Garlic Chicken Fillets in Balsamic Vinegar

Pan-seared chicken breast with a glossy balsamic vinegar sauce that comes together fast enough for a Tuesday night. The method is straightforward: dredge, sear until golden, then braise in a mix of chicken broth and balsamic with plenty of minced garlic.

What makes this version stand out is the generous amount of garlic. It softens and mellows during the braise, blending into the sauce rather than hitting you with raw bite. The cornstarch slurry at the end thickens everything into a silky glaze that clings to each piece of chicken.

Don’t skip the flour dredge. It gives the chicken a light crust during the sear and helps the sauce thicken naturally as it simmers.

Chef Tips

• Pound the chicken breasts to an even thickness before dredging so they cook at the same rate. Uneven pieces mean dry edges and raw centers.
• Use a good quality balsamic vinegar here. Cheap balsamic can taste harsh and overly acidic once reduced.
• Let the pan get properly hot before adding the chicken. You want a golden sear, not steamed pale chicken.
• Add the cornstarch slurry slowly while stirring. Too much at once creates lumps.

Variations

• Add a handful of cherry tomatoes during the last few minutes of braising for a burst of sweetness.
• Stir in fresh rosemary or thyme with the broth for an herby, Provencal direction.
• Use bone-in chicken thighs instead of breasts for deeper flavor and more forgiving cook times.