Low-Carb Balsamic Glazed Chicken Breast

Succulent chicken breast glazed with a tangy and sweet balsamic reduction, this Low-Carb Balsamic Glazed Chicken Breast recipe is a flavor-packed dish that fits perfectly into your keto lifestyle. Ideal for a family dinner or a sophisticated meal prep option, it's both delicious and nutritious.

Course Dinner

Cuisine American

Keyword Balsamic, chicken, dinner, Glaze, Healthy, Keto, Low-Carb

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 325kcal

Equipment

Large skillet
Measuring cups and spoons
Stirring Spoon
Knife
Cutting board

Ingredients

4 boneless, skinless chicken breasts about 6 oz or 170g each
½ cup balsamic vinegar 120 ml
2 tablespoons extra-virgin olive oil 30 ml
3 cloves garlic minced
1 tablespoon unsweetened Dijon mustard 15 ml
1 tablespoon erythritol 12g
Salt and pepper to taste
1 teaspoon dried thyme 1g
1 tablespoon unsalted butter 14g
Fresh parsley chopped for garnish

Instructions

Season the chicken breasts with salt, pepper, and dried thyme.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden and nearly cooked through. Remove chicken and set aside.
In the same skillet, reduce heat to medium and add minced garlic. Sauté until fragrant, about 1 minute.
Add balsamic vinegar, Dijon mustard, and erythritol to the skillet, stirring to combine. Bring the mixture to a simmer and allow it to reduce by half, about 3-4 minutes, until it thickens into a glaze consistency.
Return the chicken breasts to the skillet, spooning the balsamic glaze over them. Continue to cook for an additional 2-3 minutes, or until the chicken is thoroughly cooked and the glaze has coated the chicken well.
Stir in the tablespoon of unsalted butter until melted and the sauce is glossy.
Remove from heat, garnish with chopped fresh parsley, and serve immediately.

Notes

For an even more robust flavor, marinate the chicken in a mixture of olive oil, garlic, and a splash of balsamic vinegar for 1-2 hours before cooking. Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption. The erythritol can be substituted with another keto-friendly sweetener if desired.

Nutrition