Description
30-minute Balsamic Chicken with chicken, balsamic vinegar, and garlic. Weeknight-friendly and packed with flavor!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds/900g), pounded to even thickness
- 3 tablespoons olive oil, divided (45ml)
- 1 teaspoon kosher salt (5g)
- ½ teaspoon freshly ground black pepper (2g)
- 1 teaspoon dried Italian herbs (3g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- ½ cup high-quality balsamic vinegar (120ml) – look for “Aceto Balsamico di Modena” for the best flavor
- 2 tablespoons honey or maple syrup (30ml)
- 1 tablespoon Dijon mustard (15g)
- 2 sprigs fresh rosemary
- 2 tablespoons cold butter, cubed (28g)
- Fresh basil or parsley for garnish, chopped
Instructions
- Prepare the chicken by patting it dry with paper towels. Using a meat mallet or heavy pan, pound the chicken breasts between two sheets of plastic wrap until they reach an even ½-inch thickness.
- Season both sides of the chicken breasts generously with kosher salt, black pepper, and the dried Italian herbs, pressing the seasonings into the meat to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. When the oil is hot but not smoking, add the chicken breasts to the pan without overcrowding (work in batches if necessary).
- Sear the chicken for 5-6 minutes on the first side without moving it—this ensures a golden-brown crust develops. Flip and cook for another 4-5 minutes on the second side until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the same pan. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it burn.
- Pour in the balsamic vinegar, honey or maple syrup, and Dijon mustard, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Add the rosemary sprigs and bring the mixture to a simmer.
- Allow the balsamic mixture to simmer and reduce for about 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. The sauce should reduce by approximately half its volume and take on a glossy appearance.
- Remove the pan from heat and discard the rosemary sprigs. Swirl in the cold butter cubes one at a time, stirring constantly until the sauce is silky and emulsified. This technique, called mounting with butter, creates a velvety texture and adds richness to the glaze.
- Return the chicken and any accumulated juices to the pan, turning each piece to coat thoroughly in the balsamic glaze. Allow the chicken to warm through in the sauce for 1-2 minutes.
- Transfer the balsamic chicken to serving plates, spoon additional glaze over the top, and garnish with freshly chopped basil or parsley before serving.