Ingredients
Scale
- 1/2 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 4 boneless, skinless chicken breasts (about 6 ounces each), pounded to even thickness
Instructions
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, rosemary, salt, and pepper until smooth.
- Place chicken in a zip-top bag or a dish, pour the marinade over it, seal the bag, and massage to coat the chicken evenly. Refrigerate for 120 to 360 minutes.
- Remove the chicken from the fridge 20 minutes before cooking. Preheat a cast-iron skillet over medium-high heat for 5 minutes.
- Take the chicken out of the marinade, letting the excess drip off. Sear the chicken in the hot pan without moving it for 4 to 5 minutes until it is golden brown.
- Flip the chicken, reduce the heat to medium-low, and cook for 5 to 7 minutes until the internal temperature reaches 160°F. Baste the chicken with pan juices as it cooks.
- Transfer the chicken to a cutting board, let it rest for 5 minutes, then slice and serve.
Notes
For best flavor, marinate the chicken for at least 4 hours or overnight. Use fresh herbs for vibrancy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg