Honey Balsamic Chicken Recipe

Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze.


1 lb. chicken breasts

½ cup balsamic vinegar

¼ cup chicken broth

2 Tbsp. honey

2 cloves garlic crushed

½ tsp. salt to taste

¼ tsp. black pepper

1 tsp. rosemary fresh, finely chopped

1 Tbsp. olive oil


Honey Balsamic Chicken Recipe



Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.

In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.

Marinade chicken for 15-30 minutes.

In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)

Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.

Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.

Serve cooked chicken breasts with balsamic glaze and enjoy!

Recipe Notes:

You can substitute pure maple syrup or agave nectar for the honey.

Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.