Balsamic Chicken
Pan-seared chicken breast glazed with balsamic vinegar and honey, finished with a rich reduction. Served with roasted vegetables and choice of starch.
Ingredients
Method
Pat chicken breasts dry with paper towels; season both sides evenly with salt and black pepper.
Cut vegetables into 1-inch pieces; toss with 1 tbsp olive oil, salt, pepper, and rosemary sprigs on a sheet pan.
Roast vegetables at 400°F for 25–30 minutes until golden and tender, stirring halfway through.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Place chicken breasts in the hot skillet and sear 6–7 minutes per side until golden brown and internal temperature reaches 165°F; transfer to a plate.
In the same skillet, combine balsamic vinegar, honey, minced garlic, and broth; bring to a simmer over medium heat.
Simmer 3–4 minutes, stirring occasionally, until glaze thickens and coats the back of a spoon.
Return chicken to the skillet, turning to coat evenly with glaze; cook 1 minute until heated through.
Divide cooked grain among serving plates; top with one glazed chicken breast and a portion of roasted vegetables.
Drizzle any remaining pan glaze over the chicken and serve immediately while warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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