If you’re craving a dish that’s bursting with flavor yet wonderfully simple to prepare, this Balsamic Chicken Recipe is the perfect choice. It combines succulent chicken breasts with a luscious, tangy balsamic glaze that’s both sweet and savory. Every bite delivers a beautiful balance of herbs, honey’s subtle sweetness, and garlic’s aromatic charm. Whether you’re cooking for a cozy dinner at home or impressing friends, this recipe promises an unforgettable meal that’s both comforting and elegant.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a crucial role in achieving that mouthwatering balance of flavors and textures. From the tangy balsamic vinegar to the fragrant herbs, every element harmonizes perfectly to create this irresistible dish.
- 4 boneless, skinless chicken breasts (about 1.5 pounds): Provides juicy, lean protein that soaks up the marinade beautifully.
- 1/3 cup balsamic vinegar: The key ingredient that brings bright acidity and depth to the sauce.
- 3 tablespoons olive oil: Adds richness and helps tenderize the chicken during marination.
- 2 tablespoons honey or maple syrup: Balances the acidity with gentle sweetness and helps create a caramelized glaze.
- 3 cloves garlic, minced: Infuses savory aromatics that elevate the overall flavor.
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped): Offers a fresh, herbal note that complements the balsamic perfectly.
- 1 teaspoon dried oregano: Adds earthiness and depth to the marinade.
- 1/2 teaspoon salt (adjust to taste): Enhances all the flavors and balances sweetness and acidity.
- 1/4 teaspoon black pepper: Introduces a subtle hint of heat and complexity.
- 1 tablespoon Dijon mustard (optional): Provides a gentle tang and creaminess to the marinade.
- 1 tablespoon fresh parsley, chopped (for garnish): Brightens the dish with fresh color and flavor.
- Lemon wedges (optional, for serving): Adds a zesty finish if you want an extra burst of freshness.
- 2 tablespoons olive oil (for searing): Necessary for perfectly crisping the chicken outside while keeping it tender inside.
How to Make Balsamic Chicken Recipe
Step 1: Prepare the Marinade
Start by whisking together balsamic vinegar, olive oil, honey or maple syrup, minced garlic, basil, oregano, salt, pepper, and Dijon mustard if you’re using it. This marinade is where all the magic begins, blending sweet, tangy, and savory flavors that will soak deep into the chicken for that irresistible taste.
Step 2: Marinate the Chicken
Place your chicken breasts in a resealable plastic bag or shallow dish to make sure every piece gets coated evenly. Pour the marinade over the chicken, giving it a thorough shake or turn to cover completely. Refrigerate for at least 30 minutes so the chicken can soak in all those delicious flavors. If you have the time, marinating for up to 2 hours really intensifies the taste.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces and let them cook undisturbed for about 6-7 minutes per side, or until they develop a lovely golden crust and reach an internal temperature of 165°F (74°C). This step locks in the juices and builds a beautiful caramelization that makes the Balsamic Chicken Recipe shine.
Step 4: Simmer in the Marinade
Remove the chicken from the skillet and set it aside. Pour the leftover marinade into the hot skillet, scraping up all those browned bits stuck to the pan. Allow it to simmer for 2-3 minutes until it thickens slightly into a rich sauce. Taste and adjust with extra salt, pepper, or honey if needed—for that perfectly balanced glaze that clings to the chicken.
Step 5: Serve
Return the chicken breasts to the skillet and coat them generously with the warmed balsamic sauce. Let everything simmer together for about 1 minute to marry the flavors perfectly. Then finish with a sprinkle of fresh parsley and a squeeze of lemon juice if you like a touch of citrus brightness. Your Balsamic Chicken Recipe is now ready to enjoy!
How to Serve Balsamic Chicken Recipe
Garnishes
Fresh chopped parsley adds a lovely pop of color and a fresh flavor contrast to the rich balsamic glaze. Lemon wedges on the side are a fantastic optional finishing touch, providing a burst of brightness that lifts the entire dish beautifully.
Side Dishes
This balsamic chicken pairs wonderfully with a variety of sides. Think creamy mashed potatoes, fluffy rice, garlic roasted vegetables, or even a fresh green salad. Each side complements the tangy and sweet flavors of the chicken while rounding out a fulfilling, balanced plate.
Creative Ways to Present
For a stunning presentation, slice the cooked chicken breasts and fan them out on a platter, drizzling extra sauce over the top. Serve with vibrant roasted veggies or colorful quinoa to create a dish that looks as delicious as it tastes. You can even place the slices over a bed of fresh arugula for added peppery notes.
Make Ahead and Storage
Storing Leftovers
Leftover balsamic chicken keeps well in an airtight container in the refrigerator for up to 3 days. Be sure to store the chicken and sauce together to keep the meat tender and flavorful. This makes for a perfect next-day lunch or easy dinner option.
Freezing
You can freeze cooked balsamic chicken for up to 2 months. Wrap the chicken breasts tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Freeze the sauce separately if possible, then thaw both in the fridge overnight before reheating.
Reheating
To reheat, gently warm the chicken and sauce together in a skillet over medium-low heat until heated through. Avoid the microwave if you want to keep that perfect texture and vibrant flavor. Adding a splash of water or broth can help prevent the sauce from thickening too much while reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully with this Balsamic Chicken Recipe. They tend to be juicier and even more flavorful, but cooking times may vary slightly. Just make sure to check for an internal temperature of 165°F (74°C).
Is it necessary to marinate for 2 hours?
Not at all. While marinating for 2 hours enhances the flavor, even 30 minutes will impart plenty of deliciousness. The longer the chicken marinates, the deeper the flavors will be, but it’s flexible depending on your schedule.
Can I make the balsamic sauce without honey or maple syrup?
You can omit the sweetener, but the glaze won’t caramelize quite as much or have the same balance of sweet and tangy flavors. If you’re avoiding added sugars, try a small amount of natural fruit juice or just reduce the balsamic vinegar slightly.
What can I substitute for fresh parsley for garnish?
If you don’t have fresh parsley, basil or chives make excellent garnish options. They add a fresh herbaceous note that pairs nicely with the balsamic sauce without overpowering the dish.
Is Dijon mustard essential in the marinade?
Dijon mustard is optional but highly recommended. It adds a slight tang and depth to the marinade that complements the balsamic vinegar and honey. If you don’t have it on hand, the recipe still works beautifully without it.
Final Thoughts
This Balsamic Chicken Recipe has quickly become one of my favorite go-to dinners because it’s so easy yet impressively flavorful. The combination of sweet, tangy, and savory notes hits all the right spots on the palate. I encourage you to give it a try and make it your own with the suggested garnishes and sides. Trust me, your family and friends will be asking for seconds before you know it!
Print
Balsamic Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Balsamic Chicken recipe features tender, juicy boneless chicken breasts marinated in a tangy-sweet balsamic vinegar mixture, then seared to golden perfection and finished in a flavorful, thickened balsamic sauce. It’s a quick and easy stovetop dish perfect for a weeknight dinner, served garnished with fresh parsley and optional lemon wedges for a bright finish.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
Marinade & Sauce
- 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
- 2 tablespoons olive oil (for searing)
Garnish & Serving
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey or maple syrup, minced garlic, dried basil, dried oregano, salt, black pepper, and Dijon mustard if using until fully combined.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and place in the hot skillet. Cook for about 6 to 7 minutes on each side until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Simmer in the Marinade: Remove the cooked chicken from the skillet and set aside. Pour the remaining marinade into the skillet, scraping the bottom to loosen any browned bits. Let it simmer for 2 to 3 minutes until the sauce slightly thickens. Taste and adjust seasoning with extra salt, pepper, or honey as needed.
- Serve: Return the chicken breasts to the skillet, turning to coat them fully with the balsamic sauce. Simmer for an additional 1 minute to warm through. Garnish with freshly chopped parsley and a squeeze of lemon juice if desired. Serve hot.
Notes
- Marinating the chicken for up to 2 hours enhances flavor but avoid marinating longer as the acidity can start to break down the meat.
- Use fresh herbs instead of dried for a brighter flavor if preferred.
- Dijon mustard adds a subtle tang but can be omitted if unavailable.
- Serve with steamed vegetables, rice, or a light salad for a complete meal.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover balsamic chicken can be refrigerated for up to 3 days.
