Balsamic Honey Chicken
This simple chicken dish is great for the whole family combining the flavors of honey and balsamic vinegar. We also offer some substitute recommendations below.
- 1 tbsp. Olive Oil
- 1 lb Chicken Breasts (boneless)
- 1 tsp. Rosemary (fresh, finely chopped)
- 1/2 cup Balsamic Vinegar
- 1/4 tsp. Black Pepper
- 1/4 cup Chicken Broth
- 1/2 tsp. Salt
- 2 tbsp. Honey
- 2 cloves Garlic (crushed)
- Combine the rosemary, vinegar, broth, salt, pepper, garlic, and honey in a medium-size bowl mixing with a whisk.
- Add half of the marinade mixture with chicken breasts in a 1-gallon ziplock bag. Allow the chicken to marinate for 15 to 30 minutes.
- Heat a large cast-iron skillet on medium heat and add oil.
- Let the marinade drip off the chicken before placing it in the skillet. Cook chicken breasts for 3 to 4 minutes on each side (until internal temp reached 165 degrees).
- Add the remaining portion of the marinade to a separate small skillet or saucepan, bringing to a boil. Boil for 1 minute then reduces to a simmer, turning down the heat.
- Let separate marinade simmer for 10 minutes, until glaze is formed.
- Add glaze to chicken breasts on the serving plate, then serve and enjoy!
Instead of honey, you can substitute with agave nectar or pure maple syrup. If you don't have rosemary you can substitute with any other dry herb such as fresh basil or thyme.