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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.
recipe tips
Use a sharp knife to slice the chicken against the grain after cooking for a more tender bite.
Add a pinch of red pepper flakes for a spicy kick.
For a thicker glaze, double the balsamic mixture and cook it slightly to reduce it before adding to the chicken.
Experiment with other fresh herbs like thyme or parsley if basil is not available.
Preheat the skillet before adding the chicken to get a good sear and avoid steaming the meat.
To add flavor, deglaze the pan with white wine after cooking the chicken before adding the glaze.
Drizzle some extra honey over the plated chicken for added sweetness.
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.
tools needed
Large Skillet: For cooking the chicken and onion over medium-high heat.
Measuring Spoons: For measuring ingredients such as the balsamic vinegar, honey, and chopped fresh basil.
Small Bowl: To whisk together the balsamic vinegar, honey, and basil before drizzling over the chicken.
Whisk: For combining the vinegar, honey, and basil in the small bowl to create the glaze.
Tongs or Spatula: For turning the chicken breasts during cooking.
Cutting Board and Sharp Knife: To chop the onion and fresh basil for the recipe.
what goes with it?
Grilled Vegetables: Cooking a mix of bell peppers, zucchini, and asparagus to serve alongside the chicken adds color and complements the balsamic glaze with its charred sweetness.
Quinoa Salad: A light quinoa salad with cucumber, cherry tomatoes, and a lemon vinaigrette would serve as a refreshing contrast to the richness of the chicken.
Mashed Potatoes: Creamy mashed potatoes can absorb the sauces from the chicken, providing a comforting side that balances the sweetness of the honey and acidity of the balsamic.
Garlic Bread: A slice of garlic bread offers a crunchy texture that contrasts nicely with the tender chicken. It can also be used to soak up any leftover sauce on the plate.
Pasta Primavera: Tossing al dente pasta with sauteed seasonal vegetables and a light olive oil dressing can round out the meal, with the pasta serving as a neutral base to highlight the chicken's flavors.
Simple Green Salad: A salad of mixed greens with a light vinaigrette provides a refreshing crunch that contrasts well with the tender chicken. The acidity in the dressing echoes the balsamic notes in the dish.
Herbed Rice: Flavoring rice with fresh herbs like parsley or cilantro can elevate the dish. The lightness of the rice provides a different texture while absorbing the savory glaze.
Roasted Sweet Potatoes: The sweetness of roasted sweet potatoes aligns perfectly with the honey in the chicken glaze and offers a nice contrast in flavor and texture.
Grilled Corn on the Cob: The sweetness of grilled corn pairs well with the honey and balsamic chicken, adding a smoky flavor that complements the meal.
Cheesy Polenta: A creamy parmesan polenta can serve as a luxurious base for the chicken, with its subtle flavors allowing the chicken's glaze to shine.
beverage pairings
Wine Pairings
Chardonnay: A creamy, oaky Chardonnay can complement the richness of the honey and the tang of the balsamic glaze. Look for a buttery texture and apple or pear notes.
Sauvignon Blanc: This bright and zesty white wine will highlight the basil notes. A Sauvignon Blanc with citrus flavors and a crisp finish will balance well with the sweet and tangy sauce.
Pinot Grigio: Opt for a Pinot Grigio that's dry and light-bodied. It won't overwhelm the chicken and will bring some juicy green apple and pear notes that go nicely with the honey and balsamic blend.
Other Alcohol Pairings
Honey Brown Ale: The honey sweetness in this ale echoes the glazed chicken, offering a smooth, balanced option. Look for one with a malty finish.
Balsamic Cocktail: Try a cocktail made with gin, a dash of balsamic vinegar, and fresh basil. The addition of basil in the drink connects it to the dish and adds a surprising, herby lift.
Mix Berry Spritzer: A refreshing spritz made with berry-flavored sparkling wine, soda, and a splash of lemon can echo the sweetness in the dish, while the bubbles lighten up the overall meal.
Non-Alcoholic Pairings
Sparkling Apple Juice: The slightly sweet and fruity profile of this drink can complement the honey quite well. It's both refreshingly crisp and aligns with the sweet glaze.
Lemonade: A tangy homemade lemonade will bring some excitement to the meal. Its refreshing notes cut through the glaze; just be sure to keep it lightly sweetened to match the dish's flavor.
Cucumber Mint Cooler: This is a light, soothing drink that combines cucumber with a hint of mint. It provides a clean taste that balances size richly sauced chicken.
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.