A super simple and healthy yet super tasty dinner awaits you…
Can I share a little known secret with you? This is legit the very first meal I ever cooked for myself! I went out for dinner t an Italian restaurant one night during my first year in University and I had their honeyed balsamic chicken. It was to die for and for some reason I got it in my head to attempt to replicate it at home. I thought, what if I could create this dish at home and tweak it to my liking? Light bulb moment guys. Having never cooked a day in my life, I researched the various ingredients and came up with a really simple recipe which shockingly turned out pretty tasty. Voila! My love affair with cooking began.
Needless to say, this balsamic honey chicken dish is very near and dear to my heart and I am overjoyed to share it with you!
Ok so let’s get down to it. This is legit one of the easiest recipes to whip up while still be hearty and filling. Oh, and if you’re watching the pounds these days, balsamic honey chicken is pretty healthy as well. Wins all around y’all!
The sauce is a simple roasted garlic, tomato paste, chicken broth and honeyed balsamic vinegar base. I love to throw fresh chopped basil on top but any fresh herb will do. Paring it with wild rice and fresh bruschetta is my personal favorite flavor combination.
Oh, and the most important addition to any meal, red wine! The balsamic vinegar and merlot combo is an unbeatable one that I highly recommend.
Dinner awaits you! If you give this dish a try, I would love to hear how it went! Leave a comment in the box below and happy cooking!
- 3 chicken breasts
- 3/4 cup balsamic vinegar
- 1 tbsp pepper
- 1 tsp salt
- 3 tbsp olive oil
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1.5 tbsp tomato paste
- 3 large leaves of basil, chopped
- 1 tbsp honey
- Cut chicken breasts in half. Put 2 tbsp olive oil in a large pan on medium-low heat. Sprinkle half of the pepper and salt in the pan and lay chicken breasts on the pan. Cook for 2 minutes, then flip and sprinkle with remaining pepper and salt. Cook for 2 minutes on the other side. Chicken should be slightly cooked but still pink on the inside. Remove and set aside.
- Add 1 tbsp olive oil and garlic the pan. Bring to medium heat. Sautee garlic until slightly browned then add chicken broth. Add tomato paste and stir until combined.
- Add balsamic vinegar and turn up the heat on the stove slightly. Allow the mixture to simmer for about 5 minutes or until liquid has reduced a bit. Drizzle in the honey.
- Add chicken breasts back into the pan and cook on low for about 10 minutes, flipping halfway through. Sprinkle with basil and serve.