If you're a fan of balsamic vinegar, you're going to love this easy balsamic chicken recipe. The balsamic marinade really brings big flavor to this chicken dinner.
This simple recipe can be made on the stove or the outdoor grill, which makes it perfect for the Summer months. Serve with fresh basil and cherry tomatoes for an Italian vibe or add it to your favorite salad.
I usually serve this dish with rice, roasted vegetables and a side of crusty bread
for a quick weeknight dinner. I love the fresh, light flavor during the warm months of the year! This tender chicken is also great for meal prep since the flavor just improves the next day.
Ingredient Notes
This easy recipe uses simple ingredients that can be found in any grocery store. Most of what you will need is used to prepare the balsamic marinade for the chicken. It is a naturally gluten free and dairy free recipe that everyone can enjoy.
- Chicken - I use boneless, skinless chicken breasts because it is what my family prefers. But I'm sure this marinade would also be delicious with chicken thighs if that's what you have on hand. For chicken thighs, you may need to adjust the cook time from what is called for in the recipe card.
- Balsamic Vinegar - You can use any brand of vinegar here, but I recommend buying one that has a flavor you enjoy since it will be the main star of the dish.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- No Honey - You could swap in maple syrup, although the flavor will be altered. It's a one to one replacement.
- Make it on the Grill - I've cooked these in a grill pan on my stove, but grilling them outside is straightforward. Heat your grill to at least 400F. Cook the chicken for about 7 minutes per side until the internal temperature reaches 165F.
How to Make Balsamic Chicken
You're going to love the simplicity of this recipe for busy weeknights. Mixing the balsamic chicken marinade only takes a couple of minutes. Once you allow the chicken to marinade, you can cook it on the stove or the grill.
STEP 1: Combine the olive oil, balsamic vinegar, honey, minced garlic, salt, mustard and Italian seasoning in a small bowl or mason jar. Mix or shake well.
NOTE: You can make the marinade ahead of time. Store in a sealed jar in the refrigerator and shake well before using.
STEP 2: Add the raw chicken and marinade to a large ziploc bag or a shallow dish. Make sure each piece is well coated. Refrigerate for 4-8 hours.
STEP 3: When you're ready to cook, allow the marinated chicken breasts to sit at room temperature for 30 minutes. Remove the chicken from the bag and discard the excess marinade. Cook on the stove or grill until the internal temperature reaches 165F on a meat thermometer inserted at the thickest part of the breast.
Always allow your chicken to rest for at least 5 minutes before slicing to maintain juiciness.
Expert Tip
Ideally you want to marinate the chicken for 4-6 hours, but if you're short on time even one hour will add a great flavor. For best results, avoid marinating the chicken for more than 8 hours as it will start to break down the chicken creating a strange texture.
How to Make a Balsamic Glaze
If you want to amp up the bold flavors of this dish, you can make extra balsamic glaze to drizzle of the chicken when serving, it's very easy to make.
For the sticky glaze:
- ½ Cup Balsamic Vinegar
- 2 Tablespoons Brown Sugar
Combine the ingredients in a small saucepan over medium heat. Cook, while stirring occasionally, for about 20 minutes. Cook until the balsamic reduction is thick enough to coat the back of a spoon. You can store the glaze in a sealed jar in the refrigerator if you prepare it ahead of time.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat to 165F before serving.
More easy chicken recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Balsamic Chicken (Grill or Stove)
Ingredients
- 2 Tablespoons Olive Oil
- ¼ Cup Balsamic Vinegar
- 1 Tablespoon Honey
- 2 cloves Garlic minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Stone Ground Mustard
- 1 teaspoon Italian seasoning
- 1 ½ pounds Boneless Skinless Chicken Breasts
Instructions
- Combine the olive oil, vinegar, honey, garlic, salt, mustard and Italian seasoning in a small bowl or mason jar. Mix or shake well to combine.2 Tablespoons Olive Oil, ¼ Cup Balsamic Vinegar, 1 Tablespoon Honey, 2 cloves Garlic, 1 teaspoon Kosher Salt, 1 teaspoon Stone Ground Mustard, 1 teaspoon Italian seasoning
- Place the chicken in a ziploc bag or shallow dish. Add the marinade, making sure the chicken is completely covered. Seal and refrigerate for 4-8 hours.1 ½ pounds Boneless Skinless Chicken Breasts
- Remove the chicken from the refrigerator and allow it to sit at room temperature for 30 minutes before cooking.
- STOVE INSTRUCTIONS: Heat a grill pan over medium-high heat. Lightly spray the pan with olive oil or nonstick spray. Remove the chicken from the marinade and discard the liquid. Cook for 6-7 minutes per side or until the internal temperature reached 165 °F (74 °C).
- GRILL INSTRUCTIONS: Preheat the grill to 400 °F (204 °C). Add the chicken and cook for about 7-8 minutes per side (depending on the thickness) until the internal temperature reached 165 °F (74 °C).
- Remove the chicken from heat and allow it to rest on a cutting board or serving platter for at least 5 minutes before slicing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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