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Honey-Garlic-Balsamic Chicken Breasts

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Honey and garlic bring out new depths of flavor in plain chicken breasts, elevating a weeknight dinner into something out of the ordinary.
By Bree Hester
Created Dec 7, 2011
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  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons honey
  • 3 garlic cloves, chopped
Make With
Progresso Broth


  • 1
    Pat chicken dry with paper towels. Sprinkle with salt and pepper.
  • 2
    In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
  • 3
    In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
  • 4
    Cut chicken diagonally into slices. Serve sauce over chicken.

Tips from the Betty Crocker Kitchens

  • tip 1
    Double this recipe to use on top of a salad or in a sandwich on another day.
  • tip 2
    Adding fresh herbs like basil or thyme go really well in the sauce.


Nutrition Facts are not available for this recipe
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