Pan-Seared Chicken with Shallot-Balsamic Glaze
Tender chicken breasts pan-seared to golden perfection, finished with a rich shallot and balsamic vinegar glaze that adds depth and subtle sweetness. This mediterranean-inspired chicken ready in about 30 minutes pairs kosher salt, freshly ground black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 pieces (about 6 oz each) boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 medium, finely minced shallots
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth
- 1 tsp fresh thyme leaves
- 1 tsp honey
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken breasts and sear for 5 minutes without moving, until the underside is golden brown.
- Step 3: Flip the chicken breasts and add 1 tbsp unsalted butter to the pan. Cook for another 4-5 minutes, spooning the melted butter over the chicken, until the internal temperature reaches 165°F and the chicken is cooked through. Remove chicken to a warm plate and tent with foil.
- Step 4: Lower heat to medium and add 2 finely minced shallots to the skillet. Sauté for 1-2 minutes until fragrant and translucent, stirring frequently to prevent burning.
- Step 5: Pour in 1/4 cup balsamic vinegar and 1/4 cup chicken broth, scraping up any browned bits from the pan with a wooden spoon. Stir in 1 tsp honey and 1 tsp fresh thyme leaves.
- Step 6: Let the sauce simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Step 7: Return the chicken breasts to the pan and spoon the shallot-balsamic glaze over them for 1 minute to rewarm and absorb the flavors.
- Step 8: Serve the chicken topped with the glaze and extra thyme if desired.
Frequently asked questions
How long does Pan-Seared Chicken with Shallot-Balsamic Glaze take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Shallot-Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kosher salt from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Shallot-Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Shallot-Balsamic Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Shallot-Balsamic Glaze?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
