Description
This Balsamic Glazed Chicken Breast recipe features tender, juicy chicken breasts cooked to perfection and coated in a rich, slightly sweet balsamic glaze. The quick skillet method allows you to create a flavorful dish in just 25 minutes, making it perfect for busy weeknights. The glaze, made from balsamic vinegar, honey, and butter, adds a delicious tangy-sweet finish that complements the savory thyme-seasoned chicken beautifully. Serve it alongside sautéed spinach or your favorite side for a wholesome meal.
Ingredients
Scale
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
Glaze:
- â…“ cup water
- ¼ cup balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons butter, cut into pieces
Optional:
- Spinach, for serving
Instructions
- Season the Chicken: In a small bowl, combine dried thyme, salt, and freshly ground black pepper. Pat both sides of the chicken breasts evenly with the spice mixture to ensure they are well seasoned.
- Brown the Chicken: Heat a large skillet over medium heat and add the extra virgin olive oil. Place the chicken breasts in the skillet and cook for 2 to 3 minutes on one side until browned. Flip and brown the other side for another 2 to 3 minutes. Remove the chicken and cover with foil to keep warm.
- Prepare the Glaze: In the same skillet, add water, balsamic vinegar, and honey. Stir constantly as the mixture comes to a boil. Let it boil for about 2 minutes or until it reduces by half and becomes slightly syrupy, intensifying the flavors.
- Add Butter and Simmer: Remove the skillet from heat briefly and stir in the butter pieces until they melt completely, creating a smooth glaze. Return the skillet to medium-low heat and put the chicken back into the pan, coating each piece well with the glaze.
- Finish Cooking the Chicken: Let the chicken simmer in the glaze for about 3 minutes on one side. Flip the chicken over and cook for an additional 3 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Serve: Plate the glazed chicken breasts, spoon extra glaze from the pan over the top, and serve warm. Optionally, add sautéed spinach or your preferred side dish.
Notes
- Make sure to monitor the glaze closely while reducing to prevent burning.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Fresh thyme can be substituted for dried thyme but adjust the quantity accordingly, using slightly more fresh thyme.
- Feel free to serve with sides like mashed potatoes, rice, or roasted vegetables for a complete meal.
- For a richer flavor, you can add a clove of minced garlic to the glaze before adding water and balsamic vinegar.
