One Pan Juicy Chicken Balsamic (Printer-friendly)
Tender chicken in a rich balsamic glaze with garlic, tomatoes, and herbs. An elegant, easy one-pan dinner 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
# How To Make It:
01 - Pat chicken breasts dry with paper towels and 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 to 4 minutes per side until golden brown. Remove chicken from pan and set aside.
03 - In the same pan, add red onion 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 to 4 minutes until they start to release juices and soften.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until 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.
07 - Reduce heat to low, cover, and simmer for 12 to 15 minutes until chicken is cooked through and reaches internal temperature of 165°F.
08 - Remove lid and simmer uncovered for 2 to 3 minutes to slightly thicken the sauce.
09 - Transfer chicken to plates, top with pan sauce and vegetables, and garnish with extra fresh basil leaves.
# Expert Hints:
01 -
- Everything cooks in one pan including the sauce which means less cleanup and more flavor
- The balsamic glaze strikes that perfect balance between tangy and sweet without any fancy technique
02 -
- Dry chicken is essential for getting a proper sear or you will steam instead of brown
- Letting the sauce reduce uncovered at the end transforms it from watery to glossy
03 -
- A heavy-bottomed skillet distributes heat more evenly for the sear
- Room temperature chicken cooks more evenly than cold straight from the fridge