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Easy Balsamic Chicken Recipe with a Glossy Garlic Herb Sauce

Easy Balsamic Chicken Recipe

Juicy skillet chicken breasts are marinated in a sweet-savory balsamic mixture, seared until golden, and finished with a reduced garlic herb glaze. Optional cherry tomatoes add color and a burst of freshness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breasts, 5–6 ounces each Boneless, skinless chicken breasts
Balsamic Marinade and Sauce
  • 1/3 cup Balsamic vinegar
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon Honey or light brown sugar
  • 3 cloves Garlic, minced
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Optional Additions
  • 1 pint Cherry tomatoes
  • 1 tablespoon Fresh parsley, chopped

Method
 

Step-by-Step
  1. If the chicken breasts are thick, pound them gently to an even thickness of approximately 1/2 to 3/4 inch. Pat the chicken dry with paper towels.
  2. Whisk the balsamic vinegar, olive oil, honey or light brown sugar, minced garlic, Italian seasoning, kosher salt, and black pepper in a bowl. Reserve about 1/4 cup of this clean mixture for the finishing sauce.
  3. Place the chicken in the remaining marinade and refrigerate for 30 minutes if time permits. If you are in a hurry, the chicken can go directly into the skillet after being coated.
  4. Heat a large skillet over medium-high heat and add a small amount of oil if needed. Remove the chicken from the used marinade, discard that marinade, and sear the breasts for about 5 to 7 minutes per side, depending on thickness.
  5. Pour the reserved, unused balsamic mixture into the skillet and simmer for 1 to 3 minutes so it reduces slightly into a glaze. If using cherry tomatoes, add them during the final several minutes and cook until softened.
  6. Continue cooking until the thickest part of each chicken breast reaches 165°F/74°C. Rest the chicken for 5 minutes, then spoon the pan sauce over the top and garnish with chopped parsley.

Notes

Pounding the chicken to an even thickness helps it cook evenly and prevents thinner portions from drying out. Always reserve a clean portion of the balsamic mixture before adding raw chicken; do not reduce used marinade unless it is boiled thoroughly. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of water or broth.