Balsamic Chicken

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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.

Table of Content

• Why use this recipe?
• Ingredients and substitutes
• Step by step instructions
• Tips for cooking this chicken
• Frequently asked questions
• You may also like
• Recipe

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These cold winter days really make you yearn for warm comforting foods like this, isn't it? Soups, salads, one-pot, or slow-cooked meals are the most popular these cold days in our home.

For those of you who are not familiar with balsamic, it is an Italian vinegar made from white wine pressings. Back in the old days, it used to be an ideal gift and favor.

It must be noted that Balsamic is vinegar but its own kind. You can read more about balsamic here 

Why use 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 onions 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.
• For the purpose of the video, I am making the marinade in a separate bowl but you can absolutely just add these ingredients directly to your pan.

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 the chicken that 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 velvet-like creaminess to the sauce.

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Step by step instructions

• Thaw the chicken 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 properly
• Generously season with salt and pepper then lightly dust with flour. Set aside
  Pro-tip - The flour helps thicken the sauce but make sure to 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 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 it 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 -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 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 seasoning.
• Serve hot over rice, potatoes, buttered noodles, or pasta.
• Enjoy!

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Tips for cooking this chicken

1. Clean the chicken thoroughly making sure to remove the skin and any excess fat before you pat dry. 
2. You can use chicken with bones such as bone-in thighs and legs. Take note that bone-in chicken will take a little longer to cook and leave more moisture in the pan. Bones do give out some of their juices. 
3. You can also use chicken breast for this recipe. But, cook for a little less time as the breast cook quickly. I'd say about 15 minutes
4. Use a heavy bottom pan to cook this chicken on the stovetop. It will prevent the chicken from burning as well as will not evaporate the liquid too quickly. 
5. Heat the pan well before you add the oil and butter. This will prevent the chicken from sticking. 
6. To know if the chicken is done you can use a thermometer. The chicken must be at 165°F 

Frequently asked questions

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 are wonderful too.

You may also like

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Recipe

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