Sweet and Tangy Balsamic Chicken Recipe

I made this for the first time after whipping up my Balsamic Glaze one night and thinking… what if I built a whole chicken dinner around that flavor?

So I threw together a quick marinade, seared it in my cast iron, and honestly couldn’t believe how good it turned out.

The rosemary was Justin’s idea. (Of course!) And it’s the thing that takes this from a solid weeknight chicken to something that genuinely impresses people. That little bit of herby earthiness against the sweet-tangy glaze keeps everyone guessing.

This has become one of our go-to dinners because I always have everything on hand. Pair it with Lemon Parmesan Roasted Potatoes or Air Fryer Broccoli and dinner is done.

If you love this sweet-tangy flavor, try my Honey Mustard Chicken, Balsamic Grilled Chicken, or Honey Garlic Chicken Stir-Fry next.

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

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. 

Pro Tip: A glaze adds a sweetener like honey to the reduction. That’s what gives this sauce its sticky finish.

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.
Staub 12-inch cast iron skillet.

The Cast-Iron Skilet I L❤️VE!

A good cast-iron skillet is the reason this chicken gets that perfect sear. I use my my Staub 12-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.

Get the SKILLET!

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.

How to Store + Reheat

Store cooked honey balsamic chicken in an airtight container in the fridge for 3-4 days. Keep any extra glaze in a separate container. It stays good for 1-2 weeks.

Reheat in a skillet over medium heat or in the microwave.

You can also freeze the cooked chicken for up to 4-6 months.

What to Serve?

This honey balsamic chicken pairs with just about any side. For something easy, try Lemon Parmesan Roasted Potatoes, Air Fryer Broccoli, Honey Oven Roasted Broccoli, or Sautéed Zucchini and Squash.

For a salad, go with a Strawberry Spinach Salad (skip the chicken on top) or a simple side with Balsamic Vinaigrette.

Serve it over Cilantro Lime Rice or Mediterranean Yellow Rice to soak up the glaze.

Tap stars to rate!

5 from 7 votes

Honey Balsamic Chicken Recipe

By: London Brazil
This Honey Balsamic Chicken is one of those recipes that looks like it took way more effort than it actually did. A quick balsamic-honey marinade with fresh rosemary, a hot cast-iron sear, and then the reserved marinade gets reduced into a sticky glaze that you pour right over the top. It's sweet, tangy, and a little herby, and it's ready in about 30 minutes.
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

  • Chicken: Boneless skinless breasts work best. Pound to 1-inch thick for even cooking. Thighs work too but add a few minutes to cook time.
  • The secret: Fresh rosemary is what makes this different. Don’t skip it.
  • The glaze trick: Reserve half the marinade BEFORE it touches raw chicken. Reduce it in the skillet after cooking for a sticky, glossy finish.
  • Vinegar: Use a good-quality balsamic. Cheap balsamic will taste too sharp.
  • Sweetener swap: Maple syrup or agave work in place of honey.
  • How to use: Lemon Parmesan Roasted Potatoes, Air Fryer Broccoli, Sautéed Zucchini and Squash, or over rice to soak up the glaze.
  • Storage: Fridge 3-4 days. Freeze up to 4-6 months. Keep extra glaze separate (lasts 1-2 weeks in fridge).

    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.

    Made this recipe?Leave a comment below!

    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. Absolutely, Lisa! It would taste great grilled. Just cook it over a medium-heat until the internal temp reads 165. Hope you enjoy the recipe 🙂

        Reply

    2. 5 stars
      This was delish! I didn’t pound my chicken thin enough so my chicken took way longer to cook. But that’s Ok because it was still delicious. As an error on my side, I didn’t have any rosemary!!!! I used thyme and it was an ok substitute. Otherwise followed recipe and it was super yum!!!

      Reply

      1. Ya pounding the chicken will definitely speed up the cook time! I bet thyme tasted great still, too. Thanks so much for your comment and rating, Brandy!

        Reply

      1. Hi Becky! A non-stick skillet will work, but you won’t get that crusty sear that only a cast-iron skillet can do. It should still taste delicious, though! Hope you enjoy the recipe 🙂

        Reply

    6. 5 stars
      Whole family loved it! We served with roasted potatoes and sautéd broccoli and drizzled the glaze over everything. I will defiantly make it again

      Reply

      1. Oh that sounds like a delicious meal, Kelsey! So happy you enjoyed it. Thanks for your comment and rating 🙂

        Reply

    7. I cooked mine too quickly and the outside began to burn before I could get the inside cooked thoroughly, so I transferred it to a dish and finished it in the oven at 400 for about 10 minutes . I’m really bad with chicken so it’s always a learning experience for me.

      Reply

      1. That’s great to know that it works in the oven, too, Nicole! Next time I would try turning down your stovetop a touch – different stoves will produce a varied amount of heat. Thanks for your comment and feedback!

        Reply

      1. Hi Robbie! You absolutely can. It won’t come out with quite the same sear on the exterior but the flavor should still be there. Would love to know how it turns out for you!

        Reply