Balsamic Glazed Chicken Breast

5 from 1 vote

Balsamic Glazed Chicken Breast

Sweet, sour, and a bit earthy, this glaze makes for a delicious, fast, and easy chicken dish. This is a fairly simple glaze but feel free to add a few flavors for different variations. A bit of mustard, some garlic, and even fresh herbs make lovely additions. This glaze is also delicious on bone-in, skin on oven roasted chicken thighs, for a higher fat variation.

Course Main Course

Cuisine Italian

Keyword balsamic, Chicken, dairy-free, dinner, easy, egg-free, fast, italian, lunch, main, nightshade-free, nut-free, protein sparing modified fast, PSMF

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 313kcal

Author Jenny Ross

Ingredients

1 pound chicken breasts boneless and skinless, pounded 1/4-inch thick
salt and pepper to taste
1 teaspoon avocado oil
1/4 cup balsamic vinegar
1/4 cup allulose or coconut aminos
1 teaspoon gelatin
salt and pepper to taste

Get Recipe Ingredients

Instructions

Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap. I often use a rolling pin or large bottle in this task. Season with salt and pepper, to taste.
Heat a large pan over medium-high heat and when hot, add the oil and lay chicken in the pan. Keep the chicken in a single layer and cook for 2-5 minutes per side. Transfer to a plate and keep warm. Do not clean the pan.
When all chicken is cooked, add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook until the sauce reduces to a thick glaze, about 5 minutes. Add back the chicken breasts and any accumulated juices. Turn to coat in sauce. Season to taste with salt and pepper. Transfer to serving plates and spoon any remaining glaze from the pan evenly over the chicken before serving.

Notes

Protein:Energy Quotient [calories]: 3.26

Nutrition