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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, 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.