This post may contain affiliate links, please see the privacy policy for details.
The aroma of sizzling garlic and herbs fills the air as tender chicken simmers in a tangy balsamic glaze. This easy balsamic chicken recipe brings a perfect balance of savory depth and subtle sweetness, with a glossy sauce that clings to every bite. Fresh herbs highlight the richness of the balsamic reduction, while honey and Dijon round out the flavor with just the right amount of warmth. It’s rustic, satisfying and simple enough to become a weeknight favorite.
Why You’ll Love It
Balsamic chicken is tender, juicy and coated in a tangy glaze with garlic, herbs and honey. This rustic dish is bold, tasty and easy to make. Great for midweek meals.
Balanced flavors: Tangy balsamic vinegar and honey create a savory-sweet sauce.
Quick prep: Ready in about 40 minutes from start to finish.
Restaurant-worthy: The glossy glaze looks elegant but is easy to achieve.
Customizable: Use chicken thighs or breasts, fresh or dried herbs.
You might also like cranberry balsamic roast beef, chicken Sorrentino, chicken Francese, chicken Valdostana and Cajun chicken with sweet potatoes.
One Pan Balsamic Chicken Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Boneless chicken breasts or thighs: The protein base; I find boneless skinless chicken thighs stay juicier while breasts are leaner.
Olive oil: Used to sear the chicken and sauté aromatics.
Onion: Adds a sweet, savory base flavor.
Garlic: Infuses the sauce with warmth and depth.
Diced tomatoes: Add acidity, sweetness and body to the sauce.
Balsamic vinegar: Reduces into a tangy, slightly sweet glaze.
Chicken broth: Provides liquid for simmering and enhances savory notes.
Honey: Balances acidity with natural sweetness.
Dijon mustard: Adds sharpness and complexity to the sauce.
Herbs: Basil, oregano, rosemary and thyme build an Italian-inspired flavor profile. Use fresh for brightness or dried for convenience.
Fresh parsley: Brightens the finished dish as a garnish.
How to Make Braised Balsamic Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season chicken: Sprinkle boneless, skinless chicken breasts with salt and pepper on both sides.
Sear chicken: Brown in olive oil until golden, then remove.
Cook aromatics: Sauté onion until soft, then add minced garlic.
Build sauce: Stir in tomatoes, vinegar, broth, honey, Dijon and herbs.
Simmer chicken: Return chicken to the pan and cook until fully done, checking with a meat thermometer it’s reached 165°F internal temperature.
Thicken sauce: Uncover and simmer a few minutes more.
Finish: Garnish with chopped parsley before serving.
Substitutions and Variations
Gluten-free: Make sure you’re using gluten-free broth.
Dairy-free: Use dairy-free broth.
Sweeter flavor: Use brown sugar instead of honey.
Herb swaps: Try sage or tarragon for a different profile.
A little spice: Add red pepper flakes.
Protein variation: Use boneless skinless chicken thighs or boneless pork chops for a similar result.
Optional add-ins: Include spinach or baby kale for extra greens, added during the last few minutes of cooking time. A pat of butter stirred in at the end makes a richer sauce.
Serving Suggestions
Appetizers: Enjoy dirty martini shrimp or escarole bean soup.
Main dish: Serve balsamic glazed chicken with rice, garlic mashed potatoes, slow cooker polenta, orzo, or your preferred pasta shape. Add some roasted bell peppers or green beans to the plate too, if liked.
Desserts: Finish with pumpkin chiffon pie.
How to Store
Store: Refrigerate leftover chicken in an airtight container for up to 4 days.
Freeze: Freeze chicken and sauce together for up to 3 months.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm on the stove over low heat or in the oven at 300°F until hot.
Top Tips
Choose thighs for juiciness: They stay tender during simmering.
Balance acidity: Adjust with a splash more honey if needed.
Simmer gently: Low heat keeps the chicken from drying out.
Avoid reactive pans: Acidic ingredients like vinegar and tomatoes can react with aluminum, so don’t use aluminum pans.
Skillet Balsamic Chicken FAQs
Yes, sauté them with the onion until they burst, then continue with the recipe.
If you want a richer balsamic taste, you can make a balsamic marinade with balsamic vinegar and olive oil and let the chicken sit in it to soak up flavor. Drain and proceed with the recipe. If you do marinate the chicken, keep in mind a balsamic chicken marinade will tenderize the meat. Leaving it on too long can make the chicken mushy, so limit any marinating time to a couple of hours.
Yes, after searing, transfer everything to a baking dish and bake at 375°F for 25 minutes. Baked balsamic chicken is just as easy as pan cooked.
Easy Balsamic Chicken Recipe
Balsamic Chicken
Equipment
- Skillet Large with Lid
Ingredients
- 4 chicken breasts, or thighs, boneless and skinless
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil
- 1 onion, medium, thinly sliced
- 3 Cloves garlic, minced
- 1 Can diced tomatoes, 14 ½-Ounce, undrained
- ½ Cup balsamic vinegar
- ¼ Cup chicken broth
- 2 Tablespoons honey, or brown sugar
- 1 Tablespoon Dijon mustard
- 1 Teaspoon dried basil, or 1 Tablespoon fresh
- 1 Teaspoon dried oregano, or 1 Tablespoon fresh
- 1 Teaspoon fresh rosemary, chopped, or ½ Teaspoon dried
- 1 Teaspoon fresh thyme leaves, or ½ Teaspoon dried
- fresh parsley, for garnish
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 3 to 4 minutes per side until golden brown.
- Remove and set aside.
- In the same skillet, add onion and cook until softened, about 4 minutes.
- Add garlic and sauté for 1 minute.
- Stir in diced tomatoes (with their juice), balsamic vinegar, chicken broth, honey, Dijon, basil, oregano, rosemary, and thyme.
- Bring to a simmer.
- Return chicken to the pan, nestling it into the sauce, and spoon sauce over chicken.
- Reduce heat to medium-low, cover, and cook 15 to 20 minutes, until chicken is fully cooked (165°F internal temperature).
- Uncover and simmer 5 minutes more to thicken the sauce.
- Garnish with parsley and serve hot.
Notes
Balance acidity: Adjust with a splash more honey if needed.
Simmer gently: Low heat keeps the chicken from drying out.
Avoid reactive pans: Acidic ingredients like vinegar and tomatoes can react with aluminum, so don’t use aluminum pans.
Nutrition
With its glossy glaze and layers of savory-sweet flavor, balsamic chicken breasts prove how simple ingredients can create something truly memorable. The vinegar and honey balance each other, while garlic and herbs infuse warmth into every bite. This dish is quick to prepare yet tastes like something you’d expect from a cozy trattoria. It’s a versatile recipe that works any night of the week while still being special enough for company.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
What side dishes do you recommend?
I recommend rice, mashed potatoes, slow cooker polenta, orzo, or your preferred pasta shape. You can add some roasted veggies to the plate too if you like.