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Lemon Balsamic Chicken Recipe: Juicy, Tangy & Easy to Make

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This Lemon Balsamic Chicken is juicy, tangy, and bursting with fresh flavor. Made with simple ingredients like lemon juice, balsamic vinegar, and garlic, it’s a quick and healthy dinner that tastes restaurant-worthy — ready in just 30 minutes!

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Dinner
  • Method: Pan-Seared / Skillet
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Scale
    • 4 boneless, skinless chicken breasts (about 1 ½ lbs)
    • 2 tablespoons olive oil
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons balsamic vinegar
    • 3 cloves garlic, minced
    • 1 tablespoon honey or maple syrup
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Italian seasoning
    • 1 teaspoon lemon zest
    • Salt and black pepper, to taste
    • 1 tablespoon fresh parsley, chopped (for garnish)

Optional Add-ins:

  • 1 tablespoon butter (for a richer sauce)
  • ¼ teaspoon red pepper flakes (for heat)
  • 1 teaspoon fresh thyme or rosemary (for herbal flavor)

Instructions

  1. In a bowl, whisk together lemon juice, balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, lemon zest, salt, and pepper to create the marinade.
  2. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Toss to coat evenly, then refrigerate for at least 30 minutes (or up to 8 hours).
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve leftover marinade for sauce) and sear each side for 3–4 minutes until golden brown.
  4. Pour the reserved marinade into the skillet and bring it to a simmer. Cook for 2–3 minutes until the sauce thickens and reduces slightly.
  5. Spoon the balsamic glaze over the chicken as it cooks until the internal temperature reaches 165°F and the chicken is fully cooked.
  6. Remove from heat, garnish with chopped parsley and lemon slices, and serve warm.

Notes

  • Marinate for at least 30 minutes to let the flavors absorb — overnight gives even better results.
  • Use a meat thermometer to avoid overcooking; the chicken is done at 165°F.
  • For a thicker glaze, simmer the sauce for a few extra minutes.
  • Double the marinade and reserve half for drizzling over veggies or rice.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/lemon-balsamic-chicken/