Balsamic Chicken
Tender chicken breasts glazed with a sweet-tangy balsamic and Dijon sauce.
Equipment
- Bowl
- Measuring cups and spoons
- skillet (oven-safe)
- Tongs or spatula
- Oven
Ingredients
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 4 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil divided
- 2 cloves garlic minced
- 1 1/4 teaspoons Italian seasoning
- 4 boneless skinless chicken breasts about 1.5 pounds total
- salt to taste
- freshly ground black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the balsamic vinegar, honey, Dijon mustard, 1 tablespoon of the olive oil, minced garlic, and Italian seasoning until smooth.
- Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper.
- Place the chicken in the bowl or a shallow dish with the marinade and turn to coat; let sit for at least 10 minutes.
- Heat an oven-safe skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When the oil is hot, sear the chicken 3 minutes per side until golden brown.
- Pour any leftover marinade over the seared chicken, then transfer the skillet to the preheated oven.
- Bake 13–17 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove the skillet from the oven and let the chicken rest 5 minutes, then garnish with chopped fresh parsley and serve.
Notes
- Marinate at least 10 minutes for better flavor.
- Use an oven-safe skillet to avoid transferring the chicken.
- Check internal temperature to ensure doneness.