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
Scale
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.
