Balsamic Chicken
I’m all about quick and easy 30-minute meals during the week, but ones that don’t lack flavor. This balsamic chicken is the perfect weeknight summer dinner to make that comes together in one pan.
Seasoned chicken breast are grilled until browned, then finished off in a sweet and tangy balsamic sauce. The chicken stays juicy and tender and pairs so well with fresh tomatoes and chopped basil.
I love to serve this dish with a fresh side salad for a lightened up dinner. Leftovers are also good in a wrap or sandwich the next day.
Here are a few side dishes that would pair well with balsamic chicken–
- Lemon & Herb Smashed Potatoes
- Fennel Apple Salad
- Tortellini Pasta Salad with Za’atar Dressing
- Pearl Couscous with Roasted Vegetables
Ingredients In Balsamic Chicken Breast
This recipe uses simple ingredients that come together to create an elevated dinner recipe. Here’s what you’ll need-
- Skinless, boneless chicken breast: I used two large breast that I butterflied and cut in half to create 4 even pieces. You can use chicken thighs or chicken drumsticks for this recipe, just be sure to adjust cooking time for bone-in chicken
- Balsamic glaze: the homemade balsamic sauce is made from balsamic vinegar, maple syrup, dijon mustard, garlic, and salt & pepper
- Seasonings: salt, pepper and Italian seasoning
- Olive oil
- Start by preparing your marinade by combining the ingredients together in a bowl or jar, then mixing well
- Season the chicken with salt, pepper and Italian seasoning then rub with olive oil
- Cook the chicken in a heated pan with olive oil for about 4 minutes per side
- Pour the sauce into the pan then lower the heat and continue cooking the chicken for another 5-6 minutes until the sauce has thickened
- Serve the chicken with colored cherry tomatoes with the sauce spooned on top. I like to garnish with a little extra Italian seasoning when serving
Preparing the chicken breast
For this recipe, I used 2 large chicken breast that were about 1.5 lbs. I always prefer cutting the chicken into smaller and thinner pieces and separating the tenderloins to ensure even cook time. Two larger chicken breast can easily serve 4 people when served as part of a meal with other sides.
If using 4 full breasts, be sure to cook the chicken to an internal temperature of 165 F before adding in the sauce. This can take anywhere between 12-18 minutes, depending on thickness.
The balsamic marinade cooks down in the pan, creating the most delicious tangy sauce to pour over your chicken. I love to garnish the dish with fresh basil, Italian seasoning and colored tomatoes when serving for a pop of color.
This recipe is a delicious weeknight dinner recipe to serve to your family or friends. I can’t wait for you to try it!
What to serve with your balsamic chicken:
Pearl Couscous with Roasted Vegetables
Chipotle Pasta Salad
Roasted Beet Kale Salad
Balsamic Chicken
Ingredients
- 2 large chicken breast, about 1.5 lbs
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil
Balsamic Glaze
- 1/3 cup balsamic vinegar
- 2 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Prepare the balsamic marinade by combining the balsamic vinegar, maple syrup, spices, garlic and dijon and whisking together until smooth. Set aside
- Butterfly each chicken breast (slice it open) then cut it in half to create 4 even sized pieces. You’ll want the chicken about 1/2″ thick to make sure it cooks evenly. If your chicken has the tenderloin attached I suggest separating that too
- Season both sides of the chicken with salt, pepper and Italian seasoning, then rub with olive oil
- Heat a skillet on medium heat then drizzle in about 2 tbsp olive oil. Grill the chicken in the heated oil for about 4 minutes per side, until browned.
- Lower the heat, then pour in the balsamic sauce. Cook for another 6-8 minutes, until the sauce has thickened. Spoon the sauce over the chicken every couple of minutes. Thicker chicken pieces will need more cook time, make sure your chicken is cooked to 165 F.
- Top with extra Italian seasoning or fresh basil when serving
This recipe is in our dinner rotation. Thank you for sharing!
This looks good, tastes amazing and is a nice idea when you have people coming over.
I had romaine, tomatoes, mozzarella, basil, cucumbers, and avocado… and a husband who must have meat with dinner. Cue in this balsamic glazed chicken. It was perfection! The glaze was delicious, coated the chicken beautifully, and made an incredible dressing. All four of us adored it (yes, even my meat purist husband!). Will make again, thank you!
Thank you, Gina! I’m so glad you tried it.