Balsamic Glazed Chicken

Why you'll love this recipe

The balsamic glaze adds incredible depth to simple chicken breast. It caramelises beautifully and creates a restaurant-quality dish with pantry staples.

Ingredients

• 4 chicken breasts (150g each)
• 120ml balsamic vinegar
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Fresh rosemary or thyme
• Salt and pepper to taste
• Cherry tomatoes (optional garnish)

Instructions

1. Prep chicken: Pound chicken to even thickness if needed. Season generously with salt and pepper.

2. Sear chicken: Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden. Set aside.

3. Make glaze: In same pan, add butter and garlic. Cook 30 seconds. Add balsamic vinegar and honey. Bring to simmer.

4. Reduce: Simmer glaze 3-5 minutes until thickened enough to coat a spoon.

5. Finish chicken: Return chicken to pan. Spoon glaze over chicken. Add herb sprigs.

6. Bake (optional): For extra thick chicken, transfer to 180°C oven for 10-12 minutes until internal temp reaches 74°C.

7. Serve: Plate chicken and drizzle with extra glaze from pan.

Tips for success

• Don't burn the balsamic: Medium heat when reducing.
• Rest the chicken: 5 minutes minimum before slicing.
• Even thickness: Ensures even cooking.

Variations

• Caprese style: Top with mozzarella and fresh basil.
• Add vegetables: Roast cherry tomatoes alongside.
• Chicken thighs: Use bone-in thighs for extra flavour.

Storage

Refrigerate up to 4 days. Glaze solidifies but melts when reheated.