The Best Easy Balsamic Chicken Recipe

This balsamic chicken comes together in less than 30 minutes for a delicious, flavor-packed, easy chicken dinner your whole family will love! It’s the perfect way to add protein to your favorite Mediterranean pasta or a simple garbanzo bean salad!

 

Easy Balsamic Chicken Recipe

• This flavorful chicken starts out with a coating of dried herbs and flour and then a quick sear in a hot pan creating a delightful crispy crust. Then we make a simple pan sauce with the chicken drippings, butter, fresh garlic, plenty of balsamic vinegar, Dijon mustard, chicken broth, and a little honey. The sauce simmers until it reduces into a creamy balsamic glaze that coats the chicken beautifully. The best part is that it comes together in less than 30 minutes making it a super easy weeknight dinner!
• If you loved this recipe, be sure to check out my Greek Chicken Marinade, Easy Cilantro Lime Chicken, and my Oven Fried Chicken Tenders. 

Ingredients for the Best Balsamic Chicken

Chicken Breast

Boneless, skinless chicken breast is the easiest for this recipe. You can also use boneless, skinless chicken thighs or chicken tender cutlets. I cut the breasts in half lengthwise to create thinner pieces that cook faster and a little more evenly.

Italian Seasoning

I use Italian seasoning for this recipe, but you can use your favorite chicken seasoning blend, or create your own with dried herbs.

Olive Oil + Butter

Olive oil and butter work together in this recipe to give the chicken a nice sear and add a ton of flavor to the pan sauce. Stick with unsalted butter so you can adjust the sodium levels yourself. 

Garlic

Freshly minced garlic cloves will give you the best flavor but you can substitute with 3/4 of a teaspoon of garlic powder instead if you prefer.

Balsamic Vinegar

Balsamic vinegar is the crowning jewel of this chicken recipe. It cooks down into a sweet, sticky, tangy flavorful sauce that perfectly coats the chicken.

Honey

Try to find local honey that you enjoy the flavor of.

Dijon Mustard

Dijon mustard adds depth of flavor to the sauce and also makes it creamier. The sauce won’t taste like Dijon mustard – don’t worry! You can substitute with spicy brown mustard or whole grain mustard.

How to Make the Best Balsamic Chicken

Slice chicken breasts in half lengthwise, creating thinner pieces of chicken.

Heat olive oil in a large saute pan over medium heat. Combine flour, Italian seasoning, and a couple large pinches of salt and pepper in a shallow bowl. Dredge chicken in the flour seasoning mixture until each piece is well coated on all sides.

Add chicken to the pan and cook on each side for 3-5 minutes or until the chicken is good through and a dark golden brown crust forms on the outside. It should reach the internal temperature of 165 degrees when it’s cooked through. Set aside.

Add butter to the pan and reduce heat to medium-low. Add the garlic along with a couple pinches of salt and pepper. Cook, stirring constantly, for about 30 seconds. Add the remaining tablespoon of flour to the pan and cook, stirring constantly for 30-60 seconds.

Stir in balsamic vinegar, chicken broth, honey, mustard, and a couple large pinches of salt and pepper.

Bring to a gentle simmer over medium heat. Reduce heat to medium-low and gently simmer for a few minutes until the sauce thickens. Nestle cooked chicken breast into the pan sauce and heat for a couple minutes until it’s warmed through.

Garnish with fresh basil, serve with air fryer asparagus, and enjoy!

Tips for Making Balsamic Chicken at Home

• Resist the urge to move your chicken around in the pan when it’s searing. To get a good crispy sear on the outside and even cook on the chicken, it’s best to leave it alone after you place it in the pan. Let it cook for 3-5 minutes on one side without moving it and then flip and do the same for the other side. 
• The sauce will thicken as it cools so keep that in mind as you’re cooking it to the consistency you like. You can always add additional chicken broth if it’s too thick or cook it down for a bit longer if it’s too thin.

No Marinating Time!

• Some balsamic chicken recipes call for marinating the chicken, and while I love a good Greek chicken marinade, I found that the sauce does such a great job of flavoring the chicken that it’s just not necessary!
• Plus, coating the chicken in herbs and flour helps give it a delicious crust.
• Save time and skip the marinade with this easy balsamic chicken recipe!

FAQ

What foods go well with balsamic vinegar?

Balsamic vinegar is used in a lot of recipes, especially Mediterranean-inspired dishes. Some of the best foods to pair with balsamic vinegar are chicken (like this one!), feta cheese, tomatoes, avocados, Brussels sprouts (try this balsamic glazed Brussels sprouts recipe!), and salads.

Is balsamic glaze the same as balsamic vinegar?

Balsamic vinegar is used to make balsamic glaze, but they are not the same thing. Balsamic vinegar is a dark-colored, intensely flavored vinegar that is the base for balsamic vinaigrette dressing. A balsamic glaze is made by simmering balsamic vinegar down until it reduces to a thicker consistency, similar to syrup. Sometimes honey or other sweeteners are added when making a balsamic glaze, other times it’s just balsamic vinegar.

How many calories are in balsamic chicken?

There are about 260 calories per serving of balsamic chicken, making it a delicious way to add protein to your meal and fuel your body throughout the day!

Making Balsamic Chicken Ahead of Time

Make this chicken with balsamic glaze ahead of time for dinner or as a part of your weekly meal prep. Simply cook as directed and then store in the refrigerator until ready to eat. If you want, you can always make the chicken ahead and wait until you’re ready to serve to make the balsamic glaze.

Storing Leftover Balsamic Chicken

Store leftover balsamic chicken in airtight containers in the fridge for up to a week.

Freezing Balsamic Chicken

Freeze cooked balsamic chicken in a freezer-safe Ziploc bag or airtight container for up to three months. Thaw overnight in the fridge before reheating.

Reheating Juicy Balsamic Chicken

Reheat balsamic chicken in a large saute pan or skillet over medium heat. Add a splash of chicken broth to loosen the creamy balsamic glaze. Cook, stirring occasionally until warmed through. Season to taste with salt and pepper before serving.

Try these chicken recipes next!

Print