Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4
Marinated in tangy balsamic vinegar and sweet honey and topped with a luscious balsamic glaze, this simple chicken dinner is surely a must! Gluten-free, healthy, easy, and a quick recipe that is a perfect addition to your go-to.
Ingredients
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1 pound chicken breasts
½ c. balsamic vinegar good quality
¼ c. chicken broth regular sodium
2 tablespoons honey
2 cloves garlic crushed
½ teaspoon salt to taste
¼ teaspoon black pepper
1 teaspoon rosemary fresh, finely chopped
1 tablespoon olive oil
How to make Honey Balsamic Chicken
Step 1: To an inch thickness, pound the chicken breasts and slice into 4-ounces pieces.
Step 2: Whisk the vinegar, broth, honey, garlic, salt, pepper, and rosemary in a medium-sized bowl. Set aside half a cup of marinade, then place the rest in a 1-gallon ziplock bag with the chicken breasts. Marinate the chicken for at least 15 to 30 minutes.
Step 3: Heat oil in a large cast-iron skillet over medium-high heat. Allow the excess marinade to drip off before adding the chicken to the hot oil. Cook the chicken for about 3 to 4 minutes on each side or until the completely cooked and the internal temperature of the chicken reads 165 degrees.
Step 4: In the meantime, add the rest of the balsamic marinade in a different small saucepan or skillet. Bring this to a boil and boil for about a minute. Then, reduce the heat to a simmer.
Step 5: Simmer the balsamic vinegar mixture for about 10 minutes until it is reduced by half and a glaze is formed.
Step 6: Enjoy the cooked chicken breasts with the balsamic glaze.
Notes:
In place of honey, you can use pure maple syrup or agave nectar.
You can substitute rosemary with fresh thyme or basil or dried herbs in place of fresh rosemary.
Nutrition Facts:
Amount Per Serving: Calories 220 | Fat 7g 11% | Saturated Fat 1g 6% | Cholesterol 73mg 24% | Sodium 433mg 19% | Potassium 479mg 14% | Carbohydrates 13g 4% | Fiber 1g 4% | Sugar 11g 12% | Protein 25g 50% | Vitamin A 73IU 1% | Vitamin C 4mg 5% | Calcium 33mg 3% | Iron 1mg 6%
Ingredients
- 1 pound chicken breasts
- ½ c. balsamic vinegar good quality
- ¼ c. chicken broth regular sodium
- 2 tablespoons honey
- 2 cloves garlic crushed
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 teaspoon rosemary fresh, finely chopped
- 1 tablespoon olive oil
Instructions
Step 1: To an inch thickness, pound the chicken breasts and slice into 4-ounces pieces.
Step 2: Whisk the vinegar, broth, honey, garlic, salt, pepper, and rosemary in a medium-sized bowl. Set aside half a cup of marinade, then place the rest in a 1-gallon ziplock bag with the chicken breasts. Marinate the chicken for at least 15 to 30 minutes.
Step 3: Heat oil in a large cast-iron skillet over medium-high heat. Allow the excess marinade to drip off before adding the chicken to the hot oil. Cook the chicken for about 3 to 4 minutes on each side or until the completely cooked and the internal temperature of the chicken reads 165 degrees.
Step 4: In the meantime, add the rest of the balsamic marinade in a different small saucepan or skillet. Bring this to a boil and boil for about a minute. Then, reduce the heat to a simmer.
Step 5: Simmer the balsamic vinegar mixture for about 10 minutes until it is reduced by half and a glaze is formed.
Step 6: Enjoy the cooked chicken breasts with the balsamic glaze.
Notes
In place of honey, you can use pure maple syrup or agave nectar. You can substitute rosemary with fresh thyme or basil or dried herbs in place of fresh rosemary.
