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Balsamic- Glazed Chicken

Raven Higheagle


My family actually digs spinach, so I chose to take advantage of that and serve this chicken over some simply sauteéd spinach. The chicken is the star of the show here though. It’s cooked in a skillet, then the sauce is cooked in the same skillet (one pan- yay!), and then they meet briefly in the skillet together, and then the drizzle action happens once plated.
If you are not into spinach- that’s totally okay! You can serve this chicken with anything you want. It would be great with rice, steamed veggies or even a baked potato.


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Serves 8
15 Min
10 Min
Stove Top


  • 8
    6-ounce (or two larger) boneless, skinless chicken breasts
  • 3 tsp
    dried thyme (or 4 teaspoons fresh)
  • 1 tsp
  • 1/2 tsp
  • 4 tsp
    extra-virgin olive oil
  • 2/3 c
  • 1/2 c
    balsamic vinegar
  • 4 tsp
  • 4 Tbsp
    butter, cut into bits
  • ·
    spinach, for serving

How to Make Balsamic- Glazed Chicken


  1. Mix thyme, salt and pepper in a small bowl.
  2. Pat both sides of the chicken breasts with the spice mixture.
  3. Heat a large skillet with the olive oil over medium heat.
  4. Add the chicken, cook for 2 to 3 minutes (or until browned).
  5. Turn and cook the other side until browned.
  6. Transfer to a plate and cover with foil.
  7. Add water, vinegar, and honey to the skillet.
  8. Bring to a boil, stirring constantly.
  9. Boil for 2 minutes or until slightly syrupy and reduced by half.
  10. Add the butter and stir until melted.
  11. Reduce the heat to medium-low and return the chicken to the pan.
  12. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes (or until chicken is cooked through).
  13. Serve drizzled with glaze.
  14. If you'd like to serve over spinach, heat 1/3 cup of water in a large skillet, add a bag of spinach, place the lid on top and let it cook and wilt.
  15. Add salt and pepper, as desired, and serve chicken on top of the spinach.

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