A recipe that looks this good cannot be any easier. I just mixed some balsamic vinegar, chicken stock, sugar and grated garlic and marinated chicken breasts for a hour, than pan seared. Quick, delicious, one pan and beautiful!

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  • Course Dinner
  • Cuisine Italian
  • Keyword 5 Ingredients or Less, All-Seasons, Casual Dinner Party, Cook Top Dinner, Different, Easypeasy for One
Servings Prep Time Cook Time
2 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
2 people 10 minutes 15 minutes
Passive Time Total Time
25 minutes
I usually serve this with garlic couscous, and steamed asparagus. If you omit the garlic portion of the couscous, you could have two no-cook sides . Just drizzle the couscous with a bit of olive oil and serve.
Degree of Difficulty
  • 2 chicken breasts skinless boneless
  • 1 tspn olive oil or spray pan with vegetable oil
  • 1/3 cup balsamic vinegar
  • 1/2 cup chicken stock
  • 2 tbspn sugar
  • 1 clove garlic grated
Garlic Couscous
  • 1/2 cup couscous
  • 3/4 cup chicken stock
  • 2 tbpn unsalted butter
  • 4 cloves garlic thinly sliced
  • 1 tbspn dried thyme or 4 sprigs fresh thyme
Servings: people
  1. Gather all ingredients before starting recipe
  2. Mix all marinade ingredients together, place chicken and marinade into a resealable plastic bag. Place chicken in the fridge for 10 minutes and up to 1 hour before cooking
  3. Measure out couscous and place in a medium bowl, pour chicken broth into a measuring cup and heat on high in microwave for 2-3 minutes, or until the broth comes to a boil.
  4. Pour broth over couscous, cover with cling wrap and set aside for at least 5 minutes and up to 10 minutes.
  5. Heat skillet over medium high heat for 1-2 minutes, add olive oil and heat until hot, another minute.
  6. Remove chicken from marinade and place in the hot skillet. Reserve Marinade.
  7. Cook chicken over medium high heat for 3-4 minutes, or until golden,
  8. Turn and cook the second side for another 3-4 minutes, until golden on both sides
  9. Pour reserved marinade in the skillet and cook on medium high heat until the marinade is reduced and the marinade has thickened and the chicken has cooked through, about 7-10 minutes.
  1. While the chicken is cooking, heat butter in a small frying pan over medium heat and add sliced garlic. Sauté the garlic until it's soft but does not have any color. About 3-4 minutes, now add the thyme and mix to combine.
  2. Uncover couscous, and using a fork, fluff the couscous until it's light and airy.
  3. Turn the couscous into the garlic butter mixture and stir to combine.

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