Honey Balsamic Chicken Tenders

$4.99 recipe / $1.25 serving
by Beth - Budget Bytes
4.53 from 65 votes
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Funny story – I was going to make this honey balsamic chicken 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.

Honey Balsamic Chicken Tenders

Three honey balsamic chicken tenders on a white plate

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Honey Balsamic Chicken Tenders

4.53 from 65 votes
The sweet and tangy sauce on these Honey Balsamic Chicken Tenders is a quick way to jazz up simple chicken breasts. 
Servings 4
Prep 35 minutes
Cook 15 minutes
Total 50 minutes


  • 2 medium 1.5 lbs. chicken breasts ($2.99)
  • 1/4 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)


  • Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with 1/4 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.
  • 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.
  • 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).
  • 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.

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Serving: 1ServingCalories: 452.48kcalCarbohydrates: 16.18gProtein: 67.45gFat: 29.2gSodium: 805.6mgFiber: 0.05g
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Chicken tenders marinating in bowl

Step By Step Photos

chicken being sliced into strips with a knife
First 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.

chicken strips and marinade placed in zip lock bag
Place 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.

chicken strips placed in hot skillet with oil
When 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.

cooked and browned chicken strips in skillet
The 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 chicken strips on plate
But the next batch got nice and brown. Place the cooked chicken on a clean plate.

skillet with leftover residue on it
Your 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 pan with butter and balsamic vinegar
After 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 sauce in skillet
Once 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.

chicken tenders placed back in skillet with sauce
Add the cooked chicken back to the skillet and coat it in the honey balsamic sauce.

scooping chicken tenders out of skillet onto plate
Serve warm and ENJOY!

Honey Balsamic Chicken Tenders - BudgetBytes.com
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  1. I made this again recently – it is so, so good! And the leftovers, cut up cold and put in a salad, were to die for.

  2. It was edible….not great or awe inspiring. If I tried this again I would use chicken thighs instead of tenders.

  3. These were great, I made them in a cast iron. They had a nice color and the sauce turned out really well. Served on a bed of herby kale mashed potatoes (from the Balsamic Mushrooms recipe).

  4. Made this tonight and it was delicious! I overcooked my chicken a bit unfortunately, but the sauce was absolutely amazing. However, I don’t think that it thickened quite as much as it should have….any tips? The flavor was still fantastic, I drizzled it over some roasted asparagus. :)

  5. Made this tonight, chicken was good but im not sure what i did wrong but the glaze was gross.

  6. I’m on a low sodium lifestyle due to having Meniere’s. This is one of my favorite recipes now. It has great flavor. i didn’t add salt and it tasted delish!

  7. I would like to fix this recipe but instead of on top of stove. I will be baking. How long to bake these and would the recipe change any since putting in the oven.

  8. I made this yesterday. It was pretty good. I made some great sandwiches that included 1) the chicken tenders on a sandwich round 2) already cooked bacon 3) slice of cheddar cheese. Needless to say, it was fabulous. The only downside was that the vinegar / olive oil popped like crazy on my stove top. I had a royal mess and the house smelled like chicken tenders the rest of the day.

  9. What is the nutrition guide with this meal? I’m having difficulty calculating it.