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
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- 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.
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.
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.
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.
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.
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.
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Honey Balsamic Chicken Recipe
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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!
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chicken Breast Recipes
Chicken is one of the easiest proteins for a quick and simple dinner. Try any of these recipes next.
Hot Honey Chicken
30 mins
Caprese Chicken
30 mins
Baked Honey Mustard Chicken
55 mins
Easy Chicken Piccata
30 mins
can I make ahead and freeze?
Hi Rhonda! Yes! You can freeze glazed balsamic chicken for later. Just cook the chicken, let it cool, then place it in a freezer-safe container for up to 4–6 months. For the best texture, store the balsamic glaze separately and drizzle it on after reheating.
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!
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 🙂
Hi- can you also bake this in the oven instead?
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!
Can you bake this in the oven?
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 🙂
Can you make this on the barbecue
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 🙂