Honey Balsamic Glazed Chicken Breasts
Honey Balsamic Glazed Chicken Breasts
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Honey Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional, for a touch of heat
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
- 1
Pat the chicken breasts dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min
- 2
Heat the olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the hot skillet.
⏱️ 1 min
- 3
Sear the chicken for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 12 min•🌡️ 165
- 4
Reduce the heat to medium. To the same skillet (do not clean it, the fond adds flavor), add the balsamic vinegar, honey, Dijon mustard, minced garlic, and red pepper flakes (if using). Whisk to combine and bring to a gentle simmer.
⏱️ 2 min
- 5
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly. Continue to simmer for 1-2 minutes, or until the glaze has thickened to your desired consistency.
⏱️ 2 min
- 6
Return the cooked chicken breasts to the skillet, turning them to coat thoroughly in the warm glaze. Spoon extra glaze over the chicken. Serve immediately, garnished with fresh parsley if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Balsamic Glazed Chicken Breasts
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Honey Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 2 garlic, cloves, minced
- 1/4 teaspoon red pepper flakes, optional, for a touch of heat
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
- 1
Pat the chicken breasts dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 3 min - 2
Heat the olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the hot skillet.
⏱️ 1 min - 3
Sear the chicken for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate, tented loosely with foil to keep warm.
⏱️ 12 min•🌡️ 165 - 4
Reduce the heat to medium. To the same skillet (do not clean it, the fond adds flavor), add the balsamic vinegar, honey, Dijon mustard, minced garlic, and red pepper flakes (if using). Whisk to combine and bring to a gentle simmer.
⏱️ 2 min - 5
In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering glaze, whisking constantly. Continue to simmer for 1-2 minutes, or until the glaze has thickened to your desired consistency.
⏱️ 2 min - 6
Return the cooked chicken breasts to the skillet, turning them to coat thoroughly in the warm glaze. Spoon extra glaze over the chicken. Serve immediately, garnished with fresh parsley if desired.
⏱️ 3 min