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A white platter holds eight pieces of glazed balsamic chicken with prominent grill marks, garnished with fresh herbs, beside a pitcher of sauce.
Reda

Pan-Seared Balsamic Glazed Chicken

Tender, juicy chicken breasts pan-seared to perfection and coated in a rich, tangy, and slightly sweet balsamic glaze. A quick and elegant weeknight dinner ready in about 30 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts about 6 oz / 170g each, pounded to an even 1/2-inch thickness
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
For the Balsamic Glaze
  • 1/2 cup balsamic vinegar use a good quality vinegar
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp honey or maple syrup
  • 1 tbsp Dijon mustard
  • 3 cloves garlic minced
  • 1 tbsp unsalted butter cut into small pieces
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet (12-inch)
  • Small Bowl
  • Whisk
  • Meat thermometer

Method
 

Prepare and Cook the Chicken
  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet in a single layer, being careful not to overcrowd the pan. Cook for 5-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) on a meat thermometer.
  3. Once cooked, remove the chicken from the skillet and transfer it to a plate. Tent with foil to keep warm.
Make the Balsamic Glaze
  1. Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
  2. In a small bowl, whisk together the balsamic vinegar, chicken broth, honey, and Dijon mustard. Pour the mixture into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  3. Bring the sauce to a simmer and let it cook for 6-8 minutes, stirring occasionally, until the sauce has reduced by about half and thickened enough to coat the back of a spoon.
Finish the Dish
  1. Return the chicken breasts and any accumulated juices from the plate back to the skillet. Spoon the glaze over the chicken, turning to coat all sides. Let it simmer in the sauce for 1-2 minutes to heat through.
  2. Turn off the heat and stir in the small pieces of butter until melted and the sauce becomes glossy. Garnish with fresh parsley and serve immediately.

Notes

For the best flavor, use a good quality balsamic vinegar. You can also add a sprig of fresh rosemary or thyme to the glaze while it simmers for extra aroma. This balsamic chicken pairs wonderfully with roasted asparagus, mashed potatoes, or a simple side salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.