Balsamic Chicken Recipe

Sweet, tangy, and perfectly glazed, this balsamic chicken recipe comes together in one skillet in about 25 minutes. A simple honey balsamic pan sauce turns everyday chicken into a weeknight dinner with pantry staples.

Flavor: Rich and savory with a perfect balance of tangy balsamic vinegar, sweet honey, aromatic herbs, and a buttery glaze that coats every bite.
Technique: Start by pan-searing the chicken to build flavor, then simmer gently covered, and finish by whisking in butter for a smooth, silky sauce.
Serving Suggestions: I love serving this over rice or mashed potatoes, with roasted vegetables (especially broccoli) to soak up every bit of sauce.

chicken , oil , basil , garlic powder , honey , butter , vinegar , salt and pepper with labels to make Balsamic Chicken

Assemble The Ingredients

Chicken: Choose similarly sized chicken breasts for even cooking. Pound to an even thickness for the juiciest result. You can also use boneless thighs, but they will a few extra minutes to cook.
Balsamic Vinegar: For a full-bodied sauce, use a thicker balsamic vinegar (not glaze). If the vinegar is very sharp, add an extra drizzle of honey.
Honey: Honey can be swapped with maple syrup or brown sugar in a pinch.

Favorite Variations

For a fresh twist, toss in a handful of halved cherry tomatoes while simmering or finish with a sprinkle of fresh basil.
If you like a little heat, add a pinch of red pepper flakes for a sweet-spicy glaze.
For extra flavor, whisk in a teaspoon of Dijon to the balsamic-honey mixture.

cooking chicken to make Balsamic Chicken

cooking chicken with balsamic sauce to make Balsamic Chicken

adding butter to pan to make Balsamic Chicken

How to Make Balsamic Chicken

Combine the seasoning and sprinkle over the chicken.
In a skillet, cook the chicken until golden (full recipe below).
Then add the sauce ingredients, cover, and simmer.
Transfer the chicken to a plate, and whisk butter into the sauce until thickened.

Before serving, spoon the sauce over the chicken.

plates of Balsamic Chicken with zucchini

Pat the chicken dry before seasoning so it browns instead of steaming.
Do not rush the sear. Golden color builds flavor for the sauce.
Once the balsamic and honey are added, keep the heat at medium so the sauce reduces without scorching.
Rest the chicken for 5 minutes, so the juices stay in the meat and not on the plate.

Store, Freeze, Reheat

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. To reheat, warm in a covered skillet over low heat with a splash of water or broth.

Saucy Skillet Dinners

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Combine the seasoning mix in a small bowl. Sprinkle it over the chicken breasts.
Heat the oil in a nonstick skillet over medium-high heat.
Add the chicken and cook for 4 to 5 minutes per side or until golden.
Add the balsamic and honey, reduce the heat to medium, and cover. Let the chicken cook an additional 4 to 6 minutes or until cooked through and reaches 165°F in the thickest part.
Transfer the chicken to a plate, cover, and let it rest.
Whisk the the butter into the sauce, scraping up any brown bits and let it simmer uncovered until slightly thickened. Serve the sauce over the chicken.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken

Cuisine American

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