Honey Balsamic Chicken Tenders

$4.99 recipe / $1.25 serving

Funny story – I was going to make this recipe with chicken thighs, but they were $3.49/lb. and the boneless, skinless chicken breasts were on sale (again) for $1.99/lb… so… yeah. Chicken tenders it was!

Obviously not everyone will catch this $1.99/lb. chicken sale as often as I do, so go with whatever cut is the best deal. To make this recipe with something like chicken thighs, just brown the thighs in the skillet (just like I did with the breasts) and finish cooking them in the oven for about 20-30 minutes at 375 degrees. Prepare the sauce in the skillet in the same manner as listed below. The sauce should be enough for four medium sized chicken thighs.

This chicken is bursting with flavor from the tangy balsamic vinegar, sweet honey, and rich butter. I seasoned mine simply with salt and pepper, but if you want a more herbal flavor you could always add a pinch of dried basil or thyme.

I’ve been eating my Honey Balsamic Chicken Tenders with the Jewel Pasta from earlier this week and they’re a perfect pair!!

Honey Balsamic Chicken Tenders

Honey Balsamic Chicken Tenders

4.6 from 41 reviews
honey balsamic chicken tenders
Prep time
Cook time
Total time
Total Cost: $4.99
Cost Per Serving: $1.25
Serves: 4
  • 2 medium (1.5 lbs) chicken breasts $2.99
  • ¼ cup balsamic vinegar $0.80
  • 1 clove garlic $0.08
  • 2 Tbsp olive oil (divided) $0.24
  • to taste salt & pepper $0.05
  • 1 Tbsp butter $0.10
  • 2 Tbsp balsamic vinegar $0.40
  • 3 Tbsp honey $0.33
  1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
  2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
  3. Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
  4. Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.

Honey Balsamic Chicken Tenders

Step By Step Photos

slice chickenFirst slice the chicken into strips approximately 1 inch wide. Cut the strips on a diagonal across the chicken breast so they are a fairly uniform length and width.

marinate chickenPlace the sliced chicken in a zip top bag along with 1/4 cup of balsamic vinegar, a clove of minced garlic, and a pinch of salt and pepper. Refrigerate for at elast 30 minutes.

cook chickenWhen you’re ready to cook, heat the second tablespoon of olive oil in a skillet over medium heat. When the oil is nice and hot, add the chicken strips. Cook until golden brown on both sides. You may have to cook in two or three batches.

brown chickenThe more browned your chicken is at this step, the better the color will be at the end. This first batch of strips was kind of blond…

browned chickenBut the next batch got nice and brown. Place the cooked chicken on a clean plate.

sticky skilletYour skillet will likely have a coating of sticky residue in it, which is a good thing. This is flavory goodness and will dissolve into the sauce.

deglaze the panAfter removing the cooked chicken, reduce the heat to medium-low so that the butter will not burn. Add the butter and balsamic vinegar. Stir the mixture together, allowing the butter to melt and the residue on the bottom of the skillet to dissolve into the liquid.

honey thickened sauceOnce everything has dissolved off of the bottom of the skillet, stir in the honey. Increase the heat (if needed) and allow the mixture to bubble and simmer until thickened. This should happen fairly quickly – about 5 minutes. Season the sauce with salt and pepper.

coat chickenAdd the cooked chicken back to the skillet and coat it in the honey balsamic sauce.

Honey Balsamic Chicken TendersServe warm and ENJOY!


  1. Marlo says:

    Made these last night. Absolutely easy & delicious. Will be adding these to my weeknight menu. :)Thank you!

  2. Keshia says:

    Found your website via pinterest. I usually never comment on blogs, but I just had to say how awesome this recipe is. I made this last night, and followed the recipe to a T. I think it is the best thing I’ve ever cooked! The sauce was to die for. I will definitely be making this again. Thanks!

  3. Kathy says:

    I found this recipe on Pinterest and made it this evening. I love it!!!! I will be serving this to company in the near future!!! Delicioso!!!!!!!!

  4. Kimberly says:

    I made this recipe tonight and was disappointed at first. It was smelling so incredibly delicious, but when we took a bite, it was super bland. I tried pouring a healthy amount of the extra sauce that was left in the pan over the chicken on my plate and WOAH that is where all of the flavor was! For me, simply “coating” the chicken tenders in the sauce wasn’t enough, but pouring some of the extra sauce made ALL the difference. Will definitely make this again! Thanks!

  5. Kenzie says:

    I have made this two times so far & it is fast, easy, and most of all DELICIOUS. My husband loved it & he’s pretty picky.
    I felt the need to leave a comment & 5 stars because I read several others’ comments saying that this wasn’t very good…don’t listen to those people; they probably effed up the recipe or don’t know how to cook.
    Thanks Beth, as always you’ve come up with a masterpiece!

  6. Katie says:

    Have you tried marinating the chicken and then just baking?

  7. Dani says:

    Looks amazing! And thank you for putting the recipe before the detailed steps! Sometimes scrolling past all the lovely photos before I decide I want to make it is annoying!

  8. This was really good! I didn’t realize I had to marinate it so I only had time for about 15 minutes and it still turned out good. I’m not much of a cook and I found this to be easy to make.

  9. Bree says:

    I’ve made sooooo many of your recipes and love them all! this is the second one that I’ve made, it was easy and delicious! I basically have learned to cook from your website, thanks Beth! I’m also a college student and feed my 5 brothers and sisters and father with all of your recipes, they love it!!!

  10. I’m not sure what made me try this recipe – because I hate balsamic vinegar…maybe because the picture of it looked so tasty. I was pleasantly surprised! It was so tender and the sauce was very good – even my children enjoyed it. Thanks! :-)

  11. schemp says:

    I tried the recipe but wasn’t very pleased with the outcome. Maybe I did something wrong or my local version of the ingredients are different from yours. After frying the marinated chicken, they had a slightly muddy bitter taste, wich would stay until the end, even after glazing the chicken in the vinegar honey sauce. Or the sauce was the problem and I effed it up there.

  12. Ruthie says:

    I made this today and while it’s beautiful and turned out just like the pictures, it was nearly tasteless which confused me. If there’s any balsamic in a recipe, the balsamic flavors are usually pretty pronounced, but this came out mildly sweet with not even a hint of sassy balsamic. I was disappointed! I used a double acidity balsamic, unsalted butter, jarred garlic, and raw honey. Salted it generously and used fresh ground pepper. The only thing I could think of that might’ve made it bad was that I couldn’t make this last night like I planned, so it had been marinating since yesterday afternoon.

  13. Allen says:

    I made this tonight and it was awesome, I ended up tweaking the recipe slightly by accident. Instead of marinating the chicken breast and then frying I fried the chicken breast with a light coating of garlic powder and ginger powder first. Then made the glaze and covered it. Thank you for such an easy and great recipe!

  14. Catherine says:

    Where does the honey come into play? It’s named honey balsamic chicken, but there is no honey anywhere in the recipe. Did I miss it?

  15. So delicious and so easy!

  16. LAuren Hopkins says:

    Beth, do you think its possible to do a slow cooker version of this chicken?? It was so good!

    • Hmmm, I don’t think that will work because in a closed vessel like a slow cooker you can’t make a reduced sauce.

  17. Leslie says:

    Really really tasty!!!

  18. krisdoce says:

    My wife is a great cook. Even went to school for it. I dont’ want to get into it but she’s a good cook. Until she tried this recipe. JK bus seriously? These flavors clash like some battle of the gods and you end up with something that for some strange reason tastes like gourmet french toast. Seriously french toast chick’n.

    It was edible and deserves 2 stars but I gave it one to dilute the 20 or so nice people that gave it an underserving 5 star. Lets not forget the rating system 1 star = crap food, 5 = something worthy of note.

  19. Roxanne says:

    hey beth,
    My family and i are trying to get better eating habits so we tries this… And it was delicious! Even my little sister ate it!
    Thank you x

  20. Cortney says:

    Beth, one of these days, I’m going to find a recipe of yours that I just don’t like…but this isn’t it. Lol. Who would have ever thought chicken marinated in vinegar could taste so good? I served it with yellow rice and green beans. Happy hubby, and the child-monster ate it, too. Thanks!

  21. Laura says:

    How would you reccommend reheating these if it’s necessary to save them? I’m making these for Thanksgiving (we’re not a turkey family) and then driving to my mother’s which is about an hour away…

    Also, is it possible to bake these? I made your Honey Sriracha Chicken Thighs and those were great, and I know the sauce is going to be different so it can’t be exactly the same, but I’m just wondering if the recipe can be altered to bake the chicken.

    • Hmm, reheating will be a bit tricky. Maybe you can put them in a casserole dish with the liquid, cover with foil and pop it in the oven? Or even simmer briefly over low in a skillet with the sauce. Converting it to a baked recipe would definitely take some experimentation, though.

  22. I’m definitely going to give these a try this week! I’m always looking for new, non-boring ways to cook chicken breast and these look both easy and delicious. Thanks for the idea! :)

  23. Michelle B says:

    I know this may be useless information for some, but if you have a local Wegman’s you can get a family pack of 10 individually freezer bag wrapped, vacuumed sealed boneless skinless chicken breast for $1.99 lb. It usually comes out to about $13 or $14 a pack. This price hasn’t fluctuated in the 5 years I’ve been shopping there. Buying in bulk will usually get you that price at most stores, but I love that they are vacuumed sealed! Thanks so much for your hard work and amazing recipes Beth, you’ve inspired me to plan my weekly menu for the first time ever!

  24. Jess says:

    do you think it would work out ok if i marinated the chicken while I’m at work (8-9 hours?) Thanks!

    • Hmm, I haven’t tried marinating it that long. I’ve heard (although not experienced) that marinating chicken too long in an acidic marinade can break it down and make it mushy. So, that’s something to consider.

    • ariel says:

      i just made this recipe yesterday – after preparing it the day before. the marinade stayed in the fridge for close to 24 hours, and the chicken didn’t lose any firmness – it remained easy to cook and came out nice and tender like it should! i say go for the long marinade!

  25. Can these be frozen during the marinade stage, then thawed another day and cooked?

    • I’ve heard that if you freeze meat in the marinade, especially a very acidic one like this, it can break down the meat and make it mushy. :(

  26. Cheryl says:

    Love the recipe, it came out great with a lot of flavor. The family loved it and wants me to make again. I also added onion powder to the marinade. I served it with a fresh garden salad and sweet potatoes. Thanks again!

  27. The first time I made these they were AMAZebALLS! My fiancé and his brother loved them! The second time I didn’t have butter so they tasted awful, stupid mistake, thought it wouldn’t make that much difference. Well the third time, this past time, I had everything and followed the directions to a T and they taste…burnt maybe…. I have no idea why…I didn’t burn anything…when making the sauce I just turned it up to middle high and gosh I’m just really dissappointed an so are the guys! Do you have any suggestions?

  28. Bobby says:

    I just made this was awesome we just loved it

  29. Cassandra says:

    I only have white balsamic and trying these tonight. Hope they turn out!

  30. Heather says:

    How can I convert this recipe for the crock pot?

  31. I Loved this with the Chicken breast but I made a slight variation the next time I made it. I had some cubed pork (got a great deal on a bone-less pork shoulder that was TOO hard to pass up) that I had planned to make a stew out of … but LOL, I was hungry, and didn’t want to wait, so I did THIS with the pork cubes. SOOOO good!! I had it with some couscous. Made for an easy take-to-work lunch the next day

  32. Courtney says:

    Tried this tonight, SO GOOD!!!! Great job on this one! :) And so easy!

  33. My hubby loved this, no ketchup needed. Served with creamy mashed cauliflower.

  34. Dennis says:

    What kind of balsamic vinegar do you use? I have 3 kinds: White balsamic with thin consistence, which is sour; dark balsamic, also thin consistence and sour; and really dark balsamic with thick consistence and is sweet.

  35. Michelle says:

    Great recipe! I made way too much sauce so just cooked some veggies in the leftover sauce. So yummy!

  36. Phoebe says:

    I just have to tell you that this recipe is my 16 year old’s favorite way to have chicken. Last time I made it she said that it was Birthday Dinner worthy…high praise indeed!! Thanks so much for this simple but delicious recipe!

  37. I just made this tonight & it was SO good! My husband (who is usually the cook in the family) said this is the best thing he’s eaten in a long time!! I served it over rice – which was great because the rice sopped up all the sauce & made it really tasty.

  38. Ashley says:

    I made this recipe tonight- AMAZING. Simple, satisfying, and full of flavor. Will definitely be making this again! I served this dish with broccoli and a side of quinoa- perfect combo. Thanks Beth for this awesome recipe!

  39. Heidi says:

    Delicious!! I used raspberry infused balsamic vinegar because that’s all I had. Husband and kids asked me to put it on the weekly menu! Thanks for an easy yet tasty recipe!

  40. So, it isn’t actually chicken tenders, just sliced chicken breast?

  41. Brittany says:

    Hi there, I plan on trying this recipe for one on the weekend. Would you suggest halving the recipe (1 chicken breast) or keeping leftovers refrigerated? Wondering how they would keep in the fridge. Any insights? Thanks!

    • I think this one is definitely better fresh, so I’d cut the recipe in half. The glaze kind of soaks into the meat when its stored in the refrigerator, so it’s not quite as good the second day.

  42. Made this last night and my husband and I loved it! Super easy recipe that I will make again. And these are all ingredients we usually have hanging around the house. The only change I made was adding more garlic, 3 cloves. I may add more next time. Because the more garlic the better is my motto.

  43. Fields says:

    Great quick & easy recipe. For someone who works in an office 9 hrs a day but also tries to eat clean and healthy this is a gem…btw…great with asparagus! Thx!

  44. Kathie says:

    I bought the tenders by accident. I thought I was buying boneless breasts and I had a plan for them. Thanks for an emergency recipe to deal with these tenders. The taste was good but even though I did not overcook the tenders they seemed dry. Will try this with boneless thighs. I think that will be an improvement.

  45. Diana says:

    These are OMG Awesome…like, lick the plate clean!!! :D My new favorite, thanks for recipe!

  46. Marina says:

    Love your recipes… keep up the great work..

  47. Marlee says:

    I was wondering if I can add the honey to the marinade. I plan to grill these today and want the honey flavor too.

  48. I tried this, followed the directions exactly, & it had a burnt taste :/

  49. This was fabulous. This is the second BudgetBytes recipe I’ve tried, and I’m wishing I knew about your blog a long time ago. I don’t know how I’ve never happened across it before, but I’m glad I did.

    I love to cook, and a lot of the time I do my own thing, but sometimes I’m lazy and don’t feel like creating. I’m also very cheap (by necessity – not being able to find a job SUCKS!). Your blog is perfect for both of these issues.

    I had some expensive buckwheat honey that someone gave to me, and three tablespoons of it was plenty. I definitely didn’t need to add more honey. It has a super strong flavor, but that’s not a bad thing. Chicken breasts are kinda boring without adding strong flavors. Next time, given that this honey is crazy-sweet and strong, I might even halve the amount.

    There are only two of us, and we have a bunch of leftovers in the fridge right now, so I halved the recipe. I used two 6-oz chicken breasts cut into thirds. I kept the sauce amount the same, because we’re into our sauces in this house. It went well with the steamed broccoli and mashed sweet potatoes I served it with.

    The only flavor component it was missing, in my opinion, was a little bit of kick. But, that’s probably just me. I like things to be fairly spicy. I’m going to try adding crushed red pepper to the marinade and maybe the sauce next time. If it doesn’t work out, I’m keeping your recipe as-is. It’s awesome.

  50. Ross says:

    An excellent recipe.. Simple, inexpensive and just right for a pair of older folks..:O)
    Any left go into a quesadilla……
    I have been experimenting with flavored balsamics and this fits right in…

  51. Omg I made this tonight and it was to die for. Had it with brown rice and kale and put the sauce all over my rice. I am definitely going to be making this often! I used the balsamic vinegar from trader Joes. I also have a bottle of prickly pear balsamic I got recently and next time I am going to try it with that. I can’t wait!

  52. Andrea says:

    Made this a few weeks ago and everyone here loved them.

    Making it again for dinner tonight, but didn’t read the recipe right and tossed the honey in the marinade – hope it still turns out okay!

  53. Jen Meecham says:

    This was ok. The chicken tasted too bitter.

  54. Jodi K says:

    My super picky almost eight year old LOVED these! A huge win for me. Making it a second time tonight.

  55. Jill F. says:

    Was excited about this but then it was just sorta blah. I didn’t have time to marinate it and from other comments it seems that may have been my down fall. I will definitely try it again!

  56. Kathryn M says:

    I’m honestly not a big balsamic vinegar woman, so i tenderized and marinated my chicken overnight; added red onion, a few tablespoons of italian dressing, and cooked the recipe as added still minus balsamic vinegar and yummy. It was juicy, tender and delicious. Thank you for sharing. Another recipe to add to my book.

  57. Denise S. says:

    I made this last night with your jewel pasta – AMAZING! Quick, easy and delicious! My husband loved it so this is going to my staple recipe repertoire!

  58. Tara says:

    Hi, I was wondering what sides could you serve this with or can you cook pasta and make some additional sauce and serve it with the pasta noodles?

  59. Kenya says:

    Cooked this tonight. Not bad. Thanks for some quick and easy and delish.

  60. Victoria says:

    Sooooo gooood! Will be making more

  61. Nicole says:

    I made this tonight for dinner. The flavor was spectacular! My husband couldn’t get enough of it! (Literally… there were no leftovers!) I used turkey cutlets that I had thawing instead of the chicken (just because that was what was in the fridge). I served it over brown basmati rice with steamed broccoli and doubled the glaze so it was more like a sauce for the whole dish. DEFINTELY making this again. My two-year-old son also love it!!!

  62. Leslie says:

    Hi, I’m a vegetarian, but I made these for my very picky boyfriend and he really liked them :)

  63. Maryjo says:

    THIS IS AWESOME!!! I actually used maple syrup in place of the honey and also sprinkled some rosemary into the blend…
    OMG!!! LICK YOUR PLATE delicious! Thank you so much for the recipe!!!!

  64. I just made this for dinner….delicious and very easy!! Thank you for posting. I’ll be checking out your other recipes now!

  65. I have the chicken marinating right now! Can hardly wait to make supper!!!

  66. Made these tonight with roasted carrots and caprese crostini with a balsamic reduction glaze. Awesome! Chicken came out very tender. Thanks for sharing this recipe. It has gone in our 5 star recipe keepers book. ;)

  67. Cris says:

    Mine is very dark! Not from being burnt but because my balsamic is very very dark. The picture of your chicken in the bag is so so pale…I hope mine will come out ok. Going to cook it now. Got my fingers crossed!!

  68. Saw this photo on Pinterest and came to check out the recipe. Looks delicious! Like the photo of the chicken with the greens on it :)

  69. Christy says:

    Delicious – made this for dinner tonight and my family loved it. Served it over some brown rice and baby bell peppers. Was awesome.

  70. Lauren says:

    This recipe was delicious!!! We loved it in my family. Such an easy recipe, not to mention I already had most of these ingredients in my kitchen cupboards! Will for sure make again! Thanks!

  71. Jennifer says:

    Okay, I made this again and enjoyed it even more. After cooking the chicken and incorporating back into the sauce with the honey I also added my steamed broccoli and coated that with the sauce as well. I have never seen broccoli disappear that fast. Just thought I would share.

    My son said, “Mom, that was great! You have to make that again!”

  72. Diane says:

    Absolutely awesome! A family of adults and all of them loved the chicken. I had doubled the recipe and could have used more. Thanks so much for a new recipe.

  73. Carrie La Mar says:

    Thanks for the delicious recipe. I used tangerine-fig balsamic vinegar and it was awesome. The kids even loved it! This will be a regular in our house! Thanks again.

  74. RookieCook says:

    to all the newbie cooks out there — be careful when you get to the honey part. I was simmering and then as quick as can be — it was burnt! we still ate it and the nice flavors came through but there was definitely a burnt taste. cant wait to try it again soon.

    just watch the honey! : )

  75. Jennifer says:

    We tried these last week after visiting the blog, and they were great. I love that they didn’t have to marinade forever to get the wonderful flavor. Trying the honey chicken thighs next and the slow cooker chicken.

    Thank you!

  76. Torque says:

    Just made these and had to comment on how awesome they are (and easy!). love the step by step photos which helped me make it idiot proof! and its almost… paleo :) it’s so good i almost ate it all, but i refrained and now how luch for tomorrow!

  77. Ray Admire says:

    The only think missing is bacon! I think I will wrap in bacon

  78. Robin says:

    These were pretty delicious, and not nearly as sinful as breaded chicken tenders. A nice compromise between comfort and health.

  79. LadyAether says:

    I made these for dinner tonight and oh man, were they good! I used lemon honey because it was all I had and I think it made them even better. I also scaled it down to one chicken breast b/c we are broker than broke over here right now, and there were no problems. I kept cutting them into smaller and smaller pieces while I ate so there could be just one more bite… :D

  80. vicky says:

    I made this today and it was delicious! I Ate the left over sauce with a spoon, and then I licked the spoon.

  81. I have one thing to say about this recipe, INSANE!!!!! My daughter end myself loved it!! this one is a total win!!

  82. Anonymous says:

    I was addicted to making your spicy honey chicken thighs but these are my new favorite. I used thighs like you mentioned you were going to do because thats what I had. WOW! Everyone comments on all the neat dinners I am making and I owe it all to you! lol I am no longer boring. I used raspberry balsamic because thats what I had but I wanna use regular next time. I think this will def freeze raw well. I have been doing that a lot lately after buying meals that sells them prepped and ready to cook.

  83. Anon – I don’t use any special type of balsamic, just whatever looks like it’s a good deal at the store :P I think the brand I have right now is Pompeiian?

  84. Anonymous says:

    What type of balsamic vinegar do you use. I see many types are for sale? Love your site. Very excited to hear about the coming cookbook.

  85. Anonymous says:

    I have done this before and tossed it in a big salad, with the glaze as a dressing, SO good!

  86. I made this tonight, and it was DELICIOUS! I tossed some bowtie pasta in with the tenders in the final coating stage. YUMMY.

  87. Looks so good! Definitely going to try.

  88. Anonymous says:

    Just tried this last night for dinner with a side of curry rice! Very delicious thank you for posting this easy and inexpensive recipe!

  89. Michael says:

    I’ve just discovered your site in the last month or so and have tried a few of the recipes you’ve shared, including this one tonight.

    It was really good!

    I also bought some fresh sugar snap peas as a side dish and, instead of the basil/thyme, decided to try some fresh bay leaves instead.

    Love your site, by the way…

  90. I just made these, and they are amazing. :)

  91. Anonymous says:

    Made this today and my family loved it!! My husband said it tasted like it came from a restaurant. Thank you so much for this blog :)

  92. I am going to try this tomorrow, it sounds very delicious, I just grabbed a bunch of frozen chicken breast @ Costco, 4kg for $20.00 which is an amazing buy in Nova Scotia, Frozen or not. So I’ve come to you for some great chicken recipes as I know you have the very best that a palette has to offer.

  93. I am not normally a balsamic person but I love this. I agree with one commenter above that adding a little extra honey helps and I can see how it would work great with pasta! Love your blog.

  94. Rosemarie L says:

    This was just amazing! I paired it with parsley rice and added just a little more honey towards the end for an extra sweet touch.

    Granted, I did forget I had the chicken marinating so it had a good 24 hours to marinate. Probably made it even more tasty! Will use this recipe again and again.

    Super easy, super delicious. Can’t beat that!

  95. I made this and it was actually the first recipe on your blog that I didn’t care for it too much :(. I served it with white rice, but I found the taste to be a bit bland and a little too balsamic-y for my liking.

    Thank you though :)

  96. I caught that sale too! I was so excited to stock up on chicken breasts, now I just need to find non-boring ways to cook them – this is perfect.


  97. This looks so good! A must try!

  98. This was so tasty! I’ve never thought to combine honey & balsamic vinger, but it’s a great partnership. I made extra sauce and tossed it with fettuccine pasta. Very filling for the next few days – thanks for making cooking less stressful for a busy grad student, Beth!

  99. Just made this tonight at my house!!! I made it with chicken breasts and tossed the sauce and chicken with angel hair pasta – YUM and a big hit!!!!

    I had the chicken marinating since last Thursday in the fridge – not my intention but that’s how life goes. The chicken was so tasty and I’m not sure if it’s because it marinated so long – from Thursday to Saturday? Either way, it was so good. Thank you for the recipe!

    • HeartlandMom says:

      I was wondering how long would be too long to marinade without turning the chicken into mush. Since I work full-time and hubby wants dinner ASAP after I get home, marinating 9-10 hours would work great for me, and it sounds like it worked out for you to marinate even longer.

  100. Anonymous says:

    Tried this tonight and it was a huge hit in my house! I added extra honey :-)

  101. Um, this looks amazing. Balsamic and I have a very good relationship. Thanks for the recipe!

  102. i’ve just discovered your blog. i think you are amazing! love what you do.

  103. Amanda – I haven’t tried freezing it in the marinade, but I think that would work! If you try it, let us know how it turns out!

  104. This looks so good! I am thinking of putting the chicken in the marinade and freezing it, thawing it during the day when I want to have it for dinner and cook it like you did. Have you ever frozen this and/or do you think it would work?

  105. kcli – Hahah, WOW, yes, my math was wrong in a couple of places on that one! Thanks for the heads up! :D

  106. Yum-yum…I just discovered basaltic vinegar and will try this tonite! I’m salivating as I type.

    (btw…might want to review your chicken math…it should be closer to $3.00 plus a few pennies elsewhere to equal the final tally. it’s OK to delete this comment)

  107. Well, I know what I’m having for dinner tonight!

  108. Yum! I’m going to HAVE to try these. Delicious. By the way, love your site, your mission, and recipes. Thank you thank you! Also thinking of featuring you in a little blog post of mine sometime. I’ll send ya a link to it when I do!


  109. Janiece says:

    I am thinking, just roast some carrots and toss them in…hey, wait that is another of your fab recipes. I see blsl chic breast for 1.99 or less all the time in DFW. With a family of 5 adults, I am very thankful!my girls are gonna love this.

  110. Looks good, I love balsamic chicken!

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