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Finished balsamic glazed chicken breasts in a skillet, glossy dark reduction sauce pooled around them, fresh chopped parsley on top, on a stovetop in warm natural light, casual home cooking

Balsamic Glazed Chicken

Pan-seared chicken breasts in a glossy balsamic reduction with no added salt, using vinegar and garlic to carry the flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each, pounded even
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tbsp fresh parsley chopped

Method
 

  1. Pat the chicken dry and season both sides with the garlic powder, oregano, and pepper. Drying the surface is what lets it brown instead of steam.
  2. Heat the oil in a skillet over medium-high. Sear the chicken 5 to 6 minutes per side until it reaches 165F. Move it to a plate and tent loosely.
  3. Lower the heat to medium. Add the minced garlic and cook 30 seconds, then pour in the balsamic vinegar and broth, scraping up the browned bits from the pan.
  4. Stir in the honey and simmer 4 to 6 minutes until the sauce reduces by half and coats the back of a spoon.
  5. Return the chicken to the pan, turn to coat in the glaze, and scatter the parsley over the top.