Balsamic Skillet Chicken Breasts
Challenge me to make dinner with just chicken breasts and pantry staples in 20 minutes, and I’m counting on this easy skillet recipe every time! Quick, delicious, and goes with everything.
Ingredients
- 4 boneless, skinless chicken breasts sliced or pounded thin
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter divided
- 1/2 cup low-sodium chicken broth or stock
- 1 Tablespoon balsamic vinegar
- fresh thyme or parsley optional garnish
Instructions
- Set the chicken out at room temperature. If it’s not already in thin slices, cut the breasts lengthwise through the middle to make them fairly thin. If any pieces are really uneven (thicker in one part, thinner in another), use a meat mallet or just a heavy pan to smash down the thick parts and even them out.4 boneless, skinless chicken breasts
- In a small bowl, mix together the salt, thyme, rosemary, garlic powder, and black pepper. Sprinkle this mixture evenly on both sides of the chicken cutlets.1 teaspoon kosher salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper
- Warm olive oil and melt 1/2 Tablespoon of the butter together in a large skillet set over medium-high heat. When the butter melts, add the chicken and saute for 2-4 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, tent with foil, and set aside.1 Tablespoon olive oil, 1 Tablespoon butter
- Reduce the heat to medium and slowly pour the broth into the skillet. Scrape to release browned bits from the bottom of the pan, and bring the sauce to a simmer.1/2 cup low-sodium chicken broth or stock
- While the sauce bubbles, stir in the remaining 1/2 Tablespoon butter plus the balsamic vinegar. Let the butter melt, then stir well and keep simmering the sauce until it is as thick as you like.1 Tablespoon balsamic vinegar
- Return chicken to the pan along with any juices from the plate. Spoon sauce on top to warm, garnish with fresh herbs if you like, and serve right away. Enjoy!fresh thyme or parsley
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Notes
- Don't Overcook: An instant-read thermometer is one of my most reached for kitchen tools; it completely eliminates guesswork. Remove chicken as soon as it hits 165°F inside and it will stay tender and juicy.
- Extra Sauce: If you want extra sauce for drizzling over sides or just because you love sauce, use ¾ cup of broth, 1 and ½ Tablespoons balsamic vinegar, and melt an extra half Tablespoon of butter in the sauce. Everything else stays the same.
- Balsamic Vinegar: Balsamic vinegar of Modena is a reliable choice for this recipe and similar pan sauces, marinades, and vinaigrettes. It incorporates some wine vinegar to make a thinner, more more acidic, and more affordable product than top-tier “DOP” balsamic vinegar, which should contain only cooked grape must. Save the DOP for drizzling onto steaks, Caprese, fruit, and the like.
- Storage: Leftovers keep well in the fridge for 3-4 days. When warming it back up, I always recommend microwaving chicken at 50% power to avoid drying out.