Balsamic Honey-Glazed Chicken

(10)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1 tbsp. olive oil2 tbsp. honey2 tbsp. balsamic vinegar2 tbsp. ground thyme2 6-oz. chicken breasts, bone and skin removed.
Directions
Sprinkle thyme on chicken breasts liberally, saute for 6 minutes each side in olive oil, remove chicken, add honey and vinegar to pan, stir until thickened, return chicken to pan, coat with glaze and serve. (Serves 2)

Number of Servings: 2

Recipe submitted by SparkPeople user FLAPASS.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 330.4
  • Total Fat: 9.2 g
  • Cholesterol: 98.6 mg
  • Sodium: 118.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 39.7 g

Member Reviews
  • CD2997934
    Tasty - 1/19/10
  • L.I.L.MOMMY
    Quick, easy and low fat makes this recipe a winner - 8/25/08
  • SOON2BEAMRS
    This was EASY to make and the sauce was Outstanding! I did add some minced garlic to it also. - 7/2/08
  • MADDYGIRLTINA
    Unbelievably good! I think the salt/pepper/thyme rub so enhanced the glaze! I pounded the chicken out flat which helped it cook in about 4/5 minutes per side.....cut it up and served it over a salad with the glaze drizzled on for dressing: AWESOME!!! - 1/26/08
  • KAIAHCOMP
    I sprinkled salt, pepper, thyme and garlic powder on the chicken before cooking. I had about 4 oz pieces of chicken and it took about 9 minutes per side at medium heat to fully cook. Te glaze worked fine and my family really liked this way to fix chicken. - 4/10/14
  • NLTEACHER1
    One of my go-to weeknight recipes. Easy and delicious! - 3/5/14
  • TIMELY
    Yummy and easy!
    - 3/6/12
  • ANNLOUDERMILK
    very good and tasty recipe...always looking for new ways to prepare chicken . - 5/3/10
  • MN4CHRIST
    The chicken was very tender. It had a great flavor that everyone loved! - 6/27/08
  • JENN81697
    This was soo good. It's nice to find a recipe my whole family loves. - 5/8/08
  • TWILIGHTNERD
    Very good and very easy! I would make this again for sure. - 4/18/08