If there’s one kind of recipe I’ll never stop loving, it’s the kind that feels fancy but secretly takes almost no effort. This Honey Balsamic Chicken is exactly that kind of dinner; simple enough for a busy weeknight, yet elegant enough to serve when guests are coming over.
This recipe was born out of my love for quick skillet meals that use pantry staples. On nights when I don’t want to think too hard about dinner; but still want something warm, comforting, and flavorful; this honey balsamic glaze never lets me down. It’s sweet, tangy, slightly savory, and coats the chicken in a glossy sauce that looks like it came from a restaurant kitchen.
The best part? You only need a handful of ingredients and one skillet.
Why You’ll Love This Honey Balsamic Chicken
This dish hits all the right notes:
- Flavor Profile: Sweet honey balances the tangy bite of balsamic vinegar, while thyme adds a subtle earthy aroma. The result is a perfectly balanced sweet and savory glaze.
- Texture: The chicken is juicy and tender inside, with a lightly seasoned exterior that soaks up the sticky glaze.
- Ease: One pan, minimal prep, and dinner is ready in about 20 minutes.
- Versatility: It pairs beautifully with everything from mashed potatoes to a crisp green salad.
This is the kind of recipe you’ll keep coming back to; and eventually memorize.
Expert Tips for Perfect Honey Balsamic Chicken
1. Pound the Chicken Evenly
Chicken breasts cook more evenly when they’re similar in thickness. If one side is much thicker, lightly pound it before cooking to avoid dry edges.
2. Don’t Rush the Sear
Let the skillet get hot before adding the chicken. A good sear locks in moisture and builds flavor in the pan; those browned bits are what make the glaze irresistible.
3. Watch the Glaze Closely
Honey can burn quickly. Once you add the honey and balsamic vinegar, lower the heat and stir constantly. The glaze should thicken slightly, not caramelize too hard.
Make Ahead, Storage & Reheating
Make Ahead:
You can season the chicken up to 24 hours in advance and store it covered in the refrigerator until ready to cook.
Refrigerator Storage:
Store leftovers in an airtight container for up to 3–4 days.
Reheating:
Reheat gently in a skillet over low heat or in the microwave at 50% power to prevent the chicken from drying out. Add a splash of water if the glaze thickens too much.
Freezing Instructions
Yes, this recipe freezes well!
- Allow the chicken to cool completely.
- Freeze in an airtight container or freezer bag for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
Step by Step Instructions
1Season the Chicken
In a small bowl, mix dried thyme, salt, and black pepper. Sprinkle the seasoning evenly over both sides of the chicken breasts.
2Sear the Chicken
Heat olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook for 7–8 minutes per side, until golden brown and cooked through.
3Remove & Rest
Transfer the chicken to a plate and cover loosely with foil to keep warm.
4Make the Glaze
Reduce the heat to medium low. Add balsamic vinegar and honey directly to the skillet. Stir constantly for about 1 minute, until the sauce thickens slightly.
5Finish the Dish
Pour the warm glaze over the chicken and serve immediately.
Ingredient Substitutions & Dietary Swaps
Gluten Free
This recipe is naturally gluten free; just double check your balsamic vinegar label.
Dairy Free
No dairy here! You’re good to go.
Lower Sugar Option
Reduce honey to 1 tablespoon or replace with a sugar free honey alternative.
Vegan Option
Swap chicken for thick slices of roasted cauliflower, tofu, or portobello mushrooms and follow the same glaze instructions.
No Dried Thyme?
Use dried Italian seasoning, oregano, or rosemary instead.
What to Serve with Honey Balsamic Chicken
Side Dish Pairings
- Garlic mashed potatoes
- Roasted sweet potatoes
- Steamed green beans or asparagus
- Fluffy white rice or quinoa
Wine & Drink Pairings
- Chardonnay or Pinot Grigio
- Sparkling water with lemon
- Light iced tea or honey lemonade
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully and stay extra juicy. Adjust cooking time slightly.
Can I make this in the air fryer?
You can air fry the chicken separately, then prepare the glaze on the stovetop and drizzle it over before serving.
How do I know when the chicken is done?
The internal temperature should reach 165°F when measured with a meat thermometer.
Can I double the sauce?
Absolutely. If you love extra glaze for drizzling over rice or veggies, double the honey and balsamic vinegar.
Equipment You’ll Need
- Large nonstick skillet (10–12 inch)
- Tongs
- Small mixing bowl
- Measuring spoons
- Meat thermometer (recommended)
Honey Balsamic Chicken
Ingredients
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breast
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
Instructions
- In a small bowl, combine dried thyme, salt, and black pepper. Sprinkle evenly over both sides of the chicken.
- Heat olive oil in a large nonstick skillet over medium high heat.
- Add chicken and cook for 7–8 minutes per side, or until fully cooked.
- Transfer chicken to a plate and keep warm.
- Reduce heat to medium low. Add balsamic vinegar and honey to the skillet.
- Stir constantly for about 1 minute, until the glaze slightly thickens.
- Pour glaze over the chicken and serve immediately.
Notes
- Do not overcook the glaze, as honey can burn quickly.
- Chicken is done when internal temperature reaches 165°F.
