Balsamic Glazed Chicken

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5 from 2 reviews

Balsamic Glazed Chicken is a simple way to make chicken for salads, pasta, or as a main dish all on its own! All you need is a few pantry ingredients, and you can cook the chicken on the stove or on the grill for an easy summer dinner. 



For the Chicken

  • 1 pound boneless skinless chicken breasts, butterflied and pounded to a thickness of 1 to 1 1/2 inches (see note 1)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 tablespoons store-bought balsamic glaze (see note 2)


Make the Chicken See notes for grilling instructions

  1. Season the chicken on both sides with salt and pepper. In a large, non-stick skillet, heat the olive oil over medium-high heat. 
  2. Once the oil is hot, add the chicken. Don’t move it around – just let it cook on one side for five minutes or so. Once it’s developed a nice golden color, flip it over and turn the heat down to medium. Brush a light layer of balsamic glaze on the browned side of the chicken.
  3. After three minutes or so, flip the chicken over again so that the side with the glaze is in direct contact with the pan. Brush a light layer of glaze on the side facing up. After about a minute or so, turn the chicken on more time and cook it for another 30 seconds or until the internal temperature is 165°F.
  4. Rest the chicken for a couple of minutes before slicing and serving.


Note 1: See the photo and notes in the post to learn how to butterfly a chicken breast.

Note 2: I’ve used both store-bought and homemade balsamic glaze. If you want to make your own, I recommend making it first before you start the rest of the recipe.

How to Make Balsamic Glaze

Whisk 1/2 cup of balsamic vinegar in a small saucepan. Bring it to a boil and then reduce the heat to maintain a simmer. Reduce it for about 10-15 minutes or until it coats the back of a spoon. Remove it from the heat. If the balsamic glaze thickens too much while it stands, just stir in a splash or two of water to loosen it up.

Grill Instructions: Place all of the chicken on the grill and cook each on the first side for 5 to 6 minutes. Flip them and grill on the other side for 3 to 4 minutes.

Turn off one set of burners and move the chicken over that spot. Brush a thin coat of the balsamic glaze on one side of each breast and flip the chicken over. Glaze the other side. Flip the chicken one more time, add another thin coat of glaze, and transfer the chicken from the grill to a cutting board to rest.