Honey Balsamic Chicken Delight (Print Version)
# Ingredients:
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01 -
1 Tbsp. olive oil
02 -
1 tsp. fresh rosemary, finely chopped
03 -
¼ tsp. black pepper
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½ tsp. salt, to taste
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2 cloves garlic, crushed
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2 Tbsp. honey
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¼ cup regular sodium chicken broth
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½ cup high-quality balsamic vinegar
09 -
1 lb. chicken breasts
# Instructions:
01 -
Take chicken breasts and pound them until they're about 1-inch thick, then cut them into 4-ounce pieces.
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In a bowl, whisk together balsamic vinegar, chicken broth, honey, garlic, rosemary, salt, and pepper. Set aside ½ cup of the mixture and pour what's left—about ¼ cup—into a large ziplock bag. Add the chicken to the bag.
03 -
Let the chicken marinate for 15 to 30 minutes.
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Heat up a big cast-iron skillet over medium-high heat. Pour in the olive oil, and let the extra marinade drip off the chicken before putting it in the skillet. Each side should cook for 3-4 minutes or until it's done and hits 165°F inside. Use a meat thermometer to double-check.
05 -
In a separate, small skillet or saucepan, take the leftover balsamic marinade and bring it to a boil. Keep it boiling for about a minute, then turn down the heat to a gentle simmer.
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Keep the balsamic mixture on a gentle simmer for 10 minutes, or until it thickens up and turns into a sticky glaze.
07 -
Plate the chicken and pour the glaze over top. Enjoy every bite!
# Notes:
01 -
Don’t have honey? You can use pure maple syrup or even agave nectar instead.
02 -
No rosemary? Swap it out for basil or thyme—fresh or dried will work just fine!
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Storage Tip: Leftovers can stay fresh in the fridge for 3-4 days if they’re sealed tight. The balsamic glaze can last up to 1-2 weeks in the fridge on its own.
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Freezer-Friendly: Pop leftovers in a freezer-safe container and enjoy them anytime over the next 4-6 months.