Honey Balsamic Chicken Skillet (Print Version)
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts (approximately 170g each)
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
0.5 teaspoon paprika
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Sauce
07 -
120 millilitres balsamic vinegar
08 -
60 millilitres honey
09 -
3 cloves garlic, minced
10 -
2 tablespoons soy sauce
11 -
1 tablespoon Dijon mustard
12 -
0.5 teaspoon dried thyme or rosemary
→ Finishing
13 -
1 tablespoon cold butter
# Instructions:
01 -
Pat chicken breasts dry with paper towels. Season generously on all sides with garlic powder, paprika, salt, and black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side, or until golden brown. Remove chicken from the skillet and set aside.
03 -
Lower the heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
04 -
Pour in balsamic vinegar, honey, soy sauce, and Dijon mustard. Add dried thyme or rosemary. Whisk to combine and allow the sauce to simmer for 3–4 minutes until it begins to thicken.
05 -
Return seared chicken breasts to the skillet. Spoon sauce over the chicken and continue simmering for 5–8 minutes, turning occasionally, until the internal temperature reaches 74°C.
06 -
Remove skillet from the heat. Stir in cold butter until fully melted to create a glossy sauce. Serve chicken with additional sauce spooned over the top.
# Notes:
01 -
For extra juiciness, substitute chicken thighs and increase cooking time as needed.
02 -
Avoid overcrowding the skillet when searing chicken to achieve an even golden crust.
03 -
Allow the balsamic glaze to reduce until slightly thickened before returning chicken to the pan.
04 -
Add a pinch of red pepper flakes for gentle heat or stir in fresh spinach at the end for added greens.