Balsamic Glazed Chicken

Balsamic Glazed Chicken is a delicious and EASY chicken recipe that the whole family will love.

Balsamic Glazed Chicken

My family actually digs spinach, so I chose to take advantage of that and serve this chicken over some simply sauteéd spinach.  The chicken is the star of the show here though.  It’s cooked in a skillet, then the sauce is cooked in the same skillet (one pan- yay!), and then they meet briefly in the skillet together, and then the drizzle action happens once plated.  The spinach is completely optional, but I recommend you try it because it’s really good!

Chicken Tip:

Chicken will cook best and most evenly when all of your chicken breasts are about the same thickness.  This is easy to do.  Just place your chicken breasts between two pieces of plastic wrap or wax paper and pound until they are all an even thickness.  Then you won’t have to be frustrated when one chicken breast is still raw when the rest of them are done!

Balsamic Glazed Chicken served over spinach

If you are not into spinach- that’s totally okay!  You can serve this chicken with anything you want.  It would be great with rice, steamed veggies or even a baked potato.

The sauce is wonderful, so if it happens to sneak into your side dishes on the plate… you won’t be too disappointed.

Cutting into Balsamic Glazed Chicken

The chicken itself?  It turns out very tender.  Since you’re quickly skillet-cooking it, it doesn’t get dried out in the oven.  Perfect.

It’s our new favorite chicken recipe to make for dinner.  That’s a good thing since my husband often says, “Um, we’re having chicken… again?”  And my son pretty much just wants to add barbecue sauce to his chicken.  They both like this one without complaints.  Enjoy!

Here are a few more chicken recipes you might enjoy:

Balsamic Glazed Chicken

Simple pan-cooked chicken recipe with a delicious glaze.

Course Main Course
Cuisine American
Keyword balsamic chicken, balsamic glazed chicken
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 288 kcal


  • Four 6-ounce (or larger) boneless, skinless chicken breasts
  • 1 1/2 teaspoons dried thyme (or 2 teaspoons fresh)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons extra virgin olive oil
  • 1/3 cup water
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • 2 tablespoons butter, cut into pieces
  • spinach, for serving (optional)


  1. Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes (or until browned). Turn and cook the other side until browned. Transfer to a plate and cover with foil.

  2. Add water, vinegar, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes (or until chicken is cooked through). Serve drizzled with glaze.

Recipe Notes

  • If you'd like to serve this over spinach (as the photo shows), place one bag of spinach in a large skillet and sprinkle a few sprinkles of water on top. Place the lid on top and cook over medium-heat until spinach is wilted. It doesn't really need any (or little) seasoning since the chicken will be served on top with the sauce drizzled over all.
  • Weight Watchers POINTS:  Freestyle SmartPoints: 5, SmartPoints: 8, Points Plus Program: 8, Old Points Program: 7
Nutrition Facts
Balsamic Glazed Chicken
Amount Per Serving (1 g)
Calories 288 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 543mg24%
Potassium 647mg18%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 36g72%
Vitamin A 240IU5%
Vitamin C 2mg2%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

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  • Mo wrote:

    Is the two teaspoons of olive oil correct or should it be two tablespoons?

    • Lori Lange wrote:

      That’s correct. Use a nonstick skillet and two teaspoons should be just fine.