary gives a subtle note that really takes this recipe over-the-top. You can leave it out, but it will be missing its unique flavor!
Preparing Chicken Breasts
Pounding and tenderizing chicken breasts is the secret to getting perfectly tender, and not-too-tough meat.
Please do not skip this step when preparing this recipe.
Try to cut the breasts into similarly sized 4-5 ounce portions so they all cook at a similar rate.
Cook’s Tip: To prevent raw juices from splattering all over your kitchen, you can place a piece of wax or parchment paper on top of the meat while you pound it to 1-inch thick.
Now that your chicken breasts are prepared, it’s time to move onto whisking up that balsamic marinade.
You can either place the marinade ingredients in a medium-sized bowl and whisk them together, or you can add them to a mini food processor and blend until well combined.
This marinade can be prepared up to 2-3 days in advance. However, do not marinade chicken for more than 10-12 hours to prevent it from getting a mealy texture.
How to Make
Making this balsamic chicken with its accompanying glaze is rather simple and only requires a few steps:
- Prepare 1 pound of chicken breasts by pounding to 1-inch thick and cutting into 4-ounce portions.
- Whisk together marinade ingredients and add to a 1-gallon ziplock bag with the chicken.
- Marinade for 15-30 minutes.
- Cook chicken for 3-4 minutes per side in a large cast-iron skillet. You’ll know it’s done cooking when the internal temperature reaches 165 degrees.
- Add remaining balsamic marinade to a small saucepan or skillet and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
- Simmer for 10 minutes or until it is reduced by half and forms a glaze.
- Serve with balsamic glaze and enjoy!
*You can check the internal temperature of the chicken by using a meat thermometer.
Read below to learn more about different variations you can try to this recipe, how to prep it ahead of time, and the best way to store and freeze these balsamic chicken breasts.
Variations to Try
Instead of using honey, feel free to use a pure maple syrup or agave nectar.
If you’re on a low-carb or keto diet, replace the sweetener with a non-nutritive sweetener such as stevia.
Don’t have any rosemary? Fresh thyme or even basil will work great. Dried herbs will also work equally as well.
How to Prep-Ahead
You can either prep the marinade ahead of time and store it separately from the chicken, or you can combine it all together and marinade for up to 12 hours.
Avoid marinading for more than 12 hours to prevent it from breaking down due to the acidic nature of the marinade.
The balsamic glaze can also be prepared ahead of time and store for up to a week in the refrigerator.
Storing and Freezing
Leftovers will last for up to 3-4 days if store in an airtight container in the refrigerator and up to 4-6 months if placed in a freezer safe container.
Store balsamic glaze in the refrigerator and serve for up to 1-2 weeks.
What to Serve with It?
This balsamic glazed chicken is such a versatile main dish and can be served with a variety of side dishes.
A few of my favorites include:
- Ultra Crispy Smashed Potatoes
- Roasted Garlic Mashed Cauliflower
- Honey Oven Roasted Broccoli with Garlic
- Healthy Zucchini & Squash Casserole
Honey Balsamic Chicken Recipe
This healthy Honey Balsamic Glazed Chicken recipe makes an impressive dinner for any occasion. Finish off this quick and easy main dish with a drizzle of balsamic glaze to take it over the top!
- 1 lb. chicken breasts
- ½ cup balsamic vinegar good quality
- ¼ cup chicken broth regular sodium
- 2 Tbsp. honey
- 2 cloves garlic crushed
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 1 tsp. rosemary fresh, finely chopped
- 1 Tbsp. olive oil
Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
Marinate for 15-30 minutes.
In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of it before adding to the skillet. Cook for 3-4 minutes per side, or until it is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
Serve cooked chicken breasts with balsamic glaze and enjoy!
- You can substitute pure maple syrup or agave nectar for the honey.
- Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
- To Store: Leftovers will last for up to 3-4 days if sealed in an airtight container in the refrigerator. Keep the balsamic glaze separately in the refrigerator for up to 1-2 weeks.
- To Freeze: Place in a freezer-safe container for up to 4-6 months.