Balsamic Skillet Chicken Breasts

This is a tasty weeknight chicken dish that is fast and doesn’t require a ton of thought.  Once you marinade the chicken for a few hours, the actual making of it only takes about 30 minutes and tastes outstanding!


  • 4 Boneless chicken breasts
  • 1 C Modena balsamic vinegar
  • 2 Tbs Olive oil (plus a little for later)
  • 2 Tbs Fresh squeezed lemon juice
  • A few shakes of salt & pepper
  • 1 Tbs Sugar (I normally NEVER recommend this but use white)
  • 1 Bottle of beer (any kind is fine)
  • 2 Pats of real butter 
  • 1 Gallon size Zip Lock bag
  • 1 Medium to large cast iron skillet


  • Throw everything into the Zip Lock bag and let it sit in the fridge for a few hours – up to 8.
  • For this recipe, you will split cook between stovetop and oven so when you’re ready to cook, heat the oven to 400 and get your skillet hot on the stovetop. 
  • When you sprinkle a few water drops and it sizzles and evaporates quickly, your pan is ready.  Add the chicken and sprinkle with salt, pepper, and sugar then cook until brown; flip over and repeat on the other side.  
  • Once browned, move the skillet carefully to the oven and cook for about 5 min then turn and cook for another 5-7 until the middle is no longer pink.
  • The last step is to take it out of the oven and add the butter and half of the beer (drink the other half, don’t be wasteful) flip the chicken a few times and let it sit for 5 min and serve.

I served mine with and quinoa salad.  Delish!


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