Balsamic Glazed Chicken is a delicious and EASY chicken recipe that the whole family will love.
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 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
If you are not into spinach- that’s totally okay! You can serve this balsamic glazed 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.
If you happen to be counting Weight Watchers points, the point totals are included at the top of this post.
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:
- Asian Barbecue Chicken
- Baked Chicken Parmesan
- Chicken Piccata
- Chicken Marsala
- Parmesan Crusted Chicken
- Beer- Braised Chicken
- Chicken with Cider and Bacon Sauce
- Carolina Style Barbecue Chicken
Balsamic Glazed Chicken
- Four 6-ounce (or larger) boneless, skinless chicken breasts
- 1½ 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)
- 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.
- 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.
- 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.