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Honey Balsamic Chicken - the easiest skillet chicken recipe with sweet and savory honey balsamic sauce. A homemade chicken dinner has never been so easy!
How To Make Honey Balsamic Chicken
To make delicious honey balsamic chicken, I first season some chicken thighs with some salt and black pepper. Then, I slowly pan-fry the chicken on a skillet until both sides of the chicken are gorgeously browned, with a crackly crispy skin and the meat part is nice and crunchy.
Then, I add the honey and balsamic vinegar, and reduce and simmer the chicken until the sauce becomes sticky. Voila, it is so good!
As the name suggests, it’s honey balsamic chicken, so you certainly don’t want to skim on the honey. Honey makes everything better, just like butter.
For more honey chicken recipes, check out my honey lime chicken recipe!
Ingredients For Balsamic Chicken Marinade
- Garlic
- Butter
- Honey
- Balsamic vinegar
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Frequently Asked Questions
Balsamic vinegar is great for cooking because it has a spicy kick while balancing the rich flavor of protein. It is also great for vegetables.
Make sure to close it tightly after each use and store it properly. It does not need to be refrigerated.
This recipe has 435 calories per serving.
What To Serve With Honey Balsamic Chicken
For a wholesome dinner, make the following dishes.
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Honey Balsamic Chicken
Ingredients
- 1 1/2 lbs (750g) chicken thighs
- 1/2 teaspoon salt
- 3 dashes ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 1/2 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 Bee, I’m planning to try your recipe out this week. Do you think I could try and bake it, similar to your beautiful ginger garlic baked chicken recipe? https://rasamalaysia.com/ginger-garlic-baked-chicken/2/ Or do you recommend following your method as stated in the recipe? If so, do you first pan-fry the chicken until it’s fully cooked, or do you rely on the simmering with sauce to fully cook the thighs through? Does the simmering require a lid over the skillet? Roughly how long do you normally cook the chicken for, once you’ve added it back to the skillet? Thanks for your help, sorry for all the questions, I’m not experienced with cooking meat dishes!
Just follow the recipe precisely for best results.
Wow! I have been looking for this recipe!! It was amazing! I only had boneless skinless chicken breast and I doubled the sauce portion and cooked pasta and served the sauce over the pasta. My family loved it! I didn’t have enough. Lol Next time I will triple or quadruple the sauce portion. Thank you so much!! I can’t wait to try more of your recipes!
Hi Tammy, thanks for trying my honey balsamic chicken. Yes, sounds like a good idea to double and triple the sauce, especially with pasta!
How many pieces per portion please?
How many pieces are you using a portion?
2.
OMG!!! I made this for supper tonight for a couple of my cousins that were visiting me. They LOVED it!!! I will definitely be making this again. I thought one of my cousins was going to lick the pot. YES!! It was that good!
That’s great to know please try more recipes. :)
Made this recipe today for my family and they loved it! Thank you for this recipe as I’m going to be making them again tomorrow with more pieces of chicken as today’s were little and they all demanded for more haha.
Hi Lysse, thanks so much for trying my honey balsamic chicken.
Looks delicious! When you pan fried, did you use any oil?
I used an All Clad pan. You don’t really need to use oil if you cook the chicken skin side down.
Thank you for the yummy-sounding recipes and tempting photographs. I need to know whether you specify BONELESS thighs for this recipe, as you do in the Honey-Turmeric recipe. Thank you again! It’s early morning, but I’m tempted to cook this right now!
I used bone-in thighs for this recipe, you can try.
This looks SO delicious!! Would it matter if I did chicken breats instead?
Thank you Bee for the nice recipe
Such colourful and tempting dishes of irrestible touches that melt my mouth and comfort my urge! All I can say is a simple word” Yummy, yummy, I LOVE YOU”.
Hi Esther thanks for your sweet note. Yes I love this honey balsamic chicken, super yummy!