Balsamic Chicken with Tangy Balsamic Glaze and Garlic
Juicy seared-braised chicken breasts glazed with a tangy balsamic reduction, balanced with herbs and garlic. A quick weeknight dish with caramelized edges and a glossy finish.
Ingredients
- ½ cup chicken broth
- ⅓ cup balsamic vinegar
- 2 tablespoons white sugar
- 1 teaspoon dried Italian herb seasoning
- 1 clove garlic, minced
- 4 skinless, boneless chicken breasts
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°C (175°F). Pat chicken dry; season with herb seasoning. Heat olive oil in a skillet over medium-high. Sear chicken 3-4 minutes per side; transfer to oven. Combine broth, balsamic, sugar, and garlic in skillet; bring to boil. Reduce by half (5-7 minutes), then baste chicken with glaze. Bake 8-10 minutes.
Notes
For richer flavor, use aged balsamic. Substitute honey/maple syrup for sugar. Thighs yield juicier results. Store leftovers in an airtight container for 3 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 120mgSodium: 800mgSugar: 18g
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