Balsamic Chicken
This Balsamic Chicken recipe features tender chicken breasts marinated in a rich balsamic vinegar sauce, bringing a savory and tangy flavor to the dish. Perfect for a quick weeknight dinner or an elegant meal, this dish is sure to impress.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 skillet or frying pan
- 1 tongs
- 1 cooking thermometer (optional)
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh basil leaves For garnish (optional).
Instructions
- In a mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried basil, salt, and black pepper. Whisk until well combined.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (ideally 2 hours for deeper flavor).
- Remove the chicken from the marinade and discard any excess marinade.
- Heat a skillet over medium-high heat. Add a splash of olive oil if needed. Once hot, add the chicken breasts.
- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Serve the chicken garnished with fresh basil leaves if desired.
Notes
For extra flavor, consider adding vegetables such as cherry tomatoes or asparagus to the skillet while the chicken cooks.
This dish pairs well with a side of quinoa or a fresh salad.
Leftover chicken can be refrigerated and enjoyed within 3 days, or sliced and added to salads or sandwiches.