Best 4 Skillet Balsamic Glazed Chicken Recipes

MAPLE BALSAMIC GLAZED SKILLET CHICKEN

Steps:

• Pat the chicken dry and season with salt and pepper to taste.
• In a small bowl, whisk the maple syrup, balsamic vinegar, Dijon mustard and cayenne pepper. Set aside.
• Heat the olive oil in a large heavy skillet over medium-high heat. Add the chicken breast and cook for about 5-6 minutes per side or until cooked through. Remove chicken from the skillet.
• Lower the heat to medium-low and add the garlic. Cook for about a minute stirring constantly. Add the broth and scrape the bottom of the skillet with a wooden spoon to remove any brown bits. Bring to a boil and cook for about 2 minutes or until the broth has reduced by half.
• Stir in the maple syrup mixture and mix to combine. Return the chicken to the skillet and turn to coat. Cook for 2-3 minutes or until the chicken is well coated and the mixture looks syrupy. Remove from the heat and serve. Garnish with chopped parsley (optional).

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BALSAMIC GLAZED CHICKEN

Steps:

• Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, andgarlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.
• Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside.
• In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.
• Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)
• Serve chicken and potatoes with pan drippings.

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.