Honey Balsamic Glazed Chicken is a healthy 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. Finish off this quick and easy main dish with a drizzle of balsamic glaze to take it over the top!
Everyone needs a good, go-to chicken breast recipe.
One that you know you always have all of the ingredients you need on hand. And 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 when making this Balsamic Glaze.)
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.
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 you can serve it up for a fancy dinner party. Meanwhile, your friends will be none-the-wiser that you actually threw this together last minute.
Ingredients
The simple ingredients you need to make this Honey Balsamic Glazed Chicken include:
- Chicken Breasts. Use organic boneless skinless chicken breasts if possible. 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. 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. 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. Or, substitute for fresh thyme, basil, or even dried herbs.
How to Make
Making this balsamic chicken with its accompanying glaze only requires a few simple steps:
- Prepare the chicken by tenderizing and portioning the breasts.
Pound into to 1-inch thick pieces and cut into 4-ounce sections. A kitchen scale will give you the most accurate results.
- Whisk together marinade ingredients and marinate for 15-30 minutes.
Pour the marinade either into a 1-gallon ziplock bag or a large bowl along with the chicken.
- 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. You can check the internal temperature of the chicken by using a meat thermometer.
- Add remaining balsamic marinade to a saucepan, bring 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 glaze over chicken just before serving.
Garnish with extra fresh rosemary for a pop of flavor and color.
How to Grill
Cooking this chicken on the grill is very similar to the stovetop method.
Portion, tenderize, and marinate the chicken. Then preheat a barbecue to medium heat. Grill the chicken for 4-5 minutes per side.
While the chicken is cooking prepare the glaze. Once removed from the grill, drizzle the balsamic sauce over the top.
FAQs
While the two 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.
Drizzle over Caprese skewers, Tomato Bruschetta, or this balsamic chicken recipe.
There are many store-bought options you can use to make this easier. However, homemade tastes so much better!
Dietary Modifications
The recipe you’ll find below is already gluten-free, paleo, and dairy-free as written. Here are substitutions you can make to help it fit your other dietary requirements:
Low-carb or Keto: Replace the sweetener with a non-nutritive sweetener such as stevia.
Meal Prep and Storage
- To Prep-Ahead: Mix up the marinade and balsamic glaze and store in the refrigerator until ready to use. You can also marinate the chicken up to 12 hours in advance.
- To Store: Leftovers will last for up to 3-4 days if sealed in an airtight container in the refrigerator. Store 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.
- To Reheat: Warm the chicken in the microwave, or in a skillet on the stove until heated through.
Expert Tips and Tricks
- Pound it out. Use a meat tenderizer to reduce the chicken to 1-inch thick pieces.
- Place some parchment. Cover the chicken when pounding to prevent the raw juices from splattering.
- Use high quality. The real taste comes from the balsamic vinegar, so don’t skimp!
- Cast-iron is key. This pan gives it a crusty sear.
- Prep the glaze. As the balsamic glaze cools it will thicken, so make it in advance for a stickier sauce.
Make it a Meal
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:
Roasted Garlic Mashed Cauliflower
Honey Oven Roasted Broccoli with Garlic
Healthy Zucchini & Squash Casserole
Lemon Garlic Roasted Asparagus
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!
Ingredients
- 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
Instructions
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Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
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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.
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Marinate for 15-30 minutes.
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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.)
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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.
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Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
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Serve cooked chicken breasts with balsamic glaze and enjoy!
Recipe Video
Recipe Notes
- 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.
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Monica says
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!
London Brazil says
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 🙂
Erica Price says
Hi- can you also bake this in the oven instead?
London says
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!
Alicia says
Can you bake this in the oven?
London says
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 🙂
Lisa says
Can you make this on the barbecue
London says
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 🙂