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Easy Weeknight: Butter Balsamic Chicken

A simple winner from Food52.


4 tablespoons balsamic vinegar, plus more for drizzling
2 teaspoons kosher salt
2 boneless, skinless chicken breasts (about 1 pound total), halved horizontally
1/4 cup butter, divided

Combine 2T balsamic with the salt and ¼ cup of cold water.

Add the chicken to an airtight container or bag, then pour the balsamic brine on top, making sure all the chicken pieces are coated. Marinate for 45 minutes to 1 hour.

Remove the chicken from the marinade and pat them dry.

Set a large skillet over medium heat, then add 2 tablespoons of butter. When that’s melted, add the chicken.

Cook for 3 to 4 minutes, until the bottom of the chicken is golden, with some char around the edges, rotating the pan and lowering the heat if needed to avoid any burning.

Flip the chicken and keep cooking until almost done, another 2 to 3 minutes.

When you’re about 1 to 1½ minutes out from the chicken being done, add the remaining butter and 2T balsamic to the pan. (You can transfer any thinner pieces to a plate if they’re finished before the thicker ones.)

Cook until the sauce has thickened, flipping and basting the chicken as the sauce reduces.

Transfer all the chicken to a plate, then pour the balsamic butter on top.

Drizzle with more balsamic and finish with a big pinch of salt.