A quick recipe for Balsamic Chicken Breasts cooked in one-pan.
With a simple seasoning and without honey all low-carb.
This flavorful chicken prepared with balsamic vinegar marination counts as an easy meal idea.
I talk about the marination ingredients, explain how you can make it from scratch and share my serving ideas with you in this post.
The holy grail of flavors, the reason why this chicken dish is so delicious and worthwhile to write about, is the balsamic marinade.
The recipe is well balanced and calls for balsamic vinegar, culinary herbs, spiced and a tad of sweetness.
The marination adds flavor but it will also make your chicken tender and juicy!
Balsamic Vinegar is an aged Italian dark vinegar. It’s super intense, fruity and different varieties may taste more complex.
When buying balsamic vinegar get one without sulfites (preservative) and labeled as traditional balsamic vinegar or Aceto Balsamico Tradizionale.
The ones from Modena in Italy are known to be the best but there are a lot of cheaper ones making rounds, misusing the name Modena.
The rule of thumb: You get what you pay for.
I simplified and perfected the marinade recipe by using a specific blend of herbs, the Italian seasoning.
If you don’t have Italian seasoning at home and you don’t mind simpler flavors, I recommend using dried oregano and some thyme instead.
To pep up things, you get to add salt and ground black pepper.
Garlic and onion powder are a great addition to the marinade, enhancing the taste further.
Sugar sets off the acidity and makes the chicken look more shiny glazed.
I don’t use honey in this recipe, although you are free to add some instead of sugar.
Choose if you want to use brown sugar or regular white sugar. The quantity is small so it’s not that dramatic.
However, sugar is optional if you are going all low carb.
How to make it?
This chicken is prepared in two easy steps from scratch and cooked in one pan over the stove.
The detailed ingredients with instructions are located in the recipe card at the bottom of this post.
Combine all the marination ingredients in a mixing bowl.
Place chicken into marination and leave to marinate, the longer the better.
Heat up a skillet with oil and cook the chicken tender until it’s done on both sides.
It’s also great with a mushroom sauce served with plain cooked pasta or rice as a main course dish.
I also love it with a simple Italian caprese salad (the one without balsamic vinegar). So good!
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One Pan Balsamic Chicken Breast Recipe
- 3 Chicken Breast
- 1 Tablespoon Olive Oil
- Salt optional to taste
- Make light cuts on your chicken breasts. That way the chicken will be able to absorb marination better. Place chicken into a large bowl.
- Prepare marination by combining all marination ingredients in a bowl.
- Pour marination sauce over chicken. Make sure all the chicken breasts are covered.
- Marinate chicken for at least 30 minutes. The longer the better. I like to keep it over night too.
- To cook, heat up a pan with olive oil. Keep over medium to high heat and place marinated chicken into the hot oil.
- Cook chicken breasts on both sides over medium to high heat.
- Pour remaining marination sauce over the chicken in the pan and continue to cook the chicken on both sides, while the sauce is reducing.
- Cook chicken through but don't overcook it. Use a meat thermometer to help you to get it right and refer to thermometer instructions.
- Serve hot garnished with parsley. See post for serving ideas.
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