This sweet and salty, savory juicy chicken will have your entire family's mouth watering! You can't keep this one on the table long enough to take a photo!
- 4 boneless skinless chicken breasts
- Kosher salt
- 2-3 sprigs of fresh rosemary, leaves removed
- 2 cloves garlic, minced
- Cooking spray
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
Prepare a large skillet over medium-high heat.
While that's heating, finely chop the leaves of one of the sprigs of rosemary.
Pat the chicken dry, spray each side with cooking spray. Evenly season each side with the kosher salt, pepper and chopped fresh rosemary. Use the tongs to turn the chicken to season. Then, generously spray the hot skillet with cooking spray and use the tongs to transfer the chicken to the skillet.
Pan fry the chicken for about 3 minutes per side, or until nicely browned on each side, using the tongs to easily turn without piercing the lean chicken and losing its juices.
Set the chicken aside and turn the heat to low.
Add the olive oil, minced garlic and remaining fresh rosemary leaves and stir for about 20-30 seconds until fragrant, being careful not to brown the garlic (as this makes it bitter).
Immediately add the balsamic vinegar and honey and turn the heat back up to high so the vinegar comes to a boil and deglazes the pan.
Gently stir and once it boils turn the heat back down to low again to simmer and reduce.
Add the chicken back to the skillet to coat in the sauce and cook for an additional 3-4 minutes until sauce is reduced and sticking to the chicken.
Serve immediately, making sure to spoon extra sauce over the chicken. Enjoy!