Description
Tender chicken breasts seared and glazed with a sweet and tangy honey balsamic sauce. A quick, flavorful weeknight meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon soy sauce (low sodium preferred)
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped
- Sesame seeds
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels.
- Make the Dry Rub: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and pepper.
- Season the Chicken: Sprinkle the dry rub evenly over both sides of the chicken breasts.
- Make the Honey Balsamic Glaze: In a small saucepan, whisk together balsamic vinegar, honey, soy sauce, minced garlic, Dijon mustard, dried thyme, and red pepper flakes (if using).
- Simmer the Glaze: Place the saucepan over medium heat and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, or until thickened slightly, stirring occasionally. Remove from heat.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat.
- Sear the Chicken: Carefully place the chicken breasts in the hot skillet, making sure not to overcrowd the pan. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Glaze the Chicken: Reduce heat to low. Pour the honey balsamic glaze over the chicken breasts, coating each piece well.
- Simmer in Glaze: Let the chicken simmer in the glaze for 2-3 minutes, turning occasionally, until the glaze is sticky and caramelized.
- Serve: Remove the chicken from the skillet and place on a serving platter. Drizzle any remaining glaze over the chicken. Garnish with fresh parsley and sesame seeds, if desired. Serve immediately.
Notes
- For best results, use a meat thermometer to ensure the chicken is cooked through.
- Don’t overcrowd the pan when searing the chicken. Cook in batches if necessary.
- Adjust the amount of honey and red pepper flakes in the glaze to your preference.
- See “Tips and Variations” section for alternative cooking methods, ingredient substitutions, and serving suggestions.
- See “Make Ahead Instructions” section for tips on preparing components of the dish in advance.
- Leftover honey balsamic chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes