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Weeknight • Chicken

Pan-Seared Balsamic Glaze Chicken

Tender chicken breasts pan-seared to perfection and coated in a tangy-sweet balsamic glaze.

Prep
5 min
Cook
20 min
Servings
4
Level
Weeknight
Pan-Seared Balsamic Glaze Chicken

In search of a simple chicken dish that tastes like a million bucks? Look no further! This Pan-Seared Balsamic Glaze Chicken takes humble chicken breasts and transforms them into something truly special. The magic is in the rich, sticky balsamic glaze that develops right in the pan, coating each juicy bite with irresistible tangy-sweet flavor. It's quick, elegant, and utterly delicious.

Ingredients

Yield: 4 servings

Main

  • 2 boneless, skinless chicken breasts (about 1.5 lbs total), halved horizontally to make 4 thinner cutlets
  • 1 tbsp olive oil
  • Salt and black pepper to taste

For the Balsamic Glaze

  • 1/2 cup balsamic vinegar
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1/2 tsp dried Italian seasoning

For Garnish (optional)

  • Fresh parsley, chopped

Preparation

  1. Step 1

    If chicken breasts are very thick, carefully slice them in half horizontally to create four thinner cutlets. Pat chicken dry with paper towels and season generously with salt and pepper.

  2. Step 2

    In a small bowl, whisk together balsamic vinegar, brown sugar, minced garlic, and Italian seasoning to make the glaze mixture.

  3. Step 3

    Heat olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering. Add chicken to the hot skillet and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Cook in batches if necessary to avoid overcrowding the pan.

  4. Step 4

    Remove cooked chicken from the skillet and set aside on a plate. Reduce heat to medium-low.

  5. Step 5

    Pour the balsamic glaze mixture into the skillet. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, for 3-5 minutes, or until the glaze has thickened to a syrupy consistency and coats the back of a spoon.

  6. Step 6

    Return the cooked chicken to the skillet, turning to coat each piece generously with the warm balsamic glaze. Serve immediately, garnished with chopped parsley if desired. Delicious with roasted vegetables or rice.

Tips

  • Thin chicken cutlets cook faster and more evenly. If you don't want to slice, you can pound thicker chicken breasts to an even thickness.
  • Watch the glaze carefully as it thickens; it can go from perfect to too thick quickly. If it gets too thick, add a tablespoon of water or broth to thin it out.
  • This chicken is excellent served with a side of sautéed spinach or a simple green salad to balance the richness of the glaze.

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