BALSAMIC GLAZED CHICKEN

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

1. Prepare the Marinade: Whisk together balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper in a small bowl until well combined.

2. 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.

3. Preheat the Pan: Heat a non-stick pan over medium heat. Add a slight drizzle of olive oil if needed.

4. 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.

5. 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.

6. 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.