Description

This Balsamic Chicken recipe features tender, juicy chicken breasts marinated in a flavorful blend of balsamic vinegar, honey, and herbs. Pan-seared to golden perfection and finished with a rich balsamic glaze, it’s a simple yet elegant dish perfect for a quick weeknight dinner or a special occasion.

Ingredients

Chicken and Marinade

4 boneless, skinless chicken breasts (about 1.5 pounds)
1/3 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons honey or maple syrup
3 cloves garlic, minced
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
1 teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon Dijon mustard (optional)

For Cooking and Garnish

2 tablespoons olive oil (for searing)
1 tablespoon fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)

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Instructions

Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey or maple syrup, minced garlic, basil, oregano, salt, black pepper, and Dijon mustard if using. This aromatic marinade provides the base flavor for the chicken.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to penetrate deeply.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the chicken breasts from the marinade and place them in the hot skillet. Cook for approximately 6-7 minutes per side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Simmer in the Marinade: Remove the cooked chicken and set aside. Pour the remaining marinade into the skillet, scraping the bottom to release any browned bits. Simmer the marinade for 2-3 minutes until it slightly thickens. Taste and adjust seasoning with additional salt, pepper, or honey if desired.
Serve: Return the chicken breasts to the pan and coat them with the reduced balsamic sauce. Let simmer for another minute to meld the flavors. Garnish with chopped fresh parsley and a squeeze of lemon juice for brightness before serving.

Notes

Marinating the chicken longer than 30 minutes (up to 2 hours) will deepen the flavor.
You can substitute maple syrup for honey to suit dietary preferences.
Ensure the chicken is cooked through by checking for an internal temperature of 165°F (74°C).
For a thicker sauce, simmer the marinade a bit longer before adding the chicken back.
Serve with your favorite side dishes like roasted vegetables, rice, or fresh salad.