Seared Lemon Chicken with Garlic Honey Balsamic Vinegar
Elevate your weeknight dinners with this Seared Lemon Chicken with Garlic Honey Balsamic Vinegar, a recipe that blends bright citrus notes, rich balsamic depth, and a touch of honey-sweetened garlic for an irresistible glaze. Tender chicken breasts are perfectly seared to golden perfection, then bathed in a silky, flavorful sauce that balances tangy lemon juice and the caramelized undertones of balsamic vinegar and honey. The dish comes together effortlessly in under 40 minutes, making it ideal for busy nights without sacrificing gourmet flair. Garnished with fresh parsley and best served with roasted vegetables or fluffy rice, this recipe is a bold, crowd-pleasing entrée you'll come back to again and again. Perfect for “lemon chicken recipes,” “easy weeknight meals,” and “balsamic chicken ideas” searches, this dish is a must-try!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 4 pieces garlic cloves, minced
- 0.25 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon butter
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 0.25 cup water
Instructions
Place the chicken breasts on a cutting board. If they are thick, slice them horizontally into thinner cutlets for even cooking.
Season both sides of the chicken with salt, black pepper, and lemon zest. Set aside.
In a large skillet, heat the olive oil over medium-high heat.
Once the oil is hot, add the chicken breasts to the skillet. Cook for about 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute, ensuring it does not burn.
Add the balsamic vinegar, honey, lemon juice, and water to the skillet. Stir to combine and scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer for 2-3 minutes until slightly thickened.
Add the butter to the sauce and stir until melted, giving the sauce a smooth and silky texture.
Return the chicken breasts to the skillet, spooning the sauce over the top to coat them evenly. Let them cook in the sauce for another 2 minutes to reheat and absorb the flavors.
Remove the skillet from heat and garnish the chicken with fresh parsley, if desired.
Serve the seared lemon chicken hot with your choice of sides, such as roasted vegetables or rice. Enjoy!
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 44.4 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2127 mg | 45% | |
*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.
