Balsamic Chicken Breasts

4 cooked chicken fillets in a white skillet with a brown sauce

These Balsamic Chicken Breasts are easy to make yet incredibly flavorful and satisfying. The delicious balsamic vinegar and honey sauce has a mouthwatering sweetness and tang that helps keep the chicken moist and tender. Plus, it's a great way to use those pantry staples you already have. You can pair it with your favorite sides, like roasted veggies, fresh green salad, and crusty potatoes. If you're looking for a quick and delicious meal for your next family dinner, this recipe is worth trying.

4.84 from 43 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main

Cuisine Modern Australian

Servings

Calories 269 kcal

Ingredients

2 chicken breasts
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil

Sauce

¼ cup balsamic vinegar
2 tablespoon brown sugar (see note 1)
1 tablespoon mustard (see note 2)
2 tablespoon chicken broth
¼ teaspoon olive oil
¼ cup honey
1 tablespoon fresh rosemary chopped

Instructions

To prepare the chicken

Place each chicken breast on a cutting board and pat them dry with kitchen paper. Using a sharp knife, slice them horizontally into cutlets, keeping the knife parallel to the board and cutting through the breast from the side (refer to the pictures in the post for guidance).
2 chicken breasts
Repeat this process with the second chicken breast.
Cover the cutlets with parchment paper or plastic wrap, and gently flatten the thicker end using a meat mallet or the base of a heavy skillet.

To prepare the sauce

Add the balsamic vinegar, brown sugar, mustard, and chicken broth to a jug.
¼ cup balsamic vinegar
2 tablespoon brown sugar
1 tablespoon mustard
2 tablespoon chicken broth
Pour a small amount of olive oil into your quarter cup measure; swirl the oil around the cup, and then pour any excess oil into the jug.
¼ teaspoon olive oil
¼ cup honey
Without wiping it out, measure your honey using the same quarter cup measure and pour it into the jug. (see note 3)
Stir to combine.

To cook the dish

Place a large skillet over medium-high heat and add the olive oil.
1 tablespoon olive oil
Season the chicken cutlets with salt and pepper and add them to the skillet.
½ teaspoon salt
½ teaspoon pepper
Cook for 2 minutes on each side.
Add the sauce mixture to the pan and bring to a simmer. Cook the chicken for a further 2-3 minutes, spooning over the sauce.
Serve sprinkled with fresh rosemary.
1 tablespoon fresh rosemary

Notes

I like to add sugar when serving this to the kids, as they prefer the sweeter sauce. Feel free to add more or less to taste or leave it out altogether.
The mustard helps to balance the sweetness of the honey and round out the tang of the vinegar. You can use any mustard. I like Dijon.
The oil coating on the quarter cup measure will make pouring out all of the honey much easier.

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Nutrition

Nutrition is per serving

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