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Pan Glazed Balsamic Honey Chicken With Basil
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- #57174
Here's a little secret: balsamic and honey make a charming duo that can transform simple chicken into something special. Get your skillet ready for this quick and easy dinner.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 onion, chopped
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons chopped fresh basil, plus more if desired
directions
Season both sides of the chicken with the salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and onion and cook, stirring the onion occasionally, for 5 minutes or until lightly browned.
Meanwhile, whisk together the vinegar, honey, and basil in a small bowl.
Turn the chicken breasts and cook for 6 more minutes or until the chicken is cooked through.
Drizzle the honey mixture evenly over the chicken. Let the chicken cook for one more minute on each side.
Serve the chicken hot with the glaze and onions spooned over the top. Garnish with additional basil, if desired.
common recipe questions
What is the purpose of using balsamic vinegar in this recipe?
Balsamic vinegar adds a rich, sweet acidity that balances the sweetness of honey.
Can I substitute another type of vinegar for balsamic vinegar?
You can use red wine vinegar or apple cider vinegar, but the flavor will differ. Balsamic has a unique sweetness and complexity that is hard to replicate.
What can I use instead of honey?
Maple syrup or agave nectar can be used as alternatives to honey, though they will alter the flavor slightly, making it less floral and more earthy.
Is it necessary to use fresh basil?
While fresh basil is preferred for its vibrant flavor, you can use dried basil if fresh is not available. If using dried, use about one-third of the amount since it is more concentrated.
How do I know when the chicken is cooked through?
Chicken is fully cooked when its internal temperature reaches 165 degrees F. The juices should run clear when pierced with a knife.
Can I add vegetables to this dish?
You can add vegetables such as bell peppers, zucchini, or asparagus to the skillet. Just adjust cooking times to make sure they are tender without overcooking the chicken.
Can I make this dish ahead of time?
You can prepare the chicken and sauce ahead of time. Store them separately in the refrigerator and reheat when ready to serve.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the cooked chicken?
Yes, the cooked chicken can be frozen for up to 2-3 months. For best results, wrap it tightly in plastic wrap and place it in a freezer-safe bag.
How do I reheat leftovers?
To reheat leftovers without drying them out, place the chicken in a skillet over low heat and add a splash of chicken broth or water to create steam. Cover the skillet with a lid to trap moisture, and heat until warmed through, usually about 5-7 minutes. Alternatively, you can reheat in the microwave using a microwave-safe dish, covering it with a damp paper towel to retain moisture.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 16, 2012
Delicious and easy to cook. Loved it.
I used chicken thighs instead of breasts, skinned but not boned. Putting the sauce on the "bone side" of the chiken held the sauce as it cooked for the extra one minute. It was delicious, and my guest thought it was wonderful. It's a keeper, and so easy.
February 7, 2010
The only addition I made to this recipe was to lightly flour the cutlets before browning. This was easy to make and delicious.
December 28, 2008
The 5 star rating is based solely on taste. This chicken dish is absolutely divine and tastes more complicated than it is. I will admit that I added the vinegar and honey in equal portions of 3 tbsp each versus a 2 to 1 ratio because I like sweet, but with the sweetness of the basil, it would be just as good as written. My only problem with this recipe is that if you follow the directions as written, I doubt you will get good results. A boneless skinless chicken breast cooked for only five minutes will still be raw inside unless it has been pounded super thin. Also, I don't see how you can make a great glaze just pouring the remaining ingredients in with the chicken. I highly recommend removing the chicken from the pan after it has been seared to a nice color, then adding the glaze ingredients. Stir for about a minute then add the chicken back in to finish the cooking. I like to finish my chicken in the oven, but if your skillet cannot be placed into the oven, just lower the heat and finish it on the stovetop. Besides, that gives the glaze a chance to get nice and thick, and if you to spoon it over the chicken while it is finishing the cooking, it tastes even better.
Just to clarify, the chicken is cooked for 5 minutes on the first side, then 6 minutes on the second side, or until done. So, yes, if you follow the directions as written, it will be cooked properly.