Simplify your weeknight dinners with this quick and easy one-pan recipe that’s budget-friendly and picky kid-approved!
Getting dinner on the table after a hectic day can be a challenge. And if your household includes kids, it’s even more so! You need meals that aren’t just quick to prepare—they’ve got to be nutritious, tasty, budget-friendly, and in line with developing palates.
This recipe for honey-garlic balsamic chicken checks all the boxes! It goes from prep to plate in about half an hour, calls for common ingredients you likely have in your kitchen right now, won’t break the bank with any fancy elements, and delivers a mild yet balanced flavor profile. The butter and olive oil lay down a moderately rich foundation, then garlic brings in its savory earthiness. But the sauce is the star here, combining the tang of vinegar, the citrus edge of lemon juice, and the sweetness of honey in perfect harmony.
Whip this up on a weeknight with a couple of simple sides, and everyone will be happy with dinner. When’s the last time that happened?
The magic of pan-searing and deglazing
This recipe’s deliciousness hinges on the two techniques of pan-searing and deglazing the pan. A golden, crispy sear isn’t just about appearance—it’s the foundation of flavor. When chicken hits a hot pan, the surface proteins and natural sugars caramelize in what’s known as the Maillard reaction, creating that deep brown crust and savory aroma. A stainless-steel or cast-iron skillet works best for browning because both conduct heat evenly and develop flavorful bits—aka fond, which means “bottom” in French—on the bottom of the pan.
Deglazing is the process of transforming the concentrated flavor of that fond into a richly complex sauce. It involves adding liquid to the pan to loosen those stuck-on bits from the pan’s surface. This recipe uses chicken stock, vinegar, and lemon juice to do the job, but others call for wine, which adds its own depth. Scraping gently with a wooden spoon ensures those savory morsels blend into the sauce instead of going to waste. It’s a quick, professional step that infuses every bite with deeper character.
How do I store leftovers?
Let your honey-garlic balsamic chicken cool slightly before storing, but don’t let it sit at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Reheat in a skillet over medium-low heat or in the microwave in short intervals until heated through to 165°F.
Serving suggestions
Serve your honey-garlic balsamic chicken alongside simple sides for a satisfying meal. For a quick weeknight dinner, pair it with this Broccoli Rabe Recipe and Diced Potatoes In Air Fryer. For a fancier date night meal, consider Green Beans Almondine and Roasted Sweet Potatoes. For a light yet satisfying lunch, pair leftover chicken with this Mediterranean Salad With Pomegranate Lemon Dressing.
Honey-Garlic Balsamic Chicken
Ingredients
- 4 chicken breasts boneless and skinless
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon lemon juice freshly squeezed
- 3 cloves garlic chopped
- 1 1/2 teaspoons honey
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Melt the butter with the olive oil in a large skillet over medium-high heat.
- When the oil is hot, add the seasoned chicken and cook undisturbed until golden brown on the bottom, about 6 to 7 minutes. Flip and cook an additional 6 to 7 minutes, or until the chicken is nicely browned and reaches an internal temperature of 165°F.
- Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
- In the same pan used to cook the chicken, add the chicken broth, balsamic vinegar, lemon juice, garlic, and honey. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, about 5 minutes.
- Slice the chicken and spoon the sauce overtop. Serve immediately.
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