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Healthy Low Calorie Balsamic Glazed Chicken - Sweet, Tangy, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small boneless, skinless chicken breasts (about 1.5 pounds total), pounded to even thickness
  • Salt and pepper: For seasoning both sides
  • Olive oil: 1 tablespoon, for searing
  • Balsamic vinegar: 1/3 cup (choose a good quality vinegar for best flavor)
  • Low-sodium chicken broth: 1/3 cup
  • Honey or maple syrup: 1–1.5 tablespoons (adjust to taste)
  • Garlic: 3 cloves, minced
  • Dijon mustard: 1 teaspoon
  • Crushed red pepper flakes: Pinch, optional for heat
  • Fresh thyme or rosemary: 1 teaspoon chopped, or 1/2 teaspoon dried
  • Cornstarch (optional): 1 teaspoon mixed with 1 teaspoon water for a thicker glaze
  • Fresh parsley: For garnish
  • Lemon wedges: Optional, to brighten at the end

Method
 

  1. Prep the chicken: Pat chicken dry and pound to an even 1/2–3/4 inch thickness. Season both sides with salt and pepper.
  2. Heat the pan: Place a large skillet over medium-high heat and add the olive oil. When the oil shimmers, it’s ready.
  3. Sear the chicken: Add chicken to the pan without crowding. Cook 4–5 minutes on the first side until golden. Flip and cook another 3–4 minutes. Transfer to a plate; it will finish cooking in the sauce.
  4. Build the glaze: Reduce heat to medium. Add minced garlic and cook 30 seconds until fragrant.
  5. Deglaze: Pour in balsamic vinegar and chicken broth, scraping up any browned bits.
  6. Season and sweeten: Stir in honey, Dijon, red pepper flakes, and thyme or rosemary. Simmer 3–4 minutes until slightly reduced.
  7. Optional thickening: For a stickier glaze, stir in the cornstarch slurry and simmer 1 minute until glossy.
  8. Finish the chicken: Return chicken to the pan. Spoon sauce over the top and simmer 2–4 minutes, until the chicken reaches 165°F in the thickest part.
  9. Brighten and serve: Taste the sauce and adjust salt, pepper, or honey. Squeeze a little lemon over the chicken if you like. Garnish with parsley and serve with extra glaze from the pan.