One Pan Juicy Chicken Balsamic (Printable View)
Golden chicken breasts in rich balsamic glaze with tomatoes and herbs, ready in 35 minutes.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
→ Vegetables & Aromatics
02 - 1 pint cherry tomatoes, halved
03 - 4 cloves garlic, minced
04 - 1 medium red onion, thinly sliced
05 - 2 tablespoons fresh basil, chopped
06 - 1 tablespoon fresh thyme leaves
→ Sauce & Seasoning
07 - 1/3 cup balsamic vinegar
08 - 1/4 cup low-sodium chicken broth
09 - 2 tablespoons honey
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
# Cooking Steps:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside on a plate.
03 - Add red onion to the same pan and sauté for 2 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant.
04 - Stir in cherry tomatoes and cook for 3-4 minutes until they start to release juices and soften.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until well combined. Pour mixture into the pan, scraping up any browned bits from the bottom.
06 - Return chicken breasts to the skillet, nestling them among the vegetables. Sprinkle with thyme and chopped basil. Reduce heat to low, cover, and simmer for 12-15 minutes until chicken reaches 165°F internally.
07 - Remove the lid and simmer uncovered for 2-3 minutes to slightly thicken the sauce.
08 - Transfer chicken to serving plates and spoon the pan sauce and vegetables over the top. Garnish with additional fresh basil if desired.
# Expert Tips:
01 -
- The balsamic glaze creates a restaurant worthy sauce with zero effort
- Everything cooks in one pan, leaving you with minimal cleanup maximum flavor
02 -
- Never skip the step of patting chicken dry before cooking
- Let the pan get properly hot before adding the chicken
- Resist the urge to lift the lid while simmering
03 -
- Swirl in cold butter at the very end for velvety richness
- Double the sauce ingredients if you love extra glaze