Savory Balsamic Glazed Chicken Recipe

Looking for a chicken recipe that’s both simple and impressive? This Balsamic Glazed Chicken recipe is the answer! With its rich, tangy glaze and succulent chicken, this dish will elevate your weeknight dinners to a whole new level. Plus, it’s quick to prepare, making it perfect for busy evenings when you still want to enjoy something delicious.

The magic of this recipe lies in the balance of flavors. The sweet and tangy balsamic vinegar coats the tender chicken, creating a delightful caramelized finish that will have everyone asking for seconds. Whether you’re cooking for a special occasion or just a cozy family dinner, this dish is sure to please.

Delicious Balsamic Glazed Chicken Recipe

This Balsamic Glazed Chicken is a perfect blend of sweet and savory, featuring juicy chicken breasts drizzled with a thick balsamic reduction. The result is a dish that’s not only pleasing to the palate but also visually stunning, making it ideal for impressing guests or enjoying a delightful dinner at home.

Ingredients

4 boneless, skinless chicken breasts
1 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
Fresh thyme or parsley for garnish

Instructions

Prepare the Marinade: In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Bring to a simmer over medium heat and cook until reduced by half, about 10-15 minutes. Set aside to cool.
Marinate the Chicken: Season chicken breasts with salt and pepper. Pour half of the balsamic reduction over the chicken and let it marinate for at least 30 minutes, or up to 2 hours in the fridge.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side or until cooked through and golden brown.
Glaze the Chicken: Pour the remaining balsamic reduction over the chicken in the skillet and cook for an additional 2-3 minutes, allowing the glaze to thicken and adhere to the chicken.
Serve: Garnish with fresh thyme or parsley and serve hot. This dish pairs wonderfully with roasted vegetables or a fresh salad.