4Boneless Skinless Chicken BreastsPounded to even thickness
Salt and Fresh Cracked Black PepperTo season
1/2tspGarlic Powder
1/2tspOnion Powder
Honey Balsamic Glaze
1cupBalsamic Vinegar
¼cupBrown Sugar
1tbspHoney
½tspSalt
1/2tspDried RosemaryYou can also use fresh rosemary,but only add a pinch!
1/2tspHerbs De ProvenceOPTIONAL
Instructions
Preheat oven to 350 degrees. Season chicken with salt, pepper, garlic and onion powder.
Drizzle a grill pan or skillet with oil (about 2 teaspoons is fine) and cook chicken for 1-2 minutes on each side over medium-high heat, to get those wonderful grill marks on your chicken.
Transfer chicken to a greased baking sheet or large casserole dish. Cover with foil and bake in preheated oven for 15 minutes.
While chicken is cooking, make the balsamic glaze. In a small-medium sauce pan whisk together balsamic vinegar, sugar, honey, rosemary,Herbes de Provence and salt. Bring to a boil over medium heat, then reduce to medium-low heat and allow to simmer while chicken is cooking. The liquid should reduce by half after 10-15 minutes. Remove from heat.
Uncover chicken and brush some of the balsamic glaze on top of the chicken. Return to oven (uncovered) and bake another 5-10 minutes until chicken is completely cooked through.
Drizzle remaining balsamic glaze over chicken and serve.
Notes
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