I’m always looking for new ways to jazz up boneless chicken breasts, because both kids and adults eat them and they are so convenient, but the meat can be dry and bland if not seasoned correctly. This sweet and tangy sauce, which is served with everything from pork to vegetables in the northern part of Italy, keeps the meat moist. The best part is you don’t need to marinate the chicken.
- 4 skinless, boneless chicken breasts
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 2 garlic cloves, smashed and peeled
- 4 fresh thyme sprigs
- 3 tablespoons mild-flavored honey, such as acacia or clover
- 2 tablespoons (1/4 stick) unsalted butter
- Preheat the oven to 375 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Season the chicken evenly with the salt. Add the olive oil to the hot pan and heat 30 seconds. Add the chicken and cook without moving it for 5 to 6 minutes. Flip the breasts and sear on the other side for 3 minutes. Reduce the heat to medium and add the vinegar, garlic, thyme, and honey to the pan. Swirl to combine. Using tongs, flip each piece of chicken to coat it in the sauce. Place the pan in the oven and cook the chicken for approximately 15 minutes, or until an instant-read thermometer inserted in the thickest part of the breast registers 160 degrees F. Baste with the sauce halfway through cooking.
- Remove the pan from the oven and transfer the chicken to a platter to rest. Place the pan back over medium heat and simmer the pan juices for about 3 minutes, or until slightly thickened. Add the butter and whisk until melted and incorporated. Drizzle the chicken with the sauce and serve.