Home > Recipes > Chicken and Poultry > Balsamic Glazed Chicken

4 boneless, skinless chicken breasts
1½ teaspoons dried thyme (or 2 teaspoons fresh)
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons Signature Blend Extra Virgin Olive Oil
⅓ cup water
¼ cup Tuscan Estate Balsamic Vinegar
2 teaspoons honey
2 tablespoons butter, cut into pieces
spinach, for serving (optional)


Mix thyme, salt and pepper in a small bowl. Pat both sides of the chicken breasts with the spice mixture. Heat a large skillet with the olive oil over medium heat. Add the chicken, cook for 2 to 3 minutes (or until browned). Turn and cook the other side until browned. Transfer to a plate and cover with foil.

Add water, balsamic, and honey to the skillet. Bring to a boil, stirring constantly. Boil for 2 minutes or until slightly syrupy and reduced by half. Add the butter and stir until melted. Reduce the heat to medium-low and return the chicken to the pan. Cook for about 3 minutes in the glaze, then turn the chicken over and cook for an additional 3 minutes (or until chicken is cooked through). Serve drizzled with glaze.

Top with wilted spinach if desired.