One Pan Juicy Chicken Balsamic (Printable Version)
Tender chicken in rich balsamic glaze with garlic, tomatoes and herbs. Ready in 35 minutes.
# Ingredient List:
→ 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, pressing gently to help the seasoning adhere.
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 deep golden brown. Transfer to a plate and set aside.
03 - In the same skillet, add red onion and sauté for 2 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
04 - Stir in cherry tomatoes and cook for 3 to 4 minutes until they begin 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 smooth. Pour mixture into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
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 the lid and continue simmering uncovered for 2 to 3 minutes until the sauce reduces slightly and coats the back of a spoon.
08 - Transfer chicken to serving plates. Spoon the pan sauce and vegetables over the top. Garnish with additional fresh basil leaves if desired.
# Expert Tips:
01 -
- The sauce creates itself while the chicken cooks, leaving you with basically zero cleanup
- That balsamic-honey combo hits every single flavor note your cravings could ask for
02 -
- Patting the chicken completely dry before seasoning is what actually gives you that golden crust instead of steamed gray meat
- That final uncovered simmer step is crucial for getting the sauce to coat everything instead of staying watery
03 -
- Swirling in cold butter at the very end makes the sauce impossibly silky and glossy
- Let the chicken rest for 5 minutes before serving so all those juices stay put instead of running everywhere