Ok…it’s been a while, I know. The holidays, work, company in and out of town….lots going on!

Tonight I wanted something that wasn’t a calorie bomb, not rich, and just plain different. I’ve had different variations of balsamic glazed chicken out, but I’m sure there is all kinds of garbage hidden in there…..so today, I set out to make my own! It came out SO well. The sauce would work brilliantly in a stir fry as well. I didn’t grab a photo before I snarfed it down, but I’ll get one the next time I make it.


Balsamic Glazed Chicken


  • 5 large chicken breasts (roughly 6-7 ounces each)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/3 cup brown sugar substitute (I used Ideal Brown)
  • 5-6 cloves of minced garlic


Preheat oven to 375 degrees. Clean and trim your chicken breast, and arrange on a sheet pan after you pat them dry. Season with salt and pepper, and top with a drizzle with olive oil. Bake at 375 for about 35 minutes or until completely cooked. Set aside.

In a small saucepan, combine balsamic vinegar, soy sauce, brown sugar substitute, and minced garlic. Whisk together, and bring to a boil. Let boil for 3 minutes, then reduce to a simmer. Let the sauce simmer over low heat for 15-20 minutes, or until thickened. If it seems to take a while, bump the heat up slightly. Once thickened, remove from the heat.

Back to your chicken breast – cut it in thick strips, and  add it to a non-stick skillet over medium heat. Pour your sauce over top, and toss the chicken it until evenly coated. Remove from the pan and transfer to a serving plate! I decided to sautee up some bell pepper and onion, and served my chicken on top of it. Feel free to pair it with whatever suits your fancy!

Nutritional Information (4 servings)

  • Carbs: 10g
  • Protein: 50.9 g
  • Fat: 6g
  • Calories: 307

Comments are closed.