One Pan Juicy Chicken Balsamic (Print Version)
Tender chicken in rich balsamic glaze with garlic, tomatoes, and herbs. An elegant one-pan dinner ready in 35 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (about 5 oz 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 plus extra for garnish
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
→ 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
→ For Serving Optional
13 - Fresh basil leaves
# Step-by-Step Guide:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Remove chicken from pan and set aside on a plate.
03 - In the same skillet, add red onion slices and sauté for 2 minutes until slightly softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in halved cherry tomatoes and cook for 3 to 4 minutes until they start to release their juices and soften slightly.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until well combined. Pour mixture into the pan, using a wooden spoon to scrape up any browned bits from the bottom.
06 - Return the chicken breasts to the skillet, nestling them among the vegetables. Sprinkle thyme and chopped basil evenly over the top.
07 - Reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until chicken is cooked through and reaches an internal temperature of 165°F.
08 - Remove the lid and continue simmering uncovered for 2 to 3 minutes until the sauce reduces and thickens slightly.
09 - Transfer chicken to serving plates, spoon the pan sauce and vegetables over the top, and garnish with additional fresh basil leaves.
# Expert Suggestions:
01 -
- The balsamic glaze turns into something restaurant worthy with almost zero effort
- Cleanup happens in one single pan because nobody volunteers for dish duty
02 -
- Pound your chicken to even thickness or the thin ends will dry out before the thick centers cook through
- Let the chicken rest for a few minutes after cooking so the juices redistribute instead of running out onto the plate
03 -
- A cold butter swirl at the end makes the sauce velvety and luxurious
- Taste your sauce before serving because balsamic vinegars vary wildly in sweetness and acidity