I stumbled on a Balsamic Glazed Chicken that tastes like it spent all day braising but was ready in about 30 minutes, and yes you’re going to want to keep scrolling.

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I’m obsessed with this Balsamic Glazed Chicken because it hits hard right when I need dinner that actually tastes like something. The marinade is bold and tangy, and I love that it’s part sweet, part sharp, and totally un-fussy.

I crave those sticky edges and the bright pop from citrus, but mostly the deep balsamic notes that remind me why I save certain dinners for weeknights. I read too many Balsamic Chicken Recipes and this one wins for flavor and zero drama.

Garlic sings through it, not in-your-face, just enough to make me want seconds. Trust me.

Ingredients

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Chicken breasts: the protein — juicy when cooked right, great weeknight fix.
Olive oil: it keeps chicken moist and adds mild richness.
Balsamic vinegar: tangy, slightly sweet punch that wakes up the chicken.
Lemon juice: bright, fresh acidity that cuts through the richness.
Honey or brown sugar: sweet counterpoint that helps caramelize the glaze.
Dijon mustard: a little zip and creaminess, not overpowering at all.
Garlic: pungent, cozy garlic flavor that makes it feel homemade.
Dried oregano: herbal warmth, kind of Mediterranean and familiar.
Dried basil: sweet, fragrant leafiness that softens the tang.
Crushed red pepper: optional kick if you want some heat.
Salt: basic seasoning; it actually makes everything taste like itself.
Black pepper: sharp finish, tiny bite that keeps it interesting.
Fresh parsley: fresh green pop for color and mild herbiness.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts (about 4 small to medium)

1/4 cup extra virgin olive oil

1/3 cup balsamic vinegar

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons honey (or 1 1/2 tablespoons brown sugar)

1 tablespoon Dijon mustard

3 garlic cloves, minced or grated

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon crushed red pepper flakes, optional

Salt, 1 teaspoon plus more to taste

Freshly ground black pepper, 1/2 teaspoon plus more to taste

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Put the olive oil, balsamic vinegar, lemon juice, honey (or brown sugar), Dijon mustard, minced garlic, dried oregano, dried basil, crushed red pepper flakes if using, 1 teaspoon salt and 1/2 teaspoon black pepper into a bowl and whisk until smooth.

2. Pound thicker parts of the chicken breasts to even thickness or slice them in half horizontally so they’re about 3/4 inch thick; this helps them cook evenly.

3. Place the chicken in a shallow dish or a resealable plastic bag and pour the marinade over the top, making sure each piece is coated. Seal or cover and refrigerate for at least 10 minutes and up to 20 minutes (you want flavor but not too long with acid or the texture can change).

4. When ready to cook, remove chicken from fridge 5 minutes to take the chill off. Heat a large skillet over medium-high heat and add a tablespoon of olive oil, or preheat a grill to medium-high.

5. Wipe excess marinade off the chicken (too much can cause flare ups or heavy steaming), then season lightly with a pinch more salt and pepper.

6. Cook the chicken 5 to 7 minutes per side in the hot skillet or on the grill, until nicely browned and an instant-read thermometer reads 165 degrees F in the thickest part. If skillet is smoking, lower the heat a bit.

7. If the chicken is browning too fast but not done inside, finish in a 375 degree F oven for 5 to 8 minutes. Let chicken rest 5 minutes after cooking so juices redistribute.

8. While chicken rests, pour the skillet drippings into a small saucepan, add a splash of balsamic or a teaspoon of honey if you want a little glaze, simmer 1 to 2 minutes to thicken and taste for seasoning.

9. Slice the chicken against the grain, spoon the reduced pan sauce over top, and sprinkle with chopped fresh parsley for color.

10. Serve right away with rice, salad, or roasted veggies and extra lemon wedges if you like more brightness.

Equipment Needed

1. Large mixing bowl and whisk for the marinade
2. Measuring cups and spoons (for oil, vinegar, honey, spices etc)
3. Meat mallet or rolling pin to pound the chicken thin
4. Shallow dish or resealable plastic bag for marinating
5. Large skillet or a preheated grill for cooking
6. Tongs and a spatula to flip the chicken (use what feels comfy)
7. Instant read thermometer so you hit 165 F every time
8. Small saucepan for reducing the pan drippings into a glaze

FAQ

Q: How long should I marinate the chicken?

A: Aim for 30 minutes at minimum, 1 to 2 hours is ideal. If you marinate longer than 6 hours the acid in the balsamic and lemon can start to make the chicken mushy, so try not to go overnight.

Q: Can I use chicken thighs instead of breasts?

A: Yes. Boneless skinless thighs work great and stay juicy. Cook them a few minutes longer than breasts, and check they hit 165°F inside.

Q: How do I get a thicker, glaze-y sauce?

A: After you cook the chicken, remove it and simmer the pan sauce over medium heat until it reduces and coats the back of a spoon. Stir in a teaspoon of cornstarch mixed with a little water if you need it thicker, then pour over the chicken.

Q: How should I store leftovers and how long will they keep?

A: Cool to room temp, put in an airtight container and refrigerate up to 3 to 4 days. Reheat gently in a skillet or microwave. The sauce tastes even better the next day sometimes.

Q: Any quick swaps for honey or Dijon?

A: Substitute honey with maple syrup or brown sugar. If you dont have Dijon, use yellow mustard but the flavor will be milder. Taste and adjust salt and lemon as needed.

Q: Can I make this gluten free?

A: Yes. All ingredients listed are naturally gluten free, just double check your mustard and any store bought vinegar for hidden gluten if you are very sensitive.

Easy Balsamic Chicken Recipe Substitutions and Variations

Balsamic vinegar
- Red wine vinegar plus 1 tsp sugar, for similar tang and sweetness
- Apple cider vinegar plus a drizzle of maple syrup or honey
- Sherry vinegar, a bit sharper but still tasty
Honey (or brown sugar)
- Maple syrup, same sweetness and more depth
- Agave nectar, milder and thinner, use slightly less
- Granulated or brown sugar, dissolve in the marinade first
Dijon mustard
- Whole grain mustard, gives more texture and a nice pop
- Yellow mustard plus a pinch of sugar, milder but works
- Mayonnaise mixed with a little vinegar, for creamier coating
Garlic cloves
- 1/2 teaspoon garlic powder per clove, easier if you’re out of fresh
- Shallot or finely minced onion, milder, slightly sweet
- 2 teaspoons jarred minced garlic, convenient and close in flavor

Pro Tips

– Marinate briefly, not forever. The acid in the vinegar and lemon starts to “cook” the chicken, so keep it 10 to 20 minutes. If you go longer the texture can get a little mushy, especially with thinner pieces.

– Pat chicken almost dry before it hits the pan or grill. Excess marinade steams instead of browns and can cause flare ups outside. Save a few tablespoons of the marinade, or better yet simmer the pan drippings into a glaze, rather than pouring raw marinade on at the end.

– Flatten or butterfly thicker breasts so everything is the same thickness. That way one piece wont be done while the other is raw. Use an instant-read thermometer and take it out at about 161 to 163 F, it will carryover to 165 while resting.

– Don’t overcrowd the skillet. Give pieces room to sear and get color. If the pan starts smoking lower the heat a touch and finish in a 375 F oven for a few minutes so the outside stops burning while the inside cooks through.

Easy Balsamic Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

I stumbled on a Balsamic Glazed Chicken that tastes like it spent all day braising but was ready in about 30 minutes, and yes you're going to want to keep scrolling.

Servings

servings

Calories

490

kcal

Equipment: 1. Large mixing bowl and whisk for the marinade
2. Measuring cups and spoons (for oil, vinegar, honey, spices etc)
3. Meat mallet or rolling pin to pound the chicken thin
4. Shallow dish or resealable plastic bag for marinating
5. Large skillet or a preheated grill for cooking
6. Tongs and a spatula to flip the chicken (use what feels comfy)
7. Instant read thermometer so you hit 165 F every time
8. Small saucepan for reducing the pan drippings into a glaze

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts (about 4 small to medium)
1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons honey (or 1 1/2 tablespoons brown sugar)
1 tablespoon Dijon mustard
3 garlic cloves, minced or grated
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Salt, 1 teaspoon plus more to taste
Freshly ground black pepper, 1/2 teaspoon plus more to taste
Fresh parsley, chopped, for garnish (optional)

Directions

Put the olive oil, balsamic vinegar, lemon juice, honey (or brown sugar), Dijon mustard, minced garlic, dried oregano, dried basil, crushed red pepper flakes if using, 1 teaspoon salt and 1/2 teaspoon black pepper into a bowl and whisk until smooth.
Pound thicker parts of the chicken breasts to even thickness or slice them in half horizontally so they’re about 3/4 inch thick; this helps them cook evenly.
Place the chicken in a shallow dish or a resealable plastic bag and pour the marinade over the top, making sure each piece is coated. Seal or cover and refrigerate for at least 10 minutes and up to 20 minutes (you want flavor but not too long with acid or the texture can change).
When ready to cook, remove chicken from fridge 5 minutes to take the chill off. Heat a large skillet over medium-high heat and add a tablespoon of olive oil, or preheat a grill to medium-high.
Wipe excess marinade off the chicken (too much can cause flare ups or heavy steaming), then season lightly with a pinch more salt and pepper.
Cook the chicken 5 to 7 minutes per side in the hot skillet or on the grill, until nicely browned and an instant-read thermometer reads 165 degrees F in the thickest part. If skillet is smoking, lower the heat a bit.
If the chicken is browning too fast but not done inside, finish in a 375 degree F oven for 5 to 8 minutes. Let chicken rest 5 minutes after cooking so juices redistribute.
While chicken rests, pour the skillet drippings into a small saucepan, add a splash of balsamic or a teaspoon of honey if you want a little glaze, simmer 1 to 2 minutes to thicken and taste for seasoning.
Slice the chicken against the grain, spoon the reduced pan sauce over top, and sprinkle with chopped fresh parsley for color.
Serve right away with rice, salad, or roasted veggies and extra lemon wedges if you like more brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.