Balsamic Chicken Recipe

  • on May 1, 2017
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Balsamic Chicken Recipe

Balsamic Chicken Recipe

Balsamic Chicken Recipe

Balsamic Chicken Recipe

This one pan balsamic chicken is very light and a perfect meal for summers; the procedure is quick and easy which qualifies it as a beginner friendly dish; chicken filled with balsamic flavor is healthy and makes your palates addicted; you wouldn’t get bored even if you have it on regular basis. Make sure to taste it once.

Recipe Info:

  • Servings: 4
  • Preparation time: 35 minutes (marinating time included)
  • Cooking time: 20 minutes


  • 2 boneless and skinless chicken breasts
  • ½ teaspoon minced garlic
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • Salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • 5 tablespoons water
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano

Rinse the chicken under running water; dry off excess with paper towels. Using a sharp kitchen knife cut each breast into half lengthwise, like cutlets.

Combine ½ teaspoon minced garlic in a medium bowl along with ¼ cup balsamic vinegar, Salt, ½ teaspoon black pepper, 1 tablespoon honey, 5 tablespoons water, ½ teaspoon dried thyme and ½ teaspoon dried oregano. Whisk well to mix the ingredients.

Add chicken to the marinade and toss to coat; cover and keep in the refrigerator and let it marinate for 30 minutes at least.

Take marinated chicken out of the refrigerator; separate the chicken from marinade; reserve the marinade to make the sauce.

Heat olive oil in a skillet over medium-high flame. With the help of tongs carefully lower the marinated chicken pieces into the oil. If the skillet is not large enough to fit all the pieces in a single layer without crowding it, work in batches. Cook for 14 minutes 7 minutes per each side turning twice or thrice during the process until chicken turns golden brown and cooked through. Transfer browned chicken to a plate. Repeat the process for the remaining pieces.

Pour reserved marinade in the same skillet; scrap the residues from the bottom of the skillet with a wooden spoon; bring to a boil; adjust heat to medium; cook for 2-3 minutes until liquid reduces a bit; taste it; adjust spices and quantities as necessary; return chicken back to the skillet; cook for 2 more minutes until sauce thickens slightly and chicken heated through.

Off the heat when it’s done; transfer to a serving bowl; sprinkle a teaspoon of fresh thyme leaves over the chicken if you like; serve hot with mashed/roasted potatoes or green beans accompanied by fresh salad.

Notes & Tips:

  • To reduce the time use pre made cutlets instead of cutting a breast.
  • Cooking time varies according to the thickness of the chicken.
  • Use a teaspoon of Italian herb mix instead of separate herbs.
  • For fewer cleanups marinate the chicken in a zip lock bag instead of a bowl.
  • You may use chicken broth in the place of plain water.
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