One Pan Juicy Chicken Balsamic (Printable Version)

Tender chicken in a rich balsamic glaze with cherry tomatoes, garlic, and herbs for an elegant weeknight dinner.

# What You 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 (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 for garnish

# How-To:

01 - Pat chicken breasts thoroughly 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 3-4 minutes per side until deep golden brown. Remove chicken from pan and set aside on a plate.
03 - In the same pan, add sliced red onion and sauté for 2 minutes until slightly softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in halved cherry tomatoes and cook for 3-4 minutes until they start to blister and release their juices, creating a light sauce in the pan.
05 - In a small bowl, whisk together balsamic vinegar, chicken broth, and honey until fully combined. Pour mixture into the pan, using a wooden spoon to scrape 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 is cooked through (internal temperature reaches 165°F).
07 - Remove the lid and continue simmering uncovered for 2-3 minutes to allow the sauce to reduce and thicken slightly. The sauce should coat the back of a spoon.
08 - Transfer chicken to serving plates and spoon the pan sauce with vegetables over the top. Garnish with additional fresh basil leaves.

# Expert Hints:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sauce turns into something restaurant quality with zero effort
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not skip searing the chicken first because that caramelized flavor becomes the foundation of the whole sauce
  • Let the sauce reduce uncovered at the end so it gets that glossy restaurant quality thickness
03 -
  • A cold butter swirled in at the very end makes the sauce impossibly rich and glossy
  • Let the chicken rest for 5 minutes after cooking so it stays incredibly juicy

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