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.
For the Chicken
2lbs(900g)Chicken pieces(8 boneless, skinless thighs or legs)
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 asidePro-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 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.
Clean the chicken thoroughly making sure to remove the skin and any excess fat before you pat dry.
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.
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
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.
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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you