This easy balsamic chicken recipe delivers restaurant-quality flavor in just 25 minutes. Tender, juicy chicken breasts are pan-seared to golden perfection and coated in a luscious balsamic glaze that’s sweet, tangy, and irresistibly delicious. Perfect for busy weeknights or special occasions, this one-pan wonder combines simple pantry ingredients to create a gourmet meal that will impress your family and friends. The caramelized balsamic sauce creates a glossy coating that locks in moisture while delivering complex Italian-inspired flavors.
Total Time:25 minutes
Yield:4 servings
Ingredients
4 boneless, skinless chicken breasts (6-8 oz each)
Pat chicken breasts completely dry with paper towels. If chicken breasts are thick, pound to even ¾-inch thickness. Season both sides generously with salt, pepper, and garlic powder. Let rest at room temperature for 5 minutes.
In a small bowl, whisk together balsamic vinegar, honey, minced garlic, Italian seasoning, and red pepper flakes (if using). Set aside.
Heat olive oil in a large skillet over medium-high heat until shimmering, about 30 seconds.
Add chicken breasts to the pan without overcrowding. Sear undisturbed for 5-6 minutes until a golden-brown crust forms.
Flip chicken and cook the second side for 5-6 minutes until internal temperature reaches 155-160°F. Transfer chicken to a plate and tent loosely with foil.
Reduce heat to medium. Add the balsamic mixture to the hot pan and use a wooden spoon to scrape up any browned bits from the bottom.
Simmer the sauce for 3-4 minutes, stirring occasionally, until reduced by half and syrupy.
Remove pan from heat and stir in butter until completely melted and the sauce is glossy.
Return chicken breasts with any accumulated juices to the pan. Spoon the balsamic glaze generously over each piece.
Let chicken warm in the sauce over low heat for 1-2 minutes.
Transfer to a serving platter, drizzle with remaining sauce, and garnish with fresh basil, cherry tomatoes, and Parmesan if desired. Serve immediately
Notes
For best results, use aged balsamic vinegar (not the thin, cheap variety). Look for “Traditional” or grape must as the first ingredient.
Chicken thighs can substitute for breasts—cook 6-7 minutes per side until 165°F internal temperature.
Don’t skip patting the chicken dry—moisture prevents proper browning.
Remove chicken from heat at 155°F; carryover cooking will bring it to safe 165°F.
For thicker sauce, simmer an additional 2-3 minutes or add ½ teaspoon cornstarch mixed with 1 teaspoon water.
Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of broth.
Recipe doubles easily but cook chicken in batches to avoid overcrowding the pan.
