Sweet and Tangy Balsamic Chicken Recipe

Everyone needs good, go-to, easy chicken recipes. Especially for busy weeknights…

One that you know you always have all of the ingredients on hand, with a marinade that will take your dinner from boring to brilliant.

This honey balsamic chicken recipe is exactly that.  (And came from a little inspiration when making this Balsamic Glaze Recipe.)

It’s simple, easy to whip up, and is out-of-this-world delicious! 

Sweet honey and tangy balsamic vinegar combine to tantalize your taste buds atop a tender and juicy chicken breast.

My secret ingredient that takes this chicken over-the-top? There’s a touch of fresh rosemary to keep those buds guessing!

Balsamic glazed being poured over chicken breasts in a cast-iron skillet.
Juicy chicken breast recipe that is covered in a honey balsamic glaze.

This is so easy and delicious! I found it via a search for chicken breast balsamic glaze and I’m so glad I did.

I’m making it tonight for about the 4th time in 2 months. It’s my new favorite way to cook boneless, skinless chicken breast.

I can’t wait to search through and try more of your recipes!

Monica
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Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Chicken breasts, honey, balsamic vinegar, garlic, and rosemary as the ingredients for a balsamic glazed chicken breast recipe.
  • Chicken Breasts. Use organic boneless skinless chicken breasts if possible. Not only do they taste incredible but they are SO much better for you. If needed, you can sub in boneless skinless chicken thighs, but be sure to adjust the cooking time.
  • Honey. Local wildflower honey is best, but clover honey will work well, too. Or, swap it out for pure maple syrup or agave nectar.
  • Chicken Broth. Water can also be used in place of the broth. If so, you may want to increase the amount of salt to make up for the lack of sodium and flavor.
  • Balsamic Vinegar. This ingredient is the main star of the show in the balsamic chicken marinade. Opt for a good quality balsamic vinegar such as Ottavia’s Silver Balsamic Vinegar, or the best balsamic vinegar you can afford for big flavor. Be sure to NOT use a balsamic vinaigrette.
  • Rosemary. Fresh rosemary gives a subtle note that really takes this recipe over-the-top. Or, substitute for fresh thyme, basil, or even dried herbs.   

Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Prep the chicken.

First, you’ll want to tenderize and portion them. Pound into 1-inch thick pieces with a meat mallet and cut into 4-ounce sections. Save on the mess while doing this by covering the chicken in plastic wrap or placing it in a Ziploc bag.

Four organic chicken breasts that have been pounded and tenderized for a recipe.

Make the marinade.

Whisk together marinade ingredients in a large bowl or bag.

Add the prepared chicken and marinate in the fridge for 15-30 minutes. 

The marinade ingredients are mixed up.
Chicken breasts soaking in a balsamic marinade before cooking.

Cook the chicken.

In a skillet: Place the marinated chicken in a cast-iron skillet over medium or medium-high heat for 3-4 minutes per side. 

You’ll know it’s done cooking when the internal temperature reaches 165°F with a meat thermometer. 

On the grill: Preheat a barbecue to medium heat. Grill the chicken for 4-5 minutes per side. 

Three balsamic chicken breasts in a row in a black skillet for a healthy dinner recipe.

Reduce the sauce.

If you cooked the chicken in a skillet, add the excess marinade to a saucepan. Bring it to a boil for 1 minute, and simmer for 10 minutes.

It will reduce by half and continue to thicken up as it cools to form a glaze.

Drizzle the reduction of balsamic vinegar over the chicken just before serving. Garnish with extra fresh rosemary for a pop of flavor and color.

Pro Tip: If you grilled the chicken, remove it first. Then, drizzle the sticky glaze over the top.

The remaining sauce is reduced on the stove.

FAQs

Is balsamic glaze and reduction the same thing?

While balsamic glaze and reduction are very similar, there is a slight difference. Both are the result of cooking down balsamic vinegar to a thicker consistency. However, a glaze also adds in a sweetener such as honey or sugar.

Can I prep balsamic glazed chicken ahead of time?

Yes! You can mix the marinade and glaze in advance and refrigerate. The chicken can be marinated up to 12 hours ahead.

How do I store and reheat leftovers?

Store cooked chicken in an airtight container in the fridge for 3–4 days. Keep glaze separate for up to 1–2 weeks. Reheat in the microwave or a skillet until warmed through.

Can I freeze balsamic glazed chicken?

Absolutely! Freeze the chicken in a freezer-safe container for 4–6 months.

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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. Here are a few of favorites for a weeknight dinner:

Chinese Green Beans and Broccoli Bacon Salad are a great way to get your greens.

In the summer, be sure to try Sautéed Zucchini and Zucchini Pie. They will quickly become a family favorite.

Air Fryer Roasted Potatoes or Instant Pot Sweet Potatoes are quick and easy.

Or, keep it simple with a Massaged Kale Salad.

Tap stars to rate!

5 from 7 votes

Balsamic Chicken Recipe (Honey Glazed)

By: London Brazil
Honey Balsamic Glazed Chicken is a tasty recipe that makes an impressive dinner for any occasion. Chicken rests in a balsamic vinegar and honey marinade, then is cooked in a cast-iron skillet or seared on the grill.
A honey balsamic chicken breast on a white plate with a sprig or rosemary.
Yield 4 servings
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Print Pin Comment
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Ingredients 

  • 1 pound chicken breasts
  • ½ cup balsamic vinegar good quality
  • ¼ cup chicken broth regular sodium
  • 2 tablespoons honey
  • 2 cloves garlic crushed
  • ½ teaspoon salt to taste
  • ¼. teaspoon black pepper
  • 1 teaspoon rosemary fresh, finely chopped
  • 1 tablespoon olive oil

Instructions 

  • Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
    1 pound chicken breasts
  • 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.
    ½ cup balsamic vinegar, ¼ cup chicken broth, 2 tablespoons honey, 2 cloves garlic, ½ teaspoon salt, ¼. teaspoon black pepper, 1 teaspoon rosemary
  • 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.)
    1 tablespoon olive oil
  • 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!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 7 votes

Video

Notes

  • Sweetener: You can substitute pure maple syrup or agave nectar for the honey.
  • Herbs: Fresh thyme or basil will work well in place of the rosemary.  Dried herbs will also be a good substitution for the fresh rosemary.
  • Chicken: Use a meat tenderizer to reduce the chicken to 1-inch thick pieces. 
  • Vinegar: The real taste comes from the balsamic vinegar, so grab a high-quality brand!

Nutrition

Calories: 220kcal, Carbohydrates: 13g, Protein: 25g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 433mg, Potassium: 479mg, Fiber: 1g, Sugar: 11g, Vitamin A: 73IU, Vitamin C: 4mg, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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More Chicken Breast Recipes

Chicken is one of the easiest proteins for a quick and simple dinner. Try any of these recipes next.

5 from 7 votes (7 ratings without comment)

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Comments

  1. 5 stars
    This is so easy and delicious! I found it via a search for chicken breast balsamic glaze and I’m so glad I did.

    I’m making it tonight for about the 4th time in 2 months. It’s my new favorite way to cook boneless, skinless chicken breast.

    I can’t wait to search through and try more of your recipes!

    Reply

    1. Yay! So happy you’re enjoying the recipe. It’s one of our faves, too! Thanks for taking the time to leave a comment, Monica 🙂

      Reply

    1. Absolutely! I’d try baking it at 350 for 25-30 minutes. You won’t get the same crusty sear that you will in a cast iron skillet but you should still have a lot of the same flavors!

      Reply

    1. Yes, Alicia! You absolutely can. I will say that you won’t get that wonderful and crusty sear on the chicken, though – but you’ll still have all of the yummy flavors 🙂

      Reply

    1. Yes! You absolutely can, Lisa. Just cook it over medium heat for about 5-6 minutes per side or until the internal temp reaches 165 degrees. Hope you enjoy the recipe 🙂

      Reply