Original Post: https://www.evolvingtable.com/?p=31815
Honey Balsamic Chicken Recipe
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.
Servings: 4 servings
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!
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
