Blog, Main Meals, Recipes

Honey Balsamic Chicken

This recipe is also really great grilled!


Yield: Makes 5-6 servings


  • 2-2 1/2 pounds chicken breasts or tenders
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3/4 teaspoon onion powder
  • 3 teaspoons olive oil, divided


  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced sugar ketchup
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons water


  1. Preheat oven to 350 degrees F.
  2. Rinse chicken, pat dry, and set aside. In a small bowl, combine salt, pepper, paprika, and onion powder. Drizzle chicken with 1 teaspoon olive oil and use clean hands to coat all pieces. Sprinkle spice mixture over chicken.
  3. Heat large Dutch oven (or heavy oven-proof skillet with an oven-proof lid) to medium heat. Add 2 teaspoons olive oil and brush to cover bottom of entire pan. If more is needed, add a light spray of nonstick cooking spray. Brown chicken 2 minutes per side.
  4. While chicken is searing, whisk sauce ingredients together in a small bowl. Add to pan after chicken has been seared. Gently toss chicken to coat. Cover pan and transfer to oven.
  5. Bake for 20 minutes, rotate chicken pieces, and baste with sauce. Bake an additional 20 minutes. Remove chicken from oven and place chicken on a plate, covered with foil to keep warm.
  6. Bring sauce that remains in the pan to a boil on stove top and simmer,uncovered, for 4-5 minutes until thick and glazy. Return chicken to pan and gently toss in glaze. If desired, place chicken on a platter and cover with sauce. Let sit for 5 minutes before serving.



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