Description
This Balsamic Glazed Chicken Breast recipe offers a deliciously tangy and slightly sweet glaze made from balsamic vinegar, honey, and butter that perfectly complements tender, pan-seared chicken breasts. Ready in just 25 minutes, this dish is ideal for a quick weeknight dinner yet elegant enough for guests, served optionally with sautéed spinach for a nutritious meal.
Ingredients
Scale
For the Chicken
- Four 6-ounce (or larger) boneless, skinless chicken breasts
- 1½ teaspoons dried thyme (or 2 teaspoons fresh thyme)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons extra virgin olive oil
For the Glaze
- â…“ cup water
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons butter, cut into pieces
Optional Serving
- Spinach, for serving
Instructions
- Season the Chicken: In a small bowl, combine dried thyme, salt, and freshly ground black pepper. Pat the mixture evenly onto both sides of the chicken breasts to ensure full flavor penetration.
- Brown the Chicken: Heat a large skillet over medium heat and add the olive oil. Place the seasoned chicken breasts in the skillet and cook for 2 to 3 minutes on one side until browned. Flip and brown the other side for an additional 2 to 3 minutes. Transfer the chicken to a plate and tent with foil to keep warm.
- Prepare the Balsamic Glaze: Using the same skillet, add water, balsamic vinegar, and honey. Stir constantly and bring to a boil. Let the mixture boil for about 2 minutes until it reduces by half and achieves a slightly syrupy consistency to concentrate the flavors.
- Incorporate Butter: Remove the skillet briefly from heat and stir in the butter pieces until fully melted, creating a smooth and rich glaze. Return the skillet to medium-low heat.
- Simmer the Chicken in Glaze: Place the browned chicken breasts back into the pan, coating them thoroughly with the glaze. Let them simmer for about 3 minutes on one side, then flip and cook for another 3 minutes, or until the internal temperature reaches 165°F (74°C) to ensure doneness.
- Serve: Plate the glazed chicken breasts and spoon the extra glaze over the top. Serve warm, optionally alongside sautéed spinach or your preferred side to complete the meal.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Fresh thyme can be used instead of dried for a brighter herb flavor; adjust quantity accordingly.
- To make this recipe gluten-free, ensure all ingredients, especially the balsamic vinegar and honey, are certified gluten-free.
- Sauté spinach separately in a bit of olive oil and garlic for a nutritious side that pairs well with the chicken.
- Leftover glazed chicken can be refrigerated for up to 3 days and reheated gently to preserve the glaze.
