This balsamic glazed chicken is just the right amount of savory, a little sweet, and melt-in-your-mouth delcious! It'll be your new favorite way to spice up your chicken dinner.
In a cast iron skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and sauté on medium-low for 15-20 minutes, stirring occasionally. Transfer the cooked caramelized onions to a bowl and set aside. Keep the skillet on the stovetop to cook the chicken later.
¼ cup extra virgin olive oil, 2 yellow onions
In a large bowl, prepare the marinade by mixing 2 tablespoons of olive oil, balsamic vinegar, brown sugar, honey, tomato paste, minced garlic, chopped thyme, salt, and pepper together.
½ cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon tomato paste, 3 cloves garlic, 1½ teaspoon chopped fresh thyme, 1½ teaspoons fine sea salt, ½ teaspoon ground black pepper
Pat the chicken pieces with a paper towel to remove any excess moisture and sprinkle with salt and pepper. Place seasoned chicken into the marinade bowl and mix, letting the chicken sit in the marinade for 15 minutes in the fridge.
2 pounds boneless, skinless chicken breasts
Using the cast iron skillet from earlier, reheat over medium-high heat. Remove each piece of chicken from the marinade and place into the pan, searing over medium heat for 4-5 minutes per side, until the chicken is charred and caramelized.
Spoon the caramelized onions over each piece of chicken and pour the leftover marinade over the chicken pieces and into the bottom of the pan. Cover the pan with a lid and cook on medium-low heat, for about 8-10 minutes, until the chicken registers 165°F on a meat thermometer.
Uncover the pan and allow the sauce to simmer and reduce for about 3 minutes. Turn off the heat once it has thickened and spoon thickened sauce over the chicken in the pan.
Allow the chicken to cool for 10 minutes before slicing and serving. Sprinkle with chopped parsley as garnish!
2 tablespoons chopped fresh parsley
Notes
Feel free to use white or red onions instead of yellow.
Switch things up by using a flavored balsamic vinegar, such as truffle or raspberry!
You can use all brown sugar or all honey to sweeten the glaze instead of both.
You can use boneless, skinless chicken thighs instead of breasts.
If your chicken breasts are different thicknesses, place them in a Ziplock bag and pound them with a meat mallet or rolling pin until they are an even thickness. This will allow them to cook more evenly.
Use high quality balsamic vinegar for the best taste.
Marinate the chicken for at least 15 minutes or up to overnight for the best flavor!
Sear in a cast iron skillet for the crispiest chicken.
Use an instant-read meat thermometer to avoid overcooking the chicken.
Storage: Store balsamic glazed chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.