Ingredients:

  • 1/2 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp dried Italian seasoning
  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil

Instructions:

  1. Whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, Dijon mustard, minced garlic, salt, pepper, and dried Italian seasoning in a medium mixing bowl.
  2. Place chicken breasts in a sealable bag or shallow dish, pour the marinade over the meat, and let sit for at least 15 minutes (up to 4 hours).
  3. Heat 1 tablespoon of olive oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering.
  4. Remove chicken from marinade, reserving the excess liquid, and sear for 5–7 minutes per side until a deep mahogany crust forms.
  5. Pour the remaining marinade into the pan during the last 3 minutes of cooking, spooning the bubbling liquid over the chicken to create a velvety glaze.
  6. Remove from heat once the internal temperature reaches 165°F (74°C).
  7. Allow the chicken to rest for 5 minutes before slicing to ensure juices redistribute.