A simple homemade sauce is used to baste this Balsamic Glazed Chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
Try my Maple Glazed Chicken, or my Oven Roasted Chicken Thighs, too! And if you’re craving another kind of sticky-sweet glaze, give my Sticky Honey Glazed Chicken Thighs a try for another easy chicken dinner.
This recipe is very very old – I posted it very early on in my blog, but never had a picture. It needed to be resurrected, and redone because, it’s so darn good. It’s one of my favorite weeknight recipes to make because it tastes special, but it’s super easy to make.
This is a huge favorite with my family. It might be the name, but I also think it has something to do with the fabulous flavor of the sauce.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why is it called Sticky Chicky?
What’s in a name? although Sticky Chicky is what I’ve always called it, people who are grownups might prefer to call it by its fancy name, “Balsamic Glazed Chicken”. Potato, Potahto….
This dinner is one that whenever I serve it to people, I am ALWAYS asked for the recipe. It’s so tasty, and full of flavour (and easy), and appeals to pretty much everyone (except vegetarians. Vegetarians won’t like this…)
How many does this feed?
This recipe does serve 4 – and although you can halve it,if I were you, I’d keep the measurements for the sauce so you have extra to splash over your mashed potatoes. You’re SO welcome.
Love Balsamic Glazed recipes? Try these!! Roasted Chicken Thighs or Balsamic Glazed Salmon, or Balsamic Glazed Pork Chops!
Why you’ll love this recipe
- Simple. It’s all about cooking the chicken, making a quick glaze, and letting it do its thing while you prep your sides. Easy peasy!
- Homemade. This dish is sure to impress! It’s the perfect meal to serve to family and friends.
- Delicious. The flavors in this dish are perfectly balanced and go well with any side you choose!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken breasts. I use boneless, skinless chicken breasts for this recipe, but you can easily swap in chicken thighs if you prefer—just adjust the cooking time.
- Olive oil. A great base for searing the chicken and bringing out the flavors.
- Salt & Pepper. Season to taste. Always adjust based on your preference.
- Garlic. Adds a rich, savory depth to the dish. Use fresh garlic if you can!
- Tomato paste. Thickens the sauce and adds a bit of tangy sweetness.
- Chicken stock. Adds moisture and enhances the savory flavors of the dish.
- Balsamic vinegar. Brings a sweet and tangy note that complements the honey.
- Honey. Adds a natural sweetness to balance the tang from the balsamic vinegar.
How to make Balsamic Glazed Chicken
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Step 1: Cook the chicken
Heat olive oil in a skillet over medium-high heat.
Season the chicken with salt and pepper and cook a few minutes each side, until slightly brown on all sides.
Remove chicken from pan and keep warm.
Step 2: Make the glaze
Add garlic to pan; sauté over medium heat for 2 minutes. Don’t over cook, it tastes nasty if you burn it. (Just saying).
Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup.
Step 3: Return chicken to pan and continue cooking
Transfer chicken to pan; reduce heat to medium. Continue cooking, turning regularly, about 12-15 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.
Step 4: Serve
Serve with some mashed potatoes to sop up all the yummy sauce, and maybe some steamed vegetables if you must 😉
Devour.
Kylee’s Notes & FAQs
What temperature should chicken be cooked to?
Chicken should be cooked to 165 degrees F when tested in the thickest part using a digital thermometer.
What to serve with glazed chicken? Try these epic sauteed green beans, or roasted broccoli and a starchy side like rice, scalloped potatoes or mashed potatoes
- Tent the chicken with foil to keep it warm while you make the glaze.
- Keep an eye on the heat – your glaze will burn, and that won’t taste good at all!
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- Chicken Piccata Recipe. An old time classic, that is quick and easy to make and full of flavor. Butter, lemon juice and capers make the delicious sauce!
- Pesto Stuffed Chicken (with Cream Cheese). Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
- Chicken Florentine. A great way to make a weeknight dinner a bit more special.
- Chicken Divan. A classic casserole with broccoli, chicken, cheese and a crunchy topping. You will make this family favorite over and over!
- ALL CHICKEN RECIPES
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Balsamic Glazed Chicken (aka “Sticky Chicky”)
Ingredients
- 4 chicken breasts (boneless, skinless)
- 1 tablespoon vegetable oil
- salt and pepper (to taste)
- 3 cloves garlic (minced)
- 1.5 tablespoons tomato paste
- 1/2 cup chicken stock
- 2/3 cup balsamic vinegar
- 1 tablespoon honey
Directions
- In large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
- Season 4 chicken breasts with salt and pepper and cook about 10 minutes or until slightly brown on all sides.
- Remove chicken from pan and keep warm.
- Add 3 cloves garlic to pan; sauté over medium heat for 2 minutes. Don’t over cook, it tastes nasty if you burn it. (Just saying).
- Stir in 1.5 tablespoons tomato paste and slowly add 1/2 cup chicken stock, scraping to dissolve any bits clinging to bottom of pan.
- Increase heat to medium-high; add 2/3 cup balsamic vinegar and 1 tablespoon honey and rapidly boil for 3 minutes to reduce liquid to one cup.
- Return chicken to pan; reduce heat to medium. Cook, turning, about 12-18 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done.
- Serve with some mashed potatoes to sop up all the yummy sauce, and maybe some steamed vegetables if you must 😉
- Devour.
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Notes
- Chicken should be cooked to 165 degrees F when tested in the thickest part using a digital thermometer.
- Tent the chicken with foil to keep it warm while you make the glaze.
- Keep an eye on the heat – your glaze will burn, and that won’t taste good at all!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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