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.

☆☆☆☆☆ 0 votes
Serves 8
15 Min
10 Min
Stove Top


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


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