Lucky's Quickie Chickie

Lucky's Quickie Chickie

Lucky Noodles 158

"Fresh basil is essential to get that fresh burst of flavor with a hint of sweet and sour in this dish. The ingredients are all on hand when my herb garden is in season! Add a salad and a favorite vegetable for a quick weeknight meal."

Ingredients 20 m {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 334 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.
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  • Cook's Note:
  • Any cut of chicken will work with this method; just adjust the cooking time accordingly.
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Reviews 52

  1. 73 Ratings


There are quite a few recipes like this circulating the web but this one was less complicated, involving less steps. Man, was it good. I seasoned the chicken with some garlic salt as well as the salt and pepper and cooked it in a combination of olive oil and butter for a little extra flavor. One and a half teaspoons each of honey and balsamic vinegar seemed a little skimpy, so I increased that to one tablespoon each and it was just the right amount. I combined the two before I added it to the chicken and it blended in easily. I try to limit my carbs, so I served this with fresh green beans and sliced tomatoes but frankly, this would have been even better with some hot cooked rice.


The first time, I followed the recipe without any kind of alteration. Whereas we liked it OK, we felt there was room for improvement. First, there was not enough sauce to suit my husband. I started by sautéing a couple of cloves of finely minced garlic after cooking the chicken (removed chicken to a plate and kept warm while making the sauce.) I then reduced 1/4 cup dry white wine by half, and added 2 Tb of chicken stock, along with the doubled balsamic and honey. This rounded out the flavor perfectly to suit our palates. Simmered the sauce for a few minutes until it started to get a little syrupy. Added the chicken back in and folded it gently into the sauce for 2 minutes to rewarm the meat. Sprinkled liberally with a chiffonnade of fresh basil at the last minute. Served it over rice cooked in chicken stock and it was a fabulous summer dinner. Although those steps added to the prep time, it was still pretty quick to throw together. The flavor advancement made the few extra minutes seem like a good trade-off.


I'm amazed that such a quick dish could be SO delicious! I couldn't stop eating this, and ended up stuffed! I do have to say that this recipe would make 2 very skimpy servings. (6 ounces of tenderloins as called for in the recipe ended up being 2 tenderloins which in my opinion is enough for one person, not two, so make more!) The package of chicken I bought was enough to triple this recipe so I made the whole package, and I'd say that made a good amount for 3 people. I will make this often! YUM!