One Pan Juicy Chicken Balsamic (Printable)

Tender chicken in a 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 ounces each)

→ Vegetables & Aromatics

02 - 1 pint (10 ounces) 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

# Directions:

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 to 4 minutes per side until golden brown. Remove chicken from pan and set aside on a plate.
03 - In the same pan, add red onion slices. Sauté for 2 minutes until slightly softened. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they begin 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, scraping up any browned bits from the bottom with a wooden spoon.
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 to 15 minutes until chicken is cooked through (internal temperature reaches 165°F).
07 - Remove lid and continue simmering uncovered for 2 to 3 minutes to allow sauce to reduce and thicken slightly.
08 - Transfer chicken to serving plates. Spoon pan sauce and vegetables over the chicken. Garnish with additional fresh basil leaves if desired.

# Expert Tips:

01 -
  • The sauce that forms is pure magic, coating everything in a glossy finish that makes you look like a pro chef
  • Clean up is practically nonexistent since everything happens in one pan
  • Leftovers reheat beautifully, sometimes tasting even better the next day
02 -
  • Removing the lid for those final minutes is crucial, otherwise your sauce stays thin and watery instead of becoming that glossy glaze you want
  • If your chicken breasts are thick, consider slicing them in half horizontally before cooking for faster, more even results
03 -
  • Pound your chicken to even thickness for the most consistently juicy results
  • That tablespoon of cold butter swirled in at the end isn't optional, it's what makes a restaurant-worthy sauce

Return