Balsamic Peppered Chicken
Elevate weeknight dinners with this flavor-packed Balsamic Peppered Chicken, a skillet masterpiece that brings together tender, seared chicken breasts and a rich, tangy balsamic glaze. Infused with the warmth of garlic, the sweetness of honey, and the herbaceous touch of fresh rosemary, this dish strikes the perfect balance of savory and sweet. A generous crack of freshly ground black pepper adds just the right kick, while the buttery finish transforms the pan sauce into a luxurious topping for each bite. Ready in just 35 minutes, this recipe is perfect for busy nights and pairs beautifully with sides like creamy mashed potatoes, rice, or roasted vegetables. Perfect for those craving bold flavors with minimal effort, this balsamic chicken recipe is sure to impress family and guests alike.
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Recipe Information
Ingredients
- 4 pieces (about 1.5 lbs) boneless, skinless chicken breasts
- 0.25 cups balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon, chopped fresh rosemary
- 1 teaspoon salt
- 2 teaspoons, freshly cracked black pepper
- 0.25 cups chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon, chopped (optional, for garnish) parsley
Instructions
Place the chicken breasts on a clean surface and cover them with plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about 1/2 inch thick). This ensures even cooking.
Season both sides of the chicken breasts with salt and 1 teaspoon of freshly cracked black pepper. Set aside.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, and chopped rosemary to create the marinade.
Pour half of the marinade over the chicken breasts, making sure they are evenly coated. Reserve the other half of the marinade for later use. Let the chicken marinate for at least 15 minutes or up to 1 hour in the refrigerator.
Heat a large skillet over medium-high heat. Once hot, add a drizzle of olive oil to the pan.
Carefully add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
Lower the heat to medium and add the reserved marinade to the skillet. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to thicken slightly.
Whisk in the unsalted butter to the sauce to create a glossy finish. Add the remaining 1 teaspoon of freshly cracked black pepper for extra flavor.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top to coat them. Let the chicken warm in the sauce for an additional 2-3 minutes.
Transfer the chicken to serving plates and drizzle with the remaining sauce. Garnish with chopped parsley, if desired. Serve immediately with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
5015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2343 mg | 781% | |
| Sodium | 4880 mg | 212% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 26.5 g | ||
| Protein | 845.6 g | 1691% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 371 mg | 29% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 7268 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
