Weeknight dinners used to stress me out. I’d stand in my kitchen at 5 PM, staring at chicken breasts and wondering how to make them interesting again. My kids would ask what’s for dinner, and I’d just shrug. Then I discovered this balsamic chicken recipe that changed everything.

The best part? It takes less than 30 minutes from start to finish. I pound the chicken thin, which makes it cook faster and stay tender. The balsamic glaze gives it a sweet and tangy flavor that even my picky eaters love. Plus, it looks fancy enough for when we have friends over.

I keep the ingredients on hand now because this recipe saves me every single week. Chicken cutlets, balsamic vinegar, and a few pantry staples – that’s all you need. It’s become my go-to when I want something that tastes like I spent hours cooking but really didn’t.

balsamic chicken cutlets — Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Balsamic Chicken

Tangy, sweet marinade – The balsamic vinegar creates this amazing balance of sweet and tangy flavors that makes ordinary chicken taste restaurant-quality.
Simple pantry ingredients – You probably have most of these ingredients in your kitchen already – no need for a special grocery run.
Flexible cooking options – Whether you want to marinate for just 15 minutes or let it sit for hours, this recipe works with your schedule and gets more flavorful the longer it sits.
Juicy, tender results – The marinade not only adds flavor but also helps keep the chicken moist and tender, so you’ll never have dry chicken again.
Perfect for meal prep – Make a big batch and use the leftovers for salads, sandwiches, or quick weeknight dinners throughout the week.

What Kind of Chicken Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts, which are perfect for creating those thin cutlets that cook quickly and evenly. When shopping, look for chicken breasts that are similar in size so they’ll cook at the same rate – if you end up with really thick pieces, just pound them out to about ½ inch thickness using a meat mallet or rolling pin. Fresh chicken works great, but if you’re using frozen, make sure to thaw it completely and pat it dry before cooking. The key is getting those cutlets to a uniform thickness so the balsamic glaze can caramelize properly without overcooking the meat.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:

Balsamic vinegar: If you don’t have balsamic vinegar, you can use red wine vinegar mixed with a pinch of brown sugar, or even apple cider vinegar works in a pinch. The flavor will be slightly different but still tasty.
Chicken breasts: Chicken thighs work great here too and stay more tender during cooking. You can also use pork chops or even turkey cutlets – just adjust cooking time as needed.
Dijon mustard: Regular yellow mustard or whole grain mustard can step in if you’re out of Dijon. Start with a bit less since yellow mustard can be milder.
Scallions: Green onions and scallions are the same thing, but if you don’t have them, try using 1/4 cup diced regular onion or even chives for a milder onion flavor.
Worcestershire sauce: Soy sauce mixed with a splash of vinegar can work as a substitute, or you can use A1 steak sauce in a pinch.
Sugar or allulose: Honey, maple syrup, or brown sugar all work well here. If using liquid sweeteners like honey, you might want to reduce other liquids slightly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making balsamic chicken cutlets is not pounding the chicken breasts to an even thickness, which leads to uneven cooking where some parts are overcooked while others remain undercooked – aim for about 1/2 inch thickness throughout.

Another common error is cooking the chicken on heat that’s too high, which causes the balsamic marinade to burn and turn bitter before the chicken is fully cooked through – medium heat works best to let the sugars caramelize properly.

Don’t skip marinating the chicken for at least 30 minutes (or up to 4 hours), as this time allows the acidic balsamic vinegar to tenderize the meat and infuse it with flavor.

Finally, resist the urge to move or flip the chicken too frequently while cooking – let it develop a nice golden crust on one side before flipping, and use a meat thermometer to ensure it reaches 165°F for food safety.

What to Serve With Balsamic Chicken Cutlets?

These tangy balsamic chicken cutlets pair beautifully with simple sides that won’t compete with the bold flavors. I love serving them over a bed of fluffy rice or creamy mashed potatoes to soak up all that delicious balsamic glaze. Roasted vegetables like asparagus, Brussels sprouts, or green beans make great companions since they complement the sweet and savory notes in the sauce. For something lighter, try them alongside a mixed greens salad with a light vinaigrette, or serve with garlic bread to round out the meal.

Storage Instructions

Refrigerate: These balsamic chicken cutlets taste amazing the next day! Store them in the fridge in an airtight container for up to 4 days. The flavors actually get better as they sit, so don’t worry about making extra for meal prep throughout the week.

Freeze: You can freeze the cooked chicken cutlets for up to 3 months in freezer-safe containers or bags. I like to freeze them in individual portions so I can grab just what I need for a quick dinner. Just make sure they’re completely cooled before freezing.

Reheat: Warm up your chicken cutlets in the oven at 350°F for about 10-15 minutes, or until heated through. You can also use the microwave on medium power, but the oven keeps them from getting rubbery. Add a splash of water or chicken broth if they seem a bit dry.

Preparation Time	10-15 minutes
Cooking Time	12-16 minutes
Total Time	1-6 hours 15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1200-1400
Protein: 300-350 g
Fat: 40-60 g
Carbohydrates: 40-55 g

Ingredients

For the marinade:

1/2 cup bartenura balsamic vinegar
1/4 cup vegetable oil
1 tbsp granulated sugar or 1 tbsp plus 1 tsp health garden allulose
3 tbsp ketchup
1 tbsp tonnelli worcestershire sauce
1 tbsp haddar dijon mustard
1 tsp kosher salt
1/2 tsp ground black pepper
3 green onions, chopped
1 clove garlic, minced or 1 cube gefen frozen garlic

For the chicken:

6 to 8 boneless, skinless chicken breast halves

Step 1: Prepare the Marinade

1/2 cup Bartenura balsamic vinegar
1/4 cup vegetable oil
1 tbsp granulated sugar or 1 tbsp plus 1 tsp Health Garden allulose
3 tbsp ketchup
1 tbsp Tonnelli Worcestershire sauce
1 tbsp Haddar Dijon mustard
1 tsp kosher salt
1/2 tsp ground black pepper
3 green onions, chopped
1 clove garlic, minced or 1 cube Gefen frozen garlic

In a large zip-top bag, combine the balsamic vinegar, vegetable oil, granulated sugar (or allulose), ketchup, Worcestershire sauce, Dijon mustard, kosher salt, ground black pepper, chopped green onions, and minced garlic.

Seal the bag and shake it well to thoroughly mix all the ingredients into a smooth marinade.

Step 2: Marinate the Chicken

6 to 8 boneless, skinless chicken breast halves
marinade from Step 1

Add the boneless, skinless chicken breast halves to the marinade in the bag.

Reseal and shake the bag again to fully coat all the chicken with the marinade.

Make sure each piece is evenly covered.

Step 3: Refrigerate the Chicken

marinated chicken from Step 2

Place the bag with the marinated chicken in the refrigerator.

Let it marinate for at least 1 hour and up to 6 hours to allow the flavors to develop and the chicken to absorb the marinade.

I like to marinate it closer to 6 hours for the deepest flavor.

Step 4: Preheat the Grill

Take the marinated chicken out of the refrigerator.

Preheat your barbecue grill or grill pan to medium heat so it’s ready for cooking.

Step 5: Grill the Chicken

marinated chicken from Step 3

Remove the chicken breasts from the marinade and discard any leftover marinade.

Place the chicken on the preheated grill and cook for about 6 to 8 minutes per side, or until the chicken is cooked through and no longer pink inside.

For extra juiciness, I let the chicken rest for a few minutes off the heat before slicing.

Step 6: Serve the Grilled Chicken

Transfer the grilled chicken breasts to a serving platter.

Serve hot, either whole or sliced, as desired.