You’ll love this Honey Garlic Balsamic Chicken, a simple pan-cooked chicken breast recipe with a pan sauce made from balsamic, honey, and garlic. The whole family will love this mouthwatering dish!
Everyone needs a meal that they can have on the table in 30 minutes that is healthy, easy, and delicious. And when you have multiple mouths to feed (all with their own opinions), it’s great to have a go-to recipe that you know each member of your family will love.
In my house, that recipe is this pan-fried chicken with a simple honey garlic balsamic sauce. It’s a fresh chicken dish that’s perfect for busy weeknights when you want something on the table, but don’t want to sacrifice flavor.
- Chicken breasts: Boneless and skinless chicken breasts are my personal chicken cut of choice, however this recipe would also be delicious with chicken thighs (though the cook time may be a bit longer). I get all of my chicken from ButcherBox.
- Butter: Butter serves as the base of the pan sauce and helps to sizzle the chicken bits from the pan. I choose unsalted stick butter, but salted butter works as well just keep in mind you may not need as much additional salt to season.
- Chicken broth: Chicken broth adds a bit of liquid to the pan sauce, but vegetable broth can also be used if desired.
- Balsamic vinegar: Balsamic vinegar adds a bit of acidic tang to the pan sauce, but you can also try white wine and red wine vinegars as well!
- Lemon juice: A bit of lemon juice rounds out the pan sauce; either fresh lemon juice or bottled 100% lemon juice will work well in this recipe.
- Garlic: Whole garlic cloves are chopped and then added to pan sauce for a rich flavor.
- Honey: Sweet honey rounds out the taste of the sauce and thickens it before serving.
How to Make // The Steps
- Prep the chicken: First, pat your chicken breast dry with paper towels and season them with salt and pepper, then set aside.
- Cook the chicken: Next, melt the butter over medium-high heat and add in a drizzle of olive oil. Then add the seasoned chicken to the pan and cook until both sides are brown and chicken is cooked through, about 6-7 minutes on each side. When the chicken is done cooking, remove it from the pan to a plate and cover with foil to keep warm.
- Make the honey garlic balsamic glaze: Add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey to the same pan you cooked the chicken breasts in. Use a whisk or spoon to mix the ingredients together and cook for about 5 minutes, or until the sauce has thickened. Use a spatula or spoon to get the browned bits off the bottom of the pan (they will help infuse flavor to the sauce!).
- To serve: Slice the chicken on a bias and serve it with spoon pan sauce on top. We like to serve this chicken with a simple side of orzo with pesto sauce and a little topping of parmesan cheese. Then enjoy!
Tips & Tricks
- Don’t wash the pan after cooking the chicken! After removing the chicken breasts from the pan, don’t wash it before making the pan sauce. The crusty brown bits of chicken that were cooked in butter and oil are super flavorful and will add depth to your pan sauce.
- Use water if you don’t have chicken broth. The chicken broth is used to add a bit of flavored liquid to thin out the sauce, however if you don’t have broth on hand then a bit of water will also do the trick and you won’t skimp on flavor.
- Serve this tasty chicken with a simple side for an easy dinner. This chicken with a simple honey pan sauce glaze comes together in only 30 minutes, so keep your side dishes simple to cut down on cooking time (like my Roasted Broccoli with Shaved Parmesan or Sauteed Corn with Basil Butter).
Why is Honey Garlic Balsamic Chicken So Good?
- It’s quick and easy to make. This super simple pan fried chicken comes together in under 30 minutes, which is a win for weeknight meals.
- It’s super flavorful. With a pan sauce made from butter, vinegar, honey, and garlic, the flavor is bold and bright (and your kitchen will smell amazing!).
- It’s great to make once and eat all week. This recipe is a great option for meal prep or batch cooking as it’s quick to come together and will taste good on its own or on top of salads or bowls.
While chicken breasts are hard to get creative with on their own, the pan sauce variations are truly endless! Below are a few flavor combination ideas, but get creative and try out your favorite ingredients to make your own tasty sauce for drizzling.
- Add a touch of maple: Substitute honey for maple syrup for a different take on a balsamic pan sauce glaze.
- Go for fresh herbs: A few sprinkled fresh herbs like parsley or basil will take this glaze next level.
- Add a liquor: Mix in a bit of bourbon into the sauce for a boozy take on a chicken sauce.
- Add a fruit: A bit of fresh sliced fruit or fruit preserves is actually delicious with chicken. Try a few sliced peaches or an apricot preserve to add a savory and sweet twist.
How to Store //
Store leftover chicken in an airtight container in the refrigerator for up to five days
Make-Ahead and Freezer Options
Freeze leftover chicken wrapped in plastic wrap and in an airtight container for up to 3 months and thaw before serving.
More Easy Chicken Recipes
- One Pan Honey Mustard Chicken
- Chicken with Boursin Mushroom Sauce
- Sour Cream Chicken
- Easy Weeknight Chicken Curry
Honey Garlic Balsamic Chicken
- 4 boneless skinless, chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar I love this Honey Balsamic from Honey Ridge Farms
- 1 Tablespoon fresh lemon juice
- 3 chopped garlic cloves
- 1 1/2 teaspoons honey
- Pat the chicken dry with paper towels. Season with salt and pepper. Melt the butter over medium-high heat and add the olive oil.
- Add the chicken to the pan.
- Cook the chicken until both sides are brown and the chicken is cooked through. It is about 6 to 7 minutes on each side. Take the chicken out of the pan, and put on a plate and cover with foil.
- Add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey to the pan. Cook for about 5 minutes, the sauce will thicken. Use a spatula to get the browned bits off of the bottom of the pan.
- Slice the chicken on a bias, and spoon the pan sauce over the top. I served mine with some orzo tossed with homemade pesto sauce and Parmesan cheese.