30 Reviews of Chicken Breast With Honey-Balsamic Glaze

From: CharmedChef

On Feb 16, 2007

I did everything the same as the recipe except I cut my chicken into one inch strips. I used three tablespoons of both the vinegar and honey. The smaller strips mean you need more glaze, but there is more flavor in every bite. It was so good, both my husband and my kids loved it. We didn't have a single bite leftover!

From: Debbb

On Mar 21, 2006

Awesome!! I omitted the oil & cooked the chicken on the Foreman grill. The chicken would have been great without the glaze - but the glaze took it over the top. I'll be using this easy recipe next time I want to impress dinner guests.

From: shelshel0110

On Jan 21, 2006

This was just delicious and soooo easy to make!!! I will be making it again soon.

From: WisconsinGal

On Jan 25, 2006

Easy to make and very good. I served it at a luncheon with fresh bread, a salad, and lemon pie for dessert. My guests loved it.

From: jedensuscg

On Aug 3, 2008

Great recipe. Due to the south Texas humindy I had no salt, and also had to Tyme, so i substituted Garlic Pepper and Italian Seasoning and it was still amazing. Also it might have been my cooking or the design of the recipe but I did notice that the glaze if allowed to set will thicken to a state that is even thicker and tackier then honey, so make sure you clean up any pans, dishes or utensils that you used with the glaze quickly to avoid having to scrape.

From: Mrs. McB

On Aug 30, 2008

The combination of flavors in this recipe is delicious! I especially liked the way the thyme/salt/pepper mixture flavored the chicken. My only issue is that the sauce (balsamic & honey) didn't thicken up despite my following the directions exactly, so it ended up quite watery. However, the flavors were excellent, and I will attempt the recipe again (maybe adding a teaspoon of flour to the sauce mixture next time).

From: EM281

On Mar 2, 2006

Made this tonight and it was very nice-especially since it was a lowfat meal I followed everything exactly and there weren't any surprises since the recipe was clearly written. Only thing I should mention is that I had to add a little broth to the glaze because the 2T each of vinegar and honey can reduce very, very fast (even on low heat). I made three breasts and probably would up the seasonings a little bit if it was for four . For those worried about the honey flavor, don't be. I was worried b/c I don't care for honey and I added a tad bit less, but probably won't next time b/c it melds with the balsamic nicely. Thanks, will make again!

From: Mrsvamp

On May 10, 2006

I did the same thing Debbb did. Made it on my George Foreman Grill. Served it with wild rice and steamed broccoli. It was amazingly easy to make, tasted great, and looks impressive to boot!! I'll be making this again.

From: Spree

On Aug 20, 2008

Very tastey, only thing I would do next time is to double the sauce mixture...mmmmm!!!! Definately a keeper!

From: LoveMy2Angels

On Feb 14, 2008

This recipe was easy to follow. I did flatten the chicken breast a bit so that it would cook better. Warning: when cooking with balsamic vinegar, it will make your house stink! My daughter didn't want to try, I had to reassure her that it was going to taste much better then its smell, took some convincing but she did try and liked it! I will definitely make again but perhaps on days when I can ventilate our house a little better (weather permitting open windows!). A very tasty recipe! A+++ p.s. I would have rated it a five but the smell when cooking made it a four lol