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Easy Skillet Balsamic Chicken Recipe (Quick & Delicious)

Easy Skillet Balsamic Chicken Recipe

Tender chicken breasts are seared until golden and finished in a gently reduced balsamic, honey, Dijon, and garlic pan sauce. Cherry tomatoes add color and freshness, making this a flavorful 30 to 35 minute dinner.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts Boneless, skinless chicken breasts, about 6 ounces each
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Olive oil, divided
Balsamic Sauce
  • 3 cloves Garlic, minced
  • 1/3 cup Balsamic vinegar
  • 2 tablespoons Honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
Optional Add-Ins and Garnish
  • 1 cup Cherry or grape tomatoes, halved
  • 2 tablespoons Fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. If the chicken breasts are thick, pound them to an even thickness of about 1/2 to 3/4 inch. Pat them dry, then season both sides with approximately 3/4 teaspoon kosher salt and the black pepper.
  2. Whisk the balsamic vinegar, honey, Dijon mustard, Italian seasoning, remaining 1/4 teaspoon kosher salt, and minced garlic together in a small bowl.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4 to 5 minutes per side, until browned, then transfer it to a plate.
  4. Add the remaining tablespoon of olive oil if the skillet is dry. Add the halved tomatoes if using and cook for 1 to 2 minutes.
  5. Pour the balsamic mixture into the skillet and scrape up the browned bits from the bottom. Return the chicken to the pan.
  6. Reduce the heat to medium-low, cover the skillet loosely, and cook for about 5 to 8 minutes, turning the chicken once. Continue until the thickest part reaches 165°F (74°C).
  7. Spoon the reduced balsamic sauce over the chicken and let it rest for 5 minutes. Finish with chopped fresh basil or parsley before serving.

Notes

Pound thick chicken breasts evenly so they cook at the same rate. Keep the balsamic sauce at a gentle simmer rather than boiling it aggressively, since the honey can burn. Refrigerate leftovers in a covered container for up to 3 days and reheat gently.