BALSAMIC GLAZED CHICKEN
Balsamic Glazed Chicken is a delightful combination of sweet, tangy, and savoury flavours, making it an irresistible choice for dinner. This recipe features a succulent chicken breast marinated in balsamic vinegar, honey, olive oil, and garlic, creating a rich glaze that coats the chicken beautifully. The balsamic glaze adds depth of flavour, while the honey provides a subtle sweetness that balances the tanginess. This dish is perfect for a quick weeknight meal or a special weekend dinner. Serve it with roasted vegetables, a fresh salad, or your favourite side dish for a delicious meal.
RECIPE CATEGORY
Entrée, Dinner
SERVING SIZE
1
CUISINE
Italian
PREPARATION / TECHNIQUES
Marinate, Pan-Fry, Glaze
OCCASION / HOLIDAY
Weeknight Dinner, Family Gathering, Date Night, Special Occasion
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Fat, Gluten-Free, Quick & Easy, High Protein
DISH TYPE
Chicken Dish, Entrée
INGREDIENTS FOR BALSAMIC GLAZED CHICKEN
- 1 chicken breast (150g)
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1/2 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 260 kcal
- Protein: 26g
- Carbohydrates: 12g
- Sugars: 10g
- Fibre: 0g
- Fat: 12g
- Saturated Fat: 2g
- Sodium: 300mg
- Potassium: 450mg
- Vitamin C: 2% of Daily Value (DV)
- Calcium: 2% of Daily Value (DV)
- Iron: 6% of Daily Value (DV)
PREPARATION FOR BALSAMIC GLAZED CHICKEN
- Prepare the Marinade: Whisk together balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper in a small bowl until well combined.
- Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and thoroughly coat it. Seal the bag or cover the dish and refrigerate for at least 30 minutes or 2 hours for a deeper flavour.
- Preheat the Pan: Heat a non-stick pan over medium heat. Add a slight drizzle of olive oil if needed.
- Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 5-7 minutes on each side until the internal temperature reaches 75°C (165°F). Ensure you cook the chicken correctly.
- Glaze the Chicken: Pour the remaining marinade into the pan during the last 2 minutes of cooking, allowing it to reduce and thicken into a glaze that coats the chicken.
- Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot, drizzled with the balsamic glaze and your favourite sides.
PREP TIME
10 minutes (plus 30 minutes to 2 hours of marinating time)
COOKING TIME
12-14 minutes
TIPS FOR BALSAMIC GLAZED CHICKEN
- Reduce the balsamic vinegar separately before adding it to the chicken for a more decadent glaze.
- Be careful not to overcook the chicken, as it can become dry. A meat thermometer is helpful to ensure it reaches the right temperature.
- Add fresh herbs like rosemary or thyme to the marinade for added depth of flavour.
VARIATIONS
- Add a splash of soy sauce to the marinade for an umami twist.
- Substitute the chicken breast with boneless chicken thighs for a juicier result.
- Incorporate a teaspoon of Dijon mustard into the marinade for a bit of tanginess.
PREPPING AND STORAGE
- Fridge: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
- Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.