Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce
Elevate your dinner table with these elegant Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce—a dish that combines simplicity with bold, sophisticated flavors. Juicy, golden-brown chicken breasts are seared to perfection and paired with a velvety, tangy pan sauce made with balsamic vinegar, a touch of honey, aromatic shallots, and fresh thyme. This one-skillet recipe is both quick and impressive, taking just 35 minutes from prep to plate, making it ideal for weeknight dinners or special occasions. Serve this flavorful dish with creamy mashed potatoes or roasted vegetables to round out a meal that's as comforting as it is gourmet. Perfect for fans of quick chicken dinners, balsamic recipes, and skillet-cooked meals!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 0.5 cup Balsamic vinegar
- 0.75 cup Low-sodium chicken broth
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Honey
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Dredge the chicken breasts lightly with flour, shaking off any excess. This will help them brown evenly and thicken the sauce later.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and bubbling.
Place the chicken breasts in the skillet. Sauté for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.
In the same skillet, lower the heat to medium. Add the remaining 1 tablespoon of butter and the minced shallot. Cook for 1-2 minutes, stirring often, until the shallot is softened and fragrant.
Deglaze the skillet by adding the balsamic vinegar, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the vinegar simmer for 1-2 minutes to reduce slightly.
Pour in the chicken broth and add the fresh thyme leaves and honey. Stir to combine, then bring the mixture to a gentle simmer. Allow the sauce to cook and reduce for 3-5 minutes, or until it thickens to your desired consistency.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes to warm the chicken through.
Serve the sautéed chicken breasts immediately, drizzled with the balsamic pan sauce. Pair with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 25.4 g | ||
| Protein | 220.5 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2157 mg | 46% | |
*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.
