Fast Healthy Chicken

Honey Balsamic Chicken

I feel like one thing you can’t ever have enough of are good chicken recipes. Chicken is my go-to protein: it’s lean, it’s cheap, and it can be prepared a myriad of ways. But sometimes, it gets boring.

This recipe will change chicken forever. Well………..maybe not forever. But you’ll dig it. It’s a pretty quick recipe. I’ll double this and cook up about 5 lbs of chicken on Sunday night and have plenty of ready-to-go chicken for lunches for myself and my wife all week. The chicken reminds me of Bourbon Chicken from cheap Chinese places. It’s a little sweet, a little salty and has a hint of garlic. The chicken is anything but dry, and the extra work/calories/macros of the extra flavors is practically non-existent. What other chicken recipe can live up to this hype?

Honey Balsamic Chicken

Serves 4-6
Prep time 40 minutes
Cook time 10 minutes
Total time 50 minutes
Meal type Main Dish
Sweet, salty and savory, this simple chicken dish will become your new favorite for lunch or dinner. Reminiscent of Bourbon Chicken, this Honey Balsamic Chicken is flavorful and healthy.


  • 2.5lb chicken breasts (or thighs if you prefer)
  • 3 cloves garlic
  • 1 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • salt & pepper


Step 1
Peel, smash and finely chop your garlic. Put it into a large plastic storage bag, along with 1/2 cup of the vinegar and 2 tablespoons of the olive oil.
Step 2
Trim the excess fat off of your chicken, then slice your chicken on the diagonal to make long, 1" wide chicken strips. You could cube them, too. Just make sure they're uniform in size so they cook evenly. Add to plastic bag, add a pinch of salt and pepper, close and massage the bag to mix together. Let marinate in the fridge for 30 minutes.
Step 3
To cook: Turn a large saute pan on medium-high heat. Once hot, add your chicken pieces into the pan and let cook (about 2 minutes on each side). Flip and finish cooking on the other side. Move cooked pieces to a plate or bowl and continue the process until all chicken is cooked. There will be brown, burned looking bits in your pan -- leave it! It's good. You'll see.
Step 4
When all the chicken is cooked, turn the heat down to low. Add your vinegar, stirring as it boils. This will "deglaze" the pan, getting off all the "burnt" bits and adding extra flavor. Add your honey and whisk until mixed. Add your chicken back in and turn to coat in the sauce. Cook for 2-3 minutes on low, then serve (or place into containers for lunches for the week.)

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