Honey Balsamic Chicken

4.50 from 46 votes
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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!

Honey Balsamic Chicken breasts with sweet and savory honey balsamic sauce.
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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!

Easy glaze skillet chicken with sweet and savory honey balsamic sauce.

Ingredients For Balsamic Chicken Marinade

One pan healthy homemade Honey Balsamic Chicken marinade with sweet and savory honey balsamic sauce.
  • 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

How do I use balsamic vinegar?

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.

Should I refrigerate balsamic vinegar after opening?

Make sure to close it tightly after each use and store it properly. It does not need to be refrigerated.

How many calories per serving?

This recipe has 435 calories per serving.

Quick and easy skillet honey balsamic chicken, ready to serve.

What To Serve With Honey Balsamic Chicken

For a wholesome dinner, make the following dishes.

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4.50 from 46 votes

Honey Balsamic Chicken

Honey Balsamic Chicken – the easiest skillet chicken with sweet and savory honey balsamic sauce. Homemade chicken dinner is so good with this recipe.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 people
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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 the salt and ground black pepper.
  • Heat up a skillet on medium heat and slowly pan-fry the chicken, skin side down first, until both sides of the chicken become nicely browned and crispy. Remove the chicken and discard the chicken fat.
  • Add the olive oil and butter to the skillet, saute the garlic until slightly browned, follow by the honey, balsamic vinegar and water. Add the chicken back into the skillet, lower the heat to simmer and reduce the sauce until slightly thickened and that the chicken is completely cooked, about 2 minutes.
  • Remove from heat, garnish with the parsley and serve immediately.

Nutrition

Serving: 3people, Calories: 435kcal, Carbohydrates: 17g, Protein: 37g, Fat: 46g, Saturated Fat: 13g, Cholesterol: 232mg, Sodium: 599mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





44 Comments

  1. Melissa says:

    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!

    1. Rasa Malaysia says:

      Just follow the recipe precisely for best results.

  2. Tammy says:

    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!

    1. Rasa Malaysia says:

      Hi Tammy, thanks for trying my honey balsamic chicken. Yes, sounds like a good idea to double and triple the sauce, especially with pasta!

  3. Julie says:

    5 stars
    How many pieces per portion please?

  4. Julie says:

    How many pieces are you using a portion?

    1. Rasa Malaysia says:

      2.

  5. LaShelle Bain says:

    5 stars
    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!

    1. Rasa Malaysia says:

      That’s great to know please try more recipes. :)

  6. Lysse says:

    5 stars
    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.

    1. Rasa Malaysia says:

      Hi Lysse, thanks so much for trying my honey balsamic chicken.

  7. Wendy says:

    Looks delicious! When you pan fried, did you use any oil?

    1. Rasa Malaysia says:

      I used an All Clad pan. You don’t really need to use oil if you cook the chicken skin side down.

  8. Kristin Knudsen says:

    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!

    1. Rasa Malaysia says:

      I used bone-in thighs for this recipe, you can try.

      1. Haley Cook says:

        This looks SO delicious!! Would it matter if I did chicken breats instead?

  9. Liz says:

    Thank you Bee for the nice recipe

  10. Esther Kan says:

    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”.

    1. Rasa Malaysia says:

      Hi Esther thanks for your sweet note. Yes I love this honey balsamic chicken, super yummy!