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This balsamic and honey chicken is pan-seared until golden, then simmered in a sweet-tangy glaze that clings to every bite. Juicy, flavorful, and ready in 20 minutes, it’s the perfect easy weeknight chicken recipe that tastes like it came from a restaurant.
Honey Balsamic Chicken
I first made this balsamic and honey chicken on one of those nights when I didn’t feel like making a big grocery run but still wanted dinner to feel a little special. There was a pack of chicken thighs in the fridge, a bottle of balsamic vinegar that had been sitting on the shelf for weeks, and of course, honey, the one ingredient I never run out of. I put them together, and what came out of the pan completely surprised me. The chicken was juicy and golden, and the sauce was thick and glossy with just the right balance of sweet and tangy.
Since then, it has become a recipe I keep coming back to whenever I want something quick but worth slowing down to savor. And as the name says, it is honey balsamic chicken, so this is not the time to hold back on the honey. It takes only 20 minutes from start to finish, and you can pair it with almost anything. Scroll down for my tips and a few other ways you can cook this. For more honey chicken recipes, check out my Honey Chicken, Honey Lime Chicken, and Honey Orange Chicken next!
What Makes This Chicken So Irresistible
- Golden, juicy chicken every time. Boneless thighs cook up tender and moist, with just enough sear to lock in the flavor.
- Sweet meets tangy in the best way. Honey rounds out the sharpness of balsamic vinegar, turning it into a rich, glossy glaze that’s downright addictive.
- Dinner in 20 minutes. Fast enough for a Tuesday, but special enough that you’ll want to linger over every bite.
- The sauce goes with everything. Drizzle it over rice, spoon it onto Mashed Potatoes, or let roasted veggies like Garlic Roasted Asparagus to soak it up so nothing on the plate goes to waste.
Ingredients You’ll Need
- Chicken thighs – You can use bone-in or boneless chicken thighs.
- Honey
- Balsamic vinegar
You’ll find the full ingredient list with exact amounts in the recipe card at the bottom of this post.
Pro Tip #1: Why I Use Chicken Thighs
Chicken thighs stay juicy and flavorful, even if you cook them a few minutes longer. The extra fat in the meat means the sauce clings beautifully, giving you that glossy, flavorful coating in every bite. You can use chicken breast if you prefer, but keep a close eye on the cooking time since it can dry out more easily.
Pro Tip #2: Honey Makes It All Come Together
This is honey balsamic chicken, so don’t skimp. Honey gives the sauce body, balances the acidity of the vinegar, and adds that mellow sweetness that keeps you coming back for another bite.
Pro Tip #3: Why I Use Balsamic Vinegar
Balsamic brings a deep, tangy flavor with a touch of natural sweetness that pairs perfectly with honey. It also reduces into a glossy glaze that makes the chicken look as good as it tastes.
Pro Tip #4: The Olive Oil And Butter Combo
Olive oil gives you a nice sear without burning, while butter adds richness and helps the sauce emulsify into a silky glaze.
How To Make Balsamic And Honey Chicken
Start by giving the chicken a good sprinkle of salt and ground black pepper on both sides, just enough to bring out the flavor before it hits the pan.
Warm up your skillet over medium heat, then lay the chicken in skin side down so it can slowly crisp up and turn golden. Once both sides are beautifully browned and the skin is nice and crispy, take the chicken out and pour off any excess fat from the pan.
Add the olive oil and butter to the same skillet, then toss in the garlic and let it cook until it smells amazing and turns just a little golden. Pour in the honey, balsamic vinegar, and water, give it a quick stir, then pop the chicken back in. Turn the heat down to low and let everything simmer for about 2 minutes, just until the sauce thickens slightly and the chicken is cooked through.
Once the chicken’s ready, take the pan off the heat, sprinkle over some fresh parsley for color and freshness, and get it on the table right away while that glossy honey balsamic sauce is still warm and irresistible.
Other Ways To Cook
- Bake: Preheat your oven to 400°F (200°C). Season the chicken with salt and pepper, then place it skin side up on a parchment-lined baking sheet. Bake for 30–35 minutes if you’re using bone-in thighs, or 20–25 minutes for boneless, until the skin is golden and the chicken is cooked through. While it’s baking, make the sauce on the stove as in the main recipe, then brush or drizzle it over the baked chicken before serving.
- Grill: Preheat your grill to medium-high and lightly oil the grates so nothing sticks. Season the chicken, then place it skin side down first. Grill for about 6–8 minutes per side for bone-in thighs, or 4–5 minutes per side for boneless, until they’re fully cooked. While the chicken rests, make the sauce on the stove as in the main recipe, then brush or drizzle it over the grilled chicken before serving.
- Air Fryer (Boneless): Preheat the air fryer to 190°C (375°F). Season the boneless chicken thighs, place them in the basket, and air fry for 10 minutes. Flip them over and cook for another 4 minutes until cooked through. While they’re air frying, make the sauce on the stove, then toss the chicken in the sauce so every piece is coated.
- Air Fryer (Bone-In): Preheat the air fryer to 200°C (400°F). Season the bone-in thighs and place them in the basket. Air fry for 12 minutes, flip, and cook for another 6 minutes until the skin is crispy and the meat is fully cooked. Prepare the sauce separately on the stove, then brush or drizzle it over the chicken before serving.
Frequently Asked Questions
Yes, but the skin adds flavor and helps keep the meat juicy. If you go skinless, watch the cooking time closely to avoid drying them out.
Yes. The honey balsamic sauce can be made a day or two in advance and stored in the fridge. Just reheat it gently on the stove before tossing it with the chicken.
Yes, but don’t overcrowd the pan or air fryer. Cook the chicken in batches so it browns properly and the sauce can reduce without steaming.
Store leftover balsamic and honey chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water if the sauce gets too thick.
Yes. Let the cooked chicken cool completely, then freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat on the stove or in the oven until warmed through.
This recipe has 635 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Chicken Recipes You Might Like
Balsamic And Honey Chicken
Ingredients
- 1½ lbs chicken thighs
- ½ teaspoon salt
- 3 dashes ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2½ tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
- chopped parsley , for garnishing
Instructions
- Season the chicken with salt and ground black pepper.
- Heat a skillet over medium heat and slowly pan-fry the chicken, skin side down first, until both sides are nicely browned and crispy. Remove the chicken and discard the fat.
- Add the olive oil and butter to the skillet and sauté the garlic until slightly browned, followed by the honey, balsamic vinegar, and water. Return the chicken to the skillet, lower the heat to a simmer, and reduce the sauce until slightly thickened and the chicken is fully cooked, about 2 minutes.
- Remove from heat, garnish with parsley, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, according to Ayurveda, honey should not be heated because it releases toxins. Can I sub honey here with something else? Would you please try and let me know what could be the best sub here?
Maple syrup.
Just made this for dinner and quadrupled the sauce since reading other reviews….DELICIOUS!! Made pasta and then added it to pan to marry the everything together. Hubby said it’s a keeper! Thankyou, will be putting this is my rotation and making it whenever we have guests for dinner.
I saw a similar recipe that allowed use of the Instant Pot (I have a Mini). Can this be done in an Instant Pot?
I am sure you can! I will have to make an IP version of this Honey Balsamic Chicken.
This was super easy and very good. I used chicken breasts and ate with fresh spinach, tomatoes and pasta.
Yum, thanks for trying my recipe.
Hi Bee,
Appreciate if you can tell me where I can buy refreigerated biscuit dough in Malaysia as I want to make herbs cheese bombs, tks.
I am not sure if you can buy in Malaysia.
What do you mean by ” simmer, then reduce sauce?”
What do you mean by reduce sauce when simmering?
When do you add the butter and water it is not clear.
Here is in the method: Add the olive oil and butter to the skillet, saute the garlic until slightly browned, follow by the honey, balsamic vinegar and water.
Big fan of your recipe site! I was following this honey balsamic chicken recipe and I have just one question – how do you cook through the chicken thigh with frying pan? I made some cut on the thickness part of each chicken thighs before cooking them, but the meat inside where’s close to the bones are still pink.
Hi Sharon, it depends on the size of the chicken thighs. I buy all organic chicken thighs and they are much smaller than regular size. Heat up your oven to 375F and bake for 5 minutes or so to cook it through if the inside is still pink.
Your directions aren’t clear on cooking time. Please clarify.
I have updated the method, basically when the chicken is cooked and the sauce thickens, you are done.