This 5-Ingredient Chicken Feels Fancy But Couldn't Be Easier

Instructions

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1. 1 Sprinkle the chicken breasts with salt and pepper. Place a large skillet over medium-high heat and drizzle in the olive oil. When the oil shimmers, place the chicken breasts in the pan. If you have one, place a splatter screen on top of the pan to cut down on oil splatters. Sear the breasts until golden brown, 3 to 4 minutes per side. Transfer to a plate.
2. 2 To the pan, add the chicken stock and balsamic vinegar, and use a wooden spatula or spoon to scrape the browned bits off the bottom of the pan. Add the grapes and bring to a boil. Reduce the heat to medium to simmer vigorously. Cook until the liquid is reduced to about 1/2 cup, about 5 minutes.
3. 3 Return the chicken to the pan and drizzle with honey. Cook until the internal temperature of the chicken reaches 160°F, 5 to 8 minutes. Transfer to a platter or plates and divide the grapes and pan sauce among them. Serve immediately. Refrigerate leftovers, tightly covered, for up to 3 days. Microwave individual servings until hot, or preheat the oven to 350°F, put the chicken in an oven-safe pan with a tablespoon of water, cover with foil, and warm for about 20 minutes or until the interior of the chicken reaches 165°F. Love the recipe? Leave us stars and a comment below!