Pat and season. Pat the chicken dry on both sides. Season with salt and pepper. Dry chicken sears better and builds a deeper crust.

Whisk the glaze. In a small bowl, mix balsamic vinegar, honey, Dijon, garlic, and broth. Taste and adjust honey for sweetness and vinegar for tang.

Heat the pan. Set a large skillet over medium-high heat. Add olive oil and let it shimmer. You want it hot enough to sizzle on contact.

Sear the chicken. Add chicken in a single layer. Don’t crowd. Sear 4–6 minutes per side, until well browned and cooked through (165°F/74°C). Transfer to a plate and tent loosely with foil.

Deglaze and reduce. Lower heat to medium. Pour in the glaze mixture. Scrape up browned bits with a wooden spoon. Simmer 3–5 minutes until slightly thick and glossy.

Finish the sauce. Stir in butter (if using) for a velvety texture. Add thyme or rosemary and a pinch of red pepper flakes, if you like a little warmth.

Coat the chicken. Return chicken to the pan and turn to coat. Simmer 1–2 minutes to heat through and lacquer the surface. If the sauce gets too thick, add a splash of water.

Brighten and serve. Squeeze a little lemon over the top to lift the flavors. Serve with the extra glaze spooned over the chicken.