Best Balsamic Glazed Chicken Recipes

BALSAMIC-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 minutes.

ORANGE-BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

AIR FRYER BALSAMIC-GLAZED CHICKEN WINGS

Steps:

• Preheat an air fryer to 380 degrees F (190 degrees C). Coat the fryer basket with cooking spray.
• Whisk baking powder, salt, pepper, and paprika together in a small bowl. Place baking powder mixture in a bag, add some of the chicken wings, and shake the bag to coat. Remove wings from the bag, shaking off excess powder, and repeat until all wings are coated with baking powder mixture.
• Lightly spray the wings with cooking spray, place in the prepared air fryer basket, and cook for 20 minutes, shaking and flipping the wings halfway through. Increase the temperature to 400 degrees F (200 degrees C) and cook until crispy, about 5 minutes more. Depending on the size of your air fryer, you may have to cook the wings in batches.
• Meanwhile, combine 1/3 cup water, balsamic vinegar, soy sauce, honey, chili sauce, and garlic in a saucepan over medium heat. Bring to a low boil and cook until sauce has reduced, about 15 minutes. Whisk together 1 teaspoon water and cornstarch in a small bowl and pour into the sauce; stir until sauce has thickened.
• Place crispy wings into a large bowl, drizzle with sauce, and toss until well coated. Garnish with sliced green onion and sesame seeds, and serve immediately.

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
• Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

BALSAMIC-GLAZED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
• Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

CHERRY-BALSAMIC GLAZED CHICKEN BREASTS

Steps:

• Preheat grill.
• In a medium saucepan, heat the olive oil over medium heat until hot.
• Add the shallots and saute until softened- about 3-4 minutes.
• Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
• Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
• About 6-8 minutes.
• Reserve 6 tbsp of glaze in small bowl.
• Lightly season chicken breasts with salt.
• Place chicken on grill.
• Cook, covered for 4 minutes per side.
• Brush one side with glaze.
• Let set for 1 minutes then flip and brush other side with glaze.
• Repeat until chicken is cooked through.

BALSAMIC SOY-GLAZED CHICKEN WINGS

Steps:

• Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.
• Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
• While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
• Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
• Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

BALSAMIC GLAZED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F.
• Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
• Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
• Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

BALSAMIC-GLAZED CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a small bowl, combine the vinegar, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375° for 25-30 minutes or until no longer pink, turning every 10 minutes., Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half., Place wings in a large bowl. Pour glaze over wings and toss to coat. Freeze option: Cover and freeze cooled wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.

SPICY BALSAMIC-GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
• Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
• Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
• Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
• Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
• Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.

BALSAMIC-HONEY GLAZED CHICKEN BREASTS

Steps:

• Preheat an electric grill for high heat. When hot, brush the cooking surfaces with olive oil or use nonstick cooking spray. Season the chicken breasts with salt and pepper, add to grill and cook until lightly browned, in two batches, if necessary. Remove chicken from grill and set aside.
• In a large skillet, add the onions and garlic, and cook on low heat until wilted, about 6 to 7 minutes. Add the tomato puree and broth and bring to a boil.
• Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter and tent with aluminum foil to keep warm.
• Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to 10 minutes, until the sauce is reduced to about 1/2 cup. Drizzle the sauce over the chicken and garnish with chopped parsley.

BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
• Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
• While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
• Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
• Remove toothpicks and drizzle with pan juices to serve.

HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS

Steps:

• Get the glaze started --
• * 1 cup quality balsamic vinegar.
• * 1 T quality honey.
• * 2 T butter.
• Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
• While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
• Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
• Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
• To plate the dish --
• Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
• Serves 4.

SKILLET BALSAMIC-GLAZED CHICKEN

Steps:

• Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
• Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROASTED BALSAMIC-GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

BALSAMIC GLAZED CHICKEN WINGS

Steps:

• In a mixing bowl, combine the soy sauce, honey, balsamic vinegar, blackening spice and rotisserie blend, mixing well. Add wings to mixture and let marinate for 1 hour.
• Preheat oven to 375 degrees F. Arrange wings on a baking sheet and bake for 25 minutes, brushing the remaining marinade on the wings as they cook in order to create a glaze. Serve with your favorite dip and veggies.

SWEET BALSAMIC GLAZED CHICKEN

Steps:

• 1. Preheat oven to 350°F.
• 2. In a 9x13 glass baking dish, whisk together the balsamic vinegar, honey, soy sauce, and minced garlic.
• 3. Place the chicken breasts on top of the mixture and turn to coat.
• 4. Bake, uncovered, for 30-40 minutes, depending on the size of the chicken breasts, until cooked through. Baste the chicken with the sauce half way through cooking.
• Do Ahead
• The chicken can be marinated up to 8 hours.

BALSAMIC SOY GLAZED CHICKEN WINGS

Steps:

• Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F
• Pat wings dry, then toss with oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.
• While wings roast, simmer vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.
• Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.
• Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

GLAZED BALSAMIC CHICKEN

Steps:

• Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat.
• Don't discard remaining flour when you remove the chicken.
• Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size.
• Remove to a plate& keep warm in the oven.
• Add remaining oil to pan; cook garlic& sage until just golden, about a minute.
• Sprinkle with remaining flour& cook, stirring, for 30 seconds.
• Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes.
• Return chicken& any accumulated juices to the skillet, turning to coat.
• Cook, turning occasionally, until chicken is glazed, about 5 minutes.
• Sprinkle with parsley before serving.

ORANGE BALSAMIC GLAZED CHICKEN

Steps:

• In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
• Season the chicken liberally with salt, pepper and poultry seasoning.
• When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with the chopped rosemary. Cook about 5 minutes more, until done.
• In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Add the scallions and cook for 2 to 3 minutes until the sauce has thickened and becomes a thin glaze.
• Drizzle sauce over chicken and top each piece with arugula greens.