Balsamic Chicken Recipe
This balsamic chicken with honey is the perfect combination of sweet and sour. Made in one single pan on the stovetop, this uses ingredients you probably already have on hand and gets ready in less than 20 minutes.
These cold winter days really make you yearn for warm, comforting foods like this, don’t they? Soups, salads, one-pot, or slow-cooked meals are the most popular in our home these cold days.
For those of you who are not familiar with balsamic, it is an Italian vinegar made from white wine pressings. In the old days, it was an ideal gift and favor.
Why make this recipe?
- The best part is you don’t have to bake it because it gets done in one pan over the stovetop and in barely 20 minutes.
- It is very versatile – I am using chicken thighs today, but you can use almost any part of the chicken you have. Legs, thighs, breast, bone-in, or boneless. It all works! You may need to adjust cooking times, but don’t worry; I’ve got you covered below.
- We use mostly pantry staples, which you probably always have on hand, like balsamic, honey, garlic, and onion powders.
Pro tip – Always keep garlic and onion powder in your pantry because a little goes a long way in adding flavor to many everyday dishes.
Ingredients and substitutes
- Balsamic – As you can see, the star of this dish is balsamic, so please do not substitute the balsamic with regular vinegar. It’s not the same.
- Honey – Honey helps soften the sourness that comes from the fermented vinegar. By the end of the dish, you will see the tart vinegar has mellowed into something sweet and syrupy. You can also use maple syrup instead of honey.
- Flour – If you want to make this gluten-free, you can omit the flour and add cornstarch instead. Coating the chicken in flour gives it a nice color when pan-fried and also helps thicken the sauce.
- Butter – You can omit the butter, but I highly recommend it. It adds a nice, rich, and velvety creaminess to the sauce.
Step-by-step instructions
- Thaw the chicken for at least an hour before cooking. Pat dry with a clean paper towel.
Pro tip – Frozen or wet chicken will result in too much liquid in the pan, plus it won’t caramelize and get a good color. It can also make a tough, rubbery chicken, so always thaw properly. - Generously season with salt and pepper, then lightly dust with flour. Set aside.
Pro tip – The flour helps thicken the sauce, but dust off excess flour to prevent the sauce from becoming too starchy.
- Heat a heavy-bottom saute pan on medium-high, then add the oil and butter. Pan-fry the chicken pieces on both sides for about 2 minutes on each side. Then, lower the heat.
Pro tip – Don’t make haste to turn the chicken. Leaving it untouched will ensure it caramelizes well. - Combine all the marinade ingredients in a bowl. Then, add it to the pan over the chicken, along with the rosemary and thyme.
Pro tip – You can add all the marinade ingredients directly over the chicken. But combining it well in a bowl first will ensure the powders are well combined.
- Cover the pan and cook the chicken for 8 minutes. Then, uncover and cook another 8 to 10 minutes.
Pro tip – Covering will ensure the chicken cooks well. Uncovering later will evaporate all the excess moisture. - When done, the chicken should be cooked, and the sauce should be thick and creamy.
Pro tip – You can make a little gravy if you prefer to serve this chicken over rice. Just add a few tablespoons of water or stock at the end.
- Finally, taste and adjust the seasoning, adding a bit more salt and pepper if needed. Sprinkle with some freshly chopped parsley.
Pro tip – Note we only seasoned the chicken with salt and pepper. The sauce has stock and balsamic, which often has salt in it. So taste first, then adjust the seasoning. - Serve hot over rice, potatoes, buttered noodles, or pasta.
- Enjoy!
Frequently asked questions
How long will this balsamic chicken keep?
This chicken will keep in the fridge for 4 to 5 days. You can even freeze this for a month.
How does balsamic taste? Does this chicken taste sour?
Balsamic is like sweet vinegar with a strong and rich flavor similar to molasses or prune paste. It is sour, but when combined with the honey and chicken juices, it is mellowed into something sweet and syrupy.
Can I use regular vinegar?
You can use regular vinegar. It will still be a delicious chicken recipe, but it will not have that unique flavor you get from balsamic vinegar.
Honey Balsamic Chicken
This balsamic chicken with honey is the perfect combination of sweet and sour. Made in one single pan on the stovetop, this recipe uses ingredients you probably already have on hand and gets ready in less than 20 minutes.
Video
Ingredients
For the Chicken
- 2 lbs (900 g) Chicken pieces (8 boneless, skinless thighs or legs)
- ½ tsp Salt
- ½ tsp Black pepper
- 4 tbsp (30 g) Flour for dusting
- 1 tbsp Oil
- 1 tbsp Butter
- 2 sprigs Rosemary (or ½ tsp dried)
- 2 sprigs Thyme (or ½ tsp dried)
Marinade
- ¼ cup (4 tbsp) Balsamic vinegar
- ¼ cup (4 tbsp) Honey
- ½ tsp Paprika or cayenne
- ½ tsp Onion powder
- ¼ tsp Garlic powder
- ¼ cup (60 ml) Chicken stock or water
Garnish
- 2 tbsp Parsley chopped
Method
- Thaw the chicken for at least an hour before cooking. Pat dry with a clean paper towel.Pro tip – Frozen or wet chicken will result in too much liquid in the pan, plus it won't carmelize and get a good color. It can also make a tough, rubbery chicken, so always thaw it properly.
- Generously season with salt and pepper, then lightly dust with flour. Set asidePro tip – The flour helps thicken the sauce, but dust off excess flour to prevent it from becoming too starchy.
- Heat a heavy-bottom saute pan on medium-high. Then, add the oil and butter. Pan-fry the chicken pieces on both sides for about 2 minutes on each side, then lower the heat. Pro tip – Don't make haste to turn the chicken. Leaving it untouched will ensure it gets some good caramelization.
- Combine all the marinade ingredients in a bowl, then add it to the pan over the chicken along with the rosemary and thyme.Pro tip – You can add all the marinade ingredients directly over the chicken, but combining them well in a bowl first will ensure the powders are well combined.
- Cover the pan, and let the chicken cook for 8 minutes. Then uncover and let cook another 8 to 10 minutes. Pro tip – Covering will ensure the chicken cooks through well; uncovering later will evaporate all the excess moisture.
- When done, the chicken should be cooked, and the sauce should be thick and creamy. Pro tip – If you prefer to serve this chicken over rice, you can make a little gravy by adding a few tablespoons of water or stock at the end.
- Finally, taste and adjust seasoning, adding a bit more salt and pepper if needed. Sprinkle with some freshly chopped parsleyPro tip – Note we only seasoned the chicken with salt and pepper. The sauce has stock and balsamic which often has salt in it. So taste first, then adjust seasoning.
- Enjoy!
Notes
- Clean the chicken thoroughly, removing the skin and any excess fat before you pat it dry.
- You can use chicken with bones, such as bone-in thighs and legs. Note that bone-in chicken takes a little longer to cook and leaves more moisture in the pan. Bones do give out some of their juices.
- You can also use chicken breast for this recipe. But cook for a little less time as the breast cooks quickly. I’d say about 15 minutes.
- Use a heavy bottom pan to cook this chicken on the stovetop. It will prevent the chicken from burning and will not evaporate the liquid too quickly.
- Heat the pan well before you add the oil and butter. This will prevent the chicken from sticking.
- To know if the chicken is done, you can use a thermometer. The chicken must be at 165°F.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!What do you serve this chicken with?
I served this chicken with my stovetop melting potatoes (coming soon), but you can also serve it with some mashed potatoes, Hasselback potatoes, roasted potatoes, buttered noodles, or pasta. We love some garden salad on the side, but avocado or tomato salad is wonderful, too.
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I made this Balsamic Chicken Thigh recipe for dinner last evening. It was easy to prepare and turned out well. The marinade had a tangy, spicy sweet and sour taste when combined and simmered with the chicken and the result was a syrupy sauce that coated the thighs. I served this with some penne pasta and green beans. There was enough sauce to coat the pasta as well as the chicken. I would recommend only using chicken thighs, boneless or bone in because they really absorb the flavors of the sauce better. I will definitely make this dish again! It was delicious!
Thank you so much Mary
Another fantastic recipe! Lovely flavours. Added a little extra stock at the end as the recipe suggested, if you want a little extra sauce. Thank you and will be making again very soon!
Thank you, Sue. So happy you enjoyed this recipe.
I love this Basalmic Chicken Recipe! The instructions are great. Easy to make.
Excellent recipe and very easy!!
Love the flavors!!
Thanks.
Easy and delicious! There are only 2 of us, so I halved it. Man, I was sorry! would have been great to have leftovers 🙂 Served with Hassleback Potatoes and fresh veggies.
Thank you, Junamaria. I am so happy you enjoyed this recipe. Thanks for the feedback.