chicken in balsamic vinegar recipe

Written BySheba G Updated On
chicken in balsamic vinegar recipe
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The Best chicken in balsamic vinegar recipe

I have been making this chicken in balsamic vinegar recipe for years, and it is one of those dishes that never fails to impress. The balsamic vinegar gives the chicken a tangy, slightly sweet flavor that my whole family loves. Even my kids, who can be picky eaters, ask for seconds every time I make it. It is a perfect weeknight dinner because it comes together quickly with simple ingredients, but it also feels special enough for a Sunday meal with guests. Plus, chicken is a lean protein, and balsamic vinegar is known for its antioxidants, so I feel good serving this to my family.

Balsamic Glazed Chicken

Balsamic Glazed Chicken

4.8 from 563 votes

This balsamic glazed chicken is a simple yet flavorful dish where chicken thighs are pan-seared and then simmered in a rich balsamic vinegar sauce. It is perfect for a quick weeknight dinner or a casual gathering, and it pairs wonderfully with rice or roasted vegetables.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Balsamic Sauce

1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon dried thyme

👨‍🍳Directions

1Season the chicken thighs with salt and pepper on both sides.
2Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3In a small bowl, whisk together balsamic vinegar, chicken broth, honey, minced garlic, and dried thyme.
4Pour the balsamic mixture into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5Return the chicken to the skillet, reduce heat to medium-low, and let it simmer for 10-12 minutes, flipping once, until the chicken is cooked through and the sauce has thickened slightly.
6Serve the chicken with the sauce spooned over the top.

🔧Equipment

Large skillet
Measuring cups and spoons
Tongs
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 150mg🧂Sodium: 700mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 15g🥩Protein: 32g

📝Notes

For a thicker sauce, simmer for an additional 2-3 minutes. You can use chicken breasts instead of thighs, but reduce the cooking time to 8-10 minutes to avoid drying them out.

Watch Video Of How Balsamic Glazed Chicken Works

This chicken in balsamic vinegar recipe is a staple in my kitchen because it is easy, delicious, and always gets rave reviews. Whether I am cooking for a busy weeknight or a family get together, it is a dish that works every time and leaves everyone satisfied.

❓ Frequently Asked Questions About Balsamic Glazed Chicken

1. Can I use chicken breasts instead of thighs?

Yes, you can. Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the simmering time to 8-10 minutes and check for doneness with a meat thermometer, which should reach 165 degrees Fahrenheit.

2. Can I make this recipe ahead of time?

Absolutely. You can cook the chicken and sauce, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

3. What can I serve with balsamic chicken?

This dish goes well with many sides. I often serve it over rice or quinoa to soak up the sauce. Roasted vegetables like broccoli or asparagus, or a simple green salad, are also great choices.

4. Can I use a different type of vinegar?

Balsamic vinegar is key for the flavor in this recipe. You can substitute with a red wine vinegar mixed with a little brown sugar, but the taste will be different. For the best results, stick with balsamic vinegar.

5. How do I store leftovers?

Place any leftover chicken and sauce in a sealed container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Thaw overnight in the fridge before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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