Honey Glazed Balsamic Chicken Breasts - Seared in a Cast Iron Skillet!

Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze. You can cook this balsamic glazed chicken breast recipe in a cast-iron skillet for an easy, elegant, gluten-free, and healthy chicken dinner main dish.

RECIPE: https://www.evolvingtable.com/honey-balsamic-chicken/

INGREDIENTS:

1 lb. chicken breasts
½ cup balsamic vinegar
¼ cup chicken broth, regular sodium
2 Tbsp. honey
2 cloves garlic, crushed
½ tsp. salt, to taste
¼ tsp. black pepper
1 tsp. rosemary, fresh, finely chopped
1 Tbsp. olive oil

INSTRUCTIONS:

Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
Marinate chicken for 15-30 minutes.
In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of chicken before adding to the skillet. Cook for 3-4 minutes per side, or until chicken is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
Serve cooked chicken breasts with balsamic glaze and enjoy!

RECIPE NOTES:

You can substitute pure maple syrup or agave nectar for the honey.
Fresh thyme or basil will work well in place of the rosemary. Dried herbs will also be a good substitution for the fresh rosemary.
Website: https://evolvingtable.com

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