Balsamic Honey Glazed Chicken (Print Version)
# Ingredients:
→ Main
01 -
1 lb. chicken breasts
02 -
½ cup good quality balsamic vinegar
03 -
¼ cup regular sodium chicken broth
04 -
2 Tbsp. honey
05 -
2 cloves garlic, crushed
06 -
½ tsp. salt, to taste
07 -
¼ tsp. black pepper
08 -
1 tsp. fresh rosemary, finely chopped
09 -
1 Tbsp. olive oil
# Instructions:
01 -
Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
02 -
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.
03 -
Allow chicken to marinate for 15-30 minutes.
04 -
In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off before adding to the skillet. Cook for 3-4 minutes per side, or until it is cooked through and internal temperature reaches 165 degrees. Verify with a meat thermometer.
05 -
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.
06 -
Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
07 -
Serve cooked chicken breasts with balsamic glaze and enjoy!
# Notes:
01 -
You can substitute pure maple syrup or agave nectar for the honey.
02 -
Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
03 -
To Store: Leftovers will last for up to 3-4 days if sealed in an airtight container in the refrigerator. Keep the balsamic glaze separately in the refrigerator for up to 1-2 weeks.
04 -
To Freeze: Place in a freezer-safe container for up to 4-6 months.