Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Season the chicken breasts generously with salt, pepper, and Italian herbs.
- Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 6-7 minutes per side until golden brown and cooked through.
- Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Pour in balsamic vinegar and scrape up any browned bits. Simmer until the vinegar reduces by half and becomes syrupy.
- Return the chicken to the skillet, coat with the balsamic glaze, and cook for an additional 2-3 minutes.
- Garnish with fresh basil or parsley if desired. Serve hot with your favorite sides.
Notes
- Use chicken thighs for a juicier variation, adjusting cooking time accordingly.
- If you don’t have balsamic vinegar, substitute with red wine or apple cider vinegar mixed with a teaspoon of honey or brown sugar.
- Leftover balsamic glaze can be stored in the fridge for up to 3 days. Reheat gently and add a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing and Simmering
- Cuisine: Italian-inspired
- Diet: Low-Carb, Keto-Friendly
Nutrition
- Serving Size: 1 chicken breast with glaze
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 90 mg