Prepare the marinade: In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, honey, dried thyme, dried rosemary, and a pinch of salt and pepper. The combination of the tangy balsamic vinegar and the sweetness from the honey creates the perfect balance.

Marinate the chicken: Place your chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. If you have more time, letting it marinate for up to 2 hours will intensify the flavor.

Cook the chicken: Heat a large skillet over medium heat and add a splash of olive oil. Once hot, add the marinated chicken to the pan. Sear the chicken on each side for 4-5 minutes until it gets a nice golden-brown color.

Simmer and thicken: After the chicken is seared, reduce the heat to low and cover the skillet. Let the chicken cook through for another 5-10 minutes, depending on thickness, until the internal temperature reaches 165°F. This allows the chicken to stay juicy while absorbing more of that delicious balsamic glaze.

Serve: Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. While it rests, pour any leftover glaze from the pan over the chicken for extra flavor.