I always prepare chicken for my family, but this is the first time I am trying to cook with this honey balsamic glaze. At first I was a bit doubtful because I am used to preparing a different type of glaze. I mostly use fruit syrups like pineapple syrup or even cranberry syrup. But I was glad I tried this one because it’s absolutely divine. It tastes as if you are about to enter a lottery and you already won. It will only make sense once you try this one.
Check out what our friends from Le Crème Dela Crumb have to say about this recipe:
“You will absolutely fall in love with this sweet and tangy honey balsamic glaze. I swear it could make dirt taste good. Not that I’ve tried it, but this glaze is seriously that delicious. This dish is the easiest thing to make but it is a 5-star meal, no question. Amazing enough to impress guests – and I can attest to that – but simple and quick enough to make on any random, busy Tuesday night. I promise, you’re gonna love this easy baked sheet pan chicken recipe.”
Well, my family fell in love with it. They love the flavors in the sauce, and the texture it brings on the tongue. I feel like my husband would have drank the balsamic sauce if I wasn’t there watching him. This sauce is addictive. You should warn yourself.
- 3-4 Tyson boneless skinless chicken breasts
- 1 pound brussels sprouts, cut in half lengthwise
- 3 tablespoons Bertolli olive oil
- 1 teaspoon McCormick Italian seasoning
- salt and pepper to taste
- 1 cup Great Value balsamic vinegar
- 4 tablespoons Trader Joe’s honey
- ¼ teaspoon McCormick garlic powder
- ¼ teaspoon Morton salt
- Preheat oven to 400 degrees. Pound chicken breasts to even thickness less than 1 inch. Combine chicken and brussels in a bowl, drizzle with oil, and toss to coat. Arrange chicken and brussels sprouts on sheet pan. Season with Italian seasoning and salt and pepper to taste. Transfer to oven and bake for 10-15 minutes or until chicken is cooked through and brussels sprouts are just barely fork-tender. Meanwhile prepare the glaze.
- Add balsamic vinegar to a medium sauce pan. Bring to a boil over medium-high heat and boil for 6-8 minutes until reduced to half the original volume. Remove from heat, stir in honey, garlic powder, and salt. Transfer to a bowl and allow to cool while the chicken finishes cooking.
- After chicken and brussels have baked for about 15 minutes, switch to broil for 2-4 minutes (watch carefully so the brussels sprouts don’t burn). Remove from oven, drizzle with the balsamic glaze, and garnish with cracked black pepper and fresh thyme if desired and serve.
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Quick Tip: You can serve this with a side dish of salad.
Thanks again to Le Crème Dela Crumb for this amazing recipe.